Thomson Whisky

Thomson Whisky is an independent New Zealand distillery, based at Riverhead on the outskirts of Auckland. First starting as independent bottlers, the Thomson family then launched their own fully fledged distillery in 2014 onsite at the Hallertau Brewery. This gave them access to an expert brewing team, high-quality malted barley, local wine barrels from the surrounding wine region, good water, and space for their hand-beaten copper stills - a 1900L wash still and 1000L pot still.

A core aspect of Thomson’s approach is their commitment to creating a style of whisky that is uniquely New Zealand, reflecting the natural environment and local traditions, rather than replicating other recipes. At the heart of this is their use of Mānuka wood smoke, which head distiller Mathew Thomson started perfecting in the mid-2000s, with experiments on his home stills. It was a world first and has created a hallmark style for the distillery.

They mash and distil onsite, using pure rainwater from the nearby Waitakere ranges and 100% New Zealand-grown barley from the Canterbury Plains, some of which is smoked using Mānuka and South Island peat. The spirit is aged in a range of casks, including ex-bourbon barrels and ex-New Zealand wine casks.
Using traditional methods for contemporary ends, Thomson makes whisky for the modern enthusiast, which has seen them grow to export globally and become one of New Zealand’s most awarded distilleries, winning serious accolades both locally and overseas.