Matured in a combination of refill hogsheads and butts for three decades, this Dalwhinnie single malt is an elegant addition to Diageo's 2019 Special Releases. Aromas of raisins, leather, lemon and cinnamon-baked apples mingle with mint, grape jelly, honeysuckle, spring meadows and hay. The palate offers notes of summer flowers, vanilla toffee, delicate oak spice and slices of apple and pear, followed by zesty lemon, candied flowers, Crystalised ginger and buttery shortbread biscuits.

This ultra-rare single vintage Dalwhinnie has an astonishing bright intensity for its age and comes uniquely from refill American oak hogsheads, all of which were casked in 1989. Three decades of maturity have bought a fine elegance to the vibrant distillery character, allowing its moorland aromas to peak. The result is smoothly sweet, yet also surprisingly peppery

One of four new Fettercairn expressions to be launched in August 2018, the Fettercairn 12 Year Old was intended to embody the distillery’s floral and exotic fruit-driven character. It was matured in American oak ex-Bourbon casks and bottled at 40% ABV.

Nose: Refreshing nectarine, white flowers and milk chocolate emerge initially. Black toffee and subtle roasted coffee provide darker notes underneath,

Palate: Tropical fruit and sticky Jamaican ginger cake add a sweet and spicy depth which a flicker of bitter herbs and vanilla complement.

Finish: Orchard fruits and soft spices linger.

The Finlaggan range features single malt Scotch whisky from an undisclosed Islay distillery, bottled by the Vintage Malt Whisky Company. The range has seen a few expansions in recent years - this early 2016 release has enjoyed a finishing period in port casks, resulting in yummy, wine-like sweetness blending with the smoky, coastal peat.

Glen Moray Fired Oak was aged for 10 years in ex-bourbon casks before it was finished in heavily charred American oak to mirror the production of bourbon (by law bourbon must be aged in charred virgin oak).

Nose: Oak char, vanilla sweetness and dark fruits lead among dried grass, toffee and milk chocolate.

Palate: Through banoffee pie, tangy citrus and butterscotch candies there are notes of golden barley, oaky vanilla and freshly picked red berries.

Finish: Well balanced and sweet.

This light and fruity expression is finished for eight months in Port pipes from Porto Cruz, the N°1 Porto company in the world. The spirit picks up intense embellishments of summer fruit, dark chocolate and cinnamon and a distinct pink hue.

A no age statement release from Glencadam named after the year in which the distillery was founded. It's matured in bourbon barrels before spending a finishing period in Oloroso Sherry butts.

Nose: Mixed fruit - red fruit from the Sherry casks and tropical from the American oak - with creamy Glencadam character.

Palate: Sweet winter spice, vanilla, malt, cooked fruits and fruit salad.

Finish: Sweet and fruity.

ZENKURO - This is New Zealand's first ever sake, handcrafted since 2015, in Queenstown.  Our fresh, Premium grade junmai style of sake is pure, nothing added, but give a unique twist with the use of Manuka timber, NZ's own miracle tree.

Our brand is Zenkura - while 'zen' means all, 'kuro' means black - a simple but powerful combination born in NZ.  We start with water from the snow-capped Southern Alps and special sake rice that has been milled to remove the outer30- 40%, leaving only the best part of each grain for the fermentation to begin.

Pink champagne is one of our favourite things here at Regional Wines and this special bottle comes from Ruinart, one of the oldest champagne houses still in existence today.  This gorgeous expression of pink champagne is made mostly from Pinot Noir, which makes up 55% of the blend, with the balance being 45% Chardonnay. Interestingly, nearly 20% of the Pinot Noir was vinified as red wine and blended into this complex, sensationally savoury style of wine. 

It is a multi vintage blend with between 20 to 25% overall from reserve wines made in the previous two vintages and blended with grapes from the current harvest. Complex flavours develop in these older wines while the retention of freshness is retained both by the high percentage of new wines and also the lees aging in bottle while the champagne is on tirage, following its second fermentation.  It's a complex process, which translates in the flavours of great champagnes, such as this one. 

Most of the grapes in this wine and those in all Ruinart champagnes are grown in the Côte des Blancs and Montagne de Reims terroirs in Champagne.

* The House of Ruinart was first established in the Champagne region in 1729 and was inspired by a monk. 

A steep vineyard in Omihi that was established in 1999 has now been renamed as Damsteep (aptly enough) and is home to the grapes that find their way into this pretty aromatic Pinot Noir with its smooth and savoury flavours of fruity red berries, wrapped in firmly structured earthy notes and a lingering, silky finish. This is a great drink now from a very good vintage for quality and it will age well for up to five years, possibly longer. It was bottled unfined and unfiltered with minimal sulphur.

Brandy and Umeshu are the best matching combination as they are both made from fruits, grape and ume. CHOYA's over 50 years of Umeshu making experience makes it perfect balance. 

Brandy gives Umeshu a richer aroma and a deeper taste. Sweetness and tartness are well balanced.

14% ABV

Full bodied, full of flavour and full of integrity, Clayvin Pinot Noir is made from one of New Zealand's most outstanding vineyard sites, planted in 1993 by Mike Eaton and now owned by the Giesen Group. All grapes in this wine were hand picked, fermented with wild yeasts and the wine was aged in French oak. It is a complex dark Pinot Noir with weight and structure to improve for seven to eight years, potentially longer, evolving into a wine with even more depth of flavour. 

The Clayvin vineyard was planted in 1993 in Blenheim's highly regarded Southern Valleys, becoming the area's first hillside vineyard. It has since become fully certified organic and is being progressively farmed as a biodynamic site - next level to organic certification. It is now owned by Giesen Wines and is home to three grape varieties; predominantly Pinot Noir with smaller amounts of Chardonnay.

Michter's has accomplished something quite novel through its particular use of two different barrels to age the bourbon. For this one-time release, Michter's barrel ages its US*1 Bourbon as usual to full maturation and then transfers it for an additional period of time to a special custom made barrel for finishing. Constructed from wood staves that have been cured by 18 months of air-drying, this unique finishing barrel is toasted for a precise amount of time, but never charred like a typical bourbon barrel.

Tasting Profile: Campfire and cinnamon, with pecan and candied fruit. Lingering finish of baked pears, vanilla, and marshmallow.

One of our most limited production items, Michter's 10 Year Single Barrel Kentucky Straight Rye continues the legacy of America's first whiskey variety (rye) from America's first whiskey company (Michter's, originally known as Shenk's). After a nearly three year absence from the market, Master Distiller Willie Pratt finally gave the green light for the re-release of Michter's 10 Year Straight Rye in April 2014.

Deep notes of vanilla and toffee, toasted almonds and cinnamon with an ample dose of crushed pepper and a hint of orange citrus.