Introducing Allier. A celebration of NZ single malt whisky and one of the most important French Oak forests: Allier. 

This whisky is made from unsmoked New Zealand grown malted barley and has been matured in a second fill wine cask from the Allier forest, central France. Initial grape notes from the wine have been pulled off in the first fill. What’s left, and what has been imparted is beautifully smooth, balanced, and compliments the malty NZ whisky.

The bottling is giving generous notes of pain aux raisin, dark chocolate, custard, hazelnut.

No of bottles: 312 - limited edition

Cask no: 65

Malt: 100% NZ grown, unsmoked.

Cask spec: Second fill, French oak. 

The most recent addition to our core range. 

A smooth, easy- drinking lager brewed with Canterbury grown malts. Lightly hopped with NZ grown Motueka and European Saaz, which bring bright and crisp flavours. A super refreshing beer with a clean finish.

Liefmans Goudenband is one of the most distinctive dark beers in the world. Originally called IJzerenband (Iron Band) – a reference to the iron bands around the beer barrels – the bottle gained its champagne cork when it was renamed Liefmans Goudenband (Gold Band). Made in open vats with beer of mixed fermentation, it is left to mature for four to 12 months in the cellar. Mature beer is then fortified with younger beer, so the fermentation process starts up again.

On the taste buds you will find hints of apple and cherries, combined with woody notes, while the aftertaste hints at nuts and dried raisins. The mildly acidic taste make this beer a perfect match for blue cheese.

8% ABV.

LATE NIGHT MONK FIGHT—QUAD abv: 8.6%
Subtle but complex, dark copper colour with sweet malt and dried fruit characters
that develop with age.

If dark and broody with loads of black cherry and dried herb aromas sounds like a wine you'd love to drink, buy this beautiful Pinot Noir from the Inlet Vineyard in Bannockburn, Central Otago. 

This 5.25 hectare site is situated 225 to 245 metres above sea level where the grapes' growing season is extended thanks to the elevation, which provides cool nights as a foil to the hot days here. 

Flavours of structured dark fruit combine with firm tannins and a long life ahead.

The wine was aged in French oak and bottled unfined.

Jinzu Gin brings English and Japanese traditions together to create an exciting, intriguing spirit. It's made with a blend of Scottish gin (featuring juniper, coriander, angelica, yuzu and Japanese cherry blossom as botanicals) and sake, which brings a luxurious, creamy mouth feel and a subtle, compelling sweetness to its flavour profile.

Here we have an absolute classic Speysider from a long-time family-owned distillery. This 25 year old single malt from Glenfarclas spent its days in 100% Oloroso sherry casks. It?s complex and delicately sherried, a whisky that?s sure not to disappoint. It won gold at the 2019 International Spirits Challenge and makes a great after dinner treat. Awesome.

Nose: A touch of menthol. Classic Sherry notes, less pronounced than the 15 year old perhaps, but the complexity is greater.

Palate: Incredibly clean central palate, but amazingly tangy. Really zingy top notes. Sherry and creamy barley, hints of gingerbread and nutty chocolate.

Finish: Very, very long and complex finish, oak-rich, hints of smoke, cocoa, buttery...

The Batch Strength releases encapsulate Tamdhu's unwavering commitment to crafting exclusively sherry-matured whisky, presenting a captivating deep natural copper hue and a complex flavour profile. With each Oloroso sherry cask carefully hand-selected, this expression delivers an exquisite and nuanced flavour, leaving a memorable and gratifying finish that embodies the essence of Speyside

A gorgeous copper glow and a magnificent taste. On the nose, dark, nutty layers of Spanish oak make way for the enticing scent of creamy vanilla and melting honeycomb. The first sip transports drinkers to a summer orchard, where sharp berries dance alongside sweet, candied lemon peel. The experience is completed with the long and elegant Tamdhu signature sherry oak finish, with hints of figs lingering on the palate

Situated on the remote Hebridean Island of the same name, Raasay Distillery was founded in 2014. While the island is no stranger to distilling, Raasay is the first legal distillery to be built there. With fewer than 200 inhabitants, Raasay is a tight knit community, the distillers aim to be at one with the island, bottling on site and employing many locals.

The Raasay Hebridean Gin is distilled in the old way, using malted barley spirit three times distilled in a pot still. Unusually the juniper is harvested on the island itself, complimented by botanicals such as rhubarb root, cubeb, angelica root, and sweet orange peel.

From Forager wines owned by Dom Maxwell (winemaker at Greystone) comes its little siter wine Little Forager. This is 100% Pinot Noir sourced from three different sites made up of river gravels, silt loam and chalky limestone and fermented naturally with indigenous yeasts, 20% whole bunch and natural MLF.

The result is textural and generous with sweet fruit in an elegant style.

This Double IPA, Hop & Hibiscus, combines floral hibiscus notes with citrusy hops. The use of oats and rye gives the Hop & Hibiscus a full and soft mouthfeel. All this together provides a balanced, refreshing and unique taste experience.

8.5% ABV

This weizenbock with passion fruit is the perfect spring beer that makes you long for the wonderful summer days. The addition of passion fruit to this weizenbock creates a seductive tropical aroma, interwoven with recognizable banana and clove notes. With every sip, this beer offers a perfect balance between refreshing sweetness and weizen character. The mouthfeel is soft and full, the aftertaste refreshing

7.5% ABV

In 2022, we released our own gluten free version of our flagship beer, Punk IPA. This light, golden classic has been subverted with new world hops to create an explosion of flavour. Bursts of caramel and tropical fruit with an all-out riot of grapefruit, pineapple and lychee, precede a spiky bitter finish. When it comes to brewing gluten free beer, we start the process in the normal way, using malted barley to make our wort (a sugary-sweet liquid that forms the fermentable base of our beer). The removal of gluten comes later in the process through an enzymatic addition. The introduction of this enzyme works its magic by binding all of the gluten in that beer, so when we filter the beer the gluten gets filtered out in the process. There’s no witchcraft involved in the process. As our Head of Quality says, ‘it’s just simple chemistry’.

5.4% ABV

Best Before: 2025/09/24

100% Syrah from the Schist soils of Domaine Jamet some 4km from Ampuis located on a plateau, known as 'Le Vallin'. Here we find a great variety of terroirs, exposure and vine age which Jamet uses to the max in driving complexity in his wines.

This Cote-Rotie is produced from twenty parcels, using whole bunches, maceration of about three weeks and is ageing in oak for 22 months - 15% new.

The parcels are found in 15 different locations - Fongeant, Cote Blonde, Landonne, Cote Rozier, Plomb, Chavaroche, Moutonnes, Lesardes, Gerine, Truchet, Leyat, Bonnivieres, Cote Bodin, Tartaras and Rochins.