Rum in the Land of the Long White Cloud
Sugarcane is not grown commercially in New Zealand, but with the rise in craft distilling, Kiwi-made rum has emerged to create a compelling scene here. New Zealand, part of the Pacific Ring of Fire, is a land of striking contrasts. From the North Island’s volcanic plateaus, geothermal areas, and rolling hills to its extensive coastlines, the South Island’s towering, snow-capped Southern Alps, deep fiords, and vast plains stun with beauty. This unique geological tapestry makes for an incredible rum lover’s road trip.
New Zealand is considered a Polynesian country, and the Māori people are Polynesian. Untouched by humans until settlers arrived from Polynesia in the 13th century, these groups formed the Māori people, who exclusively populated the land they called Aotearoa, Land of the Long White Cloud, until Europeans arrived four centuries later. The Dutch gave the name Nieuw Zeeland, which later became New Zealand. Geographically, New Zealand is probably the most isolated country on Earth. However, despite its isolation, New Zealand has close ties to the South Pacific Islands, as well as with Fiji and Australia, all rum-producing countries.
Sugarcane cultivation in New Zealand saw a fleeting attempt in 1883 at Chelsea Bay, using imported cane from Australia and Fiji, but the venture proved unsustainable. New Zealand’s distilling heritage traces back to the 1830s with Scottish settlers, who pioneered whisky production, notably in Otago. While the industry flourished initially, regulations in the 1870s led to its decline, giving rise to a significant moonshine culture, with Southland’s Hokonui Moonshine gaining particular notoriety. The resurgence of legal distilling saw the opening of a distillery in Dunedin in 1974, though this venture ceased in 1997, with its pot stills finding a new home in a rum distillery in Fiji.
Influenced by the British with the Royal Navy and historical trade and rum rations, a wave of craft distilleries specialising in molasses-based rums has emerged across both the North and South Islands in recent years. The modern craft distilling boom has been driven by grain spirits like whisky, vodka and gin, but now has some dedicated rum producers. This, and the influence of Australia’s successful rum industry and its role as a sugarcane source, has inspired the evolving rum scene in New Zealand. This Kiwi rum journey takes you from the north to the south, exploring the geography, culture and hidden gem local rum producers.
North Island
Auckland, the City of Sails on two harbours, has a mild climate and a lively rum scene, marking the start of your North Island journey through Aotearoa, the Māori name for New Zealand. Explore the Māori ancestral lands of the Hunua and Waitākere Ranges, and the scenic Bay of Plenty with its geothermal wonders. Discover Tongariro National Park’s volcanic landscapes, famous as Mordor in The Lord of the Rings. The rugged beauty of Kaitake in Taranaki and Wellington, the capital at the island’s tip, completes this epic Te Ika-a-Māui road trip.
Black Collar Distillery
On the outskirts of Kerikeri, in the Bay of Islands, which has 144 islands, Black Collar Distillery was established in 2017 by Head Distiller and owner, Jonathan Mclean. The distillery draws inspiration from the Bay of Islands’ rich rum history, where countless casks were once traded. The name Black Collar is inspired by the hardworking people in industries like mining and oil. They started with vodka, and then gin and rum quickly followed. Black Collar rum is made from organic molasses, fermented and traditionally double pot distilled, using high-quality, natural ingredients with state-of-the-art pot stills to increase efficiency and, most importantly, reduce the distillery’s impact on the environment. The core range includes Black Collar White Rum and Black Collar Rum, a light golden expression pot distilled and aged in oak, presenting notes of vanilla, caramel, butterscotch, and a hint of smoky char. The distillery also produces Black Collar Spiced Rum takes the White Rum and is spiced with vanilla, cinnamon, orange peel, cloves and then aged in French Oak. While there’s no visitor experience, you’ll find the rum locally at good establishments.
Find out more on Black Collar Distillery
Auckland
Tāmaki Makaurau in Māori is a sprawling city built on old volcanoes, spilling out towards the massive Hauraki Gulf. It’s always been a sailing hub thanks to its history as a key port. But as cities go, you’re never far from awesome volcanic cones and mountains in the distance. You get a cool mix of culture and easy access to some pretty dramatic nature, plus a dynamic rum scene.
