Let’s Cut to the Chase
This idea really did come to life on a bar napkin at a local watering hole. I scribbled my ideas and shared them with a friend of mine, James Brozek of Norfolk. I had one simple goal – to create the best tasting spirits that I could, beating premium spirits in blind taste tests, yet maintain an affordable price for the customer. So in the fall of 2009, my partner and I started Cooper’s Chase Vodka. We believe the quality of the locally grown grain and the pure clean groundwater gives our products a huge advantage. Most of the work is done by family members who give that “little extra” to make products worthy of having our Cooper’s Chase logo placed on them. After a couple years, my partner retired, and I became the sole owner. His legacy will always be the foundation of the distillery. Cooper’s Chase, which is Nebraska’s first federal and state licensed distillery.
In the winter of 2014, we updated our logo to depict my day job – I’m involved in the cattle business. At Cooper’s Chase, we pride ourselves being accessible to our customers. Visiting all parts of the Midwest, hands on with customers is what we enjoy the most. Simply placing a bottle on a store shelf doesn’t mean it will sell, we have to tell our story every day. We cover over 400 miles a week but we truly believe that our customers are gained one bottle at a time. Cooper’s Chase is very proud of our loyal customers. They inspire us in every decision that is made for the company. New products are in the works – we can’t wait to share them with you – but patience is a must in the distilling business. It has to meet our high standards before Cooper’s Chase will place it on the shelf or in your liquor cabinet.
Cooper’s Chase distillery is located on my farm southeast of West Point – in one of the greatest grain-growing regions of the world. And a good grain is the essence of good spirits. The equipment required for this kind of venture is not easily obtained, and when found, is fairly expensive. Using good old Nebraska ingenuity, we have built most of our equipment. One example of this is a one hundred gallon still, which I call a “hybrid”. It has the look of a pot still, but can function equally as well as a column still. A pot still is generally used to produce whiskey, brandy, and bourbons that must retain much of the original mash flavor, where as a column still is used to produce grain spirits, such as vodka and gin, where a higher percentage of alcohol is required during distillation.