From Kitchen Bench to Whisky Pioneer: Rob Auld MD of Auld Farm Distillery shares how they turned a 100-year-old family farm into a whisky haven with a bold “seed to sip” approach and nine grains grown on-site in Southland, NZ. (Episode 3 - Rob Auld)

In this episode of The Distillers Institute Podcast, host Anne Gigney speaks with Rob Auld from Auld Farm Distillery. Rob shares the story of how their kitchen bench idea in 2015 evolved into a significant distillery in New Zealand, highlighting their unique "seed to sip" approach as both a farm and distillery growing nine different grains. They discuss their product range, including whisky, gins made from origin grain spirits and their popular Usquebaugh. The conversation focuses on the upcoming release of their first single malt whisky in 2025 and the associated crowdfunding campaign. Rob also offers insights into the growth of the New Zealand distilling industry and Auld Farm Distillery's future plans.

Support Auld Farm Distillery’s Crowdfunding journey to release their first single-malt whisky! Crafted on-site in Southland, NZ, every bottle follows a true seed-to-sip journey—from grain to glass.

A glimpse into the questions Anne posed to Rob Auld:

1. Tell us about Auld Distillery, what you are, how big you are, what you make?
   
   Rob explained that Auld Farm Distillery started as a kitchen bench idea in 2015. After a business development course, they formed the company in 2017 and began laying down casks. By April 2021, they had become the third biggest producer in the country, which was not their intention; they simply wanted to make the best products from their own grains.
   
   
2. What inspired you to start a distillery, and particularly one focused on grain-based spirits?
   
   Rob Auld shared that the inspiration to start a distillery came from his family’s deep agricultural roots and a desire to create something value-added from their farm produce. The idea to focus on grain-based spirits stemmed from exploring innovative and sustainable crops that could offer both environmental benefits and a unique point of difference in the crowded spirits market. He saw the unique grains on their farm as something to explore and picked up the skills and knowledge they needed to create a delicious range of unique whisky blends that captured the region and the farm’s terroir.
   
   
3. How does Auld Farm Distillery manage its farm and distillery operations?
   
   Rob explains that Auld Farm Distillery's operations are entirely property-based, including growing nine different grains on-site. Malt Barley is their primary grain for single malt production, although unique varieties like purple wheat and black barley are also integrated. Rob highlights both the challenges and excitement of experimenting with these grains to achieve distinctive whisky flavors. Managing the farm alongside distillery operations makes for a busy schedule, handled primarily by Rob and Toni Auld, with assistance from their dedicated team.
   
   
4. What is the purpose of Auld Farm Distillery's crowdfunding campaign, and why is this release so special?
   
   Rob discusses their crowdfunding campaign on PledgeMe, which aims to raise funds to support the release of their anticipated single malt whisky. This initiative provides supporters the chance to invest in the brand and receive rewards such as whisky bottles, tasting packs, and exclusive seed-to-soup experiences. Rob emphasizes the value of sharing their passion and storytelling with customers and giving people the chance to ‘own a little piece of Auld’s story’. Set for release in 2025, Rob is particularly excited about the exceptional quality and distinctive flavor profile of the single malt whisky.
   
   
5. How does the size of the distillery affect production, and what approach does Auld Farm Distillery take to create unique flavors?
   
   Rob describes the distillery's compact yet efficient setup, highlighting a daily brew capacity of 500 kilos of grain. They operate two stills—a 1000-litre wash still and a 400-litre spirit still—which enable them to produce rich, flavorful spirits. Rob reflects on the learning curve involved in utilising different grains but stresses that the resulting complex flavors make the process rewarding. The distillery’s fermentation and distillation techniques are specifically tailored to showcase the distinct characteristics of grains grown directly on the farm.
   
   
6. What advice would you give to someone looking to start a distillery or a craft spirits business?
   
   Rob says those looking to start a distillery or craft spirits business can start small, and experiment extensively to discover unique approaches and flavors. He emphasizes authenticity, urging distillers to share the genuine passion and story behind their brand, which fosters strong emotional connections with customers. Using local ingredients and natural resources helps develop distinct flavor profiles, while maintaining a readiness to learn, adapt, and embrace trial-and-error is crucial. Engaging the community early through initiatives like crowdfunding builds shared ownership and support. 

Quotable quotes from our special The Distillers Institute podcast guest

Great spirits start with great stories—and ours begins in the paddock – Rob Auld

Everything we do at Auld Farm Distillery is grown right here on the property — it's farm to bottle in the truest sense - Rob Auld

Crowd funding lets people be part of our story; it's not just whisky, it's a shared passion - Rob Auld

We started Auld Farm Distillery on the kitchen bench—now we're one New Zealand's largest distillery’s. That still amazes me - Rob Auld

The whisky’s flavor is shaped by everything on farm—the grains, our spring water, even the sunshine and rain. Nature does half the work. - Rob Auld

People don’t just buy whisky; they buy into the journey and the community behind it.- Rob Auld