The NZ Rum Co.
Based in Hillcrest on Auckland’s North Shore, The NZ Rum Co. is a small-batch rum distillery founded in 2020 by Rob O’Connell. After years spent skippering superyachts globally, O’Connell, fuelled by a passion for the ocean and the heritage of rum, turned his dream into reality. The distillery aims to revive rum craftsmanship in New Zealand, blending traditional production methods with contemporary palates that appreciate fresh botanicals and spice elements. Their ambition is to deliver an authentic craft rum experience. The NZ Rum Co. begins its rum production with sugar cane. Their fermentation process involves dissolving juice, syrup, jaggery, or molasses with water and adding yeast, creating ethanol, CO2, and various flavours and aromas. They use a range of distillation methods, including single pot still, double pot still, column, and botanical distillation, followed by ageing in oak casks. Their product line includes McJaggery White Rum, made from natural sugarcane jaggery for a clean and balanced profile, as well as an Overproof Pure Single Rum also crafted from jaggery. They offer a Spiced Rum, including a limited edition winter warmer featuring allspice, coffee, cacao, and cinnamon notes, with vanilla and caramel on the finish, and a Torpedo Bay Spiced Rum. The NZ Rum Co. offers tours by appointment and lasts approximately 1.5-2 hours.
Find out more on The NZ Rum Co.
CarbonSix Distillery
Tucked away in Takapuna on Auckland’s North Shore, CarbonSix Distillery is a bold and modern voice in New Zealand’s growing rum scene. Founded in 2018 by Valentin Ponyaev and Rufus Chan, CarbonSix was built on a shared love for experimental distilling and a desire to showcase quality New Zealand-made spirits. Carbon Six is named after the molecular process of fermentation, where carbon atoms break down into 6 individual molecules. At the heart of CarbonSix rum lies rich, imported blackstrap molasses, giving their spirits their signature depth and character. The distillery uses a custom hybrid still, allowing for both precision and creative control across each batch. While their rum is unaged, it’s anything but one-note: carefully developed flavour profiles and thoughtful finishing techniques deliver surprising complexity. The current line-up includes their clean and crisp White Rum, the aromatic Spiced Rum, and the newest addition: Honey Oak Rum, a lightly sweet, delicately oaked variant fast becoming a fan favourite. Visitors are welcome at the distillery, with regular tour and tasting sessions available by appointment. It’s a great way to explore the production process and sample the full range directly from the source. Alternatively, for those looking to experience CarbonSix rum in the wild, several local bars and stockists across Auckland carry the full range. As CarbonSix continues to experiment with local flavours and collaborative blends, there’s no doubt that more exciting rum expressions are on the horizon.
Find out more on CarbonSix Distillery
Last Light Rum
From a humble tin shed on Te Atatū Peninsula, West Auckland, Last Light Rum was launched in 2024 by founder and distiller, Jonathon Price. Driven by a vision of quality craftsmanship honed on a homemade still, Price built the distillery’s pot and column stills and meticulously developed their unique recipes. As dedicated rum producers, their core offering is Last Light Solera Aged Rum, bottled at cask strength, ensuring an authentic, undiluted, and unfiltered experience. Their solera system employs American and French oak casks, previously used for New Zealand white and red wine, to fractionally blend rums across tiers, creating a balanced and consistent maturation profile. Using blackstrap molasses and a blend of White Star D497 Caribbean and White Star D022 Tropical yeasts with a 144-hour fermentation, they distill using both pot and column stills. Notably, their 100% Pot Still Rum undergoes a second pot distillation for enhanced flavour. The Last Light range, including Solera Aged Rum, Cask Strength Solera Aged Rum, and Cask Strength 100% Pot Still Rum, is available via their website and select local establishments.
