Stunning complex single malt from the awesome Aberlour Distillery, one of the smallest in Scotland's prolific Speyside region. This expression has enjoyed its maturation in a combination of Oloroso sherry casks and first-fill American oak casks. Dig in to all those fruity, spicy sherried notes that you're familiar with from Aberlour, paired with decadent helpings of rich, creamy vanilla. Highly ideal for somewhat chilly evenings, this one.

Nose: Big aromatics on this one with cloves, cardamom and camphor, and then comes a wave of sweeter notes like toffee, milk chocolate and orange rind.

Palate: Full texture, round and creamy, with sweet dark cherries, fudge, and mocha coffee with a refreshing minty breeze.

Finish: Quite long with lingering honey and wood spice.

La Trappe Dubbel is a classic, dark Trappist ale with a full malty, caramel-sweet taste and a subtle influence of dates, honey and dried fruits.

7.0% ABV.

Best Before: 2027/02/01

Weihenstephaner Festbier is tailor-brewed for Germany?s famous Oktoberfest in Munich. When Bavarian beer flows (and is drunk) in Herculean quantities over a period of 16 days. This Weihenstephaner lager pours a deep gold and gives off a delicate aroma of cereal and hops. The hops come to the party and pave the way to a barely bitter finish.

5.8% ABV

Vines between the sea and the mountains make for a romantic story and the raw ingredients that go into this distinctively dry and complex Sauvignon Blanc. 

It comes from a vineyard at Kekerengu, south of Blenheim. It is the most southern vineyard in the Marlborough region. 

All of the grapes in this wine were hand picked and fermented in stainless steel to full dryness. The wine's flavours are fresh, light, herbal and succulent with a salty tang on the finish, which lingers, refreshingly, long after the last sip. 

This is a different take on the Marlborough Sauvignon Blanc theme, which will appeal to those looking for the next layer of flavour as well as fans of fruit forward Sauvignon Blanc. Here's a wine that combines both complexity with recognisable appeal. 

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

The Tullamore Dew 12 years old is a triple distilled blend of three types of Irish whiskey - pot still, malt and 'golden grain', matured for 12 years in a combination of American and European oak casks. Soft and creamy with an added richness from the sherry casks, this is a deeper and more complex Tullamore than usual.

White Stones Chardonnay comes from a select 27 rows within Block 1 of the Adrianna Vineyard. The name refers to the ground beneath the vines which is covered with gravelly oval white stones.

The Adrianna vineyard is located at an elevation of almost 5,000 feet in the Gualtallary sub-district of the Tupungato region. The rocky soil prevents deep root growth and allows for ideal drainage conditions. These are very poor soils where the vines are constantly in conditions of stress. The cool nights allow for very slow ripening, optimal acid retention and low yields.

#N/A

Hibiki was created to be the paragon of the Suntory blend.  The name Hibiki literally means "resonance" in Japanese, and reflects the Suntory Corporate philosophy to "live in harmony with people and nature."  

The Hibiki Japanese Harmony is the epitome of the Hibiki blend.  Subtle, noble and harmonious, Hibiki Japanese Harmony is a perfect introduction to Japanese Whisky and the award-winning House of Suntory Whisky.

Nose:  Rose, Lychee, hint of rosemary, mature woodiness/sandalwood

Palate: Honey like sweetness, candied orange peel, white chocolate

Finish: Subtle and tender long finish, hint of Mizunara (Japanese Oak)

Rouge is the hot new wine in Alsace. And this sensational French wine is certified organic with plush soft, silky flavours of ripe, warm plums. Winemaker Marcel Deiss has cult like status with wine collectors and drinkers alike and here is a wine that demonstrates both his devotion and attention to detail and this great French wine region's diversity. 

Belgians have a way with beer, brewing classic styles that pair amazingly well with food. Our Belgian Table Beer is a unique, low ABV-style with delicate spice and hints of malt sweetness. Lightly fruity from the spice & yeast yet so dry & refreshing.

3.0% ABV.

