The Darkness falls once more. Or should that be rises again? Boneface reanimate this old favorite, a rich American stout with all the chocolate and coffee notes a great selection of toasted malts can muster. What you won't see coming is the huge hop kick of citrus. You'll feel it in your bones.

Tasting notes:  This is a clear, dark, coppery amber colour with burnished copper highlights, on the nose there is sweet molasses, banana, chocolate, vanilla, cinnamon and mild ginger.  On the palate it is extremely smooth finish despite its high alcohol content with a long, lingering finish.

Alc 54.5%

This carefully crafted pilsner uses the finest ingredients and brewing techniques to ensure rich, full-bodied beer taste at only 96 calories.

4.2% ABV

Best Before: 2026/09/21

This product is limited to one per person

Mitchell's Glengyle Ltd.  are very proud to be continuing and adding to the great Campbelltown Distilling tradition and the choice of name reflects that.  Kilkerran is derived from the Gaelic 'Ceann Loch Cille Chaiarain' which is the name of the original settlement where Saint Kieran had his religious cell and Campbeltown now stands. 

Nose: oak notes are dominant, followed by toasted marshmallows and dried fruit pudding, as well as cherries, marzipan and a hint of peat

Palate: initially fruity with citrus notes and orange peel, after this: vanilla, butterscotch,
honeycomb and digestive biscuits can all be tasted and enjoyed

Finish: velvet and smooth with lemon meringue, to conclude, there’s an oiliness and a saltiness that you’d expect from a Campbeltown dram

Grosjean's velvety Gamay from north east Italy tastes ideal with cured meats such as salami, prosciutto and Italian soups.

Gamay's smooth red fruited flavours and lifted red floral perfume are best known from France's Beaujolais region but here's an Italian take on the same theme from the dramatic beauty of the Valle d'Aoste in north east Italy. Grosjean is a small volume, high quality focussed producer, which makes this wine from grapes grown between 700 and 850 metres above sea level on steep sunny mountainous slopes.

The Grosjean family traces its roots back to the village of Fornet in the high mountain passes of the Valle d’Aosta known as Valgrisenche where they raised cattle. During the summer months, the family cultivated grapes and chestnuts on the slopes at a lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local “wine expo”. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in the production of wine.

The estate has now grown to encompass seven hectares of vineyards. The domaine is located in the hamlet of Ollignan on the border of the towns of Quart and Saint Christophe and includes “cru” vineyard sites such as Tzeriat, Rovettaz, Creton, and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe. After starting out with the traditional Petit Rouge along with some Gamay, Pinot Noir and Petite Arvine, the Grosjeans have planted other local varietals such as Fumin, Cornalin, Premetta and Vuillermin.

Sustainable farming techniques have been in place since 1975: only organic fertilizers are applied and no pesticides or herbicides are used. Natural yeasts are utilized for fermentation.

This is a great example of Chardonnay without the influence of oak. It remains smooth and full bodied with balance from crisp, fresh, food friendly acidity adding great depth and appeal to the refreshing flavours of green apple note on the nose and palate.

* Chablis is the northernmost wine region in Burgundy, which produces only Chardonnay. The cooler climate gives these wines crispness, acidity and a flintyje ne sais quo. 

Drinks beautifully with great seafood dishes and roast tender chicken. 

Pirrimimma was the first winery in Australia to grow the thick skinned Petit Verdot grape.

It's renowned for being an early budding, late ripening red grape with thick skins and powerful depth of colour, flavour and weight. This late ripening dark skinned grape is originally thought to come from Bordeaux in south west France where it can often struggle to ripen fully, hence it is most commonly used as a blending component to add depth to wines made from Cabernet Sauvignon and Merlot. Ironically, it ripens best when it is least needed, as Master of Wine Jancis Robinson writes in the bible of grape varieties, Wine Grapes. 

In the warmest, driest best years, all of the grapes that struggle to ripen (Cabernets and Petit Verdot in particular) all tend to ripen well. Another good reason for seeking out good quality Bordeaux in dry vintages.

Which leads us to the Southern Hemisphere and to South Australia where Pirramimma Wines is based and this lovely red comes from.

One of Lindeman’s most famous brews, Faro is a sweet, sharp, woody Gueuze with a wild, musty character that offers mouthwatering back-of-the-tongue refreshment.

Pouring a peachy gold beneath an attractive head, Faro is full of classic wild yeast and woodrot tones and a fruity, oaky tone that lifts the tasting experience to a delicately sweet and sour finish.

4.5% ABV.

Ethereal aromas of exotic spice and sandalwood set the mood for this luscious aromatic wine. The flavours of rosewater, ginger and marzipan are opulent and rich. This unctuous, full bodied Gewürztraminer finishes with a powerful but elegant finish.

Meticulous handling and low yield farming create an elegant, concentrated Riesling from Central Otago producer, Prophet's Rock. Vinification methods used in this wine draw heavily from Alsatian winemaking. This is a wine rich with lemon and floral notes, with an underlying mineral backbone.