Find out more on Last Light Rum
Bayside Rum Co
Established in Auckland in 2020 by Egor Petrov and Anna Saveleva, Bayside Rum Co.’s mission is to showcase New Zealand-made Pure Single Rum. With over 14 years in the Food & Beverage industry, Petrov brings a deep understanding of spirits. Their first release, Three Moons Rum, is made from 100% Blackstrap molasses, fermented using a Kumara starter inspired by Batavia Arrack and double-distilled in a New Zealand-made copper pot still, yielding initial notes of golden kiwi, honey, pear, and citrus. After resting for 3 months in New Zealand ex-Pinot Noir wine barrels, it develops further notes of cooked red fruit, Christmas spice, and a hint of apple cider vinegar. Bayside Rum Co Sugar & Spice expression is inspired by Auckland, and spiced like a jafa, featuring New Zealand oranges, rescued cocoa husk, Pacific vanilla, Kaitaia chillies, and chai spices, built upon their award-winning pure single rum. Their rum is aged in ex-Pinot Noir, ex-Chardonnay, ex-beer, and ex-NZ whisky barrels. You can buy their rum locally and on their website.
Find out more on Bayside Rum Co
Honest Rum
Based in Auckland CBD and founded in 2021 by two childhood friends who reconnected during the global lockdown, Honest Rum by Honest Spirits was born from a shared passion for experimental spirits and environmental consciousness. Dissatisfied with conventional rum offerings, they sought to create something unique, intriguing, delicious, and planet-friendly. Their approach challenges traditional rum stereotypes with slightly unconventional methods. Their flagship product is Six Spiced Botanical Rum, a delicate infusion of six botanicals where warm spices are balanced by citrus bursts and subtle tonka bean notes. They also offer Cinco Sangria Rum, a limited edition blend of their white rum with organic Nelson Pinot Noir and New Zealand-grown oranges, cherries, and apples.
Find out more on Honest Rum
Lunatic & Lover Rum
Founded in Auckland in 2020, Lunatic & Lover Silver Botanical Rum has a base of rich, Pure Single Rum to be re-distilled using a method of vapour infusion to capture the delightfully unique botanical flavours. Lunatic and Lover Fundamental Unaged Organic Rum 700ml at Big Barrel. Made from just molasses, water and yeast, distilled on a copper pot still and completely unaged. Certified organic unaged rum with 44.0%.
1919 Distillery
Based in Auckland, founder Soren Crabb has been producing rum since 2017. While travelling through the Caribbean, Soren was fortunate enough to wander into many distilleries. As such, 1919 Distilling makes two marks showcased in both their white and aged rums. Mark One is a nod towards Sorens’ time in the Cayman Islands, and is a lighter profile, made using demure raw sugar from Mauritius and Australian Molasses. Mark Two is a heavier, more full-bodied rum fermented at higher temperatures and made using 100% Australian Molasses and distilled in an 1800L copper pot still. 1919 Distilling’s rums are available under the brand “Cane” with two expressions on the market, Cane Overproof 63% – Awarded Gold & Best in Category in the 2024 New Zealand Spirit Awards. And Cane Barrel Aged 46%, aged exclusively in ex-bourbon barrels. Different Bourbon Casks are used, and more information on brands used can be found during the distillery tours. They plan to continue with the two standard releases and use the rum barrels for finishing Single Malt Whisky. You can arrange a distillery tour on select dates or by appointment. Their recommended bars to find for Cane in Auckland are Caretaker, The Churchill and Deadshot.
Find out more on 1919 Distillery
LWF Distilling
Born out of a passion for flavour, LWF Distilling is located on the family farm in Taranaki, halfway between Auckland and Wellington on the west coast. Opening with a sold-out event in October 2019, Janet started the range with a white rum that is full of funk. Using molasses from Australia, yeast from Europe, and 5 times filtered New Zealand rainwater, LWF Distilling Rum is made using a combination of pot and column still. The heart of the run is very tight “I focus on creating a white rum that dark rum drinkers would love” – to ensure rum enthusiasts will stick around for the aged rum as it’s released. The unaged range is developed to appeal across the complexity spectrum with a Spiced Mandarin Rum that hits hard on flavour and sweet notes right through to a Rhubarb Rum that is subtle, complex and slightly tart. 2025 will see the first release of the 5-year-old aged rum. “I have a 5-year-old, but as you may recall, COVID was about 5 years ago. We had no barrels and no molasses for almost 4 months, so to ensure continued supply, I’m delaying the release a bit”. Since its launch, LWF Distilling has continued to run tours and tastings, Blend Your Own Bottle and Cocktail Creation events to keep patrons interested and engaged with the brand. LWF Distilling is served at top bars and restaurants across New Zealand, but nothing beats a tasting and a chat with Janet at the distillery.