Traditional top-fermentation beer that referments in the bottle. Brewed by the unique family brewery De Halve Maan, which has been located in the historical heart of Bruges since 1856. 

Straffe Hendrik is an authentic Belgian Triple beer, still brewed according to the original recipe.

To serve cool.

9% ABV

Best Before: 2026/08/01

Graciano is one of Spain?s best kept wine secrets - a red grape with thick skins that is a tricky customer to grow, which means there?s precious little of it about, even in the vineyards of the Rioja, where it is one of the traditional ingredients in the wine of the same name.

This is a dark Spanish beauty with soft fruit flavours, medium body and fresh, long finish.

Distilled with 47 botanicals, from places as diverse as India, Central America, and the Black Forest of Baden-W?rttemberg. We've managed to track down 32 of those botanicals. Oh - it might be pricey, but they only make 2,500 bottles a year. I'd probably drink this in a martini or negroni rather than a gin and tonic. For the record - this is what we could track down, if you know the remaining 15 botanicals let us know.Acacia ? ??Acorus ? ??Calamus ? ??Almond ? ??Angelica ? ??Bitter Orange ? ??Blackberry Cardamom ? ? ?Cassia ? ? ?Chamomile ? ? ?Cinnamon ? ? ?Citron ? ? ?Verbena ? ? ?Cloves ? ? ?Coriander ? ? ?Cranberries ? ? ?Cubeb ? ? ?Dog Rose ? ? ?Elderflower ? ? ?Ginger ? ? ?Grains Of Paradise ? ? ?Hawthorne Berries ? ? ?Hibiscus Abelmoshus ? ? ?Honeysuckle ? ? ?Jasmine ? ? ?Juniper ? ? ?Kaffir Lime ? ? ?Lavender ? ? ?Lemon ? ? ?Lemongrass ? ? ?Licorice ? ? ?Lingonberries ? ? ?Mondara ? ? ?Didyma ? ? ?Nutmeg ? ?Orris ? ? ?Pimento ? ? ?Pomelo ? ? ?Rose Hip ? ? ?Sage ? ? ?Sloe ? ? ?Spruce

Flavours: Little ABV doesn't mean little on our hop flavours. We are looking at BIG refreshing notes of mango, tropical fruits and citrus balanced with oats for a bit of body!

2.3% ALC./VOL.

THE DRINKING
With hand-picked Chardonnay grapes in late summer, this Blanc de Blancs is a rustic and unfussy wine with a foamy mousse and biscuit and freshly baked bread aromas. It’s refreshing, fruity and perky on the palate with layers of pear, cherry and orange zest. To be enjoyed during the summer months, well chilled to quell that dissolved CO2. Unfiltered and unfined, this is a charming lo-fi natural wine.

THE GROWING
We will always remember 2021 as the perfect vintage for our dry farmed vines; as though I had direct dial to Hughie the weather god, we were blessed with decent dollops of rain at the optimum times during the growing season, much appreciated as our vines were recovering from the drought conditions of 2020. The one brix a week rule book was thrown out the window in 2021 and we had to be on our toes, ready to pick at a moment's notice, as the brix (sugar levels) were rising on a daily basis.

THE MAKING
Hand-picked single clone 95 Chardonnay grapes from our 'Puriri' block were whole bunch pressed and the juice put into a stainless-steel tank where it was cold settled for 24 hours then racked into its fermentation tank. No yeast or additions were made, apart from some organic yeast nutrient, to help to complete the wild ferment. The decision when to bottle is always a challenging one, too much unfermented sugars and you have a too fizzy bottle rocket in your hands, too little sugars and you have all sausage without the sizzle. Much like the picking decision, I had to base my bottling decision on experience, taste and sugar levels. The ferment tank was chilled down to 2 degrees C for 48 hours then lifted onto my trailer, driven back to our vineyard and gravity bottled at Zeelandt Brewery by the same crew who picked the grapes.

TECHNICAL NOTES
PICKING DATE: 4 March 2021
pH: 3.38
ACIDITY: 5.47
RS: 1.34
BOTTLING: 7 April 2021
F(SO2): 8.8T
(SO2): 24