Pokeno Discovery

The Pokeno Distillery takes its name from a village near Auckland surrounded by ancient volcanoes on the North Island of New Zealand. Matthew Johns founded the Pokeno Distillery in 2018, after 25 years of experience in the whisky industry. His goal is to showcase New Zealand's terroir through the exclusive use of local products. His uncompromising commitment to the quality of raw materials led him to work with three farms in the Canterbury region on the South Island for grain, as their soils are rich and high-quality. As for the water used to make the whisky, it is drawn directly from the mountains surrounding the distillery. This mineral-rich water directly influences the whisky, giving a specific character to this single malt. Another particularity concerns the distillation process, a long 72-hour process to recover the full potential of aromas. Then a slow distillation to promote contact with the copper of the pot still, a pot still whose swan neck is rather oriented upwards in order to end up with a light, fruity and floral whisky.

The Pokeno distillery also strives to promote a local waste economy by recycling every residue from distillation. For example, the "draff," which is the wet barley residue after sugar extraction, is used as animal feed. As for the syrup residue, it will be used as fertilizer. A new player on the international whisky scene, Pokeno invites us to discover the island of New Zealand.