Page 19 - Chase Case Study Final
P. 19

Chase whisky


               At the beginning of 2014 James Chase confirmed that trials for the
               whisky were well underway.


               “We’re developing a whisky at the moment that we might want to make

               in a similar way to a Bourbon going down a corn or a rye route”, said
               James Chase.


               “We’re doing lots of different trials at the moment with what we’re using
               as a base. We’ve collaborated with Hobsons Brewery in Shropshire and

               are developing a whisky with a barley based wash that we could charge

               with hops at the end,” he added.

               The distillery currently has 5,300 litres of whisky in barrel, with the oldest

               batch two years old.

               In addition to experimenting with the base ingredient, Alex Davies, who

               is heading up the project, is also playing around with different types of
               wood, from French to American oak.


               “We’re talking to wine producers at the moment as we’re interested in
               using old wine barrels that have housed things like Sauternes,” Chase

               said.

               “We’re putting down a barrel a week so something will be ready by the

               end of the year. We want to call it a Hereford whisky and create a new

               category,” he added.

               Although the final style will remain constant, Chase aims to produce

               limited edition runs of some of the styles that showcase different base
               ingredients, like corn and rye.


               As of 2016, the Chase Distillery formed part of the Williams Chase
               brand.
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