East Coast Days Unfiltered Pale Ale

ABV 5.3

s endless - & who are we to argue? So, to slake the thirst of our “unfiltered” friends, we’ve brewed another cloudy ale! And this one’s a beaut, showcasing two of our US hop faves: Talus & Mosaic. Floral, dank & fruity, the question when you crack into it isn’t “What’s there to love?” but “What’s NOT to love?” 

Tasting Note: Prejudice Ginger Biscuit IPA isn’t just a beer—it’s a warm, spicy bite of nostalgia in every sip. Imagine your favourite ginger biscuit, fresh out of the oven, perfectly crunchy, and laced with that unmistakable blend of sweet spice. Now, picture that moment wrapped up in a hoppy IPA that packs a punch with its bold, citrusy hops and a subtle malty backbone.

Crafted with real Chile Habanero from the Yucatán Peninsula, Chef Luis Cabrera's spicy blend adds a bold twist to his signature "Clásica" recipe. Just shake with ice and pour over rocks to enjoy the vibrant, authentic flavors of México. Salud!

This brown ale has a marked ruby brown colour with a generous and lasting head. It has a distinctive aroma reflecting the wide range of ingredients used in its production. The fruitiness resulting from its fermentation blends harmoniously with a dominant liquorice and caramel fl avour.The body is decidedly malty. The bitterness is the result of a complex alchemy between the fine hops and special malts used. These give St-Feuillien Brune Réserve a typical dark chocolate appearance. This beer creates an endless variety of sensations with a lingering taste and powerful aroma.

8.5% ABV

Best Before: 2026/07/08

To make Curieux, we age our Tripel, a Belgian-style golden ale, in bourbon barrels for approximately seven weeks. After that time is up, we blend the barrel-aged beer with a portion of fresh Tripel, to layer the beer with its signature notes of vanilla, caramel, oak, and hint of bourbon. First brewed back in 2004, Curieux remains our most popular barrel-aged beer.

10.2% ABV

Best Before: 2027/06/01

Roaring Meg is one of Central Otago's most popular wines and is named, cheekily, after a lady of the night during the infamous gold rush days in this southern region, in the 1800s. 

Pinot Gris is the most popular and widely planted white grape in this region, although it pales in comparison to Pinot Noir, which makes up over 80% of the area's vineyards. Gris is a soft, smooth and approachable white wines, such as this lightly spicy version with a good balance of fresh southern acidity, thanks to the cool climate here. 

This is a small batch seasonal release.

Wild Central Otago Elderflower, hand-picked by our Cardrona team has been married with our rich Single Malt Spirit and lemon.  Top with bubbles for the perfect summer lunch cocktail. – Cardrona.

Rose Rabbit Orange Liqueur- New Zealand oranges soaked in our own rich single malt spirit and then naturally sweetened. Fresh orange zest dominates the nose. Lingering sweetness.

44.8% ABV.

The Reid Malt is a rich, full-bodied vodka; handmade, traditional. Crafted from three ingredients, malted barley, water and yeast. On the nose; notes of banoffee- biscuit from the malt, banana from the distinct long fermentation.

44% ABV. 40ML MINI

A great wine made in tiny quantities from the cool North Otago Waitaki Valley where hot days, cool nights and a long growing season produce high quality grapes in small volumes. The Valli winemaking team of Grant Taylor, Jenn Parr and Karl Coombes hand harvest all their grapes, whole bunch pressing them to barrel, including 22% new oak. Full solids with lees stirring during maturation for 12 months gives this wine body to burn and a lingering flavoursome finish comes from the high acidity from this edgy cool climate, nicely balanced by all that lees aging. A beautiful complex Chardonnay to drink now or to cellar. 

THE start of something special. This is a brand new label and we plan to only use it for very limited small batch releases.

It's an orchard blend combining tanks spanning multiple vintages with no less than six ingredients; Plums, Quinces, Fujis, Galas, Pears and Crab Apples.

It's the full orchard in one bottle and really epitomises our desire to produce unique fruit driven wines.

750ml - 6.2% abv

Certified Organic, Natural ferment, No Additives.

500 Bottles Produced

Blanc is a new cuvée and the evolution of our super popular L'Orange.

Sauvignon Blanc skins from the Urlar Vineyard in Gladstone (courtesy of Jannine from Huntress Wines) co-fermented with fresh pressed Braeburn, Fuji and Crab Apples, then aged in tank for a full nine months.

Sitting somewhere in between a wine and a cider, it's full bodied and textural with a solid tannin structure and a bone dry finish.

750ml - 7.6% abv

Certified Organic, Natural ferment, No Additives.

2000 Bottles Produced

Ume is a fruit synonymous with Japanese blossom season and thanks to Neville from NZ Yuzu we've had the pleasure of working with Organic Certified Ume grown a stones throw away in the Horowhenua.

Umeko is the result. A six week maceration to extract all aspects of the Ume followed by six months of bottle conditioning to round out the acidity and texture.

The result is complex and progressive - unlike anything we've produced so far. Tasting notes do it no justice so you'll have to open a bottle and see for yourself.

750ml - 6.0% abv

Wild ferment, no additives, bottled live.

Made from 100% Glera and infused with grapefruit and botanicals, Rosa is pleasingly pink and refreshing. Serve over ice with a slice of grapefruit and enjoy!

8% ABV