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Angels Prefer Vodka

Miniature hand-crafted oak barrels sat empty on the windowsill of the distillery aging room, dwarfed by the massive ancient barrels around them which hold a treasure trove of the distilleries hard earned spirits; some of the recipes in the room have been resting soulfully for decades, others have just been born. Mr. Tadeusz Dorda, owner of Polmos Siedlce, the Polish distillery positioned at the epicentre of Europe that produces Chopin Vodka, was having an enthusiastic conversation with Master Distiller, Waldemar Durakiewicz. Pioneer and craftsman, together Mr. Dorda and Mr. Durakiewicz have brought Polish luxury vodka to the world from the historical birthplace of vodka. The conversation between the two revolved around ten one-litre casks made from Polish White Oak, which were being inspected and passed back and forth. Tadeusz Dorda explained that the small casks were part of an experiment into oak aged vodkas. The barrels had been filled with the distillery’s finest single-distilled, young potato vodka in order to explore the effects of oak aging on its flavour profile. After being filled and left for a year in a temperature and light controlled environment, the oak barrels had become completely empty – presenting somewhat of a mystery.

20150911_145858The Angel’s Share
In the whisky industry, there is a portion of spirit that is lost to absorption and evaporation during the barrel aging process. The roughly 2% of evaporated whisky is traditionally referred to as “the Angel’s Share”, as the lost whisky is adoringly considered as a tithe for the angels; the longer that the spirit is aged in the barrels, the greater the amount of whisky lost to the angels. A 20 year old whisky can lose up to 40% of its barrel volume – a dear price to pay to the heavens. While this phenomenon is accepted and accounted for in the whisky industry, there are no documented records of the process of oak-aging potato vodka. The loss of 100% of the vodka in the sample barrels over the period of a year have led Mr. Dorda and Mr. Durakiewicz to one conclusion – Angels prefer vodka! Perhaps, as the process of distilling and oak aging young potato vodka is unprecedented, the angels were worked into an enthusiastic drinking frenzy; or perhaps, one mischievous angel imbibed the whole harvest. Regardless, it is safe to say that single-distilled young potato vodka is now the drink preferred in heaven.

Leading through Innovation
Steve Jobs is credited as stating that, “Innovation distinguishes between a leader and a follower.” Chopin Vodkas spirit of innovation is very well established but generally unknown amongst the public. Chopin was the first vodka to enter the ultra-luxury category of vodkas, leading the way through both its luxury vodka recipe and its often-imitated frosted bottle design for the likes of Belvedere and Grey Goose to follow. Chopin Vodka was the first to produce the award-winning Dorda chocolate vodka, a partnership with Poland’s Wedel Chocolate that has resulted in a global following of passionate affectionados who have moved on from Irish Cream to a more sophisticated libation. Chopin Vodka is also the first to produce single distilled ultra-premium ‘vodkas’, including that from early harvest young potatoes, which has ignited a cult following within Poland and amongst in-the-know vodka connoisseurs.

Distilling Passion
It is this pioneering spirit that defines Tadeusz Dorda and sets his vodkas ahead of the pack. Mr. Dorda, driven by an appetite for constant innovation, is not interested in resting on his laurels (or his potatoes) while the world celebrates his vodkas; each year Mr. Dorda explores new directions in vodka distillations – refining techniques, exploring new ingredients and concepts to satisfy his need to walk in untrodden pastures.

The Future is yet Uncharted
As experiments into oak-aged single-distilled vodkas are ongoing, this vodka is not yet ready for Chopin Vodka’s passionate followers, who eagerly await the release of each of the company’s boutique distillations. For the moment, Chopin Vodka’s oak-aged experiments are reserved for the angels – perhaps, when they have drunk their fill then us mortals will be permitted a dram.

  • 16Hot Chocolate 2 square crop

    Hot Chocolate

    Ingredients

    • 6 oz whole milk
    • 2 oz 70% cacao chocolate, chopped or grated
    • 2 oz Dorda Liqueur
    • 1 oz cream
    • pinch of cinnamon
    • pinch of salt

     

    Method

    Warm 1 cup of milk over medium heat and add the chopped chocolate, stirring constantly until melted. When smooth, whisk in the remaining milk and cream. Add a pinch of cinnamon and salt and heat until hot but do not allow to boil. Remove from heat and stir in the Dorda Liqueur. Serve with marshmallows or a dollop of unsweetened, chilled whipped cream.

  • 15 Polish Coffee 2 square crop (1)

    Polish Coffee

    Ingredients

    • 3 oz brewed coffee
    • 1.5 oz Dorda Double Chocolate Liqueur

     

    Method

    Stir freshly brewed hot coffee together with Dorda Double Chocolate Liqueur in a glass mug. Top with freshly whipped cream. Add garnishes as desired; we like cacao nibs, chocolate-covered espresso beans or shaved chocolate.

  • 14 Dorda Truffle

    Dorda Truffle

    Ingredients

    • 2 oz Dorda Double Chocolate Liqueur
    • 1 oz Cointreau

     

    Method

    Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain and pour into a chilled cocktail glass of your choice, over fresh ice.

