The Distilled Spirits Aotearoa (DSA), which represents New Zealand’s community of whisky makers, revealed new guidelines and definitions for the category. The trade body said the rules were introduced ‘with the intention they be moved into public record and progressed within New Zealand legislation to become formally recognised regulations’. The DSA said the rules ‘protect and define a premium category for New Zealand whisky’. The trade body defined New Zealand single malt whisky as made exclusively from 100% malted cereal grain, water and yeast. It must also be batch distilled in copper pot stills, and mashed, fermented, distilled, matured and bottled in New Zealand. It must also be distilled in one distillery, and only natural colouring can be used for consistency. No additional enzymes can be added or used, and the liquid must be distilled a maximum of 94.8% ABV. It must also be matured in wooden casks, maximum size of 700 litres, for a minimum of two years, and bottled at 40% ABV. Furthermore, the packaging must state the age of the youngest whisky matured in cask. To be labelled ‘New Zealand whisky’, including vatted/blended malt, blended whisky, and grain whisky, the vatted malt must only contain single malts from the country. A trade group has introduced new guidelines for the production of whisky in New Zealand to provide clarity for consumers and producers…

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