TASTING: Chopin Vodka – Terroir Driven, Field to Bottle

Vodka doesn’t have to be an odourless, flavourless, tasteless spirit. In fact, historically this spirit would have had incredible depth, texture and aroma mostly drawn from the raw materials that it was made from and the styles of production. Unfortunately too many modern vodkas have sought purity at the expense of character, Chopin is different. Championing a hands-on approach and using locally sourced raw ingredients drives terroir, texture, and taste into Chopin’s vodkas.

Every drop is distilled four times on the distillery’s 19th-century copper column still for optimum smoothness, before being rested for two weeks to further mellow and develop its flavour profile.

Speciality Brands’ Head of Advocacy, Nathan Shearer will be here to guide you on a journey through the history of vodka production in Europe whilst exploring the intricate flavours that different raw materials will present in Chopin’s range of spirits. We will taste through the below spirits,…