This gin is the perfect Side Piece to any fun get together with friends and family - who?ll always be the main squeeze. The kinda fun you like to have on the side.

A dabble of gin? Don?t mind if I do.

Throw in a bit of tonic and lime? Oh go on then.

A Native Gin with a bouquet of 6 carefully selected, ethically and sustainably gathered native Australian botanicals.

42% ABV

Intense pepper and exotic florals on the nose merge with vanilla-saturated plum, cherry and boysenberry - plump tannins and smooth succulence round out the finish.

For all you citrus & botanical fans out there. A bright refreshing style that offers everything you are looking for in real cider. KAFFIR LIME, LEMON & JUNIPER

Prepare to relax.

 5.8% ABV

MIXED BERRY

Step1: Take our clean, new world cider.
Step2: Add our special mix of local Nelson berries.
Step3: Enjoy.

5.6% ABV

A delectable blonde ale with sprightly fruitiness, soft malting, and a slightly dry, gently-hopped finish. A sparkling nose, complex flavours, and a touch of bitterness give this 6% beer all the refreshing qualities of classic Blonde ale.

This blonde beer unites various malt and hop components into a harmonious tasting experience. A touch of fruitiness enriches the mainly fresh and slightly bitter aftertaste. A superior thirst quencher.

6% ABV

Best Before: 2026/11/01

Pilsner

5.0% – 330ml

Our Pilsner is brewed with soft Waitakere water, German Pilsner malt and Motueka hops, then fermented with a classic Bavarian lager yeast. This Pilsner offers firm bitterness up front, followed by lemon/lime notes from the hops, and leading through to a refreshingly dry finish.

A lovely, deep and dark violet colour in the glass, this wine opens with mineral and smoke accented dark berries, liquorice and spicy black pepper on the deeply perfumed nose. The palate flows energetically with juicy cherry and blackcurrant flavours and more of the smoky minerality found on the nose which adds lift and depth. The finish is long with floral and tapenade pinned together with well defined ripe tannins.

Maturation - 16 months in oak barrels used for several earlier vintages

Pinot Gris, Viognier and Gewurztraminer join forces in this quirky white blend from a great Hawke’s Bay winery. These grapes are an aromatic bunch and when fermented dry offer a lush body and crisp long fresh finish.

'Dusty violets, lavender and cloves accentuate dried black cherries as the dramatic 2019 Brunello di Montalcino smolders up from the glass. This is impossible to ignore, bursting with energy as depths of ripe red fruits, chalky minerals and exotic spices saturate all they touch, balanced by textures of pure silk. The 2019 finishes with fantastic length and concentration, leaving a staining of tart blackberry and hints of orange that curl the tongue as crunchy tannins tug at the palate. It’s rare to see such a combination of vibrancy and power. Canalicchio di Sopra nailed it in 2019. Wow. Drink 2026-2042'

96/100 Vinous, Eric Guido

Briottet's melon liqueur is obtained by macerating melons in a mix of water and alcohol for more than two months. The infusion which results from that process is herbaceous and very fruity.

Known for over 5000 years, eaten and used in the pharmacopoeia in the Middle East from where it originated, the fig is grown throughout the Mediterranean basin. The Egyptians used figs for wine-making, the Gauls from Southern France used them to sweeten their dishes. Figs are macerated in an alcohol-water solution, creating an intensely flavoured, pure fig liqueur.

It was the Chinese who first imagined cooking roses by making preserved rosebuds. Following the Silk Roads, the rose arrived in Iran. Widely used around the Mediterranean, its use spread through Europe during the Middle Ages. Briottet continues this tradition by creating a rose infused liqueur. A perfect pairing with Champagne.

One of Central Otago's best kept secrets - great whites made from Chardonnay, a grape that thrives in the deep south as this beauty shows. It's full bodied, dry and made from certified organic grapes grown at the Morrison Vineyard at Pisa; one of the most highly regarded sub regions for grape growing in Central Otago. 

Grapes were pressed straight to barrel for fermentation with native vineyard yeasts, entirely in older French oak with no new oak at all. The wine was then matured in the same barrels for a year. 

The result is a beautiful dry, richly textured, smooth and creamy Chardonnay balanced by great southern acidity which gives Central Otago a distinctive edge when producing the world's most popular white wine. 

The home and winery of Mount Edward is situated in Gibbston, 25 kilometres from Queenstown.  Vineyards are there, in Bannockburn and at PIsa.