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

The family-owned artisan Cardrona Single Malt Distillery sits high in the Cardrona Valley between Wanaka and Queenstown. The driving force behind the enterprise is Desiree Whitaker: 'Our spirits are made from scratch by traditional handcrafted methods, using only three ingredients: malted Scottish two-row barley, pure alpine water and yeast. The whisky distillation is conducted in a large, hand-beaten copper pot crafted by renowned Scottish whisky family, the Forsyths. Following the various stages of production and distillation, the whisky will be aged in oak casks for ten years.' While you're waiting, we thought you might care to sample their other very fine spirits. The Reid Single Malt Vodka is produced in the pot still using the same ingredients and process - as un-aged single malt whisky - and then distilled in two German column stills to further purify it into a uniquely rich, full-bodied vodka with intriguing malty biscuit and tropical fruit characters. This same product is used as the base to make their amazing Rose Rabbit orange liqueur. Infused with New Zealand oranges, it's a great triple sec alternative. So not a vodka then, but what the hell, it’s damned tasty.

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.