Far in the depths of Central Otago, down a long winding gravel road beyond the Maniototo and sitting in the heart of the Paerau Valley lies Lammermoor Station – and a new distillery, ready to produce the finest whisky and gin.
Mr Elliot’s wish was simple:
“To produce good single malt whisky, a little bit more boutique, more about quality rather than quantity and a real New Zealand flavour.”
Mr Elliot said construction of the distillery started about 24 months ago.
It still was not completed, but ready enough to start brewing and to invite people in.
Mrs Elliot said they started brewing in spring.
They hoped the gin would be available for sale in two or three months but it would take at least two years for the whisky to be ready.
Mr Elliot hoped his children would run some of the farm so he and his wife could focus more on the distillery.