The Shout Magazine (New Zealand)

Kiwi distillery revives 300-year-old single malt elixir recipe

Southland whisky producers, Auld Distillery, has released Usquebaugh (pronounced ‘oosh-ke-bah’), a forgotten single malt elixir that has been carefully revived and reimagined from an ancient 300 year old recipe.

Crafted by hand, this rare spirit boasts a distinct flavour profile beginning with sweet and honey-like on the nose, followed by an explosion of cake spice, malt and anise.

Velvety and dry, with a warm depth balanced off by green, menthol and fresh spice notes create a moreish tasting experience.

Crafted on the Auld family farm and distillery in the remote Scotts Gap in Southland, Usquebaugh has been created on land that has been tended to by three generations since 1883.

Rob Auld found the recipe in Tasmania in a first edition 300-year-old leather-bound book, half written in English and half in Gaelic.

While no one else was producing it due to the cost of saffron, the Auld’s are fortunate to have a neighbour who grows it, so took the opportunity to reimagine this ancient recipe.

As one of the few sustainable distilleries in the world, Auld Distillery sources all the required ingredients locally to provide a truly authentic farm-to-glass experience.

“We are really proud to have brought Usquebaugh back to life for people to experience this ancient elixir in today’s modern world,” says says Rob Auld, Founder of Auld Distillery.

“We’ve dedicated it to the adventurers – those who are willing to take a chance on something new and be wildly surprised by what they discover!

“Over three generations we have worked the land in our isolated corner of New Zealand and we want to ensure we continue to strengthen this legacy and cultivate curiosity for what we have to offer.”

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