Like Slacklining styling a sour beer requires superb balance.  Too far in either direction and it's not going to end well.

The tartness of this kettle-soured Gose (that's pronounced "Goes-uh") is balanced by the tropical combo of mango and guava and a dose of sea salt.

Not too sour and not too salty, Slackline Mango and Guava is simply a beautifully refreshing drop!

4.0% ABV.

This Stone Brewing’s take on a hazy East Coast double IPA. Juicy and smooth with just the right touch of West Coast bitterness in the finish. The aroma on this beer is reminiscent of of getting fresh fruit from a farm stand on the side of the road.

8.5% ABV

Best Before: 2026/11/13

This powerful and warm wine comes from a selection of exceptional terroirs. The vineyards used in this Gigondas red are located on the arid hills of the Dentelles de Montmirail. The mistral blows regularly on these slopes, assisting even growth and excellent fruit quality. This terroir produces a wine capable of ageing for at least ten years.

The wine is an intense garnet colour. The nose offers notes of liquorice, red fruit with brandy, garrigue and pepper. The palate is rich and concentrated, with notes of red fruit and dried herbs.

Tony Bish's Golden Egg Chardonnay is one of the best in the country and  is fermented in an egg shaped concrete fermentation vat, which is designed to maximise the fullness and creamy style of Chardonnay at its smoothest, while retaining vibrant acidity. This is a stellar wine. One of the best from the Bay and from the country. Outstanding. 

A smooth, full-bodied nut brown ale, lightly hopped with a hint of roasted chocolate and crystal malts. This ale is dark in color without the heavy taste of porter or stout

5.0% ABV

Best Before: 2026/08/30

STYLE
American Pale Ale

ABV
5.7%

Pale ale nailed. Tropical hops front with a famously balanced bitterness and light malt base riding quietly in the back. The orange one. Forever charges on.

Bold, powerful, creamy Chardonnay with bright deep citrusy flavours. This wine is made 100% from the Om Santi Vineyard in Martinborough, which is in conversion to organic certification with BioGro NZ.

All grapes are handpicked, whole bunch pressed with a portion to oak barrels and a portion to stainless steel tanks. The tank portion is cold settled over night and then racked to French oak where fermentation is with vineyard yeasts and the occasional stirring to add texture and complexity to the wine. 

The wine gains weight, smoothness, spicy notes and texture from 12 months in oak. It is bottled unfiltered to provide a close reflection of site and season.

Maestro is made in the warmest vintages only in North Canterbury. It is a dense, dark, dry, full bodied blend of Merlot and Cabernet Sauvignon with a smidgeon of Malbec in for good measure.

Aged in oak casks for at least sixteen years, this much sought-after single malt has the massive peat-smoke that's typical of southern Islay - but also offering a dryness that turns it into a truly interesting dram.

Full bodied, funky, dry and orange tinged, thanks to eight months of skin contact which provides colour and flavour. Clockwork Orange is all about texture and skin contact is its defining attribute. Flavours here are of zesty acidity thanks to the inclusion of Albarino, Riesling and Chenin Blanc - three great white grapes that all contribute zesty, zingy aspects from their naturally  high acidity. 

It's full bodied and, yes, has some orange tinges to its colour thanks to skin contact during the fermentation of this wine. 

It's a style that owes its origins to Georgia, possibly the oldest wine region on Earth.

A smooth dry style overlaid with caramel and liquorice notes. Barrel maturation in American oak smooths the spirit, adding caramel tones. 

This Bourbon-based honey-sweet liqueur manages to mask the alcoholic burn, powerful punch and everything else "wild" about Wild Turkey in a thick, viscous, golden solution that features hints of citrus and caramel. The Bourbon flavour is there if you look for it, but dialed way down, overwhelmed by the honey. Expect an extremely long finish, as if your mouth were coated with the sticky stuff.source: gayot.com

Rolet is regarded as one of the top producers of the Jura region in eastern France, situated between Burgundy and Switzerland. This area is best known for its quirky vin jaune styles of wine, made under a veil of flor yeast. Similar to sherry but with very different flavours.

This wine is made from the region's flagship indigenous grape, Savagnin, which is a very old, genetically important grape variety - DNA profiling shows it to be a parent of Chenin Blanc, Gruner Veltliner, Sauvignon Blanc, Silvarner and Trousseau. The term ouille refers to a gentler process of production with less oxidation and no flor growth during the production of the wine resulting in a fruit forward appley expression of the grape. 

Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter.

Perfectly balanced with a malt backbone and combined with the signature fruity aromas of Bell's house yeast, this beer is remarkably drinkable and well suited for adventures everywhere

7% ABV

Best Before: 2026/07/19