Raspberry, rose, Pink Lady Apple and hibiscus - a softly scented gin that is sure to entrance those who like their gin floral, fruity and prettily pink.

Ginger with a subtle caramel note - watch as tonic changes this gorgeously green gin to a delicate lilac pink. 

"Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made using over 40 herbs, including vanilla and orange peels, bottled at 23%vol. The amaro was first produced by Stanislao Cobianchi in the late 19th century and is named after Princess Elena of Montenegro"

23% ABV

Etsu Yuzu Gin has been macerated for seven days using traditional botanicals such as Japanese Yuzu, juniper berries, liquorice root, angelica, coriander and matcha. Etsu Double Yuzu Gin is fresh with citrus notes, using natural ingredients, giving this gin a unique and light finish.

Etsu Double Orange and Etsu Double Yuzu Gin are distilled at the Akita Distillery, in the Akita prefecture of Japan in the Honshu Island. Akita Prefecture is located on the coast of the Sea of Japan and extends east to the ?u Mountains, the longest mountain range in Japan. It is these mountains that Etsu Double Orange and Etsu Double Yuzu take their fresh and light aromas from.

Etsu Double Orange Gin and Etsu Double Yuzu have been macerated for seven days using traditional botanicals. After maceration, only the gin is distilled without the botanicals, which allows the oils to infuse. Only after the distillation process is fresh water from the mountain source added, which gives these gin their fresh taste.

Roots "22" Old Tom Gin.

A LIMITED RELEASE expression of Roots Gin created entirely by the winners of the 2022 Show Us Your Roots Cocktail Competition.

With ingredients inspired by the winning cocktails and produced into a finished product by the three champion bartenders, the Roots "22" Old Tom Gin is built over the core four Roots botanicals with the addition of pink peppercorn, ginger root and manuka smoked Golden Syrup.

A smooth, botanical driven off-dry gin expressing notes of juniper, earthy spice and caramelised melon over a soft grapefruit and pink pepper aromatic.

Best served neat, mixed with ginger ale or in a classic cocktail.

Bottle numbered and limited to a single batch of only x500 bottles.

Citadelle Rouge is flavourful, crystal-clear and fresh.

It builds on the dry gin profile of our original 19 botanicals with an intense burst of lusciously tart berries, underscored by the tang of piquant rhubarb. Fruit-forward, but all-natural, this red fruit essence glows on the palate but remains crystal clear in the glass!

Balancing a unique expression of Roots Marlborough Dry Gin with an organic Marlborough pinot noir wine, harvested from biodynamically certified grapes. A classic juniper forward London Dry gin as a base supported by signature Roots botanicals of juniper, coriander, grapefruit, hops and native kawakawa alongside the aromatic angelica and orris roots.

A Classic Belgian Dark beer. Lightly smoked with notes of nut and caramel.

This beer has reddish brown body and a good white head.  The aroma has hints of plums, cherries and raisins, as well as some light spicing and deep candied sweetness.

The taste is not as sweet as the nose might suggest, being a nice balance of candied fruit and caramel malt backbone against a little roasted bitterness and spicing.

8% ABV

The Bornem Red has a saturated amber color with a beautiful white head, the aroma of hops and citrus in combination with the taste of red wine, berries and sweets makes this beer one of a kind!

7% ABV

Best Before: 2025/11/08

Bornem Tripel is a “lively” abbey beer of 9% content alcohol that after its first fermentation in the barrel, evolves during its second fermentation in the bottle or in the barrel. Abbey tripels are mostly blonde or light amber in colour.

The Bornem Tripel tastes hoppy and full with an excellent sweet-bitter balance. Its pleasant scent and nice foam head make this beer a winner in its kind. Bornem Tripel is a powerful beer to enjoy as dessert or as appetizer. Some prefer it with mussels or other seafood. This abbey beer also suits excellent with a hearty cheese platter

9% ABV

ABOUT THIS WINE: Spicy, dark fruits and with integrated French oak meets ripe plum, balanced smooth tannins and subtle earthy notes. A complex and focused Nelson Pinot Noir.
VINEYARD: Upper Moutere, Nelson , New Zealand. Tarakona (Dragonfly, or Dragon) Block. Planted 2005. 2.0ha. Ancient Moutere alluvium clay soils, featuring deeply weathered and dissected gravels.

WINEMAKING
? grapes were gently hand-harvested, days apart to ensure maximum ripeness and quality
? lightly crushed and destemmed fruit was held in open top vessels for around six days
? the must was slowly warmed and inoculated with specifically selected yeasts, with some left to ferment with ?wild? yeast naturally found on the
grapes.
? warm temperatures fermentation of up to 35C? and an extended maturation period on skins allowed for a gentle extraction of colour and
tannin
? the wine was developed in French oak barriques before secondary malolactic fermentation
? Bottled early March 2020 without fining 4456 bottles produced

VITICULTURE
? unsettled weather over flowering resulting innlower yields overall
? later on the very warm and dry summer months provided ideal growing conditions
? a successful harvest period with grapes picked at optimal ripeness and outstanding flavour profile

TASTING NOTE
? A vibrant ruby red hue in the glass
? dark fruits , integrated French oak, bright floral notes on the nose
? a palate of ripe plum, subtle earthy notes and balanced smooth tannins

Our Verdejo 100% signature wine is made from vineyards planted between 1962 and 1991.  These are family-owned and from selected old vineyards which allows us to blend the soil range complexity from the Appellation of Origin Rueda.

Vineyard: The soil, made up of round pebble layers, low in organic matter, develops some limestone outcrops on the higher levels. The local climate, continental with Atlantic influence, forces the vine roots to go deep in search of water.

Wine making process: Must ferments in stainless steel, concrete and older wooden vats. After fermentation, the wine rests on its lees for four months. This blend is what makes our wine José Pariente Verdejo unique.

Vintage: The year 2020 was defined by mild temperatures in winter and summer, without extreme temperatures and significant rainfalls in the spring. All these elements contributed to a slow and balanced ripering process. These conditions resulted into a vintage 2020 of great intensity and aromatic definition. Fresh fruit (remarkable citrus) and balsamic character (anise flavour and menthol) especially stand out.

Tasting: Brilliant straw yellow colour with greenish reflections. Complex, fresh, elegant and high intense aroma. It has a markedly fruity tone that spans the range of white fruits and citrus. There are also hints of fennel and garrigue on a balsamic aniseed ground. All of it over a mineral base.

On the palate: fresh fruity notes appear again. Unctuous and elegant, with a slight touch of bitterness at the end, typical of Verdejo, backed by a good acidity. Very good structure favours a lingering wine. Complex and intense aftertaste.

Food pairing: Suitable for appetizers, fish, seafood, pasta, rice and white meat. It also pairs well with smoked food, soft cheese and sausage specialties.

A fruit salad of a wine! Passionfruit with white peach, apricot & a light smokiness.  A saline & refreshing acid profile with supple texture.

When I found out there was some Albariño available from the Two Terraces vineyard I was so excited to work with such a refreshing and versatile variety! Already familiar with the quality of the fruit grown by Ian and Linda Quinn, as well as the care and attention to soil health, I did not hesitate to jump at the opportunity.

The whole bunches were hand harvested, de-stemmed and macerated on the skins for two weeks time. A very light daily hand plunge and the addition of my active vineyard starter yeast which fermented underneath the vines. Biodynamic preparations 500, CPP were applied to the soil through out the year, as well as silica quartz (501) to the canopy.

After fermentation was complete the free run juice Albariño was pressed into a large spherical and small Tinajas for ageing on its lees.