Issue link: https://digital.copcomm.com/i/26650
are delivered in the morning and processed by the end of the day, so it is always very fresh.” Chandler echoes Dorda’s artisanal sentiment, while also pointing out a key difference between Chopin and other vodkas on the market. “Most large producers are merely rectifi ers,” he claims. “They buy the alcohol on the open market and bring it to a factory or distillery, where they will fi lter or bottle it. We’re more like an estate winery; we maintain control over every aspect of production all the way to bot- tling, leaving us with a hand-made luxury product.” Hands-on attention, small-batch distilling and the freshest and best potatoes have set the stage for Chopin’s success, but that is only half of the Chopin story. With a commitment to freshness in mind, Chopin is a seasonal producer, with potato vodka production only taking place from late August to mid-December, at which point the Chopin team switches gears and begins to produce a second single-ingredient vodka, sourced entirely from the fi nest golden rye in the Podlasie region and made according to Chopin’s nothing- but-the-best standards. A Rye-volution Long available in Poland, spring of 2011 will see Chopin Red—the brand’s rye expression—roll out across the U.S., fi nally giving consumers a second helping of Chopin’s single- ingredient luxury. With abundant rye dough notes, a silky body and a short, clean fi nish, Chopin Red presents a completely different Chopin experience without sacrifi cing the brand’s signa- ture quality. New to mixologists and consumers alike, Chopin Red offers an opportunity to ignite a new love affair between a trusted brand and the palates that already love it. “We encourage Red Carpet The C.E.O. (Chopin Extra Olives) cocktail is an easy platform to explore the di≠ erences between Chopin’s potato and rye expressions. bartenders to play with both the classic Chopin, as well as the rye,” says Chandler, who is partial to the simplicity of the C.E.O. cocktail, short for Chopin Extra Olives. “When you have one of each, you can really taste the differences between the potato and rye vodkas.” Although the Chopin rye is just now fi nding its way onto U.S. back bars, Dorda and Chandler have their eyes fi rmly focused on the future. “The ultimate goal is to create a single-ingredient collection,” admits Dorda after some gentle prodding. He won’t divulge which ingredient will get the Chopin treatment next, but the mere thought of Chopin continuing to grow its luxury vodka oeuvre is music to our ears. Actress Annette Bening signs a bottle of new Chopin Red while owner Tad Dorda looks on during the brand’s red carpet rollout. march 201 1 / the tasting panel / 43 PHOTO: MICHELLE JOHNSON PHOTOGRAPHY PHOTOS COURTESY OF CHOPIN VODKA