As a Kiwi, finding the words to write my bio is as difficult as finding an appropriate simile to finish this sentence. So, here I go. From the age of 13 I have been fermenting whatever I could get my hands on: malt, grapes, kiwifruit, feijoa - the list goes on. Having this love for all things yeasty made my career choice was relatively easy, but the tough decision was choosing between winemaking, brewing and distilling. I tried my hand at winemaking and that seemed to stick: I studied in the Hawkes Bay, before working vintages in various parts New Zealand, in the United States and in France. The thing that has always excited me about wine is how it reflects its origins. So I asked myself, why can’t we do this with New Zealand spirits?