The agave is roasted in a wood fired adobe oven and he uses wild yeasts to ferment the aguamiel, or must, in 200 litre vats. The distillation is performed in an Arabic-Philippino still and bottled after only one pass.

Rumor has it that Don Ruben discovered chemical compounds in the agave Maximiliana that are outside of what is regularly seen in the agave family, and that these compounds have strong therapeutic and health benefits. Some attribute this Raicilla to Don Ruben’s ability to have 17 children, all of them female.

This Raicilla has a fruity palate of unsweetened lemon and lime juice. As the fruitiness fades, minerality and deep spice emerge from the depths of spirit.

ABV: 42%

Yoowe Bacanora is made in the state of Sonora, Mexico, from maguey Pacifica (Agave Angustifolia), which is also known as Yaquiana locally. The agave is cooked in a traditional underground oven with mesquite and oak. After a wild fermentation, there are two distillations in stainless/copper stills.

This is a spirit that the Yaqui Indians have been making in Sonora for some time. This is really rare. Aromas of pepper, earth and saline. The palate is complex and clean with minerals integrated with spice, notes of salt and mint. The palate is deceptively smooth, and oh so enjoyable!

ABV: 46%

Testify is the top red wine from Decibel and this one is a dark, juicy and spicy red made from a blend of Malbec and Merlot. This powerhouse wine spent 20 months in new oak, which flatters its ripe fruit flavours from 2019, a warm dry and sunny years when grapes got super ripe and juicy. This wine is a serious contender for ageing but it is also an impressive full bodied, dry red wine right now. Oak sits nicely in this wine, without intruding on the ripe fruit flavours. 

New Zealand’s signature coffee order, the flat white, becomes a decadent liqueur using organic cold brew coffee and fresh New Zealand cream.

Nose:
Opening the doors of your favourite coffee shop – freshly ground roasted coffee and busy excitement.

Colour:
A creamy double shot flat white, burnt crème brulee.

Palate:
Velveteen and silky texture, rich, decadent and moreish with hints of sophisticated bitterness, the signature subtle spice of Quick Brown Fox on the finish.

Bold, rich and dry with powerfully fruity aromas and depths of deliciousness. This wine is a super intensely purple hued red made from Alicante Bouchet, a red fleshed grape, which ripens to surprisingly low sugar levels and lends itself to having a modest level of alcohol with stacks of flavour intensity. Alicante is a cross of Petit Bouschet (itself a cross of Teinturier du Cher and Aramon) with Grenache. It makes wine that tastes of cherries and spice.

We love the interesting different take on light red vs rose that this wine offers. A must try in summer. Serve chilled.

Rockford Wines' legacy

Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.

The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over.

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Originally released for the Travel Retail market, this edition of Jack Daniels Tennessee Whiskey is bottled at 100 proof, adhering to the rules sets as part of the Bottled in Bond Act, which was passed all the way back in 1897. The bumped-up ABV helps bring forward the bright fruit and oak spice notes. Aromas of cooked fruit dusted with cinnamon, toasted brown sugar and almond. Green apple and fried banana on the palate, paired with maple syrup and punchy black pepper. Oak and toffee stick around on the finish.

This Tamnavulin from Cadenhead has spent 14 years maturing in a small selection of ex-bourbon barrels. Aromas of juicy stone fruits soaked in syrup, fresh pineapple, peaches and grapefruit kick off this summery feeling dram. Zesty lemons with banana cake covered in caramel buttercream arrive on the palate. Finally, warm fruits, flat cola and chocolate biscuits come through to finish.

Imagine a bowl of summer berries on a warm day with the smell of fresh earthy aromas. This wine is a complex amalgamation of all those flavours and more, made from a single vineyard planted over 50 years ago at 1,000 metres above sea level near the village of Aana in the Bekaa Valley. Deep, gravelly soil over a limestone base provides the vines with concentrated flavoured grapes and low yields (25-30 hectolitres per hectare) result in concentrated wines and the altitude keeps the average yearly temperature at around 25 ° C, encompassing cold, snowy winters, mild springs and hot summers.

Musar Jeune is one of our most complex reds in store right now and rocks deliciously earthy dark flavours of black cherries, dates, figs and luscious dry decadence. This maverick blend of Cinsault, Syrah and Cabernet is made from grapes grown in the Beqaa Valley, a fertile area in eastern Lebanon, which is also an active war zone. The Beqaa Valley is also known as Bekaa, Biqâ and Becaa and is home to the Hochar family’s famous Chateau Musar, winery renowned by producing complex, unconventional blends of French red grapes. 

Founded by Gaston Hochar in 1930, Chateau Musar lies in a 17th century Mzar castle in Ghazir, just North of Beruit overlooking the Mediterranean sea. One of the great wines of the world Chateau Musar has been run by Gaston's sons, Serge (who studied winemaking under the great Emile Peynaud at the University of Bordeaux) and Ronald since 1959. The grand vin is a blend of Cabernet Sauvignon, Cinsault, Carignan, Grenache and Mourvedre with the white wine being a blend of native varieties including Merwah and Obaideh. With glowing reviews from international wine critics, Chateau Musar produces an earthy complex range of wines that age beautifully and Serge Hochar was awarded the first Decanter magazine "Man of the Year in 1984".

Chateau Musar is typically a blend of Cabernet Sauvignon, Cinsault and Carignan. It pours a deep ruby colour with high viscosity. Red cherries, plums, carob and figs dominate the nose with a hint of eastern spice. Kirsch and plums follow through to the palate with blackcurrant and chocolate. The tannins are velvety soft and this wine has a lot of depth and fruit concentration with a long finish.

Parrotdog Black.

Introducing Parrotdog Black –  a seasonal release stout, just in time for the cold.  

Perfectly balanced for easy-drinking.
A smooth and full-flavoured stout,
with a refined roasted malt
character and a hint of chocolate.

Pre-orders are now open, for end of May release. We’ll be in touch next week with promotional material.

This special release from Benriach is the first expression in a century to be produced entirely using barley malted from Benriach's historic floor maltings. This whisky has been matured in both bourbon and virgin oak barrels. This brings out notes of barley sugar, almond fudge, orchard apples, vanilla and honeyed pear. A long lasting finish is full of malty notes.