|
1st September 2014 |
New Zealand
whisky company Thomson produce the
world’s first Manuka smoked whisky.
 Thomson
Whisky probably isn't the most familiar whisky brand
even amongst the most devoted whisky
connoisseurs. Located in New Zealand the
small family owned whisky business
recently made the shift from
being ‘Independent Bottlers’ to
‘Distillers’ when they opened a new
craft distillery North West of Auckland.
The current trio of Thomson Whisky's
independent bottlings are the Thomson
10, 18 and 21 year old which were
distilled at Willowbank Distillery,
Dunedin but the Willowbank
Distillery closed its doors in the late
1990s and has since been dismantled.
The newly launched Thomson Whisky
Distillery is located at Hallertau
Brewery & Restaurant, North West of
Auckland. With a hand-beaten copper pot
still the boutique distillery forms a
home for the Thomson brand, and the
production of ‘new spirit’ is already
successfully underway.
The shift
from ‘Independent Bottlers’ to
‘Distillers’ looks set to be an exciting
one for whisky drinkers as it looks like Thomson wants to
put their own unique New Zealand stamp
on the worlds single malt whisky industry with
the announcement this week of New
Zealand's first commercial batch of Manuka smoked whisky.
Believed to
be the world’s first Manuka smoked
whisky, once released to domestic and
export markets, it will further
emphasise New Zealand producers are
capable of making diverse whisky styles.
The single malt is being made from
barley grown in the South Island and
kilned using New Zealand Manuka wood.
Rarely produced in New Zealand, smoky or
peated whiskies normally hail from here
in Scotland, and have cult followings of
self-proclaimed ‘peat heads’. Thomson
say the new product will impart a smooth
natural smokiness reminiscent of peated
Scotch, but will be entirely unique to
New Zealand with its distinct Manuka
notes.
Well known craft brewing supplier
Gladfield Malt of Canterbury is working
closely with head distiller Mathew
Thomson to perfect the brand new Manuka
smoked malt for the brewing and
distilling markets. Gladfield have
designed and engineered a custom smoker
to impart the best Manuka and smoke
flavours into the finished malt.
Responsible for the germination, smoking
and kilning of the malt prior to
distillation, it is a world first for
Gladfield Malt as well.
Mathew Thomson says, "Debuting the
Manuka smoked malt has taken collective
expertise, extensive testing and trials.
"A very good measure of passion and
innovation has gone into this whisky and
we’re excited about the possibilities
that can result from it.
"As one of only a handful of commercial
whisky distilleries in New Zealand,
Thomson is proud to be producing an
original and world first whisky in our
home country."
The distilling is taking place at
Thomson Whisky Distillery, based at
Hallertau Brewery in North West
Auckland, where the brand is laying down
barrels of single malt for maturation
using a traditional copper pot still.
The craft distillery was launched in
April this year to support future demand
for the company’s single malt whisky.
The brand won Gold and Double Gold at
the San Francisco World Spirits
Competition 2014 for its 21 year old and
18 year old single malt bottlings.
Thomson Manuka smoked whisky will mature
in ex-bourbon barrels for three to five
years adding to its depth of flavour,
and will be available to Thomson Whisky
fans once matured.
Thomson Whisky currently distributes to
New Zealand and Japan but I am sure
something unique like the Thomson Manuka
Smoke Whisky just may find its way
further afield.
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