Whisky had been made in New Zealand since Scottish settlers arrived in the 1800s. Over the years, whisky production has both flourished and struggled, and the last remaining distillery in New Zealand was mothballed in 1997, with the stills shipped to Fiji to make rum.

Greg Ramsay, who previously worked with Nant distillery in Tasmania, discovered these casks of mature NZ whisky and with the help of his friends; he launched The New Zealand Whisky Company.

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