When Regal Rogue launched in 2011, they turned traditional vermouth upside down with their new-world Australian wines, native Australian herbs and clean, natural blends with reduced sugar.
In 2017, founder Mark Ward wanted to push category boundaries further and work towards a more environmentally sustainable product, so he went back to the source of the wines, the herbs and the packaging to explore what more could be done.
Based on this, Regal Rogue has changed three vital components:
- All the base wines used are 100% organic Australian-sourced from See Saw Wines, Orange, NSW.
- The Lively White vermouth will move from a Semillon to an organic un-wooded Chardonnay, the Daring Dry will stay as an organic Sauvignon Blanc, the Bold Red as a blend of organic Shiraz & unwooded Chardonnay and the Wild Rosé will move from a Shiraz rosé to an organic Cabernet rosé in the new range.
- 80% of the herbs used are organic sourced from Herbal Connection, NSW.
- All of the native herbs and spices will continue to be sourced from Vic Cherikoff, considered to be the forefather of native and wild herbs and spices in Australia.
- 98% of the packaging is recycled. With a new bespoke bottle – the glass is recycled and all paper stock for the labels has the Forest Stewardship Council stamp.
- As a consequence of this change, they have removed the paper wraps from the everyday range and instead will keep these for limited edition release.
Ward said, “The vision was always about creating an everyday drinking style and this is the best quality we can deliver across all elements of the brand with a nod to the environment for the long-term”.
“Stay tuned for some seriously exciting limited-edition releases next.”
The new organic range has already launched in Australia through Regal Rogue’s partner, Déjà Vu Wine Co. and will be launched into the US on July 1 this year.
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