Ginarte is the Italian premium gin dedicated to the art world.

A refined gin with a unique flavor produced with 13 selected botanicals. The juniper berries, strictly picked in Tuscany, are infused in pure wheat alcohol at 65% and then distilled in vacuum discontinuous alembic, because the vacuum reduces the boiling point of the infusion ito preserve the more delicate aromas.

Together with juniper, we selected plants that have a particular link with art. Elements such as the Calamint, safflower, mignonette, rubia and indigo were in fact used for the creation of colored pigments by the most important Renaissance painters, In addition, herbs such as angelica, lavender, hibiscus, elder flowers, pine buds, mountain pine and pine needles complete the botanicals and contribute to produce a clean and complex gin at the same time.

The juniper berries

Picked only in select areas of the Apennines of Tuscany, the juniper berries are infused in 65% pure wheat alcohol and then distilled in a discontinuous vacuum alembic still to preserve even the most delicate of its aromas.

The botanicals of the art

Calamint, Safflower, Mignonette, Rubia, Indigo

These rare and precious botanicals are infused separately in 55% pure wheat alcohol and then distilled, separately, in a small, non-vacuum, discontinuous alembic still.

the other botanicals

Wild celery, Lavender, Hibiscus, Elderflower, Pine buds, Mountain pine, Pine needles

These plants are infused, all together, in 55% pure wheat alcohol. The resulting infusion is then distilled in a small, non-vacuum discontinuous alembic still.

The darkest and most intense whisky in the extra-matured range, Glenmorangie Quinta Ruban has spent 10 years maturing in American white oak casks, before being transferred into specially selected ruby port pipes from the Quintas or wine estates of Portugal.

Extra maturation in these port pipes develops Glenmorangie Quinta Ruban into a voluptuous spirit with a complex balance of sweet and dry flavours and an intriguing contrast of smooth and crisp, cooling textures. Non-chill-filtered for additional aroma and mouthfeel.

Windspiel - Theheart of this creation is the spirit of discovery. It drove Fridericus Rex to bring the potato to Germany and inspired us to produce a gin from it. Classic juniper berries, lemons and coriander combined with our potatoes cultivated in rich volcanic soil results in a traditional gin aroma with a mild, delicate flavor. To give it a special character, cinnamon bark and lavender as well as other botanicals have been added - according to a secret recipe of the master distiller. Dedicated to the great passion of Fridericus Rex: "Greyhound".

Great Central Otago Pinot Noir from the most experienced viticulturist-winemaker team, brothers James and Matt Dicey. This pair have produced this wine with a blend of grapes grown on the Inlet Vineyard (60%) and Black Rabbit Vineyard (40%).

The wine is fleshy and full bodied with bright fresh fruit flavour to the forefront of each succulent sip; indigenous yeast fermentation took place with 2% whole clusters, 98% destemmed and 23 days on skins followed by ageing of 12 months in barrel, 21% new oak. 

The wine contains 14.3% ABV and was bottled unfined but filtered. 

The new Dicey Wine brand is the brainchild of the well experienced Dicey brothers, Matt and James, whose parents were among the pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines. 

Where land meets Sea

This intriguing, gentle but definitively Islay whisky was created by the skilful blending of Single Malt Whisky that was been matured in a selection of Bourbon barrels, Toasted American Oak barrels, Sherry butts, refill Hogsheads and American Oak casks.

TASTING NOTES

Charcoal smoke, lemon oil and pine contrast with a rich palate of heather honey, grilled grapefruit, and sweet ginger snaps. Dark chocolate soften into melon and prosciutto with a warmth of chilli spice.

NON CHILL–FILTERED | NO ADDED COLOURING

Created on the banks of Demerara, our smooth and uniquely complex El Dorado aged rums represent over 300 years of Caribbean rum crafting.

Created by our Master Blender, this rum was laid down in oak barrels for at least eight years producing a smooth and characterful blend that is perfect for sipping or for use in craft cocktails.

Light to medium-bodied nose with hints of tobacco mixed with caramel toffee. Faint aroma of dried stone fruits and flamb?e banana. Soft and faintly sweet mouthfeel with traces of oak and butterscotch. Distinctly smooth.

40%

The Oude Groseille à Maquereau Verte Tilquin à l'Ancienne is a spontaneous fermentation beer obtained from the fermentation of frozen green gooseberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 grams per liter. Unfiltered and unpasteurized, this beer is refermented in the bottle.

5.5% ABV

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Traditionally prepared from carefully selected cherries.

Kumeu River Wines and the owners, the Brajkovich family, are icons of the New Zealand wine industry. This Chardonnay consistently over delivers for its modest price tag and is a dry, medium bodied wine with nutty, fresh, savoury elements derived from fermentation in old French oak barriques for 80% of the wine with the balancing 20% in stainless steel to preserve freshness. 

This wine is great drinking now as a fab go-to wine, any time.

Kumeu River Wines began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

Trapiche is one of Argentina's best known wineries and based in the country's wine HQ, Mendoza, where it owns over 1,000 hectares of vineyards, devoted mostly to Malbec - the great red of this part of South America.

Trapiche's Oak Cask Malbec sees a minimal amount of oak, which adds a touch of spice and complexity to this otherwise fruity, dry, medium bodied red. Great value for money and lively drinking year round.

Thanks to years of closure over the past century, Glenglassaugh is a distillery with two types of whisky: very young or very old. This is one of the latter drams, bottled as part of the third batch of single casks released by the distillery. Matured in a cask that previously contained Massandra – a Crimean fortified wine, similar to sherry – and bottled in November 2016, it's a rich and dark dram, packed with dried fruit notes.

Laphroaig single malt from Islay aged for three decades! Twice matured in bourbon casks, expect this peated whisky to be complex, rounded and absolutely full of flavour.

Nose: Mandarin and mango rise to the fore tempered by toasted almond and coconut. Aromatic peat oils are interwoven, appearing as cedar, wintergreen and smoked sage.

Palate: A superbly oily mouthfeel with orange peel, vanilla, and coriander leaf, in a cedar cigar box alongside wild root ginseng.

Finish: Long and complex with lingering pulpy stone fruit and chewy green hand-rolled tobacco.

53.5% ABV

Light bodied and flavoursome rose packed with berry, cherry and dried cranberry flavours, made from hand picked grapes which were fermented stainless steel to preserve the delicate aromatics and elegant structure.

This wine is dry, medium bodied and nicely structured with refreshing acidity driving tension and length in every sip of this red fruited pink wine. Flavours here span the gamut of red fruit from cherries and cranberries to loganberries and strawberries. Super refreshing, lovely lively summer sipping. 

Te Kano also has Central Otago's newest cellar door at its home block vineyard on Felton Road in Bannockburn. 

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