Auld Farm Distillery in Southland is making waves as it celebrates its 100th anniversary with the release of New Zealand’s first single-grain oat whisky.
Distillery Managing Director Rob Auld shares insights into the creation and unique flavours of this “breakfast whisky,” which features inviting notes of caramel, vanilla, and brown sugar.
He says the oat whisky has been well-received, and the distillery is now looking forward to launching its first eight-year-old single malt whisky next year.
Despite challenging weather conditions in Southland, Auld tells Dom he and his team remain optimistic that more positive times are on the horizon.
Listen to the full chat between Rob Auld and Dominic George above.
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