  • 13 FullSizeRender 6

    Dorda Double Chocolate Liqueur Neat

    Ingredients

    • 1 ½ oz Dorda Double Chocolate Liqueur
    • Raspberries, to garnish

     

    Method

    We believe Dorda is best enjoyed like a dessert. Serve it neat, or shaken with ice, in a stemmed glass. Garnish with a fresh raspberry.
    Dorda Double Chocolate Liqueur is made with real chocolate, so always shake well before serving and store it at room temperature.

  • 11 Potato baltic cooler

    Mint-Lime Sparkler

    Ingredients

    • 2 oz Chopin Wheat Vodka
    • 1 oz Fresh lime juice
    • ¾ oz Simple syrup
    • 3 Slices of cucumber
    • 5 Mint sprigs
    • Club soda

     

    Method

    Muddle cucumber in a mixing glass. Add mint, muddle gently. Add vodka, lime juice, simple syrup and ice. Shake well, strain into a highball glass. Top with club soda.

     

  • 10 Wheat Ginger Mule

    Ginger Mule

    Ingredients

    • 2 oz Chopin Wheat Vodka
    • ½ oz fresh lime juice
    • 3 oz Ginger Beer

     

    Method

    In a cocktail shaker 3/4 filled with ice, combine vodka and lime juice and shake until chilled, about 15 seconds. Strain into a copper mug, filled with crushed ice. Top with ginger beer. Garnish with lime and mint.

     

  • 9 Wheat with cucumber

    Chopin Wheat on the rocks

    Ingredients

    • 1 ½ oz Chopin wheat Vodka
    • Cucumber ribbons or wheels

     

    Method

    Pour Chopin Wheat over ice into a rocks glass. Garnish with cucumbers.

     

  • 8 Rye basil gimlet

    Basil Gimlet

    Ingredients

    • 2 ½ ounces Chopin Rye vodka
    • 6 large, fresh basil leaves, torn into strips
    • ½ oz  fresh lime juice
    • zest of half a lime
    • ½ ounce simple syrup



    Method

    Muddle basil, lime juice lime zest, and simple syrup in a cocktail shaker. Let sit for 5 minutes to allow the liquid to infuse with the basil flavor. Add the vodka, then fill the shaker 2/3 with ice. Cover and shake vigorously for 30 seconds. Strain into a chilled cocktail glass and garnish.

     

  • 7 Rye Bitter Sweet

    Chopin Bitter-Sweet

    Ingredients

    • 2 oz. Chopin Rye vodka
    • ½ oz. grapefruit juice
    • ½ oz. grenadine
    • ½ oz. Campari


    Method

    Combine all ingredients in an ice-filled shaker, shake vigorously, strain into rocks glass over ice. Garnish with grapefruit slice.

     

  • 6 Rye Bloody Mary

    Bloody Mary

    Ingredients

    • 6 oz high quality Bloody Mary Mix (we love McClure’s and Motherlode Provisions)
    • 1 oz Chopin Rye Vodka


    Method

    Fill a Collins glass with ice. Pour Chopin Rye then Bloody Mary mix into glass. Stir then finish with fresh cracked pepper and garnish to your taste.

  • 5 Rye with pepper olives

    Chopin Rye on the rocks

    Ingredients

    • 1 ½ oz Chopin Rye Vodka
    • Olives freshly stuffed with small hot peppers


    Method

    Pour Chopin Rye over ice into a rocks glass. Garnish with pepper-stuffed olives

     

  • 3 Potato and rosemary

    Smoked Rosemary & Potato Martini

    Ingredients

    • 2 ½ oz Chopin Potato Vodka
    • ½ oz dry vermouth
    • 1 bar spoon green olive juice
    • Several drops of high quality, fruity olive oil
    • Garnish with Rosemary sprig and an olive


    Method

    Fill a mixing glass ¾ with ice, add Chopin, vermouth, and olive juice. Using a bar spoon, stir for 30 seconds. Strain the martini into a chilled cocktail glass. Finish with a few drops of olive oil. Garnish with rosemary sprig and olive.

     

  • 2 Potato Dirty Martini

    Dirty Martini

    Ingredients

    • 2 ½  oz Chopin Potato Vodka
    • ½ oz green olive brine
    • Garnish with Olives freshly stuffed with soft cheese of your choice


    Method

    Add all the ingredients to a mixing glass filled with ice. Stir, and strain into a chilled cocktail glass. Garnish with three olives.

     

  • 1 Potato with blue cheese olivesChopin Potato on the rocks

    Ingredients

    • 1 ½ oz Chopin Potato Vodka
    • Garnish with Olives freshly stuffed with bleu cheese (or soft cheese of your choice)


    Method

    Pour Chopin Potato over ice into a rocks glass. Garnish with bleu cheese olives.

     

  • 4 Potato sippingCocktail Name

    Ingredients

    • 1 oz Chopin Potato Vodka
    • Snifter, cordial or cognac glass


    Method

      To fully experience Chopin Potato’s nuanced flavors, it is best served neat in a stemmed snifter glass.