James Chase

James Chase is the fifth generation farmer on the Herefordshire Chase potato farm, now famous for Tyrrells crisps and Chase Distillery vodka, gin and liqueurs.

His father William launched Tyrrells in 2002 after suffering bankruptcy in the 1990s. Chase Distillery followed a few years later in response to the problem of what to do with the small potatoes.

The family farm is based in Herefordshire, a region that boasts some of the richest farmland in the world. It’s here that the family grows King Edward and Lady Claire potatoes for the distillery, as well as cider apples for the Naked Chase Apple Vodka and Williams Gin. From planting the potatoes to distilling them into super-premium spirits it all takes place on their family farm, meaning that all Chase spirits are single-estate products.

Chase Distillery came about after a research mission to New York to look at deep fryers. They came across a man making ‘moonshine’ and were inspired into researching potato vodka.  In 2008, the family built one of the UK’s first start-up distilleries in 300 years. At that point, there were only about seven distilleries producing most of the gins and the vodkas on the market. Tyrrell’s vodka was born and was rebranded to Chase vodka in 2009.

Chase Distillery, Herefordshire
Britain’s first Single-Estate distillery
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Rosemary & Pear Chase

By Master Mixologist & Brand Director James Chase

Method:

Fill a 48-ounce glass jar with Seckel Pears and add Chase Vodka. Seal the jar and let it stand at room temperature for a minimum of 2 weeks and maximum of 2 months.

When the pears are ready, heat the sugar and 1 cup of water in a medium saucepan over medium-high heat, stirring until the sugar has dissolved. Add the rosemary and then remove from the heat, letting it stand for 30 minutes. Discard the rosemary and let the mixture cool completely.

Fill 12-ounce glasses halfway with ice. Add 4 tablespoons of vodka, 2 tablespoons of the syrup you’ve just made and 3 tablespoons of pear nectar to each glass then top with 1/2 a cup of sparkling water and mix. Decorate with sprigs of rosemary.

Chase Distillery, Herefordshire

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information 

Ingredients for six servings:

  •  6-10 Seckel Pears
  • 200ml Chase Vodka
  • 50g Sugar
  • 12 Sprigs Fresh Rosemary (plus a few to garnish)
  • 75ml Pear Nectar
  • 200ml Sparkling Water

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