A superb-looking decanter bottle of XO rum from Barbados, aged in bourbon barrels before being shipped to France for a secondary maturation in Cognac casks from the Ferrand house. The result is a well balanced rum with a remarkably long finish, with a palate of chocolate, banana, coconut and mango. Now this is some very good stuff.

Nose: Hints of spicy oak on the nose, with guava, a little desiccated coconut and dried banana. Buttery.

Palate: Spiced, creamy palate entry, with sweet vanilla notes and caramel. Oaky spices.

Finish: Caramel. Toasted oak.

This Pouilly Fumé is grown on chalky clay vineyards grown on sloping hillsides in the Loire Valley. This wine has a floral and smoky character which flatters the fruity aroma, roundness and long, flinty finish.

"Les Baronnes" is a wine of exotic fruit and citrus aromas; subtle yet powerful. Its persistence and harmony find their origin in the exposition and quality of the terroir. Delicate nose with aromas of white flesh fruits and citrus, this Sancerre is highlighted by its typicity. - Henri Bourgeois. 

The second wine of Domaine de Chevalier, L'Esprit de Chevalier shows complexity, depth and power expected from the deep gravel soils of the Graves. In the vineyard and winery innovation is constant, Olivier Bernard and his team are always pushing to improve the wines while showcasing each vintage as it comes. L'Esprit can be enjoyed now or in the next six years where it will age gracefully in the cellar.

Grapes - Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc

David Moreau is a rising star in Burgundy, based in the village of Santenay. Having studied oenology and worked in both New Zealand and at Domaine de la Romanee-Conti, he returned to Burgundy in 2006 to take over his family’s estate. David brings a modern touch while maintaining the traditional values of his ancestors, focusing on sustainable viticulture and minimal intervention in winemaking.

The vineyards for his Santenay 2022 are planted on classic Burgundy terroir, primarily limestone and clay soils with a high mineral content. This contributes to the wine's structure and purity. The vines are relatively old, averaging 40–60 years, which adds depth and concentration to the final product.

With white flowers, stone fruits and toasted bread aromas lead to a balanced fruity palate. Drink over the next five to six years.

This is fruity yet mineral, with a perfectly balanced body and acidity. It's a blend of Grenache Blanc, Sauvignon Blanc and a little-known grape called Terret. Zingy, zesty and full of notes of green apple, kiwifruit and lime zest.

Clear amber, shiny, clean and transparent with a soft and balanced aroma. Flavours of light ageing, with slight sweetness. Notes of sugarcane combined with woody notes, along with almonds, vanilla, grapes and dried plums.

This dry, full bodied, flavoursome Pinot Gris is something special from the deep south and was fermented with skin contact in amphora to bring a new dimension to one of the most popular grapes in the world right now. Domaine Rewa has hit a new high with the small production of this lovely wine. 

The fruit for this wine comes from a small parcel in the Byrne vineyard, located in the Conder’s Bend area of Marlborough.

The vines are managed organically and are planted on gravels that would have once been a river bed. The stoney soils provide both drainage and heat retention which are essential for this cooler site.

The grapes were hand-picked, whole-cluster pressed and taken straight to French barriques without any chemical additions. It was fermented with indigenous yeast in the barrels, helping to add complexity and texture, without dominating the nose.

The wine was left on yeast lees for fifteen months, which were stirred regularly. This meant that the yeast added both savoury notes and also served to work as a natural fining agent. After time in barrique it was gently racked then bottled without fining.

Yoowe Bacanora is made in the state of Sonora, Mexico, from maguey Pacifica (Agave Angustifolia), which is also known as Yaquiana locally. The agave is cooked in a traditional underground oven with mesquite and oak. After a wild fermentation, there are two distillations in stainless/copper stills.

This is a spirit that the Yaqui Indians have been making in Sonora for some time. This is really rare. Aromas of pepper, earth and saline. The palate is complex and clean with minerals integrated with spice, notes of salt and mint. The palate is deceptively smooth, and oh so enjoyable!

ABV: 46%

Hastings Distillers are New Zealand’s first producer of certified organic artisan spirits and liqueurs. The artisans behind it are Kate Galloway and David Ramonteu. On the back of their extensive background in winemaking they successfully create sophisticated, unique spirits and liqueurs that will always have a place on our shelves.

Combining their East Block 200 Gin, L’Opera bitter orange and Rubis Vermouth, ‘The Count’ pays tribute to the classic Negroni. 

Featuring all organic botanicals, the Count is a luscious and spicy assemblage of aromatic gin, fragrant seville and navel oranges, dark fruits, dried herbs and warm spice.  The palate is smooth and round with a pleasant, lingering bitterness.

Sophisticated, yet simple, The Count is ready to serve.

Pour cold over a single large ice cube and garnish with an orange twist.

ALL OF HASTINGS DISTILLERS PRODUCTS ARE BIOGRO CERTIFIED ORGANIC