Inside New Zealand’s Boundary-Pushing Whiskey Revolution
"Founded after several years of development and beginning production in 2015, this South Island distillery has prioritized local sourcing and terroir-driven whisky. It moved early to use locally grown barley and, since 2021, relies entirely on South Island–grown barley for its single malts (as well as other spirits). Drawing on alpine snowmelt water and wide diurnal temperature swings in its valley, it matures spirits in a mix of sherry, bourbon and freshly emptied local Pinot Noir casks from top wineries, producing elegant single malts that balance dessert-like sweetness with zesty citrus, spice and a velvety-lush texture; some bottlings are cask‑strength (around 52% ABV). The operation emphasizes regional identity and conservation, inspired by a local endangered raptor that often appears around the site." - Susannah Skiver Barton
