4811 products
4811 products
Sort by:
All Product
Part of Nikka?s highly popular Black range, this blend is one of the most popular daily drinkers in Japan. The Nikka Black Clear brings together vintages from the Yoichi and Miyagikyo distilleries for a light, drinkable expression. Suitable for highballs or to drink neat. In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky.
Black Nikka Rich Blend is made from Miyagikyo malt, with non and low proof, with a high proof Yoichi seasoning, with key components matured in ex-sherry casks. The complexity of the malts - sweet and full-bodied - is balanced by the lightness of the Coffey grain whisky. This is a completely different profile to the standard 'Black Nikka', smoother and more elegant.
Released in 1964 for the first time to supply whisky to the large part of the Japanese population that were looking for whisky as a preferred tipple. Named after the growing Hi-Fi sound movement, rumour has it that the great Masataka Taketsuru had a dram of this almost every day. Bottled at 39% ABV and in a 720ml bottle. A smooth easy drinking whisky and great for a highball cocktail during the warmer months.
Nose: Fruity with orange citrus, subtle oak and honey sweetness.
Palate: Citrus driven with fresh grain and soft peat smoke.
Finish: Sweet fruits and balanced oak.
Taka K is the brainchild of Japanese born, North Canterbury based winemaker Takahiro Koyama, who has launched this fabulous new expression of Pinot Noir from the windy climate of Canterbury. Hot days, cool nights and thoughtful winemaking combine in this wine which has a medium body and intense flavours of smoked mushrooms, wild earth and a hint of thyme beautifully intermingled with red cherry aromas and dense plummy softness.
Like diving into a velvet cushion in the glass. Need we say more.
The grapes in this wine were grown on an organically farmed vineyard on the eastern side of the Waipara Valley, North Canterbury. The vineyard has clay rich soil with a limestone influence and is undergoing transition to become certified organic. All grapes were fermented in open top fermenters with wild yeasts followed by ageing in French Oak barrels (no new oak) for about 10 months, then racked and blended into stainless steel tanks prior to the bottling without any fining or filtration.
The total production was 560 cases.
A bottling that's a perfect introduction for those who are new to single malts, the Singlton of Dufftown Malt Master's Selection was created by The Singleton master of malts Craig Wilson. He hand-selected and blended the whisky before it was maturated in European and American oak casks with three variants; ex-wine, ex-sherry and ex-bourbon.
- Nose: Soft orchard fruit esters develop into boiled apple candies. White pepper begins to crackle through golden syrup and buttered bread, with a little marzipan icing in the backdrop.
- Palate: A slightly oily palate carries more sweet notes of rich toffee, vanilla and a suggestion of pear drops. A green, grassy undertone lingers throughout as a youthful, vibrant spice prickles away.
- Finish: The spice dissipates among more vanilla and a little wood ash.
A blend of the purest four-times-distilled spirit and a hand picked selection of four botanicals, Tanqueray London Dry offers uniquely balanced gin experience. Tanquerays iconic bottle design is a contemporary update of the original 1948 design, which in turn, was inspired by the shape of a classic cocktail shaker.
Evocative by name and by nature; a wine with great structure thanks to 10% whole bunch fermentation adding depth to the smooth, deliciously savoury flavours. Black Rabbit Vineyard is made from grapevines grown on soils that are 400 million years old on a north facing site that was planted in 2002 at an elevation of 250 to 315 metres above sea level.
The high temperature variation between day and night lends the grapes an elongated window of ripening, which results in savoury notes, a full body and complex flavours of black cherries, a hint of cedar and savoury oak with smooth dark plum aromas and a smooth, long finish.
The grapes were fermented with wild yeasts and given 21 days on skins and maturation in oak for a year prior to being bottled, unfixed.
Elegant Chablis-like Chardonnay with creamy notes and balancing acidity due to the cool climate of Central Otago's Inlet Vineyard in Bannockburn. Grapes in this wine were picked in two lots with the first pressed directly to barrel and the second lot left overnight then whole bunch pressed to barrel where they were fermented with wild yeasts and stirred weekly to encourage flavour integration from lees (yeast cells from fermentation) contact. The wine was aged in French oak, just 16% of it new and then bottled unfined but filtered.
Fruity dark flavours and uber complex in taste, this new Gamay from Dicey offers a spectrum of blackcurrant fruit flavours and impressive depth of flavour from 16% whole bunch fermentation while the majority (84%) of fruit was destemmed. Wild yeast fermentation and natural malolactic fermentation were followed by ageing in old oak barrels (considered neutral in terms of flavour).
The wine was bottled unfined and unfiltered.