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Curiosity Ruby gin is a vibrant pink gin made by infusing Curious Dry with fresh rhubarb stalks.

Slightly sweetened Ruby develops both the vibrant colour and flavour of fresh rhubarb offering a delightfully bright fruity flavour backed up by a stunning colour that cuts through, delivering a pink that can't be missed in any mixed drink for summer! Backed up by a full spirit alcohol content of 37.5%, Ruby delivers flavour and the strength you need for your pink cocktails.

Perfect as a Pink G&T or Gin Fizz, Ruby can also be simply served up chilled as a Pink Martini or swap out the gin in any favourite summer cocktail for the perfect pink summer stunner.

Smooth, supple and savoury Pinot Noir that also ticks the certified organic box. This wine offers awesome value for money and is made entirely from Mount Edward's estate owned vineyards. All grapes in this wine were destemmed, fermented with wild yeasts and the wine was aged in French oak. Bottling was without fining and filtration.
 

A lemonade for the ages!

Harnessing the power of friendship and sunshine, we've gone and taken a gosh darn bucket load of fresh Aussie lemons that had no home and blended them up with some of our in-house made spirits to give y'all a thirst-quenching, summer-making, tasty wee number that'll have you dreaming of the sun-drenched coastlines of your backyard pool.

Think an old-school lemon squash that got a lil bit boozy.? ?

6% ABV

Best Before: 2024/04/13

Grants Family Reserve is one of the worlds best loved Scotch whiskies and enjoyed in over 180 countries. First created by William Grant in 1898, the blend is today, five generations later, entrusted to Grants Master Blender, Brian Kinsman. Brian skilfully blends around 25 of the finest single malt and grain Scotch whiskies to make Grants Family Reserve. The basis for the blend is our widely acclaimed Girvan grain whisky. Vacuum distilled at a lower temperature to make it a lighter and more delicate spirit, it is then aged in oak to give it a deeper, sweeter, soft fruit flavour, creating the perfect foundation.

Jeremiah was a bullfrog. Was a good friend of mine. I never understood a single word he said. But I helped him a-drink his pint. A classic NZ-hopped imperial pilsner with an aromatic dry hop from heavyweights Riwaka & Motueka, and a touch of Nelson Sauvin, Jeremiah brings a refreshing balance of citrus lime & subtle passionfruit notes.

6.9%

The Huntress may seem a sweet, fruit-driven thing of beauty.  Don't be deceived; she has tannic backbone from French cider apples and means business.  Treat her with respect or you'll feel the sting of her spear.

5.0% ABV.

Following century old recipes all malts made at the Schlenkerla brewery are dried by wood fire. While for the classic ?Aecht Schlenkerla Rauchbier? traditionally beech has been ? and still is ? used, the malt for ?Schlenkerla Oak Smoke? is kilned with oak wood. 

The resulting Oak Smoke Malt has a smoother and more multi layered smoky note than the intensely aromatic Beech Smoke Malt. The hence complex smokiness in ?Schlenkerla Oak Smoke? is paired with the multifaceted bitterness of finest Hallertau aroma hops. With 8% alcohol and amber color it matures for months in the deep brewery cellars underneath Bamberg into a special treat for smoke beer lovers for Christmas.

8.0% ABV

The desire to create something new and unique has led to the search for special ingredients. The inspiration to create this beer came with rare hops from the Australian mainland and New Zealand.
A harmonious taste and a fairly light, fruity golden beer with a pleasant mid-bitter and exquisite hops aroma from the exclusive AUS ELLA, NZ RAKAU, AUS GALAXY.
APA is a modest supply of beer because it uses rare varieties of hops that are produced in limited quantities each year.
In style, this beer is classified as Australian-Style Pale Ales.

5.0% ABV

Good cider is about blend and balance.  

The Alchemist is part chemistry and part wizardry; a fruit driven, new world cider that includes a small volume of intensely tannic Fuero Rous for structure.

A modest volume of fresh apple juice was added during blending to provide a freshness to the palate and nose.

5.7% ABV.

Big Pigeon Pilsner is crisp and refreshing, cold-conditioned for 6 weeks to achieve the perfect clean and bright finish. This 2016 AIBA Gold-Medal winner is made with NZ pilsner malt and NZ Wakatu, Nelson Sauvin, and Motueka hops.

5.0% ABV.

A small-batch-distilled gin from the Isle of Mull-based distillery Tobermory, who is better known for creating Scotch whisky. It features local botanicals including elderflower, tea and wild heather, and a dash of Tobermory new-make spirit, which is used more as another botanical rather than the full base. Initially made in a 60-litre still named Wee Mary, Tobermory Gin has a larger dedicated gin still in a stillhouse separate from the existing whisky-producing space.

Nose: Mixed peels, vanilla blossom and a hint of malty warmth.

Palate: Savoury elements sit up front - oily juniper, cardamom and kitchen herbs. Clean lemon zest and star anise notes cut through the herbaceousness.

Finish: Malty vanilla returns on the finish, with a touch of floral heather.

An entirely bourbon-matured bottle of Arran single malt! After its distillation on the eponymous island, Barrel Reserve is matured exclusively in first-fill bourbon barrels, bottled at 43% ABV and presented in this rather handsome glass vessel (otherwise known as a bottle).

Nose: Fresh grass sweetness, lemon tart, biscuity malt and tart apple skin.

Palate: Malty, with Curiously Cinnamon cereal, vanilla fudge and green apple alongside a faint sea breeze.

Finish: Vanilla oak and lots of aromatic spice, with salted caramel and a handful of orchard fruit.

Another wonderful rye whiskey from the equally wonderful Willett Distillery! After it's distilled over in Kentucky, the liquid was aged in new charred white oak barrels for the entirety of its four years. Eventually, it was bottled at cask strength, a warming 57.2% ABV. An outstanding rye whiskey that proves great value for money.

Nose: Aromas of Bakewell tart and cherry jam, with toasty oak, cinnamon and salted caramel.

Palate: Wonderfully chewy with a big hit of rye spice, burnt vanilla custard and velvety, melted dark chocolate.

Finish: More tart cherry returns alongside a touch of banana, rounded off by a wave of oak spice.