This delicious American style whisky is made from 51% corn, 21% Rye and 28% Barley. Matured in Waiheke Whisky's oceanside barrel house, it has a grassy, spicy finish with a distinct rye note. Look for notes of toasted oak, spices and vanilla. Cream corn and smooth caramel finishes with a hint of rye bite.

Made from peated New Zealand malt, double distilled and aged in American oak casks. Full bodied and easy drinking, Moss is a gateway to New Zealand peat. A crowd pleasing whisky with floral aromas of jasmine, honey, liquorice, vanilla bean and cough syrup, created by the interaction of the lightly peated malt with the American oak wine barrels, which have been shaved, toasted and re-charred (STR). Further maturation in first fill bourbon barrels provides a creamy texture and a long lingering finish with spice and sweet fruit, and a teasing hint of smoke.

With new make crafted from Cryer NZ Ale Malt, this whisky has been aged for five years, with the majority of the ageing process taking place in STR French oak barrels, followed by a finish in ex-Bourbon barrels. On the nose, The Sweetwater presents a sweet bouquet of honey, orange, and vanilla. The palate begins with notes of candied orange, apricot, and honey comb, leading to a dry, peppery finish with hints of lemon and pips. It's not cloying and the tannins from the French oak barrels provide a satisfying finish that leaves you wanting more.