Twelfth Hour Distillery was born from our desire to fuse fresh, tantalizing, exotic botanicals from around the globe with premium New Zealand gin. Small batch distillation ensures handcrafted premium quality every time. 

After 22 iterations uniting global botanicals with the powerful makrut (kaffir lime) Twelfth Hour Dry Gin has a clean, crisp aroma on the nose.  An initial hit of makrut on the tongue leads into a long dry finish that sees the revitalizing taste linger on the palette.  A punchy gin prefect for summer but made to enjoy all year round.  Team with your favourite tonic then immerse a bruised makrut leaf to enhance the lead botanical or garnish with a ribbon of cucumber for a refreshing twist.

Wakame arrived in New Zealand coastal waters on the hills of ships and thrived on our pristine rocky coastline. We of course now know it as a delicious culinary ingredient with many positive health benefits. Imagination is stoked to be able to gather wild wakame for this gin from the coast of Wellington and Wairarapa.

The initial aroma is juniper forward, fresh and sweet. When tasted you get the refreshingness of the citrus before fading to reveal the juniper in the background. A noticeable sweetness appears giving way to a sweet salt finish. A classic dry gin with a contemporary twist, transporting you to New Zealand's fresh and invigorating coastal waters. 

Each label tells the story of the ingredients, the place or the people behind what's in the bottle.  

This complex and affordable Chianti Classico is a full bodied, ripe and powerful wine made from a blend of 90% Sangiovese, 5% Colorino and 5% Cabernet Sauvignon, each grape contributing depth, body and balance to the wine. 

This brand was traditionally produced by a well known cooperative with over 60 different grape growers contributing to the blend but the brand has now been acquired by Tenute Piccini, which employs the highly respected consultant oenologist, Riccardo Cotarella.

THE CHIANTI CLASSICO APPELLATION

Chianti Classico is the heart of the wider Chianti production zone and its wines are distinguished by a trademarked black rooster on their labels. The wines of Chianti Classico are higher in quality and noticeably so in taste than wines labelled Chianti, which come from a broader area in Tuscany. The wines taste better because the vines are planted on hillsides with a higher degree of  iron rich soils and a greater diurnal temperature range, which provides more powerful, riper fruit flavours, which are balanced by higher acidity thanks to the cooler night time temperatures. 

The Sangiovese grape must make up 80% of all wines labelled Chianti Classico compared to 70% Sangiovese for wines labelled Chianti. 

Chianti was first defined as a wine producing sub region within Tuscany in 1716 by the Grand Duke of Tuscany Cosimo III, whose wanted to protect the integrity of the wines and prevent fraud. The Chianti Classico Wine Consortium was formed in 1924 with the distinctive Black Rooster trademark chosen to feature on the labels. 

Lunatic & Lovers vision is to distill the finest botanical rum this world has ever tasted. Are they mad to imagine they can? Or would it be greater lunacy to assume they cannot?

BOTANICALS:
Orange Peel, Roasted Dandelion & Burdock Root, Horopito, Mairehau, Nutmeg, Pimento, Bay Leaf,
Orris Root, Cacao Nib, Coffee Bean, Green Cardamom.

TASTING NOTES:
Aroma: Bright citrus at first with a noticeable but well integrated spicy oakiness. Less herbal than the silver.

With time the earthier notes come through and a definite roasted coffee note.
Palate: The wood sugars have played their part and have married beautifully with the warm orange and oak. Baking spices dominate the mid palate with a pleasing silky mouth feel. This develops into coffee, chocolate and generally ruminess that combine with wood tannins to give richness and structure. Pleasant lingering heat on finish.

APPEARANCE:
Light gold, similar to a Fino Sherry or an aged Chardonnay.

The seemingly maverick wines of Domaine Marcel Deiss pay homage to historical field blends made in Alsace, France; a region steeped in controversial history between France and Germany, countries which have both fought and both won (and lost) ownership of this territory. This is why the wines in Alsace are made from grapes more commonly associated with Germany, such as this interesting white - a dry Muscat, Riesling, Pinot Gris and Pinot Noir. 