Find out more on LWF Distilling
The National Distillery Company
Founded in 1978 in Napier, a seaside town on New Zealand’s east coast, situated in the Art Deco National Tobacco Company building. The story begins with two friends, Blair and Ricardo, who saw an opportunity to create a range of premium, modern spirits that fit the needs of modern drinkers looking for a higher-quality New Zealand spirit. National Distillery Company distils gin, vodka, rum and whisky on state-of-the-art copper stills. The water used comes from an ancient volcanic aquifer that lies under three active volcanoes, within a heritage national park. The core range focuses on gin, but they also make rum. Port of Ahuriri New Zealand Golden Rum is inspired by early whalers and fishermen from the 1830s and keeps their great stories alive. A blend of molasses and sugar cane, Port O Ahuriri Golden Rum is aged in ex-Buffalo Trace bourbon barrels. Port O Ahuriri Botanical Rum is untouched by oak, and flavoured only with sugarcane and botanical notes. The rum is made from sugarcane and vapour distilled through cacao, roasted coffee beans, lime peel, and tonka bean. Port O Ahuriri Botanical Rum has notes of vanilla, stone fruits, chocolate and sweet lime. 1642 Golden Rum is another brand in the range and pays homage to the first sighting of New Zealand by Abel Tasman in 1642. The rum is distilled and aged in first-fill ex-bourbon barrels at the distillery. You can visit the tasting room and cellar door, which is open Thursday to Saturday, where you’ll get to enjoy a comprehensive tasting of their premium spirits.
Find out more on The National Distillery Company
Grenada Bay Distillery
Wellington’s first craft distillery was founded in 2017. The Grenada Bay name combines its location in Titahi Bay with the nearby Grenada North area, named after the rum-renowned Caribbean Island of Grenada. The distillery was established by two friends who started making rum after acquiring molasses and a still from a craft brewer. They distill their rum in the hills north of Wellington, using pure alpine spring water in production. The range is Grenada Bay Golden Rum, Grenada Bay Cherry Rum and Grenada Bay White Rum. This molasses rum is triple-distilled on a 500L pot still. They have plans to release Rum Navel OP rum, Overproof. Inspired by the cocktail, Rum Navel, a layered drink that typically includes different rums. It’s a small operation without a tour, but you can find the rum locally at good establishments like The White Swan Country Hotel in Greytown.
Find out more on Grenada Bay Distillery
South Island
Significantly larger and more mountainous than the North Island, the South Island’s imposing Southern Alps contribute to its cooler climate, ranging from the West Coast’s wet rainforests to the east’s dry plains and Central Otago’s continental conditions. Key attractions include the adventure hub of Queenstown, dramatic Fiordland, golden Abel Tasman beaches, and the West Coast Glaciers. Discover Central Otago’s vineyards, Christchurch, Scottish heritage in Dunedin, Otago Peninsula wildlife, and the east coast gateway to the Mackenzie Basin and a local rum.
Line 44 Distillery
In Timaru, Line 44 Distillery is in the port city in southern Canterbury, between Christchurch and Dunedin. Line 44 began commercial rum production in April 2024, following over 5 years of private research and experimental development. The family business, led by Callum Upfold and his father, passionately creates unique rums with unprecedented flavours and styles. They handle every aspect of production in-house, including quite a hot fermentation (around 35°C) using their self-isolated and cultured S.Pombe yeast strain grown in-house. They also maintain their own muck pit, consistently producing high levels of acid (verified by titration) for high ester and Grand Arôme rums, resulting in a rich, fruity profile between French and Jamaican style rums. Their substrate is Vietnamese final molasses, distilled in a 2500-litre single retort pot still. Yet to be released is the upcoming rum nicknamed “Dogs Of War,” a high ester (550g/hlAA) white rum. They are working on expanding into Cairns, Australia, a sugarcane region, to establish Cairns Rum Company, equipped with a new 8000-litre double retort pot still capable of producing Grand Arôme and high-ester rums comparable to Hampden, Le Galion, and Savanna. Leveraging their distillery consultation experience and personal collection of rare yeasts and bacteria, they plan significant innovations in the rum industry. Callum is excited to share his rum passion with more rum enthusiasts worldwide and provide wonderful flavour bomb rums to enjoy. Line 44 Rum is available in over 60 locations across New Zealand and looks to bring this to the world, closely following the expansion into Australia.
