Making wild whisky is what we do; taking earthy Tararua water and turning it in to a whisky that you can’t help but know comes from New Zealand. It gets its Kiwi edge from the West Coast peat we use to smoke Canterbury grain (and a few other magic touches) before resting, for years, in charred red wine barrels.

Meanwhile, as we patiently wait, join us at our stunning bar for a taster of one of our more than 100 whiskies from around the world.

Or you can partake of a fine Kiwi ale made by our beer partners Good George, a super-talented crew of craft ale-makers from Hamilton who are taking the world by storm. As they say, they’re the best thing to come out of Hamilton - we’re thinking they’re right!