Yoowe Bacanora is made in the state of Sonora, Mexico, from maguey Pacifica (Agave Angustifolia), which is also known as Yaquiana locally. The agave is cooked in a traditional underground oven with mesquite and oak. After a wild fermentation, there are two distillations in stainless/copper stills.

This is a spirit that the Yaqui Indians have been making in Sonora for some time. This is really rare. Aromas of pepper, earth and saline. The palate is complex and clean with minerals integrated with spice, notes of salt and mint. The palate is deceptively smooth, and oh so enjoyable!

ABV: 46%

Base: 70% Cane Honey, 30% Cane Juice  | Blend may vary harvest to harvest 

A blend of premium rum aged in small barrels, naturally infused with traditional and native botanicals. We like to keep it real on the Caldera Coast. 

This all natural spiced rum has been barrel aged for a minimum of 2 years in ex-wine barrels before being naturally infused with whole native & traditional spices - roasted wattle seed, native ginger, dried orange, vanilla, cinnamon and golden berries and finished with a pinch of sea salt.

A superb-looking decanter bottle of XO rum from Barbados, aged in bourbon barrels before being shipped to France for a secondary maturation in Cognac casks from the Ferrand house. The result is a well balanced rum with a remarkably long finish, with a palate of chocolate, banana, coconut and mango. Now this is some very good stuff.

Nose: Hints of spicy oak on the nose, with guava, a little desiccated coconut and dried banana. Buttery.

Palate: Spiced, creamy palate entry, with sweet vanilla notes and caramel. Oaky spices.

Finish: Caramel. Toasted oak.

Four waves: citrus, cardamom, cinnamon, and the piquancy of horopito.

On the nosing you are blinded by a flash-bang of orange, cardamon and a hint of cordite. When tasting, the gin bursts through your trap peppering you with sustained, accurate heat that gives way to a body of cardamom and cinnamon. The finish has a zesty orange citrus.

Small batch and hand-crafted from a secret family recipe, Rose Rabbit Butterscotch Liqueur is decadently sweet, with toasty, buttery notes married with robust Cardrona Single Malt. -Cardrona.

Introducing Stone's Special Reserve, for the ultimate in Ginger Wine. Stone's Special Reserve has an intensely rich, smooth taste which comes from the finest blend that really brings out the warmth of the ginger. Even the biggest fans of Stone's Original cannot fail to be impressed with the new Stone's Special Reserve. Stone's Special Reserve has a higher abv at 18% making it the ideal drink in its own right, or over ice. Many Stone's drinkers choose the new addition for special occasions, whilst others have become converts. The stronger Stone's drink has also introduced many new consumers to ginger wine for the first time.Source - www.stonesgingerwine.com

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Rose Rabbit Orange Liqueur- New Zealand oranges soaked in our own rich single malt spirit and then naturally sweetened. Fresh orange zest dominates the nose. Lingering sweetness.

44.8% ABV.

This is a small batch seasonal release.

Wild Central Otago Elderflower, hand-picked by our Cardrona team has been married with our rich Single Malt Spirit and lemon.  Top with bubbles for the perfect summer lunch cocktail. – Cardrona.

The Reid Malt is a rich, full-bodied vodka; handmade, traditional. Crafted from three ingredients, malted barley, water and yeast. On the nose; notes of banoffee- biscuit from the malt, banana from the distinct long fermentation.

44% ABV. 40ML MINI

Eclipse is the reference for character, body and aroma by which our Master Blender Allen Smith uses to blend every variety of Mount Gay Rum. For many rum aficionados Eclipse is also the reference by which all rum should be measured. Eclipse has a brilliant golden amber colour and a luxuriously complex aroma.

The unique aroma and fragrance of Vilmos provide an incomparable fruity experience.  Ideal for mixing; for the best result add a juicy slice of pear to your shot drink.

It's not a classic London dry gin, but a vision of what a NZ dry gin can be - smooth, bushy & dry.

On the nose this gin is weighed down by kawakawa while the citrus notes of lemon, orange, and grapefruit light up your olfactory bulb. Thyme lurks in the background. On tasting, the kawakawa is still predominant, but the thyme comes to the fore along with layers of sage, liquorice, and tarata, which binds all these aromas together. There is a long liquorice and citrus finish.

This gin is a mix of traditional herbs from the Mediterranean and Aotearoa, blending the culinary histories of Julien and Michael.

Named after the still in which it is made, Coffey Gin is produced by popular Japanese whisky brand Nikka. Eleven botanicals go are used, including amanatsu, yuzu and sansho pepper from Japan, alongside coriander, citrus peels and apple juice. As a large number of the botanicals are citrus fruits, the gin has multi-layered citrus notes and a zesty, long finish. Try it in a Negroni.