‘British’ and ‘vodka’ might seem like two words that don’t belong together, but Edwards 1902 is on a mission to prove otherwise.
An English potato vodka brand based in Lincolnshire, Edwards 1902 was founded on the principle that England’s famed King Edward potatoes would make the perfect base for smooth and delicate spirit. ‘My family has been proudly farming Lincolnshire Limestone King Edward potatoes for over a century,’ says co-founder Richard Arundel. ‘So we’re extremely familiar with the variety and we knew that its superior eating qualities and creamy texture made it the perfect base ingredient for a single variety vodka.’
Indeed, Edwards 1902’s vodka is mellow enough that it can be enjoyed on the rocks or as martini by even the most unseasoned vodka drinker. Or, to welcome the arrival of spring, try some of the brand’s spiked soda recipes like ‘Soda No.1’- 50ml of vodka, 25ml cloudy apple juice, and 75ml carbonated water- or ‘Soda No.2’- 50ml of vodka, 100ml carbonated water, 2 x fresh strawberries, and mint.
With a mind towards sustainability, Edwards 1902 ensures that off-set potatoes that might be too wonky or strangely shaped to be sold in grocery stores are used to create the vodka. Meanwhile, solar panels are used to power the distillery and production waste material being is used to fertilise the local land. This ‘soil-to-spirit’ approach is a notable element of Edwards 1902’s approach to spirit production.
‘We truly believe that locally-produced spirits from natural, raw ingredients can transcend the popular craft market and conquer the premium spirits industry,’ says co-founder and distiller Matthew Hamilton. ‘We set out to prove that quality produce, originating from our own farms across Lincolnshire, could create a premium English potato vodka.’
For those who enjoy the idea of celebrating English spirits, but don’t have the taste for vodka, we recommend trying Monkey 47’s newly launched Experimentum Series gin. The batch-distilled liquor fuses British traditions, the spices of India, and the purity of Black Forest ingredients, where the gin is made.
For this latest edition of their premium spirt, the brand has taken inspiration from the traditional condiment served with a British Sunday Roast – mint sauce. The mint itself comes straight from the Monkey 47 herb garden in 24 Höfe and is blended with the sharp taste of vinegar and sweet honey for a peculiar but delicious flavour.
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