Find out more on Line 44 Distillery
No.8 Distillery
Located in Dunedin, New Zealand, founded in April 2020 and owned by Michael and Julien. The name No.8 Distillery was inspired by the resourceful spirit of New Zealanders fixing things with No.8 wire, reflecting their resourceful distillery setup during lockdown, where they initially started producing gin using their unique Franken-still Therese. Embarking on a new chapter with a commitment to sustainability and carbon neutrality, No.8 Distillery opened at Bond Street in 2023. Driven by Julien’s French heritage and passion for innovation, they have ventured into rum production, aiming to establish the Otago Peninsula and Central Otago as a key rum market. Their rum is molasses-based and pot-distilled, with the first casks filled in 2023 and launched private cask sale launched this year. Being released in 2025 are a No.8 Master casks 3-year-old rum matured using a Solera system with a mix of French Oak and ex-Armagnac casks, a 5-year-old rum later in the year, and expressions like Pineapple Rum and French Spiced Rum. Future aged releases in 2026 include rum aged in ex-Rye Bourbon and Pinot des Charentes finishes. Then, in 2027, rum aged 7 years in ex-Scotch whisky and ex-Armagnac cask. Visitors can enjoy tours and tastings and pick up a bottle at their Bar, Retail, Tour and Venue location on Bond Street from Tuesday to Saturday, and also at farmers markets on Saturdays. A rum destination to seek out in Ōtepoti.
Find out more on No.8 Distillery
Aside from the distillery tasting rooms mentioned, here are some more places to sip New Zealand rum locally at bars.
Where to Enjoy Rum in New Zealand
Auckland: Captain’s Bar, Caretaker, Pineapple on Parnell, The Good Luck Coconut, Parasol and Swing Company, The Churchill, Deadshot.
Christchurch: Casa Publica, The Last Word, Austin Club, O.G.B Bar & Cocktail Bar
Dunedin: Pequeño Lounge Bar
Greytown: The White Swan Country Hotel
Mount Maunganui: Sailor – Galley And Rum Bar
Napier: Teresa Cocktail Bar
Nelson: Kismet Cocktail & Whisky Bar
Queenstown: Habana Boutique Rum Bar
Wellington: Poquito Bar, Rumours Rum Bar, Hanging Ditch, R Bar, Havana Bar, The Library, Dirty Little Secret, Golding’s Free Dive, Duke of Wellington
As a nation of coffee lovers, Espresso Martinis are never too far from reach, so why not try one with a local Kiwi rum? New Zealand’s cocktail and craft distilling scene has grown up together against the backdrop of its epic scenery. However, due to the distances involved in a road trip here, it’s wise to plan ahead for cellar door visits, tastings, and tours. Some don’t offer a tour, but you’ll likely find their rum nearby at the locations mentioned. Check out their profiles for amenities, fast facts, opening times, website links and brand locations. It’s always best to contact ahead.
Whether you’re sailing, chasing waterfalls, checking out Lord of the Rings locations in the North Island, or soaking in the South Island’s wilderness, a local rum maker is pouring their heart into it. You can explore iconic nature, sip some local wines and seriously good local rum, while taking in the Māori culture along the way. From rooftop bars in Auckland to hidden spots, New Zealand’s got adventure in spades, plus some of Oceania’s world-class golf courses. Get ready for a rum travel adventure of a lifetime.
For more general travel advice on New Zealand Tourism
To see all the rums on our New Zealand Rum Map
Thanks to the brands for contributing to this article, and for permission to use their images. Other image credits to Canva Pro and user contributions.
