A very special "Imperial Gueuze" inspired blend of selected barrels from our library. One third each of spontaneously fermented 8, 6, and 4 year old barrels create a perfect marriage of funk, fruit, acidity and sherry-like aged flavours. We barrel aged our first beer in 2010 since then we have built up maybe the largest barrel programme in the Southern Hemisphere . Here we produce many different sour beers, some traditional, some not. - Soren Erikson - Brewer 

8% ABV

"On the nose, you'll find fruit and malty aromas, with just a hint of peat. On the tongue, sweet and nutty flavours are present, which coat the palate to leave a very slight pleasant flavour of smoke"

St Bernardus Pater 6 is a traditional abbey style dubbel, chestnut in color, very fruity with notes of melon and very fresh banana, finishing with slight bitterness.
Delightfully easy to drink. (6,7% ABV) One of the original recipes from the days of license-brewing for the Trappist monks of Westvleteren.

6.7% ABV.

Best Before: 2027/01/01

Two of our favourite things; Chardonnay and great champagne combine in this beautiful bubbly from Laurent-Perrier. 

Champagne Laurent-Perrier was founded in 1812 by Andr? Michel Pierlot and took the name Vve Laurent-Perrier when Mathilde Emilie Perrier, the widow of Eug?ne Laurent, combined the two family names after she decided to expand the business.

Eug?nie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939.

What the critics say...

Decanter World Wine Awards 2021 ? 95 points

?A briary salty and floral nose kicks off anticipation; elegant and ethereal. There?s line and precision and an impressive use of reserves to give gravity. Superb!?

James Suckling - 94 points 
?A dense and flavorful chardonnay with creamy texture and flavor. Lots of citrus and grapefruit and very vinous. A blanc de blancs with weight yet freshness. Pure chardonnay with no dosage. A new wine. Lovely finish. 40% 2009 and 60% 2012.?

Sprung from the harmonious marriage of apple juice and Calvados, the Pommeau de Normandie is flaming like autumn in the Pays d'Auge. It is a soft with character. The sweetness of the apple and the calvados aged in oak casks makes it an original aperitif and dessert wine. 

Briottet's melon liqueur is obtained by macerating melons in a mix of water and alcohol for more than two months. The infusion which results from that process is herbaceous and very fruity.

This red is predominantly a Merlot/Cabernet Sauvignon blend, with smaller proportions Cabernet Franc and Petit Verdot to add further complexity and interest. Cherry/plum flavours and the suppleness of Merlot combine with the blackberry/blackcurrant flavours, structure, and freshness of Cabernet Sauvignon to produce a serious yet eminently drinkable wine. 

Each individual vineyard parcel was harvested separately and gently de-stemmed prior to fermentation. Gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. Extended maceration on skins following fermentation helped to further integrate and soften the tannins. Following aging in stainless steel tanks, and a short time in seasoned French oak, the individual blocks were blended to create the ideal wine. The Wine:

Chene Bleu is a relatively new wine brand at Regional from an exciting, high altitude vineyard in Vaucluse, in the region of Provence-Alpes-Cotes-d'Azur. All of the wines are certified organic with the EU and made to exactly quality standards. Hand picked grapes, double sorted in the vineyard, tiny yields and obvious high quality flavours are just some of the reasons to drink these wines.

Sheer deliciousness is the main one. 

This dry white is made from a blend of Grenache Blanc, Rolle (also known, in Italy, as Vermentino), Clairette, Roussanne and Viognier. 

The balance is impeccable. Try it. 

This Black Estate Home Pinot Noir was grown on the Home Vineyard located in North Canterbury on a north facing sedimentary clay fan on a gentle hill side slope.

Deep ruby in the glass with perfumed, alluring open and fresh berry fruits, earth, custard and sandalwood on the nose. Supple sensual fruit on the palate with supporting tannin. offering a soft, structural, crisp and mineral experience. Drink now to 2025.

Named after the still in which it is made, Coffey Gin is produced by popular Japanese whisky brand Nikka. Eleven botanicals go are used, including amanatsu, yuzu and sansho pepper from Japan, alongside coriander, citrus peels and apple juice. As a large number of the botanicals are citrus fruits, the gin has multi-layered citrus notes and a zesty, long finish. Try it in a Negroni. 

A great wine made in tiny quantities from the cool North Otago Waitaki Valley where hot days, cool nights and a long growing season produce high quality grapes in small volumes. The Valli winemaking team of Grant Taylor, Jenn Parr and Karl Coombes hand harvest all their grapes, whole bunch pressing them to barrel, including 22% new oak. Full solids with lees stirring during maturation for 12 months gives this wine body to burn and a lingering flavoursome finish comes from the high acidity from this edgy cool climate, nicely balanced by all that lees aging. A beautiful complex Chardonnay to drink now or to cellar. 

The best of breakfast in your drink. Using Raglan Roast beans, we have made this smooth, round gin with notes of chocolate, tobacco and coffee.

Pairings: East Imperial Royal Botanic or East Imperial Grapefruit Tonic

A single cask whisky from the White Oak distillery based in Hyogo Japan. Uncoloured and non-chill filtered, the warm colour belies real sherry sweetness with beautiful complexing earthy notes and hints of black tea. The finish is long with further spice, chocolate and a hint of marmalade.

Founded in 1998 by WM. Teacher & Sons, The Ardmore distillery has continued to uphold traditional distilling methods, using only the aromatic smoke from natural, Highland peat fires to dry its malted barley.  

This 12 year old single malt was initially matured in American white oak bourbon casks before being transferred to Port pipes for a finishing period. Its time in the Port pipes has imparted wine-like sweetness to the whisky, with further hints of juicy grape and flamed orange peel along the way

Triple distilled then matured for over eighteen years. The result: a refreshing Lowland Single Malt whisky with the added infusion of ripe citrus and green tea, the warmth of toasted almonds and the signature smooth, delicate Auchentoshan taste.