Cranked Whisky grew naturally out of Eddyline’s brewing culture. Distilling began as both a practical and creative extension of what we already did — increasing CO₂ capture for reuse, producing bespoke barrels for future barrel-aged beers, and exploring flavour in a more concentrated form. What started as experimentation quickly became a whisky genuinely born from beer.

Cranked Whisky begins life as a purpose-built whisky wash, brewed much like our barrel-aged stouts using nearly a dozen New Zealand-grown malts and grains. After triple distillation, 400 litres of ‘white whisky’ is split into two 200-litre virgin American oak barrels, each toasted and charred differently to shape distinct flavour paths; one emphasising caramel and vanilla, the other highlighting spicier notes of cinnamon, cola, and pepper.

Aged at our Nelson brewery on the shores of Tasman Bay, Cranked Whisky matures through hot, humid summers and cool, dry winters that naturally drive interaction between spirit and oak. Over 3-5 years, the whisky deepens in colour, aroma, and complexity. Bottled only when it reaches its peak, each batch is hand-bottled in limited numbers, ensuring no two barrels are ever the same. Born from beer; crafted to celebrate any adventure.