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Milford single malt was distilled in New Zealand’s Willowbank Distillery (also known as Wilson Distillery), which ceased operations in 1997. The distillery was established in 1974 by the Baker family. In 1981 it was acquired by Seagram, then major player on the alcoholic beverages market, and soon its single malt was introduced under Lammerlaw brand. Timing wasn’t great, the industry experienced downturn and Willowbank closed in 1997 and was dismantled in the following years. The New Zealand Single Malt Whisky Company was formed to secure the remaining stock, roughly 80 000 liters and in the early 2000s launched the Milford brand. The remaining whisky has been stored in bonded warehouse in Oamaru.
Nose: malty and fruity with delicate floral notes, vanilla, honey, apples, peaches, grass, touches of pine needles and walnuts.
Palate: very smooth, vanilla, honey, coconut shavings, butterscotch, white chocolate, grapes, dash of lemon pepper and touch of oak.
Finish: medium long, initially sweet and citrusy soon becoming pretty dry and spicy.