We’re a family of makers and farmers, not just distillers. Driven by curiosity and pride, we take a hands-on approach to every step of the process, genuinely field to bottle.

The Chase Family

Rosemaund Farm has been our home since 2007. From the launch of Chase Distillery to today, we’ve always taken what grows here and shared it with the world. Whisky is the next chapter.

Tristan Stephenson

As Master Blender, Tristan brings depth, balance, and character. A leading voice in British spirits, he’s long championed doing things differently - combining the flavour of the land with a sharp eye for detail.

Guy Ritchie

Filmmaker, farmer, cook. Guy joins us as a creative collaborator, sharing our love of independence and the outdoors. His Wild Kitchen concept now has a home at Rosemaund: a place to gather around fire, food, and whisky.

Our whisky begins in the fields of Herefordshire. The soil, the seasons, and the slow pace of the countryside all leave their mark. From the barley we grow to the orchard air it matures in, this place is part of every drop.

Our farm in Herefordshire

Rosemaund sits in the heart of the English countryside, surrounded by heritage apple orchards and old farm buildings that now house our stills and warehouses. We grow Maris Otter barley, a heritage grain chosen for flavour, not yield. The whisky matures in stone stores, cooled by orchard air and the turning of the seasons. There is no artificial airflow. There are no shortcuts. There is just place, time, and patience.

Wild Kitchen

Guy Ritchie created Wild Kitchen, a celebration of flavour and provenance, which has been brought to Rosemaund. Outdoors, in good company, and around a fire, food and whisky meet in a way that feels natural and unforgettable.

We make whisky with purpose. Respecting the past, but not stuck in it. Every decision balances land, people, and the future. It takes bravery to question how things have always been done and to stand by what we believe in. Above all, it’s about making something worth sharing.

Sustainability & Responsibility

We work with sustainability in mind, choosing grains that support soil health, managing water responsibly, and maturing our whisky without forced interventions. We use low-water processing, run the distillery on a biomass boiler, and keep our production methods as efficient and responsible as possible. At every step, we’re committed to taking out less than we put in.

Good Company

Rosemaund has always been more than a farm. It’s a working landscape, a gathering place, and a home. Whether through local partnerships, open days, or a seat at the WildKitchen table, we’re building something that brings people together.