Encountering a 31-year-old whisky is like meeting a spirit that has undergone countless moments, seasons, and transitions. Each drop encapsulates a legacy, bearing testament to the art of ageing and the enchanting processes taking place inside a cask over these years.
Emerging from a period of dormancy, New Zealand whisky showcases a palate that manages to be both traditional and bold, mirroring the pristine nature of the country and the innovative spirit of its populace. Initially, New Zealand whiskies were often compared to their Scottish counterparts. However, contemporary distillers are forging a distinctly Kiwi identity. The local environment plays a crucial role in defining the character of New Zealand whisky. Pure water sources, clean air, and local barley all contribute to the light, smooth profile that New Zealand whisky is traditionally known for. The maritime climate aids the maturation process, offering relatively stable temperatures and high humidity while also bestowing subtle coastal notes on the 31-year-old whisky.
Innovation stands as a significant characteristic of the New Zealand whisky scene. Distilleries are experimenting with unconventional grains, such as triticale offered by Thomson Whisky, and are also tapping into the country’s rich wine heritage. They achieve this by finishing whisky in local wine casks, such as Pinot Noir barrels. This technique of maturing whisky in wine casks adds complexity, infusing the 31-year-old whisky with intricate fruit notes and a richness of flavour that captivates whisky enthusiasts globally.
As the industry grows, the variety in expressions of New Zealand whisky also broadens. From delicate and almost floral single malts to rich and complex blends, the 31-year-old whisky from New Zealand is helping to carve out a new chapter in the global whisky narrative, one dram at a time. The journey of this aged whisky is a story of transformation, influenced by its environment, refined through innovation, and savoured by connoisseurs around the world.