Brewed at the St Remy Abbey which has survived pillage and plunder during the Eighty Years War, The French Revolution, and a large fire in December of 2010. Rochefort 10 offers up a whole range of ripe fortified fruit and rich malt aromas and flavours. The beer has a range of stone and dried fruit notes, a spicy note and a big rich malt body.

11.3% ABV.

Best Before: 2029/10/18

An original Belgian strong ale. Caramel, cloves and sweet fruit feature in the aroma before a big full bodied rich malt-accented palate and a long smooth finish.

8.4% ABV.

Best Before: 2026/04/14

For this beer we used Nelson Sauvin, Mosaic, Citra and Galaxy hops.
Imagine a big juicy bowl of Kiwi Fruit, strawberry, blueberry,peach, orange and pear, jam it all in a blender and call it an IPA - it’s our hazy hop salad.

6% ABV.

Summer days and punchy bold hop vibes. This West Coast IPA shines bold colourful beams of malt that shimmer off big waves of Simcoe, Centennial, Columbus and Mosaic hops crashing against your tastebuds.

6% ABV

Balblair capture the intense esters at the start of the spirit generating the core characteristics of apricots, oranges, spices, floral notes and green apples. The heavier oils and lipids at the end of the cut are also captured, giving leathery, nutty and full-bodied characteristics.

The 18 year old is matured initially in American oak ex-bourbon casks, followed by first fill Spanish oak butts, which add depth and charisma. This is a rich autumnal whisky with aromas of rich toffee, baked pears and new leather, leading to a palate of juicy apricots, seasoned oak and vanilla custard. The finish is long and raisiny.

Winemakers Rod and Emma Easthope make one of New Zealand's few Gamays from the Two Terraces Vineyards in Maraekakaho, Hawke's Bay. It's a vineyard owned by Ian Quinn, a fellow lover of the velvet smooth reds that the Gamay grape is capable of making. 

This lovely wine is made from hand picked grapes, which were whole bunch fermented, foot stomped and aged in a combination of old oak puncheons and stone eggs.

Bottled unfined, unfiltered and unsulphured.

Deliciously smooth, textural Pinot Gris made with grapes grown in Hawke's Bay. All grapes were destemmed and fermented in amphora (clay vessels) from Spain with gentle hand plunging followed by 15 days of skin maceration to derive colour and flavoursome depth in the wine. The wine was bottled unfined and unfiltered.

We've been on the hops again... beavering away to create a Pilsner option of our Award winning All Day non-alcoholic IPA, that tastes like a delicious refreshing beer.

100% craft brewed fermented non-alcoholic beer (not alcohol removed). Stonefruit, mojito lime and tropical characters from the Nectaron, Motueka and El Dorado hops for an unmistakably beer finish.  Brewed fermented with lager yeast.  ALL DAY.

Contains no more than 0.5% Alc/Vol.

Nutritional Information : 22 calories per 330ml serve.  Carbs : 5.3g per 330ml serve.  Gluten : less than 2.5 ppm per 330ml serve.

Available in 330ml can 6 packs.

100% Muscat á petits grains from 40+ year old vines. Made using 'mutage', the addition of grape spirit to the must, and added before fermentation is complete. This halts fermentation, resulting in a complex dessert wine.

Aromas of white peach and honey. Stone fruit complexity on the palate. Lifted fruity acidity balances the rich, viscous texture. 

This is a great red from a small wine producer just outside the village of Clevedon, in the rolling green hills southeast of Auckland. It's an unlikely destination for a top red as there are few other vineyards in the area, which is warm with a maritime climate - the coast can be seen from the vineyard and is about a 10 minute drive away.  

The wines are made solely from estate grown grapes from the four acres on site, which include Merlot, Carmenère, Cabernet Sauvignon, Malbec and Cabernet Franc. This bunch of classic Bordeaux red grapes inspired founder Judy Fowler to make wines modelled on the great reds of Pomerol and St Emilion in Bordeaux. The first wines were made in 1999 and continue to be produced on site by Judy, her partner Phil Nunweek and winemaker Evert Nijzink.  

Complex Hawke's Bay blend modelled on the best of Bordeaux as a blend of Cabernets Sauvignon, Franc and with a dash of Merlot to add soft, smooth, sweet black plum textures and flavours. This wine has great structure and intensity of flavour. A silky attack with concentrated black currant and spicy plum flavours some liquorice and mineral elegance with a long flavored fine grained tannin finish. This wine will improve with cellaring. 

Nose: Cream-toffee and honeycomb. Vanilla and other gentle oaky tones waft through. Brilliant. Palate: Subtle spices warm the palate only for the honey to calm things down again. Sweetcorn, and brilliant, toasty brown-sugared depth. Finish: Some deft rye; the oak adds dryness. Comment: A bourbon of stunning complexity that really has improved in the last year or so as the depth has intensified. Source: whisky.com

After creating our tasty  coffee and vodka elixr, a certain someone had a few too many from the company stash and accidently (but fortuitously) siphoned whisky into our vodka tank. Call it Visky, Wodka, whatever, this cock-up of a concoction will give you a kick with full hoof.  This Black Batch Coffee Liquor is the Black Goat of the family. A coffee liquor for shot takers and cocktail makers. Shake it, savour it, sip it or shoot it. Hell, we?re not going to tell you how to have a good time. 

GlenDronach have released another sumptuous single malt that has enjoyed a rest in Port casks. This particular expression is a 10 year old whisky, initally aged in Pedro Ximenez and Oloroso sherry casks before being finished in Port pipes from Portugal's Douro valley.