Dive into the magic of the sea, with Hendricks NEPTUNIA. An extraordinary new gin from our Cabinet of Curiosities. Hendricks NEPTUNIA is based on Hendricks Gin with its signature foundation of rose and cucumber, but with an additional wave of flavour from an invigorating blend of sea kelp, coastal thyme and  lime, which has that huge maritime story and history behind it. And all three of those come together, layered above our original Hendricks Gin recipe, to create a gin that has depth and an earthiness, but also has that fresh, herbaceous feeling which comes from the coastal thyme and the lime itself. Unmistakably Hendricks with an added infusion of locally sourced botanicals, Hendricks NEPTUNIA combines a smooth, citrus finish with a unique hint of the distant sea breeze.

TASTING NOTES:
Alluring juniper character, lengthened with the deep earthy notes of Scottish sea botanicals and the fresh character of coastal herbs.

SERVING SUGGESTION:
Mix with soda, simple syrup and a squeeze of lime, garnished cucumber sliced to create a Hendrick's Neptunia Fizz.

Vintage - 2011
Bottled - 2024
Indicated Age - 12 years old
Barrel type - 1st Fill Bourbon Barrel

Vintage - 2013
Bottled - 2024
Indicated Age - 11 years old
Barrel type - 1st Fill Bolgheri Hogshead
Alcohol - 48.2 % Vol.

With a bright citrine colour, this sparkling wine reveals elegant fruity aromas, fine and persistent bubble. In the mouth it shows balance due to its freshness, softness and great acidity. A versatile wine to be tasted on different occasions.

Tannat originates from the Madiran region of south-west France – the variety the so-called “French Paradox” is based on. Tannat is known for its huge colour and tannin concentration – in the Madiran region, this grape has the nickname of ‘la folle noir’ – literally ‘the crazy black grape’. It has a unique aroma and flavour profile – vibrant fruit alongside ‘earthy’ notes.

The colour of the wine is a rich and vibrant hue of real intensity. The nose has a totally unique fruit profile of blackberry/blueberry notes and an underlying earthiness with hints of fountain-pen ink and a seam of French oak. At present, the wine displays a youthful vibrancy – our experience is that with bottle age, the primary fruit gives way to earthiness and increased complexity.

There is a burst of black cherry fruit with a fresh lively mid-palate. The winemaking was directed towards softening the tannins to create mid-palate ‘flesh’ – tannins support rather than dominate the palate here. Acid has been managed to enhance the wines vibrancy and fruit.

This huge wine will work well with a wide range of red meat dishes. We expect it to last a very long time – 10+ years.

Approximately 30% new French oak, un-fined and unfiltered. Estate bottled, hand-labelled and individually hand-numbered

Niepoort have been producing world-class port since 1842. This excellent 10 year old is full of deep, nutty flavours, hints of dried apricots and a wonderful richness. It spent 10 years ageing in small oak casks before being skilfully blended by the master blender.

Containing a blend of rums from 6 to 25 years old, with an extra ageing stage in French oak barrels that previously held cognac Keynote A perfectly balanced combination of sweetness, spice, fruit and spirit, a connoisseur?s delight and the ultimate expression of the Master Blender's art. 

Appearance:  Mahogany with intense red hints of long barrel ageing at the rim and long, slow legs. 

Nose:  A very open nose with a wealth of aromas that seem to evolve each time you nose the glass; a great balance of mature toasted oak, burnt caramel, dry-roasted nuts, marzipan and orange peel; a delicate floral note of honeysuckle in the background. 

Palate:  A wonderfully complex and satisfying balance of sweetness, fruit, spice and spirit, all tempered by the extra ageing stage in ex-cognac French oak barrels; long, smooth and sweet with a weight of dark cherry chocolate and flavours of intense dried fruits like sultana, date and prune; sweet oak spices of clove, vanilla and cinnamon, and lighter notes of dried mango and raspberry, with a subtle hint of ginger to finish. 

A connoisseur's delight and the ultimate expression of the Master Blender's art. Pour the rum into the signature Zacapa XO Riedel glass. Drink neat.  Source - www.zacaparum.com

Crafted in Guatemala, Zacapa Rum is a work of art, and an expression of patience, richness, quality and master blending. Aged to perfection in the highlands of Quetzaltenango, Zacapa Rum develops its complex flavour and character 2,300m above sea level in the mystical House Above the Clouds.

Containing a blend of rums from 6 to 23 years old

Wonderfully intricate with honeyed butterscotch, spiced oak, and raisin fruit, showcasing the complexity of the Sistema Solera aging process

Bulleit Rye is an award-winning, straight rye whiskey with a character of unparalleled spice and complexity. Russet in color, with rich oaky aromas. The taste is exceptionally smooth, with hints of vanilla, honey, and spice. Finish is crisp and clean, with long, lingering flavors.

Four Pillars - Our Sherry cask solera is made up of 42 casks, some from Spain and some from one of our mates who makes famous Australian fortified wines, historically known as "Australian Sherry" and now known as Apera.

They’re much older than our Chardonnay barrels, varying in age from 15 to 35 years old. These barrels were first filled more than a year ago, and this is the first solera release taken only from the bottom row of barrels.

Slightly deeper in colour, this is a rich, intense and layered barrel aged gin. A pine needle quality underpins some amazing complexity. The residual Sherry and Apera characters have integrated beautifully with the deeper cassia and star anise flavours - think dried fruits and nuts.

The addition of some Spanish Amontillado Sherry has added some length and sweetness to the final gin.

Novelist and Hawera luminary Ronald Hugh Morrieson was a big wrestling fan. His idol was Lofty Blomfield, a lion of the ring whose sickest move was the Octopus Clamp. He and his mates used to drink a brew from the Hawera Brewery called “O.C.” which Ron promptly dubbed Octopus Clamp. We’re going the rest of the way and making it for real as a chocolatey Schwarzbier with stone fruit and caramel flavours.

5.2%ABV