Whisky Galore NEW ZEALAND WHISKY TAKES ITS PLACE ON THE WORLD STAGE FOR ITS UNIQUE BLEND OF INNOVATIVE SPIRIT AND LOCAL FLAVOUR PROFILES. Thomson Whisky South Island Peat Single Malt 110453 Thomson Whisky Mānuka Wood Smoke Single Malt 110454 Thomson Whisky Two Tone Blend 110455 Kiwi spirit Whisky production in New Zealand began in the 1830s with the arrival of Scottish settlers. In the 1870s, a ban was placed on local distilling, due to pressure from Scottish banks funding local railways. This led to a thriving illicit trade in moonshine throughout the 19th century. The ban was eventually lifted, but despite a resurgence in local whisky production by the Willowbank Distillery in Dunedin in the 1970s, it wasn’t until 2009, when Thomson Whisky was founded in Auckland, that Kiwi whisky truly found its feet. Thomson’s independent craft distillery was the pioneer of the New Zealand style of whisky. Originally established in Riverhead, northwest Auckland, it championed local ingredients and traditional craftsmanship, using time- honoured techniques like hand-beaten copper pot stills. It is now New Zealand’s most awarded whisky distillery, and the brand continues to innovate, using a variety of casks for maturation including ex-bourbon barrels and locally-sourced New Zealand wine casks. A world first Originating from Mathew Thomson’s early experiments smoking barley over mānuka wood on a home barbecue in the mid-2000s, Thomson Whisky is credited with creating the world’s first mānuka-smoked single malt whisky. Gentle, aromatic smoke with sweet, herbal notes of clove, cinnamon and mānuka oils result in a distinctive flavour profile that sets it apart from the heavier, earthier character of more traditional peat-smoked whiskies. The distillery’s portfolio has expanded to include the Mānuka Smoke Single Malt, the cask-blended Two Tone Blend, and the South Island Peat single malt expression. PAGE 18 | BIDFOOD – ON THE MENU
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