[C'EST CHIC]

[C'EST CHIC]

Chi Chi Vodka — disco mirror bottle hero

[CHI CHI]

[VODKA]

C'est Chic

Glamour with a pulse. Built for people who arrive rather than attend.

Inside the process
CHIC-
-LE FREAK
Woman at a yellow taxi at night — OFF DUTY cab glow
Close-up of glossy lips under night lighting
Tray of cocktails carried through a busy bar

We built this for the hour when the room tips. When the lights go down, the bass finds its groove and everybody stops pretending they came here for the conversation.

CHI CHI VODKA

Chi Chi Vodka in a mirrored disco ice bucket with coconut halves and a coupe cocktail
  • 40.5% ABV
  • Koji-cultured, coconut-macerated
  • Hyper Mold three-phase process
  • Distilled in Wellington, New Zealand
Request info

[STORY]

It started with a name borrowed from a cocktail and a suspicion that vodka had grown far too well behaved. So we made one with a disco soul. Bolder, glossier, built to hold the glass rather than politely stand aside. A little polished. A little playful. A little too much.

[CRAFTING]

Made in Wellington by Woodward Street Distilling Co. Wheat spirit meets high-oil coconut flesh, then a living koji culture goes to work. Amylase turns starch to sugar. Protease turns protein to depth. Distilled so the character survives the process instead of being lost to it.

Thesoundwithin

Now playing

—

    We were not chasing smoother. We were chasing weight in the glass. Koji does that for sake, so we asked what it might do for a vodka. Turns out, rather a lot.

    BUY CHI CHI VODKA LET'S TALK
    Chi Chi Vodka bottle — disco mirror glass, portrait

    [ICE CREAM EFFECT]

    [ICE CREAM EFFECT]

    Koji culture and coconut texture — ICE CREAM EFFECT chapter cover

    [CHI CHI]

    [VODKA]

    ICE CREAM EFFECT

    Koji is a culture. So is the bar. We work in both.

    Most vodka asks you to take it on trust. We would rather you felt it. Every glass carries the evidence of the work, not a promise about it.
    Texture does not happen by accident. Whole coconut, a living koji culture, a long slow build of sugar and amino acid, and a still tuned to keep character rather than strip it. We call the result the Ice Cream Effect.
    Distiller working at the still
    Hand holding koji-inoculated rice
    Copper pot still at Woodward Street Distilling

    The coconut goes in twice.

    First as fat. Whole coconut goes into high-proof wheat spirit and the spirit pulls the oils straight out of it. That is the weight. Then as culture. The same coconut is handed to koji, which turns its starch into sugar and its protein into amino acids. That is the mouthfeel. Most distillers cut the still charge with water. We cut ours with the coconut.

    Read more about the process
    Hand holding a tulip glass of milky coconut spirit at the distillery

    CHI CHI VODKA

    Chi Chi Vodka in a mirrored disco ice bucket with coconut halves and a coupe cocktail
    • 40.5% ABV
    • Koji-cultured, coconut-macerated
    • Hyper Mold three-phase process
    • Distilled in Wellington, New Zealand
    Request info

    [STORY]

    It started with a name borrowed from a cocktail and a suspicion that vodka had grown far too well behaved. So we made one with a disco soul. Bolder, glossier, built to hold the glass rather than politely stand aside. A little polished. A little playful. A little too much.

    [CRAFTING]

    Made in Wellington by Woodward Street Distilling Co. Wheat spirit meets high-oil coconut flesh, then a living koji culture goes to work. Amylase turns starch to sugar. Protease turns protein to depth. Distilled so the character survives the process instead of being lost to it.

    Thesoundwithin

    Now playing

    —

      Sake science, Pacific rum thinking and a bit of kitchen nerve. Glamour is the easy part. The making is where we show off.

