A gorgeous lively fresh Syrah with beautiful medium bodied balance and spice flavours seducing us into another sip or two? Martinborough winemaker Lance Redgwell made this impressive, deep plum fruit expression of Syrah with grapes grown on the Gimblett Gravels. He used a combination of fermentations, initially with carbonic maceration to start the winemaking process, moving onto traditional fermentation with wild yeasts to add textural interest and build depth of flavour into this lovely wine. 

Hudson's Manhattan Rye is a long-overdue revival of a rye-making tradition that was deeply-embedded on America's east coast before the advent of Prohibition. As with the Tuthilltown distillery's other products, Manhattan Rye has been double-distilled and aged in small casks.

A four grain spirit (made with organic oats, barley, rye and wheat) aged in charred oak barrels from Minnesota for around two years.

Metaxa is a Greek distilled spirit invented by Spyros Metaxas in 1888. It is a blend of brandy and wine made from sun-dried Savatiano, Sultana and Black Corinth grape varieties. It is then blended with an aged Muscat wine from the Greek islands of Samos and Lemnos. Metaxa comes in five major varieties: Three Stars, Five Stars, Seven Stars, Twelve Stars and the Grand Reserve. The number of stars represents the number of years the blend is matured. 

The flavour of Metaxa is unique, but very pleasant. It has a sweetness that comes from the muscat wines. It also has some citrus notes, maybe coriander, and other botanicals. Rumour has it that rose leaves are part of the botanical mix. 

The finish is smooth wih light herbal notes lingering on the palate 

An innovative eau-de-vie from Martell, which is made by finishing their acclaimed VSOP Cognac in Kentucky bourbon barrels. This finishing process adds rich aromatic tones to Martell's delicate, pure Cognac, layering the characteristic candied fruit and plum notes with vanilla and toasted oak. This eau-de-vie, which cannot be called Cognac as the latter must only be aged in French oak, commemorates the fact that Martell was the first Cognac house to ship barrels of its spirit to America.

Rémy Martin VSOP embodies the perfect harmony of powerful and elegant aromas. It is the symbol of the Cellar Master’s art of blending.

A Silver medal at the Brewers Guild Awards, and the top honours at this year's NZ Stout Challenge - this beer has been through it and judged worthy well before its first official release. Grab some and see why! "The undefinable feeling we get from quality time is often hard to put into words, so we decided to put it into a beer. Sweet toffee and caramel malts create the initial hit of warmth and coziness which is followed by the embrace of luxurious chocolate and molasses notes. All backed with hints of liquorice, dark fruit and hazelnut tones.  So take a minute, crack open this beer and let the feeling wash over you."

8.8% ABV.

2 x Pilsner, 2 x Hazy IPA, 1 x Pale Ale, 1 x APA

ABV: 5.1 ? 5.8%

Domaine Olga Raffault is one of the region's most respected wine producers and here's a superb example of Cabernet Franc from the Loire - spicy, refreshing, structured and elegant with weight and depth of flavour making it one for the cellar as well as now. Bright, bold, fresh take on the Cabernet Franc theme with approachably smooth and soft berry flavours.

Olga and her husband Pierre operated the estate together until he died unexpectedly just before harvest in 1947. Alone with two small children, Olga was left to run the business but was ably assisted for the vintage by employee Ernest Zenninger, a German prisoner who had found refuge and work at Raffault at the end of the war. Ernest stayed on, becoming the winemaker and working closely with Olga?s son Jean Raffault. The two of them ran the estate as a team for decades, under Olga?s watchful eye, until Jean?s daughter Sylvie and her husband Eric de la Vigerie took over about 10 years ago. The farming is certified organic and harvest is manual. This minimalist approach in the vineyard extends to the cellar. The fruit is destemmed, with the whole berries going uncrushed into tank for fermentation with native yeasts.

Olga Raffault is a winery with a cult following and reputation for high quality Chenin Blancs and Cabernet Francs.

Yeastie Boys -As refreshing as a casual bomb off the local jetty on a hot summers day. The tropical fruit aromas come thick and fast, herbal undertones with notes of crushed gooseberries adding the white wine scent. 

6.0% ABV.

Yeastie Boys -A pale unfiltered session Hazy ale with bold tropical and white wine notes from the Nelson-grown New Zealand hops along with an American & German hop influence. 

4.2% ABV.

Yeastie Boys -Pours pale gold with a soft white head that throws a delicate sweet grainy aroma and a gentle floral and spicy hop character? Munich-style lager. 

4.6% ABV.

Introducing the Firkin Ten - The Firkin founder?s pick of ten year old single malts.

The Ten is a Speyside Single-Malt Scotch Whisky - Distilled at Linkwood Distillery 2010.

They say quality counts, and this dram has our number! This is a seriously sensational whisky. The elegance of Linkwood, one of Speyside?s finest, marries perfectly with the glorious earthy oak and Madeira richness & raisin spice. Brilliantly rich and fruity notes complement the hint of toasty oak with exceptional balance. This dram lingers like a summer lover, complete with a lovely tingle of spicy oak. 

Introducing the Firkin 49 - The Firkin founder?s favourite selection of softly spoken relaxing
drams.

The 49 is a Highland Single-Malt Scotch Whisky - Distilled at Tullibardine Distillery 2012.

This distillery and the Firkin Founder were both founded in ?49. This is a cracker. It?s kind of long but narrow and jam-packed with creamy butterscotch toffee, crisp malt and some fruit oak. It hangs around with a tad of cinnamon and sweet biscuit.

Introducing the Firkin Rare - A veritable smorgasbord of flavour from rare and unusual casks.

The Rare is a Speyside Single-Malt Scotch Whisky - Distilled at Inchgower Distillery 2010.

Grassy, almost apple notes on a bed of raisin highlights Pedro Xim?nez sherry. This whisky has layers galore. A fascinating weave of creamy and crisp malts wrap around you as a zesty edge sherried fruit and toffee walnut pillows your taste buds.