Not all good whiskies share the same genesis story: some journey from concept to bottle in only a few years, others bide their time for more than a decade before they are deemed ready to emerge.
Set in the heart of the Herefordshire countryside, Rosemaund Farm Distillery sits firmly in the latter category. As a working farm, Rosemaund itself is anything but new. Its long history, including years as a significant hop-growing estate, is still visible in the architecture throughout the facilities. Distilling on site is nothing new, either. Co-owner James Dashwood Chase had already made his mark here alongside his brother Harry and father William, when the family launched the highly successful Chase gin and vodka brand in 2008. The venture became a driving force in the British gin renaissance and the business was eventually sold to drinks giant Diageo shortly after the Covid-19 pandemic.
While the core of the Chase business never drifted away from clear spirits, James Chase began experimenting with whisky production and wood ageing as early as in 2012, eventually building an impressive collection of 500 casks of maturing single malt English whisky.
“The booze industry lets you travel all over the world,” he explains. “We met the most amazing family distillers and importers. Tastings would start with a gin and tonic, but by the end of the evening, we would often be enjoying whisky and aged Cognac. That really inspired us to start exploring ageing in wood.”
The casks were left untouched at the distillery, with no immediate plan for them. But when Diageo moved the production of Chase gin and vodka to Scotland last year, it created an unexpected opportunity to put that aged stock to use. “When they phoned me to say they were moving the Chase brand to Scotland, my heart sank a little. They had invested so much in the distillery, so I thought they would be here for the long term,” he says. “But I also knew there was a huge opportunity. So my brother and I bought back the stills and the casks.”
What began as a plan to gradually release the existing whisky in a series of limited editions — once gone, gone for good — quickly evolved into the idea of restarting production at Rosemaund and breathing new life into the Chase family distillery. Over the past year, they focused on buying back the site, securing partners — including renowned British film director Guy Ritchie, known for Snatch and The Gentlemen — and assembling the team. The distillery is now led by William Skinner, who has been at the production site since the Chase days, while bartender and author Tristan Stephenson has joined as master blender. “He represents the new generation of whisky drinkers, so he is exactly what we need right now,” Chase explains.
The first release drawn from the distillery’s extensive cask collection reflects this vision. A single malt with an impressive (by English whisky standards) 10-year age statement, it positions the brand firmly in the higher-quality category, nodding to traditional single malt enthusiasts while offering a taste profile that can easily attract a new generation of whisky lovers. Produced from Maris Otter barley and matured in a mix of (mainly) first-fill bourbon and PX sherry casks, the whisky comes in at 47% ABV. The bourbon influence is prominent, but the liquid shows a distinctive apple orchard character and plenty of citrus spice too, with indulgent roasted and honeyed notes on the palate.
Much of the original distillery equipment at Rosemaund, initially set up for potato distillation, is currently unused. Distillation now takes place solely in the Fat Betty copper pot still, while the column still, Maximus, may be used in the future for a lighter wheat whisky expression designed specifically for Highballs.
“Unfortunately, our fermentation equipment, which was designed for apples and potatoes, can’t handle barley,” says Chase, explaining why — for the time being — the wash is produced at a nearby partner brewery, Hobsons. “We are hoping to install a wash house with open-top fermenters. It is a huge investment, but hopefully we will manage it within the next five years.”
“When our production begins early next year, we plan to fill 200 casks. It is a small number in the grand scheme of things, but huge for us.” Fifty of these are already pre-sold to individuals through a private cask sale to support cash flow, while the remainder will be reserved for future releases. New acquisitions will reflect Rosemaund’s ex-bourbon tendency, but will also include some ex-wine and, possibly, ex-cider, which will contribute to keeping the whisky connected to the region.
Locality was already central during the Chase distillery era, when gins and vodkas were made from potatoes grown on the farm. That philosophy has now been carried forward and integrated into the Rosemaund Farm Distillery project. The spirit is diluted with local water, and the sugar source is local Maris Otter barley, too. James’ brother Harry — who manages the agricultural side of the business — is currently planting it for harvest early next year, the team’s aim to eventually turn Rosemaund into an “estate” single malt whisky. “We have been growing Maris Otter as a family for several years, and all the whisky in our casks is Maris Otter, too,” says Chase. “It has traditionally been used by brewers, it grows very well here in Herefordshire thanks to our rich soil, and it suits our climate perfectly. For the future, we are talking to maltsters to see if we can eventually have our own barley malted specifically for us.”
Ageing on site is another key element of the distillery’s sense-of-place philosophy, as Chase believes the environment influences not only maturation but also the very taste of the liquid. “Of course, our climate here in England is very different from Scotland, Japan, or North America, so temperature and humidity affect maturation differently,” he says. “But Herefordshire is also famous for cider production, and our cask warehouse is surrounded by apple orchards. And the scents of the orchards and apple blossoms are often the first thing people notice in our whisky.”
Still in its early stages, the Rosemaund project has also yet to make full use of its warehouse, though that is expected to change soon. In the barrel room, a few five-level rows of casks — mostly ex-bourbon, with some ex-sherry and a small number of ex-wine and ex-brandy casks — are neatly stacked, leaving ample space for many more rows to be added.
With locality and a sense of place playing such a central role, Chase welcomes the upcoming introduction of a geographical indication for English whisky, hoping that distilling and ageing on-site will become key criteria for producing English single malt. “I think securing a GI for England is very important, and we fully support the work the English Whisky Guild is doing to achieve it,” says Chase. “We are in discussions with them and are certainly considering joining.”
Rosemaund’s recent first release of around 2,700 bottles was allocated via a ballot system, with a small number made available to independent merchants and bars. The same system will be used for all future releases, including the second one of approximately 500 bottles planned for the sunny season next year. According to Chase, the aim is to create an “approachable” style, slightly lighter, to suit the summer.
While the first well-aged single malt is already on the market, and plenty of mature liquid is available for future bottlings, the Rosemaund project itself remains very much a work in progress. “Whatever the batch, and whatever style, casks, or age, there will always be that underlying character from the apple orchards that surround us. And going forward, we would like to establish a house style, but for now, each release will be totally unique,” says Chase.
In the future, the team may also explore younger whiskies or no-age-statement releases. For now, however, Chase’s focus on age statements serves to emphasise a perception of quality, for both Rosemaund and the English whisky category as a whole. “I want to help tell the world that English whisky has evolved and that there are now some fantastic aged stocks available,” he says.
While working on future releases, the Rosemaund team is preparing to start production early next year, with plans to lay down a few hundred more casks and gradually increase that number over the coming years to build up their stock. There are clear plans for hospitality, too, with farm visits already ongoing. Immersive experiences for small groups, bookable in advance, that offer a behind-the-scenes look at Rosemaund whisky production, tastings, and food prepared by Callum McDonald, a former MasterChef: The Professionals contestant.
With the unique mix of a fully realised whisky, a project still in development, and a family that has shaped Britain’s modern spirits scene, Rosemaund is undoubtedly an English whisky project to watch.
