Single Malt Whisky aged 3 1/2 years in 50 and 100 litre virgin French oak barrels

100% New Zealand Single Malt Whisky. New make spirit made from 100% Canterbury grown and malted barley. Mashed, fermented and double pot still distilled and aged more than 3 years in a 50 and 100 litre virgin French oak barrels in Christchurch NZ.

Toffee and milk chocolate, oak/wood and soft floral undertones on the nose
Oak, dark caramel, dark cocoa, new leather, creamy tannin, floral and anise on the palate
Slightly drying, oak tannin finish

700ml, 46% Alc/vol

The Arran Malt finished in Sauternes casks. These casks that previously held Bordeaux sweet wine give a honeyed sweetness to the isle of Arran?s only single malt distillery.

Nose: Initially acacia honey but then opening up to apricots, bananas and pears. With time a floral elegance presents itself.

Palate: Sweet but cut with warm spice. Lemon zest announces itself with the addition of water and a slight saltiness plays with this dram's sweet character.

Finish: Seville orange, Sauternes and an ounce of honey in a crisp finish.

100% Tannat aged in oak tuns and wooden tanks for 12 to 15 months. This wine is a deep, intense red. Elegant on the nose, with aromas of black fruits (blueberry and blackberry) dominating the hint of spice. A remarkable fullness on the palate, with tannic chewiness and unexpected roundness. The long finish has vanilla delicacy. A delightful wine, both powerful and elegant. It can easily be kept for 8 to 10 years. – Chateau Aydie.

Southern Rhone white blends offer great value for money and this wine is no exception, thanks to the complexity that the grapes each bring to this fleshy ablend, made from 60% Clairette, 30% Viognier and 10% Grenache Blanc. Fermentation is in thermo-regulated stainless-steel vats and there is no malolactic fermentation. The wine is aged 6 months in stainless steel on lees before bottling. Very tasty, expressive white with flavours of ripe peach, a full body and lingering finish.

Wild Turkey 101 is a 101 proof (50.5% alcohol) bourbon that is a marriage of primarily 6-, 7-, and 8-year-old bourbons. Jimmy Russell notes that unlike some of its competitors, "Wild Turkey 101 has an exceptionally gentle and rich aroma for a high-proof bourbon, thanks to quality at all stages of its production." At first taste, 101 is rich with vanilla and caramel, with notes of honey, brown sugar, and a hint of tobacco. Its high proof contributes to its bolder flavor. Wild Turkey 101 is the benchmark in bourbon, best enjoyed neat or on the rocks. It?s also excellent in more sophisticated cocktails.

50.5% Alc

This is wine made from a unique clone of Gamay Noir known as "Saint Romain" from the Côte Roannaise which lies to the north west of Lyon at a latitude comparable to Beaujolais. The wine is very Burgundian with more savouriness than one would encounter in most Beaujolais. La Chapelle is their flagship wine, with masses of concentration and depth.

A reassuringly rich Demerara blend from the 1930's containing 7 dark rums, each patiently aged in Guyana for at least 3 years. Skipper Rum is distilled from sugar cane and molasses and patiently oak-aged in warehouses on the banks of the Demerara in Guyana before being exported. This is really rather expensive but by crikey it makes a difference. Packed full of caramel, treacle, vanilla and toffee flavours. Source:;https://www.facebook.com/pages/Skipper-Rum/

A classic reposado tequila, which gains complex flavours from being aged for six months in white oak barrels. This is exactly how reposado should be, with a smooth body and balanced, pure agave flavours.

A traditional sweet-chocolate liqueur with cacao beans and vanilla. Hardly ever drunk neat or on the rocks, Crème de Cacao White was developed mainly for the on-trade where a colourless chocolate flavour was needed in those recipes where dark Crème de Cacao would spoilt the colour of the drink. Clear colour. No colouring materials used.

IMAGINATION - Rhubarb and Raspberry gin is inspired by the New Zealand summer which is when both of these ingredients are at their best.  We gently extract the juice from the rhubarb and raspberries and blend of it with a dry gin designed specifically for this recipe.  The floral aroma of orris root is prominent on the nose with juniper, coriander and manuka maintaining the delicate piney heart of this gin.  Whole New Zealand navel oranges and lemons create a citrus complement to the fruity base with cinnamon, licorice and the orris root ensuring a surprisingly sweet spice finish.

Each label tells the story of the ingredients, the place or the people behind what's in the bottle.  This label was inked by the hugely talented Kapiti Coast Tattoo designer and illustrator Sam Philips.  You can check out his work at sampphilipsillustration.com

Spicy new, medium bodied Pinot Noir with lifted aromas of red flowers, ripe plums and hints of spicy macerated cherries, all held together in a smooth, silky wine made by  Julian Richards with grapes from the Ashmore Vineyard, owned by Dog Point Vineyards. 

This wine was aged in a combination of older oak puncheons for 30% of the wine with the balance being in stainless steel. 

"I'm trying to express the fact that style can be one simple change in the winemaking technique and Pinot Noir is a beautiful way to express that."

The other wine made from the same vineyard by Richards is called Fractal Pinot Noir. Both come from the 2020 vintage, one of the best years this century. 

Dry, savoury and earthy style of Pinot Noir with delicacy and power from grapes grown on Craggy Range's windswept and beautiful Te Muna Road vineyard, 9 kilometres east of the Martinborough village. 

Hand picked grapes from the Te Muna Vineyard were fermented in a combination of French oak cuves and open top stainless steel tanks with indigenous yeasts. The finished wine was matured in French oak barriques, 22% new, for 10 months. No fining but a coarse filtration results in a satisfyingly savoury dry Pinot with tension and backbone. A stunner now and for the cellar. 

Introducing the Firkin Rare - A veritable smorgasbord of flavour from rare and unusual casks.

The Rare is a Speyside Single-Malt Scotch Whisky - Distilled at Inchgower Distillery 2010.

Grassy, almost apple notes on a bed of raisin highlights Pedro Ximénez sherry. This whisky has layers galore. A fascinating weave of creamy and crisp malts wrap around you as a zesty edge sherried fruit and toffee walnut pillows your taste buds.

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