New Zealand Whisky

New Zealand Whisky

This was on the condition that the Kiwi government establish measures to curb local distilling, which had the effect of both stifling the burgeoning industry and increasing illicit production in the 1870s. The eventual lifting of this ban defined a new era for the New Zealand whisky industry and brought a resurgence of whisky production in the 1970s, which was spearheaded by Willowbank distillery.

Willowbank in Dunedin, on the South Island, was well-known for producing Lammerlaw single malt but would eventually close in 1997. Its stills were shipped off to Fiji to produce rum and for a few years, the only whiskies coming from New Zealand were independent bottlings from the now lost distillery. Among those who released these bottlings were New Zealand Whisky Company, which bought a large parcel of casks, and bottler-turned-producer Thomson Whisky. These intermittent releases helped keep the concept of New Zealand whisky alive and introduced it to new audiences around the world.

Today’s whisky scene is in stark contrast to the past few decades, the number of distilleries across the North and South Islands is growing rapidly, with a new generation of producers exploring the relationship between tradition and innovation. Techniques born in Scotland and Ireland are being adapted to include local flavours like manuka wood, South Island peat and a plethora of quality wine casks. The future looks bright for New Zealand whisky.