A fine example of a Japanese Umeshu liqueur, made from the Nanko ume fruit (it's like a cross between a plum and an apricot) and sugar cane. This premium Umeshu was crafted from various batches of matured Umeshu and at least three different Ume liqueurs, which had been aged mature between one and two years, then married together.

Thedelicious tang of Umeshu comes from citric acid in the fruit, and the refreshing flavour stimulates the appetite. Umeshu also contains malic and succinic acids. The addition of alcohol to the fruit during production means that the ume flavour can be extracted not only from the flesh and skin but also from the stone. It is this process which gives CHOYA Umeshu its unique fruity bouquet, with notes of almond and marzipan. Source: www.choya.com 

Super peachy, full bodied and dry voluptuous Viognier style - it's mouth filling and rich with great balance and a ligth touch of lively acidity to stretch out the wine to a long, peachy finish with flavour hints of apricot paste and skin. The grapes were whole bunch pressed with 60% barrel fermented to accentuate the body and texture to the wine. The remaining 40% was fermented in stainless steel tanks bringing freshness.

This wine displays classic stone fruit characteristics of apricot, white peach with floral details and subtle creaminess on the palate.

Genepi is a high altitude Artemisia plant (2000m+), belonging to the Absinthe family. This liqueur consists of maceration of Alcohol, Genepi, sugar, and a soupcon of 63 other herbs. Absolutely delicious, in the Chartreuse style, you can enjoy it straight up, at room temperature or very cold. source: spiritsoffrance.com

One of New Zealand’s best bubbles and one of its most consistent, complex handmade wines; it's typically a 70/30 blend of toasty flavours from Pinot Noir with crisp citrus creamy ones from Chardonnay. It comes from one of the country's oldest producers of traditional method sparkling wine - Rudi Bauer in Central Otago, who pioneered Quartz Reef Brut NV in the early days of Otago as a wine region.

Quartz Reef Brut NV began life when winemaker Rudi Bauer teamed up with a visiting French winemaker Clothilde Chauvet (daughter of champagne maker Marc Chauvet). Together they pioneered this high quality, traditional method sparkling wine, using mostly Pinot Noir (now 72% of the blend) with the balance being Chardonnay. The wine is typically aged for two years on lees in bottle following its second fermentation - longer than most champagnes. No wonder it massively over delivers on both taste and price. This is a stunning sparkling wine. Ignore at your peril.

Elaborated with sweet and tart apples, this Brut cider with a light and fresh taste will brighten your grilled meats, salads and other summer dishes.

5.0% ABV.

If you're looking for next level Sauvignon Blanc, here it is.

Framingham is one of Marlborough's oldest, most established wineries and this Sauvignon Blanc is a classic from the region's (and this country's) most popular and widely planted grape variety. Five per cent of this wine was fermented on skins to add texture and weight. This provides delicious balance and texture to Sauvignon Blanc's innate refreshing and zesty acidity. 

The Bond Store - A smooth and versatile vodka handcrafted on the Kapiti Coast using sustainable New Zealand ingredients. Our vodka is made to the highest standards of consistency and quality using whey – the natural by-product of pure, grass-fed New Zealand dairy

Named after naturally-occurring swimming holes created by holes formed in limestone bedrock. Cenote A?ejo Tequila spends a year maturing in American oak barrels before bottling. Created by master distiller Arturo Fuentes and master blender Alejandro Garcia P?ez using blue agave which has matured for at least 6 years.

Tasting Notes: Chocolate truffle, clove, anise, green pepper, orange oil, tree sap, honey.

Escarpment Pinot Noir highlights Martinborough's unique terroir and winemaking philosophy, soundly revealed in this blend of Pinot Noir parcels from across this beautifully well-suited cool climate district.

The 2022 Escarpment Martinborough Pinot Noir is an assemblage of the best Pinot Noir vineyards across the district, with 75% of the grapes from the Te Muna Road sub region. The fruit was hand harvested and crushed to open top fermenters, with minimal intervention until it was pressed. Plunged just once a day for gentle extraction and then left to macerate on skins for an average vat time of 25 days. It has been aged in French oak barriques (27% new) for 11 months followed by a further 9 months in stainless steel tanks before bottling without fining or filtration.


A savoury expression of Pinot Noir showcasing fresh earth, spice, orange rind and bay leaves. The wine expresses the elegance of the 2022 vintage with a palate that is bright and juicy.

Plantation 3 Stars is a crisp, tasty white rum made by blending spirit produced in Jamaica, Trinidad and Barbados. Some of the rums in the blend are aged, though their colour is removed via a process of carbon filtration.

Nose: Hints of dried coconut and guava. A little honey too, and soft spice.

Palate: Spiced palate entry. Creamy vanilla custard, fresh sugar cane honey and even a hint of agave.

Finish: Floral finish. Zinging spices.

Elephant Hill Syrah is made from grapes grown on two vineyards, at the winery's home block at Te Awanga and on the Gimblett Gravels, inland from the coast. It is a co ferment of 99% Syrah with 1% Viognier; a classic northern Rhone winemaking method, which provides wines with pronounced dark fruit flavours, fleshy texture and spicy notes. 

A fantastic treat from the Plantation range originally created by the company's cellar master Alexandre Gabriel and drinks historian David Wondrich for Tales of the Cocktail in New Orleans in 2015. To make it, they infuse the rinds of Queen Victoria pineapples in their white rum for a week then distil it, and infuse the fruit of the pineapples in dark rum for three months. These are married together and left to age in casks for three months. Pineapple deliciousness galore!

Also, if you're wondering about the name, it comes from the character Reverend Stiggins in Pickwick Papers, whose favourite drink was 'pineapple rum'.

Nose: Honeydew melon, cola cubes and a hint of Jamaican ginger cake. Pineapple notes are authentic, but not overblown.

Palate: Spiced molasses tart and crumbly shortbread. Pineapple lends juicy and slightly earthy elements. Cassia spiciness develops.

Finish: Vanilla, lemon, mango and spearmint.

Stony soils, hot days and cool nights make Craggy Range's Gimblett Chardonnay the dry, full bodied, fleshy white wine that it is. Grapes were 100% destemmed and fermented in French oak barriques with a combination of indigenous and innoculated yeasts followed by nine months aging in barriques, 23% new.
The result is a creamy, smooth, dry Chardonnay for drinking now and over the next four to five years. 

A stunner. Great value for money.

As the name would suggest, this whisky is aged for at least twelve years in three different types of cask; sherry casks, bourbon barrels and port casks. The whisky from each is then married together to create a smooth, sherry-rich single malt, layered with baked fruit, maple honey and cocoa, perfectly balanced with a lingering sultana and spiced mocha finish.

NATURAL CASK-IMPARTED COLOUR     ABV 46%