The journey starts the same, honouring the traditions of whisky making legends.
New Zealanders like to put their own twist on things and so we diverge.
Born of Nature, a perfect southern climate produces our Canterbury grown grain and pure artesian water.
Distilled by Industry in our Christchurch distillery, using smaller barrels for ageing and the Antipodean climate to deliver full, rich flavours more quickly.
Join us as we age together.
Single Malt Whisky aged 4 1/2 years in 50 and 100 litre virgin French oak barrels 100% New Zealand Single Malt Whisky. New make spirit made from 100% Canterbury grown and malted barley. Mashed, fermented and double pot still distilled and aged more than 4 years in a 50 and 100 litre virgin French oak barrels in Christchurch NZ.
Toffee and milk chocolate, oak/wood and soft floral undertones on the nose Oak, dark caramel, dark cocoa, new leather, creamy tannin, floral and anise on the palate Slightly drying, oak tannin finish.
Bottled at cask strength, this is the World’s (as far as we know) only Sloe Gin Barrel finished Single Malt Whisky.
The nose exhibits notes of red berries, vanilla, candied ginger and stewed plums over toffee and malt. The palate is rich and mouth-filling with plum, toffee, dark cocoa and malt. The finish is long and reminiscent of dark cocoa and red berries.
Only 361 bottles from this full barrel. This single malt whisky was initially aged in small, virgin French oak barrels for three years before spending the last twelve months in a barrel previously used for making our award winning Pinot Barrel Sloe Gin.
Aged four years in 100 and 50 litre STR (shaved, toasted and re-charred) genuine ex Pedro Ximenez Spanish Sherry barrels, re-coopered in Portugal.
The nose is rich with stewed summer fruits, brown sugar, vanilla, toasted almond and spiced orange marmalade. On the palate ripe black plums and cherries, vanilla and mild spicy oak with a long smooth finish of spiced fruit cake, preserved ginger and dark chocolate – a limited bottling of only 424 bottles
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