SCAPEGRACE

Between stimulus and response there is a space. A space wide enough to fill with the greatest ambitions and the wildest ideals. It was in this space that two friends fathered an idea for untraditional spirits from an untraditional country using untraditional techniques, and wrote the first chapters for a book where the ending is unknown, but the title is undeniably; Scapegrace.

There's a new name in our local whisky scene, one you’ll have heard of. Scapegrace is a recognised brand for spir-it-loving Kiwis, boasting multiple global Golds, winning Best London Dry Gin In The World from London’s IWSC and known as inventors of the world’s first naturally black gin.

Scapegrace have always been destined to embark upon a single malt journey, joining our modest but supremely successful craft distilleries in showcasing our single malt whisky to the world. Their new distillery is nestled on the banks of Central Otago’s Lake Dunstan, which is traversed by the pristine alpine waters of New Zealand’s longest river, the dynamic Mata-Au. Central Otago is a land of extremes, delivering hot summers and cold winters, the rigorous elements ultimately affecting the angel’s share, the aging process and the way the spirit interacts with the wood.

While this long-awaited first release is stamped with the Scapegrace name, it links back to Central Otago’s past, carrying the mark of local distillers Doug Lawry and his son Anthony. The first limited edition batch of four bottlings includes wood-dominant whiskies of varying age state-ments, non-chill filtered and aged in virgin French oak, with the exception of the Timbre IV, aged in Bulgarian oak.

A story to watch, then, as Scapegrace apply their globally lauded high standards to their latest endeavour.

THOMSON WHISKY

Thomson Whisky was started the same way you'd start a band. They got together and just started tinkering. It was never about taking over the world, or playing Wembley, but about giving it a go, creating the best spirit they could afford to and sharing their journey with anyone who liked whisky. They wanted to give New Zealanders a whisky they could be proud of, with a sharp brand on top. Their bottlings reflect who they are, because they are small enough to do it how they like it. As they grow these qualities remain.

Thomson love what they do; making craft whisky for the modern enthusiast. Artisan. Premium. Progressive. After a few years mucking about on a home still and learning as much as we could about whisky (mainly by thorough investigation of the flavour) they began the Thomson Whisky project as Independent Bottlers. They got hold of a few barrels of aged single malt from Willowbank Distillery, Dunedin, carefully selected to their personal tastes, to launch under the Thomson name. They figured if it didn't sell they'd drink it themselves. They didn't get that lucky. Two barrels, a unique bottle, a business card, and Thomson Whisky came to life. They started telling people about their whisky, sharing a drink with friends, then bartenders, and shops and people travelling overseas and their project started firing. A few years down the road and things have changed a lot.

CARDRONA DISTILLERY

At the end of January 2024, Cardrona hosted their 8th Birthday Party, inviting the Jakicevich family and Glengarry team members to join them. This was no ordinary birthday party, rather a very significant milestone for Cardrona and the New Zealand spirit industry.

Cardrona started 12 years ago, when Desiree Reid set out to realise her dream of making world class whisky in the Cardrona Valley. 12 years on, this birthday party also saw Desiree ceremonially hand the keys of the distiller to its new owners, International Beverage.

They're a world-class collection of spirits businesses who own such distilleries as Pulteney, Speyburn, Knockdhu and Balblair. It’s not adios from Desiree and the talented team she’s amassed around her, rather, the next chapter in their journey. Desiree is continuing as Managing Director, working with the global reach that this new ownership brings Cardrona.

The night before the birthday party for 500, a much smaller group was gathered. These were people that Deisree and her family wanted to acknowledge and thank. Those that believed it was not just possible but were prepared to get behind her dream of producing whisky in this part of the world. A series of awards were presented, one to the Glengarry team, accepted on the night by Glengarry owner, Jak Jakicevich. A delight for Jak to be able to receive this with his wife and daughter there with him.

New Zealand is built on such innovation and passion as that behind Cardrona. We personally could not be prouder of the whole team at Cardrona and feel very confident in its future.

NZ WHISKY

In 1997 the last Whisky Distillery in New Zealand was closed down, and the hundreds of barrels of Cask Strength whisky auctioned off or mothballed. In 2010, we bought the last 80,000 litres in 443 barrels from what had previously been stored in an old airplane hangar. This Whisky now resides near the shores of the picturesque Historic Oamaru harbour. These are exceptionally rare drams from what was once the world’s southern-most distillery.

We are proud to be taking New Zealand Whisky to the World stage and our fine products are enjoyed by many, in all corners of the globe.

We will start distilling in the very near future, and we are looking forward to seeing New Zealand Whisky flourish around the country - and the world - yet again!

WAIHEKE WHISKY

Waiheke Whisky began as a dream long before The Waiheke Island Distillery was officially established in 2010. Founders Mark and Ro Izzard together with friends set out to make a distinctly New Zealand Single Malt Whisky, using New Zealand grown barley, New Zealand peat and some good old fashioned Kiwi ingenuity. Years prior Mark and friend Richard Evatt, started out making alcohol with sugar wash from honey frames (Richard is a bee keeper). This progressed to making small volumes of wash using NZ grain and then to distilling. Tony Denny, with great experience in malting, brewing and wort production helped the team learn how to mash properly and get some consistent processes in place. Another friend, Eric, an engineer and maker, CAD designed the geodesic shape of the first copper pot still. The geodesic design drives reflux and copper contact, leading to a reduction of sulphur compounds and a more elegant spirit. Patrick Newton, the talented winemaker from Mudbrick Vineyard took an interest in production and became Waiheke’s stillman and whiskymaker, whilst still making award-winning wines for Mudbrick. Through a partnership with Canterbury-based Gladfield malt, Waiheke Whisky has pushed the limits of heavily peated malt in New Zealand, using peat from Tussock Creek in Southland. Both American and European oak cask are used for maturing the spirit on the island, which come from distilleries and wineries both overseas and close to home. Waiheke Whisky’s brand home at The HEKE, opposite the golf course, is open for visitors and ready to provide a warm island welcome. Phase two of the distillery is in progress with new stills due to arrive from Scotland in the second half of 2022. Distillery tours and barrel room tastings will soon be ready for booking.