The Chase family has revived its farmhouse distillery and launched a new English single malt whisky called Rosemaund Farm Whisky.
The debut release from Rosemaund – a 10-year-old single malt made from heritage maris otter barley and aged in a mixture of ex-bourbon casks and Pedro Ximénez sherry butts – launches this week via ballot (rsp: £126/70cl).
Successful applicants will receive one of an initial run of 2,700 bottles in November, while a small quantity will also be made available via specialist retail.
The birth of the brand was made possible by Diageo’s decision to shift production of its Chase gins and vodkas from Herefordshire to Scotland last year.
Following the move, the Chase family was able to buy back the distilling equipment it sold alongside the Chase brand to Diageo in 2021 – as well as 500 casks of single malt whisky it begun laying down in 2012.
“A couple of years ago we were presented with the opportunity to acquire the casks and then and then it came to light that [Chase] were moving, and I was delighted to take on the distillery as well,” Rosemaund Farm Whisky co-founder James Dashwood Chase told The Grocer. “Initially the plan had been to sell the remaining casks on a depleting business but now we’re able to start distilling again.”
Rosemaund Farm Whisky, which has been aged on the Chase family farm of the same name, offered “notes of meadowsweet, orchard fruit, soft baking spice and sweet malt”, according to the brand.
“I believe up to 60% of a flavour of a whiskey comes from where it’s aged, and that whisky hasn’t moved from Rosemaund,” said Dashwood Chase. “Being flanked around apple orchards gives the whisky an apple note unlike anything else I’ve tried. The taste is quite remarkable.”
To make the most of its currently limited supply of aged spirit, Rosemaund Farm intends to release just 5,000 bottles in 2026.
Distilling returns
Distilling will recommence on site next year, with the Chase family planning to put down 200 further casks of whisky for ageing outside the day-to-day running of the farm.
Initially, the venture will be partially subsidised by the farm’s operations, as well as a cask ownership programme.
“All the investment has been made in the distillery, there’s no rush for us to go to market in an aggressive way,” said Dashwood Chase. “We want to keep things incredibly lean as we build the brand while keeping costs to a minimum.
“Our business model is ultimately for organic growth. We want to be selling 5,000 bottles next year, holding on to our price point, and opening up to a hand selection of independent retailers. If we can keep that model, I don’t see a need for an external raise.”
British film director Guy Ritchie, however, has taken an equity stake in the brand and signed on as a “creative collaborator”. As part of the deal, Ritchie has brought his WildKitchen al fresco dining concept to Rosemaund’s revamped distillery visitor centre, which is set to open later this year.
“Folks will have this amazing tour and finish with a meal and a whisky over this communal table,” Dashwood Chase added. “Sharing memories with people over food is really where we want to position Rosemount, and if that’s over an open fire then even better.”
The Chase family made its fortune through Tyrrells crisps, which they sold for £30m in 2008.
The same year they launched the Chase brand, making a range of gins and vodkas produced using ingredients from Rosemaund Farm and the surrounding area.
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