behind the name
The "Black Collar" legacy was forged in the depths of coal mines and oil fields, where workers faced brutal conditions that would break lesser souls. These weren't your typical 9 to 5ers - they embraced the kind of raw, unforgiving labour that left their collars permanently stained black. Every shift was a battle, and they wore those stains like badges of honour.
Today, Black Collar has evolved into something far more powerful than its industrial roots. We've unleashed this concept far beyond any single job or sector.
"I am Black Collar" cuts deeper than your payslip or job description. It's the fire that burns inside those who refuse to play it safe, who choose authenticity over approval, and who relentlessly pursue their vision regardless of the obstacles. Whether you're slinging paint on canvas, crushing deals in a boardroom, mastering your craft with your hands, or breaking new ground in your field – the Black Collar mindset demands you show up unapologetically as yourself and grind until you make it happen.
At its core, being Black Collar isn't about what job title you have. It's about the fire in your soul and the relentless drive to crush whatever obstacles stand in your path.
The Road we took
We had one obsession – create something legendary with our name on it that people would crave and never forget.
We wanted the freedom to unleash wild ideas, push boundaries with untested concepts, savour our victories, embrace our failures, and relentlessly pursue perfection. Above all else, we were determined to build something that would make us proud to wake up everyday. That's why we launched Black Collar Distillery in 2017 with one razor sharp mission: crafting premium spirits for people just like us, people like you.
We launched with vodka, and honestly, we were stunned when it started crushing international competitions almost instantly. Our gin and rum followed suit, claiming their own throne. We kept pushing limits with bold new flavors and dropping limited edition batches that got people excited.
Before we could blink, our bottles were on store shelves nationwide and commanding respect behind bars throughout New Zealand. Magazines couldn't ignore us, retailers were hunting us down to stock our products, and bartenders were demanding Black Collar spirits by name. But here's what truly fired us up – people really loved the taste of our spirits. They were savouring them, sharing them, and wanting more.
That's precisely where we envisioned ourselves when we first launched. And guess what? We're just getting started. We are Black Collar, and we make rum, gin, and damn good vodka.
Where we are
Tucked away on the edge of Kerikeri in New Zealand's Bay of Islands, Black Collar Distillery sits in the middle of paradise - 144 islands scattered across crystal clear waters, untouched beaches, and landscapes that'll stop you dead in your tracks.
What separates us from the pack? Next-level equipment. We've invested heavily on some of the most advanced pot stills and distilling tech on the planet. This isn't just about crafting exceptional spirits. It's about delivering bold, full flavoured products while keeping our environmental impact as close to zero as we can.
Sustainability isn't trendy talk for us - it's our backbone. Every piece of equipment was custom-built for us to squeeze maximum efficiency from minimal impact. Every volt of electricity we use comes from renewable sources - wind, water, and solar power.
Water is everything for a distillery and we refuse to burn through this precious resource. That's why we engineered a closed-loop cooling system that eliminates 100% of our production cooling water waste. Being ahead of the curve and taking hardcore action to protect the environment isn't just smart business - it's just what we do.
“Some distilleries use hundreds of thousands of litres of water every year to cool down their stills and equipment, which then goes down the drain. We’re really proud of the fact that our waste production water is zero.”
Being stuck at the bottom of the world has its challenges. Want molasses for rum? Juniper for gin? Good luck growing those in New Zealand's climate. Some ingredients simply don't exist in our backyard, no matter how much we want them to.
So when local won't cut it, we don't compromise. We hunt down suppliers who share our values - people who treat their workers right and deliver ingredients that actually matter. Fresh. Bold. Uncompromising quality. It's about knowing when to go local and when to go global, without selling your soul in the process.
