"We've been making single malt under the radar for over a decade"
Our distillery proper started in 2010 with the help of Tony Denny. Tony was chief brewer for Lion Nathan for many years. Tony taught us how to mash in and everything that forms the basis of a good ferment. We've been incredibly lucky to have him on our team all these years.
To start with, everyting was done by hand, even building the equipment.
Richard Evatt, beekeper and production manager getting stuck in raking a mash. Richard and Mark started WW together. Richard brings a practicality and love for nature to the process.
"why not make it a geodesic. Strong, large volume to surface area and lots of vertical for reflux"
Eric became part of the business over a fireside chat about making whisky. Widely read on everything from Newton to Crowley, his concepts on distillation and design shaped our stills and ultimately our profile.
"Paddy injected a rigour and excellence into the production that we needed, just at the right time"
To call Paddy Newton the stillman is an injustice. Winner of Winemaker of the Year more than once, he is a master of fermentation and taste [ and the forklift ] He is responsible for day to day produciton and quality control.
We have incredibly skilled friends, all working for the same goal. To make the best single malt we can, and have fun whilst doing it.
Mark always dreamed of a distillery on Waiheke to share with his friends. With Ro's support it has become a reality.