Independence means being able to do what you want and how you want to do it. For Mathew and Rachael Thomson, that means creating a New Zealand whiskey using local ingredients that breaks new ground for the category in their homeland. Starting out as independent bottlers, the Thomsons founded their own small craft distillery in 2014 on the grounds of Hallertau Brewery in Riverhead.
 
With the help of two copper pot stills (1,900 and 1,000 liters), bourbon and wine barrels, they make reality what Mathew has been experimenting with on a small scale for years: rare single malts with a smoky aroma made from local Manuka wood and South Island peat.

Malt made from premium barley purely from New Zealand's South Island (Canterbury) is the basis for all Thomson whiskeys. For the Manuka Wood Smoke Single Malt, this is smoked over wood from the Manuka tree. The New Zealand variety of myrtle, commonly found on the honey shelf, imparts aromas of natural smoke, cinnamon, cloves and manuka oils.
 
Earthy smoke, iodine and sweet vanilla characterize the South Island Peat Single Malt. The whiskey is made from barley malt kilned over South Island peat. As bottlings “in progress”, both whiskeys show Thomson craftsmanship in its promising and already multiple gold award-winning development.

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