Panhead - Hops are where it starts for the born-again craft head and Supercharger APA is where Panhead delivers. This is an all-American show with Centennial, Citra and Simcoe overwhelming your nose, kicking you in the taste buds and departing with more bitterness than a Palm Springs divorce. It's a seriously addictive combination.

5.2% ABV.

Pure Blonde Ultra Low Carb Lager is a refreshing, full-flavoured lager, brewed using the finest ingredients. Pure Blonde is brewed with no preservatives to deliver an easy-drinking, ultra-low carb beer that has 80% less carbohydrates than regular beer, 50% less calories than wine per ml and is low gluten.

4.2% ABV

The continuous distillation and maturation process takes place in Trinidad, the southernmost island of the Caribbean. STOLEN Gold Rum matures for a minimum of four years in individually chosen charred American oak bourbon barrels.

 A selection of light and heavy molasses-based rums are then carefully blended by hand. The result is a golden amber hue with butterscotch and cinnamon spice aromas on the nose with a smooth and buttery finish in the mouth.

Best served neat or on the rocks with soda or ginger ale or in your favourite cocktail.Double Gold Medal - San Francisco World Spirits Competition 2010Source - stolenrum.com 

Two Liberty fan faves in one; easy-drinking Oh Bro, and Jungle Juice – the untamed, palate-pounding Hazy. With the best bits of each brew carefully blended and balanced by our hop savant, Juice Bro’s soft mats highlight the citrusy pomelo and orange stylings of Mosaic and Amarillo cones.

5.0% ABV

Mackinlay's - Shackleton ordered 25 cases of Mackinlay's Rare Old Highland Malt Whisky to take on his expedition of 1907.  In 2007, eleven intact bottles containing this perfectly preserved whisky were recovered from under the ice beneath Shackleton's base camp.

This has inspired our Master Blender, Richard Paterson, to create this Shackleton whisky as a personal and deeply felt project.  He has combined the best Highland malt whiskies, allowing them to marry over a long period to create an enigmatic blended malt with a dash of body and a whisper of smoke.  It has complex notes of vanilla, honey and orchard fruits with real warmth and depth at it's heart, like Shackleton himself.

Violet flowers are expertly infused in an alcohol-water solution, creating a floral and sweet liqueur with great intensity of flavour. Great for cocktails.

This peach macerated liqueur offers great purity and intensity of fruit flavour. This is a perfect drink for enjoying on ice, blended with white wine or in a cocktail.

This crushing double IPA, named for the legendary hop that predominates it, is one of New Zealand craft brewing's original palate benders, famous for squeezing every last drop of flavour and aroma from its American namesake. Strong notes of citrus shouldn't surprise anyone who reads the label.

9% ABV

This apricot liqueur uses the delicious "Bergeron" apricot. Harvested in August in the Rhone valley, Briottet leaves the apricots to macerate for more than two months in a mixture of water and very fine neutral alcohol to produce this exceptional fruit liqueur.

A generous, medium-sweet cider.

 Local Nelson apples with a touch of residual sugar that pumps the fruit to the fore. Sweeter than a K.I.S.S.

CLASSIC - 5.0% ABV

Barrel fermented Syrah with ripe black fleshy plum flavours, hints of baking spice (notes of cinnamon, ginger and cardamon) and a long, structured but smooth finish with ripe tannins and dry flavours. This wine is the jewel in Mission Estate's Syrah crown and is made from 100% Gimblett Gravels grapes. 

Armageddon is the pinnacle of impish brewer Luke Nicholas's obsession with American hops! This 6.66% abv beer hits you in the face with massive aromas of lychee, gooseberry, and grapefruit before filling your mouth with resinous citrusy hop flavours and a firm malt profile. 

A long awaited release! Supplies won't last long.

6.66% ABV.

#N/A

Sensational certified organic Marlborough Pinot Noir with dark fruit flavours, elegant structure and a spicy style. All grapes in this wine were hand picked and 20% were whole bunch fermented in large French oak with no crushing. Light extraction is the aim, says winemaker Damien Yvon, who gave the wine less than three weeks of total post ferment maceration time. The finished wine was then aged for 12 months in French oak, 20% of which was new – a relatively modest amount, which allows the fruit to be hero in this wine. It is a beautifully refined, silky and elegant Pinot Noir.

Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.