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2873 products
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The annual release for this in-house collaboration between Thomson Whisky & Hallertau Brewery. Notes of bitter chocolate, espresso coffee , a soupcon of vanilla and a whiff of whisky. A wintery drop for sure
10% ABV.
Tanqueray Flor de Sevilla gin is a unique distilled Gin made with the natural flavours of Seville oranges and orange blossom; other natural flavouring, colours and other fine botanicals. Inspired by Charles Tanqueray's original recipes, the secret of this spirits lies in the uniquely bittersweet and zesty taste of Seville oranges balanced with the complexity of a Tanqueray London Dry Gin.
National Distillery - Our signature dry bouquet of seven core gin aromatics have been artfully expanded with a symphony of florals including native New Zealand flax seed, rose petals, organic rosehip, and chamomile to produce a beautifully balanced botanical gin with hints of luscious, sweetness and a distant lingering florality.
National Distillery - Inspired by a classic, Juniper led London dry gin bouquet, a supporting duo of lemon peel and native New Zealand flax seed, The National Distillery Company's Verdigris is an approachable, easy-drinking dry gin and a great all-rounder.
Traditional pine and citrus notes are embellished and guided to a deeper place by the unctuous, yet finely structured tones of New Zealand Orris roots.
We've upped the ante with this Hazy Double IPA from our hazy range, using a combo of NZ and US hops in this one including some CRYO hops, this is a massive fruit bomb with distinct mango and notes of orange with an underlying medium bitterness balancing this brew making it a really smooth hazy for the higher ABV.
8.0% ABV.
The first Rum from LWF Distillery. This clean white rum is created by fermenting Molasses from Bundaberg, Queensland Australia with a specialty yeast, in beautiful clean New Zealand rainwater. The completed ferment is then transferred to the pot still for its first distillation.
This ?wash run? is then combined with one other wash run to go through the rectifying column ? the spirit run. The spirit run is where all the purification happens ? the spirit comes off at between 94-98 abv. Its clean and ready to settle for a couple of weeks before being reduced to 40%, with 5 times filtered New Zealand rainwater for bottling.
This is a fresh rum, with clean flavour and just enough distinct back flavour to be enjoyed in any of your classic cocktails.
40% ABV
This Pinot Noir comes from a single vineyard in Queensbury, Central Otago. The nose is very expressive with fragrant raspberry, blackberry, violet, spice, caramel, chocolate and mushroom. The palate is rich and inviting with sweet black cherry, plum, chocolate, clove and oak. Full bodied and concentrated with an elegant silky fine texture.
Musar Jeune is one of our most complex reds in store right now and rocks deliciously earthy dark flavours of black cherries, dates, figs and luscious dry decadence. This maverick blend of Cinsault, Syrah and Cabernet is made from grapes grown in the Beqaa Valley, a fertile area in eastern Lebanon, which is also an active war zone. The Beqaa Valley is also known as Bekaa, Biqâ and Becaa and is home to the Hochar family’s famous Chateau Musar, winery renowned by producing complex, unconventional blends of French red grapes.
This peated single malt Speyside whisky has been aged in Pedro Ximenez barrels, imparting a rich flavour profile of dried fruit, caramel and nuttiness. This whisky is non-chill filtered and is not coloured.
Because you need an IPA, don?t you? You do. I mean a brewery needs an IPA, sure, that?s just basic business sense. But you, the people, you need this too.
This IPA is deep and golden, it has all kinds of pineapple and citrus in it, but also with a clean, balanced bitterness. It?s like a balm for your weary soul. I have seen people cheer up, very quickly, upon tasting this IPA (true story).
6.7% ABV.
This sour is fermented with wild yeast strains brettanomyces, Cher Ami and a house mixed culture. The beer is refermented with mango, pineapple, guava and papaya, followed by ageing in ex-Borolo barrels.
Huge hits of tropical fruit aromas and a riot of exotic juicy tartness with the balance of acidity from the foeders wood influence. An underlying Brett funk and bone dry attenuation completes this triumphant tropical sour.
5.6% ABV
This barrel-aged Scottish sour was fermented with a tonne of white peaches from Campania, Italy before being transferred to red wine barrels from Emilia Romagna where aging, acidity and wood all worked their magic.
This Sour pours a hazy golden-yellow with aromas of freshly cut peaches. On the palate the juicy sweetness and dry, fuzzy skin-like body is complemented by a bright and balanced acidity. Italian red wine barrels impart a complexity that enriches to this dry yet mouth-watering beer.
5.6% ABV
Brewed with oats and wheat and left unfiltered for a hazy appearance and super smooth delivery. Dry-hopped for a full-tilt fruit hit with pineapple, mango and a hint of zesty lime. Low on bitterness, high on haze, heavy on hops.
7.2% ABV.
BB: 05/08/2023
The Elder Pinot Noir is made from grapes grown on a small, elevated, stony, north facing vineyard, situated south of Martinborough township on White Rock Road. It's produced by Mike and Margaret Hanson and Nigel and Bridgit Elder, hence the name.
The wine is an earthy, delicate style of Pinot Noir, made for the two couples by winemaker Paul Mason of Martinborough Vineyards.
TASTING NOTES: Aromas of ripe dark red berry fruits dominate the nose with hints of spice and floral notes in the background add complexity. Velvet soft tannins form the backbone of this succulent and vibrant Pinot Noir. Spice flavours come through on the mid palate along with rich cherry fruit flavours and underlying savoury notes. This is a superbly balanced, elegant and weighted Pinot capable of ageing for up to ten years.