Founders of a liquor company that is building what will be the country’s largest distillery on the banks of Lake Dunstan have more reasons to raise their glasses after last week, when their single malt won the highest honour at the 2023 Global Spirit Whisky Masters competition in London.

Scapegrace Distilling Co is New Zealand’s largest independent spirits company, founded in 2014 by brothers-in-law Daniel McLaughlin and Mark Neal. 

Last week, its Single Malt Fortitude V Whisky was awarded the Master Medal in London, where Scapegrace also picked up a gold medal for its Fortuna VI single malt whiskey, and silver for its classic blend Dimension VII.

Mark said they were “over the moon” at the results.

“It’s one of the largest global whisky competitions,” Mark said. “To be awarded a master medal is a fantastic achievement for our whole team.

“The New Zealand movement of Single Malt on the world stage is relatively new, so to pick up such an acclaimed accolade amongst the world’s best is a dream come true.”

The manuka smoked single malt was aged for three years in a virgin French oak cask, and judges commended its “light smoke on the nose and complexity” and “smooth palate with hints of smoke and sweetness”.

“There is massive growth at the moment in new world whiskeys.”

New world whiskeys are those produced in countries other than the traditional makers of the amber spirit, and Mark said New Zealand is coming into its own.

Scapegrace has completed the first phase of its new distillery in Bendigo, looking across Lake Dunstan at the Pisa Range. That phase includes the head office, operations, warehousing and storage, with the distillery due to be completed early next year.

Scapegrace Distilling Co is building what will be the country’s largest distillery on the banks of Lake Dunstan at Bendigo.

At 4500 square metres on a 36-hectare site, it will be New Zealand’s largest distillery, Mark said, employing about 40 people on site.

“We searched for about six years to find the ultimate site, and came across this site,” he said. 

“The climate conditions are perfect for ageing whisky.”

Being on the 45th parallel meant the site had extremes of heat and cold, making it ideal for producing whisky. Locally produced barley and pure water from the Southern Alps added to the suitability of the site.