This wine is made from vines planted in 1997 at a density of 2,000 per hectare on steep terraced, south facing slopes of shallow, granite soil. 

The grapes in this wine were hand picked, fermented with natural yeasts and aged for 12 months in large, ancient foudres.

Like all wines of Domaine Marcel Deiss, this one has cult status with wine collectors and drinkers alike so we are thrilled to have a wide range of them back in store, only they are in limited supply, so if you're a fan or a curious newcomer, get in quick.

Domaine Marcel Deiss is located in Bergheim, a small village nestling in the heart of the wine region of Alsace, equal distance from the northern and southern boundaries of the region. The current winemaker is Jean-Michel Deiss, who was born into a long-established family of wine growers, living at Bergheim since 1744.

Today he manages the domaine, which consists of 26 hectares (52 acres) of hillside vineyards spread over nine communes and approximately 20 kilometres.

This certified organic French dry white is a field blend of Riesling, Sylvaner and Pinot Blanc, made from biodynamically grown grapes from the talented hand of Marcel Deiss. one of Alsace's most talented and ground breaking winemakers. 

Domaine Marcel Deiss is located in Bergheim, a small village nestling in the heart of the wine region of Alsace, equal distance from the northern and southern boundaries of the region. The current winemaker is Jean-Michel Deiss, who was born into a long-established family of wine growers, living at Bergheim since 1744.

Today he manages the domaine, which consists of 26 hectares (52 acres) of hillside vineyards spread over nine communes and approximately 20 kilometres.

The wines of Domaine Marcel Deiss have cult status with wine collectors and drinkers alike so we are thrilled to have a wide range of them back in store, only they are in limited supply, so if you're a fan or a curious newcomer, get in quick. 

1919 Distilling - named for the year that New Zealanders stood up for their rights and voted down prohibition, the original gin (41% abv) is locally produced in their custom made still. Created using Otago cherries, manuka honey, organic lemons, and oranges, plus botanicals including juniper, orris root and cinnamon, this is a classic gin that celebrates old world charm, passion and charisma.

Pale golden colour with a foamy white head. Light biscuity malt notes carry the hops. A mix of American Citra and NZ Cascade hops give the beer a bright and vibrant citrus burst. Crisp and drinkable. Lower in alcohol than most IPAs.

5.8% ABV

Biscuity pilsner malt and distinctive Motueka and Riwaka hops bringing aromas of lemon and lime. Nelson Sauvin for a tart gooseberry hit. Straw coloured appearance, brilliantly clear, with a long lasting white head. Crisp and bitter. Medium dry finish.

4.8% ABV. 

The new Dicey Wine brand is the brainchild of the well experienced Dicey brothers, Matt and James, whose parents were among the pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines.

Commercial description

The hill overlooking Trento, with its clayey-limestone soils, welcomes the Manzoni Bianco and matures the grapes in late September. The character of the Fontanasanta vineyards is expressed through this hybrid, born of a mix of Riesling with Pinot Bianco. Its ability to evolve overtime requires patience; Fontanasanta Manzoni Bianco is a wine that really comes into its own at least three years after harvest.

Name of wine: Fontanasanta Manzoni Bianco Vigneti delle Dolomiti IGT
Grape: Manzoni Bianco
Vineyard location: Fontanasanta, Trento hills
Hectares: 5 hectares
Terroir: Calcareous clay
Fermentation and fining: Fermentation on the skins in cement tanks, followed by 7 months of aging in acacia casks
Annual production: 20.000 bottles

generously hopped Pilsner takes the Bohemian style of aromatic lager and reforms it with a generous dose of Nelson grown hops. Citrus, spice and tropical fruit float over a sweet malt base before a firm bitter finale. A revelation of Kiwi ingenuity

5% ABV.

Pale, dry pink wines are all the rage right now from all over the world, and this Portuguese example is made from more than 10 different indigenous Portuguese and international grape varieties, including Syrah, Cabernet Sauvignon and Touriga Nacional. Together these grapes provide complex red berry aromas with savoury notes of herbs and fresh lees influence from light aging prior to release. 

A great match with all seafood.