Regal Rogue is made using 100 per cent Australian wine and native Australian herbs and spices, and launched in Australia in 2012 and later in the UK. It is a semi-dry style and has an average of 30 per cent less sugar than traditional European vermouth, and over the last few years has received a number of awards and growing support from the on and off-premise trade.
In the UK, Regal Rogue is listed in Coq Argent, Hush, Soho House Group, Granger & Co, as well as in Nicolas and Spirited Wine. It is also the no.1 vermouth/aperitif in Selfridges.
In Australia, the vermouth is the exclusive resort aperitif at Hayman Island's One & Only and the celebrated Restaurant Hubert in Sydney. It also has a deal with the Solotel Group and will be featured in Banksii, Sydney's first vermouth focused venue.
“The category is evolving supporting our position to be ‘the world’s drinking vermouth’, enjoyed as an alternative between wine and gin & tonic, because at the end of the day, vermouth is a low alcohol wine based gin," Ward said.
Specifically, Ward plans to use the investment to increase production and support strategic marketing initiatives.
“I am receptive to pure investment or investment partnerships to see Regal Rogue truly achieve its global potential. We are only just scratching the surface with the brand to date," he added.
The brand has several more listings in the on and off-premise that it will soon announce and predicts profits of GBP3 million in 2020.
For more information, contact Mark directly at lordward@regalrogue.com
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