Willy’s is the third brand launch from William Chase, the founder of Tyrells Crisps and Chase Distillery. William takes great pride when making something from scratch and thrives when going to the trouble of growing, harvesting,
pressing, fermenting, bottling and even designing the drink and overall finish. Pedigree and taste is everything, therefore the main aim for Willy’s is to make people to feel more connected to their food and appreciate that it isn’t
always just a process, it’s a way of life. Willy’s drinks are sourced from William’s own 300 year old orchards at Laddin farm and ‘The Mother’ in their apple cider vinegar – she’s 100% real and alive in every bottle produced.
I aspire to be a pioneer in biodynamic probiotic farming. Farming the land without a hint of chemicals or artificial fertilisers to create a natural, symbiotic balance within our organic apple orchards. This, in turn, encourages the all-important biodiversity to flourish. Ecology and sustainability are absolutely key to every step of our unique organic apple cider vinegar process.
Willy’s is my third and most exciting brand launch yet amongst Tyrrells Crisps and Chase Vodka & Gin. I find nothing more satisfying than making something from scratch at source. The farmer in me is also the reason I take pleasure from making organic apple cider vinegar myself. I love the whole process from growing to harvesting, pressing to fermenting, bottling, and even designing the products myself.
Pedigree and taste are everything to me. I want people to feel more connected to their food and appreciate that eating isn’t just a process, it’s a way of life. You will hear me talking a lot about my 300-year-old orchards at my farm and ‘The Mother’ in my raw, live apple cider vinegar – she’s 100% live and in every bottle I produce. We keep The Mother and all her goodness protected from sunlight in our brown glass apple cider vinegar bottles.
I have traded potatoes for most of my life but was fortunate to inherit 200 acres of untouched old organic orchards when I moved to The Mother Farm in 2005. It’s in a village called Little Miracle, a beautiful and fruitful place in Herefordshire where Willy’s ACV started.
I fell in love with the old trees. The sense of balance in the old orchards was incredible and I felt it was my duty to preserve it. The apples made the most incredible cider and having learnt the craft of fermenting alcohol, I soon realised that a new trend for fermented, probiotic health foods was gathering a momentum, and tried my hand at the next step of creating live organic apple cider vinegar with the help of ‘The Mother’.
I love the fact that drinking apple cider vinegar with mother is a tried and trusted drink that our ancestors have been fermenting for centuries. Since Roman times, the benefits of fermenting apples into cider and further, apple cider vinegar have been recognised.
I’ve learnt that the best apple cider vinegar is made from wonky, ripe apples that come in all shades and shapes. In fact, the growing trend for natural ferments, like Probiotic Apple Cider Vinegar, means I can rescue acres of old bitter-sweet orchards which have been disregarded as cider makers favour sweeter apples to fuel the rocketing demand for sweet, sugar enhanced ciders that are now in vogue. One fruit, one county, two completely opposing trends.