Fine Whiskies from New Zealand

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By AdFeatures | Friday, November 02, 2012, 16:20

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The New Zealand whisky can be commonly classified as single malt whiskies, with a variety of blended styles also available. The whisky produced using stock at the famous Willowbank distillery was believed to possess a similar characteristic to that of the single malt whisky manufactured in the Lowland region of Scotland.

The New Zealand whisky is otherwise mostly accompanied with a delicate aroma, is light-bodied, and has an extremely smooth finish. The New Zealand whisky, sometimes called the kiwi whisky, also carries certain smoky flavors. The Coaster and Old Hokonui are some famous smoky whiskies available in the kiwi land.

Distilleries in New Zealand

Willowbank distillery: This distillery that was later renamed to Wilson’s distillery. It was founded by a family called Wilson’s in the year 1960 and is situated in Dunedin. The distillery earlier made use of stainless steel pots which resulted in poor quality whiskies. In 1991, copper stills became a popular option that also produce better quality whiskies.

Seagram Company Ltd took over the distillery in 1991 and contributed in releasing the famous Lammerlaw ten year old whisky. This whisky was named after a mountain range that lies close to the distillery. The distillery unfortunately was pulled down in 1999 and a company called the ‘New Zealand Malt Whisky Company’ used the whisky stocks that were ageing in the casks then. They are being sold now under the popular Milford brand.

Southern distillery: This distillery is situated in Timaru which lies within Canterbury region of New Zealand. The Southern distilleries are known for the production of Coaster single malt whiskey and two other blended whiskies namely Old Hokonui Blended Malt Whiskey and Mackenzie Blended Malt Whiskey. The Southern distilleries adopted the American and Ireland labeling of ‘whiskey’ rather than ‘whisky’.

The Mackenzie whiskey is quite popular here and has a good aroma, is light and fragrant. This whiskey is not chill filtered and has no colours added to it. It retains the original light golden color, carries the scent of simple grain, light caramel and slight oak. The Mackenzie whiskey tastes light and refreshing. The spirit is produced from malted barley and the grain grown in the farms of Canterbury. The water used for fermentation of the dram is from the river flowing from the Mackenzie Basin. This lends a clear and refreshing taste to the whiskey.

The Hokonui whiskey uses the typical ingredients: malted barley, sugar, liquid malt, with yeast for fermentation, and water. As per the tradition, the Hokonui whiskey is produced in the 100 gallon copper pot, in use since a long time. The end product is light and has a smoky finish to it. It also looks pale and carries a distinct aroma. It tastes simple, smooth with small amounts of oak. This spirit is then blended with honey and mint. The Hokonui whiskey is not filtered and possesses a light haze probably from the pollen of honey.

Southern Grain Spirits distillery: This distillery is situated in Kaiapoi within Canterbury region of New Zealand. It is famous for the production of a wide range of spirits which includes the thirteen year old Fitzpatrick, Kaiapoi's single malt whisky and the blended Shepherd’s Export whisky.

      

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