AGAVE DAYS TEQUILA BARREL AGED CHILLI SALTED WATERMELON BRUT LAGER 

Agave Days delivers a tantalizing blend of freshly sliced watermelon sweetness and the bold kick of jalapeño. A hint of salt heightens the interplay between sweet and savoury notes, while subtle vanilla and oak from the tequila barrels add depth. With its crisp and refreshing finish, this unique lager leaves a lasting impression of balanced flavours.

RADLER RAYS GRAPEFRUIT RADLER - FRESH RELEASE!!



Radler Rays Grapefruit Radler is a light, easy-drinking beer that offers a refreshing, clean mouthfeel with every sip. The complex citrus of grapefruit shines through, complemented by hints of tropical fruit & subtle notes of red berry. This combination creates a vibrant, yet balanced flavour that's perfect for a crisp, invigorating experience.

Red shiso umeshu 720ml

Nakano umeshu, infused with red shiso (perilla, also known as Japanese mint).

A refreshing blend of the acidity and aroma of the red shiso alongside the sweetness and tartness of umeshu.

Kayuki ume spirits 700ml

A distilled fine spirit that retains the rich aroma of ume.

Vacuum-distilled from Nakano’s umeshu (plum wine), which is itself made using Wakayama Nanko ume (plums).

Awards:

• Gold at the Lyon Spirits Competition

Lemon sour concentrate 600ml

Traditional Japanese lemon sour (also called chu-hai) in a concentrate, full of 25% real lemon juice.

Mix with soda water at a 1:4 ratio - one 600ml bottle of concentrate makes 3.0 litres of lemon sour.

Pineapple sour concentrate 600ml

This is a collaboration with “pine-ame” (pineapple candy) - an icon of the Osaka region.

Mix with soda water at a 1:4 ratio - one 600ml bottle of concentrate makes 3 litres of pine-ame sours.

Pine-ame (pineapple candy) was launched in Osaka in 1951 and has been loved by locals for over 70 years. It evokes the retro vibes of the post-war Showa period. It’s no exaggeration to say that basically everyone in the Kansai (Osaka) region knows about Pine-ame. And there’s been a recent surge in its popularity across Japan, thanks to collaborations with the likes of the champion Hanshin Tigers baseball team.

Bushmills 14yo is triple-distilled and undergoes a special maturation process. The single malt whiskey is first matured in first and second fill bourbon barrels and then refined for 12 months in rare Malaga wine barrels. The finish gives the whiskey its ruby red colour and flavours of exotic summer fruits, which are combined with warm and spicy wood notes.

To craft The GlenAllachie Wine Series, we first expertly matured our spirit in American oak ex-Bourbon barrels. Subsequently, the whisky underwent additional maturation for over two years in wine barriques skillfully sourced by Master Distiller Billy Walker, imparting a distinctive twist onto the GlenAllachie spirit.

Located in the heart of Portugal, the Douro Valley is one of the world?s oldest protected wine regions, established in 1756. With the country?s highest wine classification as a Denomina??o de Origem Controlada (DOC), this historic region is a significant producer of robust, characterful red wines. The barriques selected have imparted richness of both colour and flavour to our Speyside malt, offering decadent layers of dried stone fruits and delicate hints of warming spice.

To craft The GlenAllachie Wine Series, we first expertly matured our spirit in American oak ex-Bourbon barrels. Subsequently, the whisky underwent additional maturation for over two years in wine barriques skilfully sourced by Master Distiller Billy Walker, imparting a distinctive twist onto the GlenAllachie spirit.

The second winery established in Tuscany?s renowned Bolgheri area, The Grattamacco Estate produces wines with a signature style of elegance. Complementing our fruit-forward Speyside spirit, maturation in these barriques have created a palate rich with juicy blackcurrant and sweet tannins. Truly embodying the complexities of the red wine previously held in each cask, the resulting whisky offers up honeyed elegance with a well-balanced finish.

To craft The GlenAllachie Wine Series, we first expertly matured our spirit in American oak ex-Bourbon barrels. Subsequently, the whisky underwent additional maturation for over two years in wine barriques skillfully sourced by Master Distiller Billy Walker, imparting a distinctive twist onto the unpeated GlenAllachie spirit.

These particular French oak barriques were procured from one of just five Premier Cru Classe chateaux located in the world-renowned wine region of Bordeaux, France. Top of the official Bordeaux wine classification, these estates are considered to produce wines of the highest quality and flavour. Maturation in casks which previously held such full-bodied red wine has imbibed our honeyed spirit with deep notes of black cherry and smooth espresso. The resulting golden malt delivers a truly refined yet complex drinking experience.

6.6% ABV / 440ML

A generous helping of sticky, new-season Rakau, Southern Cross and Motueka hops bring a dank citrus note bursting with fresh lime zest, passionfruit and pineapple. This punchy combo was topped with HopKief Nelson Sauvin just before packaging for a fresh hit of those delicious Nelson Sauvin notes. A stripped-back malt base and clean lager fermentation inspired by Pacific Coast’s Lagerfest winning pilsner allows these flavours to pop and provide a clean and snappy finish.

We hereby inform you that you are now on the official Naughty List. The mere act of lifting this can is more than enough - whether you drink it or not. Yes, all that good behaviour (ahem) is out the window. So, you may as well indulge in the big  bold, intensely tropical flavours of this Double IPA, while inhaling the gooseberry and grape aromas. Don’t worry, though, you are in good company.

A big, bold, Hazy Double IPA, with intense citrus and tropical flavours, and gooseberry and grape aromas. At 7.8% ABV it's a good one to share, perhaps with one of your Nice friends.

As is so often the case with Calvert, what impresses most is the wine’s subtlety and precision; patience is rewarded as the site methodically reveals itself. Earthy, dark cherry and plum aromas expand outward, becoming delicately floral; rose and violet infused. The mineral, graphite-textured palate builds - ever so subtly - to a rich, leather-bound cocoa finish. A most urbane expression of this vineyard and its deep clay soils.

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. A commitment to hands off winemaking: gravity flow; indigenous yeasts and malolactic; 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

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. Calvert Vineyard is located on Felton Road and is just 1km east of The Elms Vineyard and the winery. The soils at Calvert are deep heavy silts with a thin layer of loess topsoil. 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.

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.

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without harsh pumping with approximately 25% retained as whole clusters. Long pre-fermentation soaks of 10 days prior to fermentation with indigenous yeasts and punched down by hand up to two times per day with a total time on skins of 25-28 days. Pressed off and barrels filled immediately by gravity to the underground barrel cellars. The wine spent 16 months in barrel (20% new French) with two rackings and no fining or filtration, before bottling in late-August 2025.

Felton Road winemaker Blair Walter and owner Nigel Greening (who bought the winery in 2000) are a formidable team producing elegant, powerful southern Pinots from their estate vineyards, all now organically and biodynamically certified.