Frequently asked questions

Our malt is grown in New Zealand. We typicall use Laureate barley, both peated and unpeated.

We use 100% barley. 450kg per 2500l wash.

Yes. A lot of the country is covered in peat bogs. However our peat is different to northern hemisphere peat. The Restidad bogs of both the north and south islands are ancient compressed wetlands, reeds and marshes, giving a unique flavour profile to our peated barley. It’s smoke Jim, but not as you know it.  Gentle, sweet, mushrooming and subtle are terms we’ve heard to describe our peat smoke.

Typically we do a 72 hour ferment. We vary the yeast depending on the malt and the final spirit we are trying to produce. 

All by hand. Patrick still uses taste and smell as well as ABV. For our peated runs we will run out to 58, our non peated stop earlier at 61.

Although some of our bottles are non age statement, the minimum age in any release is 5 years, other than our new make samples of course. 

When the new building opens in 2022 we will be offering tours, tastings and open days. Sign up for our Kindred Spirits for more info.

We will be releasing our products throughout 2022 and beyond.