The Distillery
A state-of-the-art whisky distillery housed within one of New Zealand's most iconic breweries. Dunedin, South Island.
Our Home
In 2020, The New Zealand Whisky Collection opened a new chapter with a state-of-the-art distillery inside the historic Speight's Brewery in Dunedin. It's a location that bridges two iconic New Zealand traditions — the art of whisky distillation and the heritage of fine brewing.
Every drop is created from the finest Otago-grown barley, using techniques that honour age-old tradition while embracing modern craft. From milling to mashing, fermenting to distilling, the process reflects a commitment to producing single malts that capture the character of the South Island.
The Dunedin Distillery proudly resides within the iconic Speight's Brewery
The Distillers
At the heart of the Dunedin Distillery are two craftsmen whose combined expertise spans the full arc of New Zealand whisky.
Michael Byars brings a modern perspective to distillation — technical precision paired with a deep respect for traditional methods. His focus on innovation and quality ensures every batch delivers bold, distinctive character.
Cyril Yates is a living connection to New Zealand's whisky heritage. A former distiller at the original Willowbank Distillery, Cyril's decades of experience and intimate knowledge of the craft are irreplaceable. His dedication preserves the essence of Willowbank's legacy in every spirit we produce.
Together, they form a partnership that blends innovation with tradition — crafting whiskies that honour the past and define the future of New Zealand whisky.
The Craft
The Grain
Our new make spirit begins with barley grown by Richard and Paige Wills at Black Point farm in Ngapara — just 20 minutes from Oamaru. The farm's limestone bedrock soils and cool microclimate produce grain of exceptional quality and flavour potential.
Distillation
Traditional copper pot still distillation in Dunedin draws out the rich, fruity character that defines our house style. The same city that pioneered New Zealand whisky in the nineteenth century continues to shape its revival today.
Maturation
Our casks rest in the historic Oamaru Bond Store, metres from the Pacific. The cool, salt-laced harbour air penetrates the oak slowly, imparting a coastal character — a saline minerality — that no inland distillery could replicate.
Bottling
Every release is bottled at a strength that best expresses the cask, labelled with its origin and fill date. Our whisky is made to be opened, shared, and savoured.
The Bond Store
New make spirit distilled in Dunedin makes the journey south to Oamaru, where it is filled into oak casks at our historic bond store on the harbour, metres from the Pacific. Here, the cool salt-laced air penetrates the oak slowly, imparting a coastal minerality that defines our house character.
The bond store houses hundreds of casks at various stages of maturation, from freshly filled new make to decades-old Willowbank stock. Each one is monitored, sampled, and nurtured until it reaches its full potential.
Michael Byars, Head Distiller
South Island · New Zealand
Where the land shapes the spirit.
