Product description
In 1969, the Baker family began distilling in Dunedin in a small distillery equipped with steel stills.
Their whisky, Wilson's, debuted in 1974, and since then the distillery has operated under the name Willowbank. The Bakers produced single malt and single grain whisky, distilling the latter in a column of unmalted barley. In 1984, the distillery was owned by the Canadian corporation Seagram, which replaced the stills with copper ones and introduced a local single malt under the name Lammerlaw. Willowbank operated for only a dozen or so years, suspended distillation in 1997 and never resumed it. At the beginning of the new century, the remaining stock (around 80 thousand liters) was taken over by The New Zealand Single Malt Whisky Company. They are marketed in various configurations and under various brands.
Wilsons Matured Blend Whisky distilled from “sun-ripened barley and barley malt” debuted in the 1970s. The aromatic bouquet features floral and nutty notes, some malt and lemon peel. On the palate, honeyed cereal, vanilla, lemons and a pinch of salt. The finish is medium-long, with notes of cereal, nuts, honey and a touch of cocoa.