Indulge in the velvety smoothness of a classic Schwarzbier, where finely roasted malts weave rich flavours of dark chocolate and aromatic hints of coffee and cocoa. Embrace the decadence of each sip as you embark on a journey through the depths of flavour and aroma.

SCHWARZBIER


4.8% ABV

Ink Gin is a premium dry gin made with 13 organic botanicals, including a mix of traditional and Australian natives. Like all true gins, juniper berries are the largest botanical component, however the defining character of Ink Gin comes from the second tier botanicals led by locally grown lemon myrtle leaf, coriander seed, Tasmanian pepper berry and freshly peeled sundried sweet orange peel. 

These major ingredients give Ink Gin its fresh piney, spicy and citrusy aroma and flavour. The third group of minor botanicals include elderflower, cinnamon, cardamom, angelica root, oris root, licorice root and lemon peel. Like a pinch of salt, these minor ingredients are critical to the end result adding perfume, body and balance. 

The final ingredient is added in a post-distillation infusion. The specially prepared petals of the butterfly pea flower are steeped in the still for twenty-four hours to give Ink Gin its distinctive colour.

Pure Cane is the essence of our rums. Distilled from 100% FRESH CANE JUICE and inspired by our SURF LIFESTYLE, it combines all the natural elements of the Caldera Coast. 

BOLD  |  GRASSY  |  FRESH  |  FULL FLAVOURED 

Pure Cane is designed to be mixed in simple, refreshing ways. Recommended cocktails include mojitos, daiquiris, caipirinhas or classic Caribbean Ti Punch (pronounced TEE punch). To keep it simple, mix with tonic water or ginger beer and a big squeeze of lime.

From the place where summer never stops comes HUSK COCONUT. Made from 100% single estate cane juice rum, infused with natural coconut and a hint of vanilla, Husk Coconut is very versatile, easy to mix with pineapple juice or soda. Husk Coconut makes it easy to shake up Coconut Daiquiris or Coconut Mojitos at home. Husk Coconut is a full flavoured premium spirit with a lot of depth and a tropical, rich and velvety coconut flavour. Delicious.

Mt Difficulty Pinot Noir is regarded as an icon Pinot Noir from the world's southernmost wine region, the dramatically beautiful mountainous, Central Otago. This wine is made by the Dicey family, one of the first to plant grapes in Bannockburn, south of the Kawarau River. Their pioneering work in this region triggered rapid expansion in the area's modern wine history.

This wine is dry with powerful fruit driven flavours and a smooth, approchoable style, even when this wine is youthful. It drinks well now and can age for a further four to five years. 

North End - Just because something is small doesn't mean it won't pack a punch.  The little, delicate, dried flowers of the hibiscus plant are a case in point as they lend a pungent, fruity character, and deep pink colour when added to beer.  The same can be said of Petit Luna.  Hibiscus, Kaffir lime, spicy Belgian yeast and lactic tartness all brew up to a big refreshing blast of flavour fired by a light, low alcoholic beer.

2.5% ABV.

Blackberry Farmhouse sour Barrel fermented with spontaneous culture and more blackberries .

6.8% ABV.

Lindesmans - Is it a sparkling wine or a beer? That is the question amateurs of exceptional products ask when they discover our Cassis for the first time. Cassis Lindemans is a fruity beer made from a lambic base which, thanks to its shades of dark purple and its aromas, is spontaneously reminiscent of wine. The taste of Cassis Lindemans on the palate is inimitable: intense and sparkling with a sour-sweet finish.

The blackcurrant aromas prevail over all the other scents. It tastes very sweet on the palate with a good acidity and a bold taste of blackcurrants, resulting in a dry woody note.

3.5% ABV.

7.0% - Red Ruby Kiwifruit Sour

A blend of carefully selected puncheons of our spontaneously fermented coolship ale, conditioned on ripe Ruby Red Kiwifruit, sourced directly from Glenview Orchard, Ng?hinap?uri. The result is a luscious vibrant candy pink beer with a delightful zesty aroma and sweet tart palate.

Madeira is a wine and the name of the Portuguese island it comes from, 1000 kilometres south west of Portugal, off the coast of Africa. The soils here are volcanic and the climate has a high rainfall. Wines made here were historically shipped in barrels in the hills of ships where the heat baked (maderised) them, hence the name Madeira came into being. Today the wines are baked in the wineries to emulate the style. This one is medium sweet with rich flavours of caramel, dried apricots, walnuts and spice. Fresh acidity adds balance and this is an ideal Madeira for cooking with or sipping lightly chilled.

From 45-70+ year old vines, this is proper Pinot Blanc from Alsace. The soft, honeyed apple and stone fruit is delicious but restrained, so what can shine through is the beautiful texture and layers of mineral and spicy/herbal notes. Schoffit's cuvee includes the rare Auxerrois variety that traditionally shared the same name as Pinot Blanc in Alsace. An elegant starter for aperitif, fish or white meat. "This is flat out delicious wine!"

Legal academic, property dealer and vigneron, Rene Rostaing crafts some of the finest Cote Roties on the market today. He has owned 2 hectares in the Côte Blonde and La Landone since the 1970s but fortune has blessed him through his inheritance of four hectares of superbly sited vineyards from his father in law Albert Dervieux and another 1.4 hectares of particularly old vines from his uncle Marius Gentaz. He now has 7.4 hectares which in Cote Rotie terms is a significant holding. Rostaing is firmly in the modernist camp of Cote Rôtie producers, destemming the majority of his fruit and being one of the first producers to ferment using vinomatics (horizontal automatic vinifiers). However he dislikes the overt taste of new oak and uses a maximum of 15% in the maturation process. All the wines are bottled unfiltered.

This Aberlour has been finished in a first fill oloroso butt and bottled by independent bottler James Eadie.

Nose
Fresh and aromatic roasted coffee, cloves and pepper mingle with strawberries and raspberry jam.

Taste
Soft, rounded fresh strawberries, blackberries, blueberries and redcurrants.

Finish
Thick strawberry jam and clotted cream.

Winemaker Sam Weaver describes The Abyss Pinot Noir as an iron fist in a velvet glove. It's made with grapes grown on a hillside vineyard, which backs onto a precipitous cliff, hence the name, The Abyss. Vines were planted here in 2000 at a high density of approximately 5000 vines to the hectare, which is unusual for New Zealand. All of these grapes are 100% certified organic with BioGro New Zealand and also grown biodynamically. A high proportion of whole berries were included in the ferment with indigenous yeasts and the wine was aged in French oak barrels for 18 months with a modest 10% new oak.

Churton Estate founder and winemaker Sam Weaver cut his teeth on the classic wines of the world while working in fine wine retail in the United Kingdom. He and his wife Mandy Weaver then moved to New Zealand and set about creating one of this country's most focussed small wineries; a brand that does live up to the dream of creating 100% estate grown grapes, 100% certified organic production and 100% bottled on site, nearly all of the wines without fining or filtration. All the grapes are hand picked and natural yeasts ferment the vast majority of wines they make. These qualitative decisions impact every step of their winemaking in a positive fashion, providing exceptional quality grapes which in turn express themselves in outstanding wines.