Thomson Whisky Manuka Smoke ‘Full Noise’

So how would I describe the Manuka smoke as compared to peat malted barley? Well, to me it’s a lot lighter and sweeter smoke than either highland or Islay peat. There’s certainly no burnt rubber, or iodine-y bandaids and hospital notes. It seems a sweeter smoke than peat on the nose – and more campfire smokey on the palate, as opposed to the more musty characteristics of peated whisky.

So, there’s been a bit of a buzz around New Zealand whisky recently – and rightly so. NZ and Australia have always been ‘rival-siblings’ – a bit of sledging is ok – but when the chips are down… well, the ANZAC legend wasn’t forged by ‘acquaintance nations’ was it? Both countries have a history of making whisky in the past and both countries have seen a ‘revival’ of the industry over the last 25 years or so. Aussie whisky has exploded in that time, with New Zealand whisky catching up fast!

We first bought NZ whisky into the country back in 2010 when we featured the first release from Kaiapoi Whisky – a 13 year old. We’ve frankly been a bit remiss in not visiting Aotearoa and it’s whisky since then. But we hope to make amends for that this month – by offering the BIGGEST and fullest-bodied New Zealand whisky there is.

Now if you’re wondering where you’ve heard the name Manuka before – it’s most likely from the famous NZ honey that has been used for healing etc for years now. The Manuka honey is named for the tree whose flowers nectar is harvested by the honeybees. The Manuka tree itself is sacred to the Maoris who have lauded its medicinal qualities for thousands of years. I guess you could say that there isn’t a tree as NZ as the Manuka!

Our drinkers have been asking for a cask strength Manuka Smoke bottling for ages…and now it’s here. We’ve called it Full Noise, denoting the cask strength ABV, and the deeper, more abundant smoke notes. We’re going big with this limited edition, cask strength single malt whisky, at a healthy 55.3% ABV.

This whisky is made from 100% New Zealand grown malted barley, that has been smoked with native Manuka wood. It was distilled at the Thomson Whisky distillery by head distiller Mat Thomson, and aged in American oak ex Bourbon barrels.

Manuka wood has been used for many years in New Zealand as a fuel source, for burning and smoking food such fish, meat and cheese for preservation. Much like peat the original use of Manuka in burning was as a fuel source, but the unique smoke flavour that it imparts into the food or raw ingredients that it is preserving has become a flavour component in itself, and something we think marries so well with whisky flavours. Using our local ingredients and fuel sources is important to us as we are not trying to replicate Scotch with our whisky making, but using what is around us here in NZ to create a new style of single malt that draws on the local terroir of New Zealand.

Full Noise offers rich warm smoke notes, caramelised fruits on the nose, black coffee, clove and ginger nut biscuits on the pallet. It’s a generous whisky, that lingers nicely. It’s our pleasure to share this limited edition release with our Australian drinkers.

2009…Born out of creativity and a love of single malt whisky, we started Thomson Whisky as a side project in our spare room in Auckland. Launching a single malt whisky brand as a hobby, at the time, was a little left field. Most people thought we were nuts. We were running off the smell of a damp whisky cork, but we quietly knew we were onto something. We just kept tinkering, working and building, until we had to give up the day jobs to focus wholeheartedly on this all-consuming new whisky project.

Thomson Whisky began as an independent bottler, carefully selecting old stock New Zealand whisky from the Willowbank Distillery, Dunedin (closed in the late 90s). The aim was to bring out some beautiful old liquid, bottle whiskies that New Zealanders could be proud of, and to share our whisky journey with anyone who liked the good spirit. We figured if it didn’t sell, we’d drink it ourselves. We didn’t get that lucky.

For years prior, Mathew Thomson had been home distilling and experimenting with smoking barley on the family BBQ. Since 2005, experiments with Manuka wood smoke had been a focus, and constant tweaks to recipes ensued. A new world of flavour was opening up.

Creativity is still a dominant principle in our distillery. We are creating a new New Zealand whisky, not a copy of whiskies seen elsewhere in the world. Our whiskies are a living response to our unique natural environment, our resources, local know-how and honesty about being a young distillery. We’re not replicating but helping to define what New Zealand whisky is, brand new.

We launched our own production distillery and Thomson HQ in 2014, with a 900-litre hand beaten copper pot still that was commissioned out of Portugal. Setting up onsite at the Hallertau Brewery on the outskirts of Auckland meant we had an expert brewing team next door, barrels from local New Zealand wineries on tap, access to high quality malted barley, good water, and a start. We could begin our journey of laying down casks.

Today we create premium craft whisky and gin, using traditional methods for contemporary ends. With two hand-beaten copper pot stills and two gin stills in operation, our distillery hums with all natural ingredients, elbow grease and the centuries old process of spirits distillation. It’s about a passion for the spirit, people and climate, and a total respect for the process.

Thomson Whiskies are made using just three ingredients: water, yeast and malted barley. They’re aged in a range of casks, including ex-bourbon barrels, New Zealand wine casks and some miniatures. Our smoke comes from native Manuka wood and South Island Peat. Our gins use fresh botanicals and we’re heavy handed on the juniper, resulting in weighty, flavourful spirit.