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“Behind those hills is where the SAS train,” says my host, James Chase, pointing into the distance.
In front of us are freshly sown fields of heritage Marris Otter barley. After a long, wet winter that has replenished the aquifers, this early sunshine bodes well for a strong crop which, come autumn, will be harvested, malted, brewed, distilled, and laid down to become Rosemaund whisky – one of England’s most exclusive single malts.
The Chase family has farmed…
