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The glacial born water source from the great Southern Alps of New Zealand’s South Island filtered deep through many miles of braided Canterbury alluvial rivers deep underground brings us the purest of natural water, essential in distilling the finest of New Zealand Whisky.

From creation to completion the ‘water of life’ requires only but the best of the best incredients. The Water is first added to the barley to promote germination. At a later stage, prior to fermentation, it is mixed with ground barley grist to create a mash.

Water is also used later in the production process to dilute most whisky before maturation, and added once again before bottling. Since large amounts of water are used during the process of whisky production, water supplies are a key factor for the location of any distillery. Essential...yes we think so.