      BUY CHI CHI VODKA LET'S TALK
      Chi Chi Vodka bottle — disco mirror glass, portrait

      [LE FREAK]

      [LE FREAK]

      Disco nightlife scene — LE FREAK chapter cover

      [CHI CHI]

      [VODKA]

      LE FREAK

      Chic is the standard. Freak is the personality. You want both in the room.

      Chi Chi was not built for the quiet table by the window. It was built for the one in the middle, the one everybody keeps glancing at.
      Born for the bold and the fearless. For the ones who overdress on a Tuesday, order the next round without asking permission, and treat a dance floor as a perfectly reasonable place to spend an evening.
      Powder room mirror — LE FREAK getting-ready moment
      Arrival scene — stepping into the LE FREAK night
      Chi Chi Vodka campaign — bold and fearless
      Couple on a windowsill — LE FREAK night anticipation

      Night party scene — LE FREAK vodka in the room

      CHI CHI VODKA

      Chi Chi Vodka in a mirrored disco ice bucket with coconut halves and a coupe cocktail
      • 40.5% ABV
      • Koji-cultured, coconut-macerated
      • Hyper Mold three-phase process
      • Distilled in Wellington, New Zealand
      Request info

      [STORY]

      It started with a name borrowed from a cocktail and a suspicion that vodka had grown far too well behaved. So we made one with a disco soul. Bolder, glossier, built to hold the glass rather than politely stand aside. A little polished. A little playful. A little too much.

      [CRAFTING]

      Made in Wellington by Woodward Street Distilling Co. Wheat spirit meets high-oil coconut flesh, then a living koji culture goes to work. Amylase turns starch to sugar. Protease turns protein to depth. Distilled so the character survives the process instead of being lost to it.

      Thesoundwithin

      Now playing

      —

        Glamour is not a costume you put on at the door. It is a decision you made at about six o'clock, in front of a mirror, long before anybody else was watching.

        BUY CHI CHI VODKA LET'S TALK
        Ways to pour Chi Chi Vodka — bold cocktail serves for the night

        [COCKTAILS]

        [COCKTAILS]

        Warm evening party with martini — COCKTAILS chapter cover

        [CHI CHI]

        [VODKA]

        FIRST ROUND

        Built for the pour. Named after a cocktail, and still ambitious about it.

        Four serves to start with. Long, short, stirred, shaken. Each one written for a vodka that actually has something to say in the glass.
        This is a library, not a finished menu. Bar teams road-test new pours, seasons rewrite the garnish, and we are nowhere near done.
        Chi Chi Greyhound cocktail lifestyle — grapefruit highball moment
        Cocktails party scene — Chi Chi Vodka night out
        Pouring a martini — Chi Chi Vodka bar craft
        Two men with vodka sodas at the bar — Chi Chi Vodka night out

        A vodka with this much body earns its serves. Shaken, it holds. Stirred, it stays. Long over ice, it refuses to thin out. Order it neat and nobody here will judge you.

        Woman with a Greyhound cocktail stepping into the night — Chi Chi Vodka

        CHI CHI VODKA

        Chi Chi Vodka in a mirrored disco ice bucket with coconut halves and a coupe cocktail
        • 40.5% ABV
        • Koji-cultured, coconut-macerated
        • Hyper Mold three-phase process
        • Distilled in Wellington, New Zealand
        Request info

        [STORY]

        It started with a name borrowed from a cocktail and a suspicion that vodka had grown far too well behaved. So we made one with a disco soul. Bolder, glossier, built to hold the glass rather than politely stand aside. A little polished. A little playful. A little too much.

        [CRAFTING]

        Made in Wellington by Woodward Street Distilling Co. Wheat spirit meets high-oil coconut flesh, then a living koji culture goes to work. Amylase turns starch to sugar. Protease turns protein to depth. Distilled so the character survives the process instead of being lost to it.

        Thesoundwithin

        Now playing

        —

          Every good night changes address at least once. Wherever yours goes next, bring something worth pouring. Born for the bold and the fearless.

          SHOP NOW
          Woman stepping out into the night — Chi Chi Vodka cocktails outro