For all the sherry fans out there we have this 1988 Vintage Auchentoshan. We all know that Auchentoshan are masters at fully triple distilling their whisky but they also mastered the art of sherry maturation here with this expression.

This limited edition Auchentoshan was distilled in 1988 and matured in Spanish oak casks and finished in PX sherry casks.

It was bottled some 29 years later in 2019 at 49.7%.
The resulting whisky has picked up the characteristics so well from the casks used and it is full of rich, sweet butterscotch and caramel flavours.

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Part of the Secret Speyside Collection, this sumptuous single-malt whisky has been maturing for three decades. Braes of Glenlivet is exactly the kind of distillery that the series was made to showcase: underappreciated and sublime. This expression demonstrates its qualities nicely!

Aged in American oak barrels and hogsheads and distilled in 1989, before the distillery changed its name to Braeval.

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An exceptional whisky matured in American white oak ex-bourbon casks, aged Tawny Port pipes and casks, exclusive to The Dalmore, which have held 30 year old Matusalem oloroso sherry.

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Since the 1990’s, the Michter’s team has been doing pioneering work to re-establish the high quality American Rye whiskey category. 

The May 2015 inaugural release of Michter’s US*1 Barrel Strength Rye marked yet another milestone in that quest. 

For maturation, the Rye distillate is entered into the barrel at 103 proof, rather than amore industry standard higher proof. Barrel entry at a lower proof of 103 rather than a higher proof costs Michter’s more money in terms of barrels and warehousing, but they believe it yields a richer, smoother, more full-bodied whiskey after proper maturation. 

A single barrel product, each barrel of Michter’s US*1 Barrel Strength Rye is bottled at its particular alcohol level at the time of bottling. The majority of barrels in the releases range from 107 to 112 proof. 

Clean and crisp, dry Pinot Gris from Marlborough that is predominantly fermented in stainless steel to preserve the bright green fruit flavours, but also has a portion that is fermented in barrel to provide texture and complexity. Five months on the lees also gives the wine further flavour and builds texture in the wine, adding weight and complex, smooth and notes of creamy flavour. 

Raspberry Eau de Vie

As a 4 year old, little wood is evident in itsflavour. Instead it shows its cereal roots and a foxyquality from its wild yeast strain. This gives Jim Beam White a uniqueflavour not apparent in other Beam products. The colour is a nice, balancedamber, more red than orange. The nose is slightly perfumy. The mouth feel is slightly syrupy.source: The Bourbon Country Reader

This expression from the famously unpeated Islay distillery is a sequel to the original Toiteach, crafted using Bunnahabhain Mòine, the distillery's peated spirit. It's name, Toiteach A Dha (pronounced 'Toch-ach ah-gha'), translates to 'Smoky Two' in Scots Gaelic and combines a higher proportion of sherry casks than the original. Presented free from chill-filtration and artificial colouring,

This lightly peated whisky is made from malted barley infused with smoke during the drying process. The flavour imparted by the smoke is a reflection of Wolfburn’s history – the original 19th Century distillery was largely fired by peat. The result is a beautifully smooth and rounded whisky.

Non chill-filtered @ 46% ABV.

Cask Type: Matured in a combination of Bourbon barrels and Virgin Oak casks 

When Tomatin Distillery was established in 1897, the isolated and idyllic setting of Tomatin was almost perfect. However there wasn?t a local workforce; the local inhabitants were scattered shepherds and cattle drovers. The company began a project of construction to accommodate its workforce. Since that time the distillery has been at the heart of the community and the community at the heart of the distillery. This legacy has continued and Tomatin remains one of the few distilleries to provide a home for its dedicated craftsmen. Time in Bourbon barrels and Virgin Oak casks brings a light sweetness to The Tomatin Legacy, which boasts aromas of vanilla, marshmallow, pineapple and lemon. 

On the palate gentle flavours of candy, pine, lemon sherbet, apples and sponge cake emerge ahead of a light, clean finish. 

This connoisseur-worthy blend is a blend of the finest aged rums ? all at least 21 years old. Each rum is carefully selected by our Master Blender for its unique character, flavor and bouquet. They are then blended to create a beautiful copper appearance with spicy and wooded notes. A sipping rum of the highest orderGrand Gold Medal - Monde SelectionSource - appletonestate.com 

The lovely dry French rose comes from a great wine producer called Astralabe, a name that is extremely familiar to New Zealanders, only this producer is completely underelated to our own Astrolabe wines. 

Chene Bleu Rose is a relatively new wine brand at Regional from an exciting, high altitude vineyard in Vaucluse, in the region of Provence-Alpes-Cotes-d'Azur. All of the wines are certified organic with the EU and made to exactly quality standards. Hand picked grapes, double sorted in the vineyard, tiny yields and obvious high quality flavours are just some of the reasons to drink these wines.

This dry rose more than lives up to the promise of a refreshing southern French wine and it's made mostly from the Grenache grape which is blended here with Syrah, Cinsault, Mourvedre and Rolle - also known in Italy as Vermentino.

This is a great French rose to serve chilled and enjoy with salads on a warm summer day.

Eden Valley born, Barossa winemaker Corey Ryan cut his teeth at Henschke before moving to Villa Maria in Auckland, New Zealand, and then returning home to create the Sons of Eden brand with an old buddy. This outstanding wine is the result of their partnership and is one of the pinnacle reds in the Sons of Eden range - a wine that will surprise with not only its power and intensity but also its balance and elegance. 

Zephyrus Shiraz is named after the Greek God of the West Wind, who is depicted as a majestic horse, which makes the artwork extremely apt on the label of this outstanding Shiraz. IT’s made from grapes grown in both the Eden Valley (45%) and the Barossa Valley (55%), which combine their, respectively, cooler and warmer climate attributes, which gives this wine its lively acidity and full bodied power. The wine was fermented using varying proportions of whole bunch clusters from 10% to 60% with 20 to 25 days on skins followed by pressing into French oak barrels, 45% new and 55% seasoned. It spent 15 months in oak and was bottled without fining or filtration so it ticks the vegan friendly box

This deep purple, dry, full bodied Shiraz has powerful ripe black fruit flavours and spicy notes that give this varietal its distinctive appeal.

A top shelf wine that you don't have to dig too deep to afford. 

Chardonnay is king and queen at Bogle in California and it invests enormously in ensuring the Chardonnays meet up with market demand for big, buttery, vanilla and cedar flavours in the wine. All Chardonnays at Bogle are aged in oak and this wine, the flagship, spends eight months in new American oak barrels to gain creamy richness to enhance its ripe tropical fruit flavours and sweet toasted coconut finish. 

If you're a big buttery Chardonnay fan, come and get it.

This is an excellent value Wairarapa Pinot Noir. The grapes are carefully selected to create a great New Zealand Pinot with a medium body and a fruit forward and complex palate.