Thomson Distillery with Mat Thomson Show Notes

ReviewsShow NotesIndependent BottlersThomson DistilleryNew ZealandAustralasiaWorld Whiskey

Nov 18

Notes and Reviews for Whiskey Ring Podcast Episode 212: Thomson Distillery with Mat Thomson

Nestled in northwest Auckland, Thomson Distillery stands as a beacon of innovation in New Zealand’s growing whiskey scene. Founded by Mat and Rachael Thomson, the distillery’s story began not with a formal business plan, but with a desire to create a spirit that New Zealanders could be deeply proud of.

Originating as an independent bottler in 2009, Mat sought out old casks of single malt from the historic Willowbank Distillery, relishing the adventure of navigating nearly 50 barrels for those elusive expressions that spark magic in a glass. This independent journey, fueled by passion rather than profit, set the philosophical tone for what would become a hallmark of New Zealand whiskey craftsmanship.

From the earliest days, Thomson Distillery prioritized using local materials, forging an identity distinct from Scottish or Irish traditions. This drive for authenticity led to pioneering the use of manuka wood—a native hardwood widely used for smoking food in New Zealand—instead of traditional peat. Producing manuka smoked whiskey became a unique signature for Thomson, providing flavors that set it apart both domestically and internationally.

This innovation did not come without challenges: technical experimentation with still design, variation in cask supply, and early batches that, as Mat candidly recalls, were “really terrible.” However, persistent learning, collaboration with local brewers and winemakers, and an openness to batch variation allowed Thomson to hone their craft and eventually contribute award-winning expressions to the global stage.

Regulatory clarity and industry reputation have also been central to Thomson Distillery’s mission. Recognizing the lack of formal whiskey standards in New Zealand, Mat worked with peers to draft guidelines—emphasizing copper pot stills and grain requirements—helping to safeguard the reputation and authenticity of Kiwi-made whiskey. These efforts aim not just to protect producers, but to foster an industry where New Zealand whiskey can stand proudly alongside the world’s best, rooted in local agriculture and tradition, but shaped by creative freedom and practical ingenuity.

As the distillery continues to evolve, there is an ethos of not simply replicating overseas models but defining what it means to be a New Zealand whiskey maker. Embracing innovation—be that through features like manuka wood smoking, experimenting with wine cask finishes, or building stills by hand—Thomson seeks to answer the question, “What does New Zealand whiskey taste like?”

For Mat and Rachael, the answer lies in embracing local flavors, encouraging batch-to-batch uniqueness, and pursuing a spirit that is as much about place and personality as it is about tradition. Thomson’s story invites whiskey lovers to taste not only a product, but a journey—one built on curiosity, resilience, and a genuine love for the craft.