From Bush to Brewery
A
business which stemmed from it ’ s owner ’ s inability to afford his nightly tipple of bourbon has become a local success story . Editor Pippa Bourke interviewed the founders .
A business which stemmed from it ’ s owner ’ s inability to afford his nightly tipple of bourbon has become a local success story .
Matakana Moonshine shipped their first case of premium spirits in October 2012 and have since won a number of awards internationally .
The company was the brainchild of Chris Toms , and his family friend Mark .
Chris had resorted to brewing spirits in his garage , after a series of failed businesses left him short of cash .
“ His wife had left him , he was in debt and basically having a bad run of things ,” says Mark . “ One night as we were commiserating over a bourbon I suggested we should market the drink .”
At that stage Chris ’ homemade bourbon was in hot demand . Family and friends from all over the country wanted a taste of Matakana ’ s finest spirit .
So from humble beginnings , Matakana Moonshine was created .
“ We had to move out of Chris ’ garage to a distillery in Greenhithe ,” says Mark . “ But we kept everything as local as possible , for example we still use local Manuka and local honey as ingredients .”
They also changed from using Warkworth tap water to pure spring water from Kauri Springs in Kaiwaka . The duo moved on to create a range of sprits to add to the original smokey bourbon ; gin , vodka and honey whiskey .
It was at that point that Chris and Mark decided to enter Matakana Moonshine into the San Francisco World Spirits Competition .
Out of 1400 entries , the New Zealand tipple originally brewed in a garage was ranked one of the finest in the world . ‘ Damn Fine Splendid Gin ’ won a bronze medal and ‘ te8 Premium Vodka ’ a silver in 2013 .
The spirits are now distributed at more than 100 high-end liquor retailers nationwide .
Chris has taken a step back from the business , and Mark now operates 90 percent of Matakana Moonshine . Despite their success , the duo still remain humble .
“ It ’ s grown organically to get to this point ,” says Mark . “ I ’ d like to see it just keep bubbling away from here .”