5.2% - NZ Stout

Back in black. Iron Pig, New Zealand stout. Brewed using only the finest Canterbury malt and specially roasted barley, balanced with a shot of old school Green Bullet hops. Rich, satisfying, full flavoured stout with underlying notes of chocolate, coffee and toasted nuts. An instant classic.

The famous Budweiser beer. Its exclusive Beechwood Ageing produces a unique taste, smoothness and drinkability. Brewed by an original all natural process using the choicest hops, rice and best barley malt. 

5% ABV

Best Before: 2025/09/01

Tasting Note

A little shy on first reveal, but then the deeply bound fruit and complexing aromatics begin to unfold. Powerful, deep and saturating – what we have come to expect from MacMuir. The unmistakeable Felton Road winemaking hand contains the package allowing it to gradually deliver, exposing layer upon layer. The site is special – a hedonistic wine that’s brooding, formidable and unique. I

ntroduction 

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.  

Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. This wine is from MacMuir vineyard which is just 1 km east of the Elms vineyard and winery, and just 300m west of Calvert. The vineyard possesses a higher vine density, a diverse range of clones and deep, heavy silt soils. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity. 

Vintage After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

Vinification  The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 30% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and malolactic, and was not fined or filtered.

Tasting Note

The first encounter tells you it could only be Block 3. Characteristic spice and herbs, dark cherry, leather and mocha. The superb 2024 vintage shows the place clearer than ever, delivered in a wine that’s poised as well as profound. Cascades of deep dark fruit on the palate build to reveal real authority rather than just weight. The tannins are waiting, providing a framework for the depth of fruit, then ultimately giving a sustained, indulgent finish. An emphatically opulent Block 3 with the potential to be benchmark.

Introduction Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards. 

Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. Block 3 is situated on a gentle north facing slope in the heart of The Elms vineyard where a deep bench of silt soil is interspersed with calcareous seams. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

Vintage

After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

Vinification 

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 25% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered.

Aquifer Yuzu Vodka

Double Gold and Trophy Winner at the New Zealand Spirit Awards 2024

A tip of the hat to Aotearoa’s ancient volcanic water source, The National Distillery Company’s Heritage Series Triple Distilled Vodka is built to stand the test of time.

Now with a spectacular hit of yuzu that is as fresh and vibrant as the air where we source our volcanic water.

Discover a new level of indulgence with KBS Hazelnut Fudge. Crafted for the discerning palate, this KBS variant offers a robust and decadent drinking experience. The aromas of hazelnut coffee intertwine with the velvety smooth embrace of fudge coffee and chocolate. Immerse yourself in layers of flavor notes from the bourbon barrel aging process in every sip for your moments of relaxation or celebration.

12% ABV

Barrel Aged Honey Comb Conjecture spent 14 months in a Blanton's bourbon barrel for we conditioned it on Waffle Cones, Honey, Vanilla, Caramel, and Honey Roasted Peanuts. A viscous pour leads to bourbon nose with imaginary scoops of peanut butter ice cream hugged by a giant waffle cone. We get flavors of bakers chocolate, nutty caramel turtles, do-si-dos Girl Scout cookies, and bourbon glazed peanut M&M’s. This beer has a notable barrel presence before a smooth honey finish. 

10% ABV

Best Before: 2027/06/01

Turbodog is a dark brown ale brewed with pale, caramel, and chocolate malts and Willamette hops. This combination gives Turbodog its rich body and color and a sweet chocolate, toffee-like flavor. Turbodog began as a specialty ale, but has gained a huge, loyal following and has become one of our flagship brews. This ale pairs well with most meats and is great served with hamburgers or sausages. It is a good match with smoked fish and can even stand up to wild-game dishes. Turbodog is also great for marinating and braising meats and cooking such things as cabbage and greens. Colby, Gloucester, Cheddar and blue cheeses go nicely with Turbodog. It’s perfect with spicy Louisiana jambalaya or Spanish paella. Some even like it paired with chocolate!

5.6% ABV

Best Before: 2025/12/01

Triple Stacked Coconut Cake pours thick and pitch black with a creamy mocha head and aromas of fudge brownie, almond marzipan, and big coconut custard vibes. Flavors are stacked high, with chocolate fudge, toasted sweetened coconut, and sweetened condensed milk with a nutty almond finish, harmoniously wrapped up into an extra creamy mouthfeel. Triple Stacked Coconut Cake is said to be one of Equilibrium's recent favorites, but we'll wait for you to tell us how all of this coconut stacks up!

11% ABV

Best Before: 2027/06/01

Equilibrium's newest imperial stout takes inspiration from the delightful pistachio and pecan crusted layered whipped pie. They started with a creamy base stout and added pistachios, pecans, coconut, marshmallow, and Madagascar vanilla. Soft, creamy, and weighed on the palate, Pistachio Dream Dessert offers pillowy layers of thick fudge and bakers chocolate, an earthy sweet nuttiness paired with scoops of marshmallow fluff and vanilla frosting. The extremely balanced finish makes this beer disappear quick and will have you in a dream sequence in no time

11% ABV

Best Before: 2027/06/01

Imperial Stout with Mostra Kinetic Blend Coffee, Irish Cream, Cocoa Nibs, and Caramel

12% ABV

Best Before: 2027/06/01

 Epsilon means a small positive quantity and is the little version of Mobius. Upon pouring, mocha-colored bubbles cascade to quickly turn into an off-white bright head sitting on a near black silky body releasing notes of roasted coffee, milk chocolate, light toffee, and just a hint of floral and earthy hops. Epsilon is beautifully balanced from water chemistry manipulation that yields a full mouthfeel that’s not cloyingly sweet but incredibly drinkable. This beer is extremely small and crushable for its amount of flavor.

4.2% ABV