We use 100% local barley produced from South Canterbury. Our distiller’s malt is a premium malt produced exclusively from distilling barley varieties with the right nitrogen content. The barley has been gently kilned to preserve enzyme content and the resulting malt has both high extract and diastatic power. The end result is a barley and new make which is slightly sweet, rich in character and clean.

We take the same barley varieties as our classic distillers malt and place the grains in a smoker with 100% New Zealand grown West Coast Manuka wood. Our Manuka Smoked Malt is smooth and overlaid with floral, sweet characteristics. This malt is also excellent when distilled, and imparts a smooth, natural smokiness with distinct Manuka notes to the finished whisky that is unique to New Zealand.

Our cask strategy from the start has been to give our Single Malt the best possible beginning. That's why we've chosen French Oak. French Oak imparts a rich character early on, with balanced spiciness, silky vanillin notes, and subtle sweetness. These flavours complement our local new make spirit, allowing for consistent aging that removes volatile congeners. Another key attribute of French Oak is its high tannin levels, which are more balanced in Quercus Robur compared to its American counterpart, Quercus Alba.