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West Coast Style IPA dry-hopped with cascade and mosaic. This beer is named after one of our partners, who actually has a trigger finger! Not related to firearms...

7.3% ABV

Winemaker: Julian Altaber

Philosophy: “All the grapes come from vines cultivated without weed killer or synthetic product, which requires a lot of work on my part as well as the winegrowers who supply me with the grapes! All wines are vinified and aged without any oenological product (or sulfite) with very little intervention. We are not trying to make great wines but real, honest wines with the best possible drinkability index. Wine is a drink of conviviality, friendship, celebration!”

100% Pinot Noir from Saint Aubin vineyards. Organically farmed, hand harvested, approximately 80% whole bunches fermented in wooden cuves for 15 days, pressed then matured in used French oak barriques. Wild fermented and bottled unfiltered and unfined.

Loridon is 100% Chardonnay champagne made from grapes grown on a 1.6 hectare Grand Cru vineyard called Loridon, which is situated in Ay. 

The base wine was fermented with Lallier yeasts then treated to a partial malolactic fermentation and the wine was aged on tirage for over three years then bottled as an extra brut style with three grams dosage per litre.

About Champagne Lallier

Lallier was founded in 1906 by Ren? Lallier, whose family owned and ran it until the company was purchased in 2004 by winemaker Francis Tibaut, who had worked for the family for many years and had a passion for these wines. 

Tibaut purchased Lallier and he has now sold the company to Campari.

Lallier owns approximately 15 hectares of vineyards, mostly Grand Cru and mostly around the village of Ay, one of the Champagne region's key villages. 

All Lallier champagnes are made solely from Pinot Noir and Chardonnay grapes. Production is 400,000 bottles annually. 

* The letter R is for recolt?, the French word for year. 

Valkyrie is a German Style Amber, a style known in Germany as an Altbier. It is brewed following the traditions of one of the oldest beer styles in Germany - alt literally means "old" in German. However our version is a little stronger, maltier and darker than most of its German counterparts. Brewed with dark munich and pilsner malts imported from Germany, Valkyrie has a smooth toasty and caramel taste with hints of chocolate and sweetness balanced by a hefty dose of German Nobel hops.

6.2% ABV

Berliner style Weisse beer brewed with raspberries & coffee.

4.0% ABV

Sherry and peat go toe to toe with Smokehead Sherry Bomb! It's a well-peated single malt from an undisclosed Islay distillery, matured in Oloroso sherry casks, boasting smoke and dried fruit by the truckload. It's a powerfully flavoursome dram, and unashamedly so. 

Nose: Dark chocolate, seaweed, a hint of medicinal peat smoke, prunes and clove.

Palate: BBQ smoke, stem ginger, sherried peels, sea salt, rum-raisin ice cream.

Finish: Clove, red chilli flake, treacle.

Derrumbes Oaxaca is made with agave Espadin. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, the resulting liquid is 48% ABV. It is rested for 60 days in large glass containers.

Derrumbes Mezcal

From Oaxaca to Michoacan and beyond, Derrumbes bottles many varieties of mezcal that are made using different agave and production methods. They have spirits from different states in Mexico, and they bottle some very small producers that are not available elsewhere.

Two bottles only per customer of each of the single vineyard 2017 Produttori del Barbaresco 

Asili is one of the great red wines of Italy, made from the Nebbiolo grape variety in the Barbaresco area of Piemonte in north east Italy by the Produttori del Barbaresco. 

This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme. 

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30?C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release. 

* The 2017 cru Produttori del Barbarescos are extremely collectible because there were no 2018 cru wines made, which means the blend will be of higher quality than usual ? and there will be more of it. 

The 2018 Produttori del Barbaresco blend is not yet available in New Zealand. ETA is late 2022.

Fast facts on Barbaresco

Barbaresco as an appellation was created in 1894

Barbaresco was given DOCG status in 1980

This is a small wine production area with approximately 700 hectares of vineyards registered to make Barbaresco ? which must be 100% Nebbiolo and made within the same sub region in which the grapes are grown. 

Hailing from Portland Oregon, Aviation gin is a small batch New Western Style Dry Gin. It is thought to be the first true partnership between distiller and bartender. Founded in 2007, it is one of the first craft American gins. Leading US mixologist Ryan Magarian, its creator, describes it as a ?botanical democracy? of juniper, cardamom, coriander, lavender, anise seed, sarsaparilla, and dried orange peel.

Calamity Gin is premium-crafted and infused with wildflowers including Texas Bluebonnets. Through a unique combination of Old World and New World styles, we have distilled a well-balanced gin with mild juniper, floral notes, and a fresh citrus finish. It's a unique taste we call ?Texas Dry."

Tasting Notes:

Lots of citrus on the nose. Lemon, boiled grapefruit and honeysuckle blossoms. There?s a slight juniper branch and bitter orange oil aroma underneath as well. The aroma is a pleasing combination of both floral and citrus notes.

The palate is sweetly floral with a lot going on. At first on the palate there?s notes of lilac, bitter orange and lime zest. Mid-palate, the flowers continue to unfold. This time Calamity Gin shows some of those vanilla-kissed, dewy honeysuckle notes from the nose. Slightly creamy, Calamity Gin becomes moderately dry towards the finish. Juniper, cubeb and citrus.

The finish is moderate length with a pleasant dryness. Clean, and crisp, Calamity Gin finishes strong.

This Canadian whisky?s base is double-distilled corn whisky aged for at least 15 years in a combination of brand new white oak casks, once used American bourbon casks and used Canadian whisky casks. The second component is column-distilled rye aged for at least 15 years. It is bottled at 40%.

Tasting Notes: Caramel, toffee, and banana bread with spicy oak notes are pulled into the nose accented by maple sugars. The caramel and toffee flavors quickly shifts to a mid-palate chest warming clove rye spice with a peppery snap. Pleasantly bitter fruit rinds are fresh on the finish.

Viura is also known as Macabeo is northern Spain where it is the second most planted white grape after the lesser known Airen, which is used predominantly to make brandy. Macabeo is indigenous to Spain is extremely well suited to the country's warm arid climate, due to being a late budding and late ripening grape, which is why it thrives in this vast area. 

We are super impressed with this dry, refreshing and full bodied white from the relatively new Badiola winery, whose wines are all selling like hot cakes at Regional. 

This wine offers a super tasty alternative to Chardonnay at a great price.

Steve Smith MW and Brian Sheth are the brains behind Smith & Sheth. They like to think of themselves as modern negociants, seeking out the exceptional, hand selecting the best grapes from the finest vineyards and establishing steadfast relationships with the land, growers and makers.

This Pinot Noir is handpicked from 25 year old parcels at high elevation in the Gibbston Valley area of Central Otago.

Deep ruby red with red hues. Bright red cherry, blackberry and dark plum with dark chocolate, dried thyme and violets. Mouth filling and concentrated with sweet red fruit and lovely minerality. Silky texture with fine grained tannins and a persistent red berry finish.

Elegant and silky pinot noir - classy and delicious!

Smith & Sheth Cabernet Franc is made from the Howell Vineyard in Bridge Pa, Hawke’s Bay, and tastes of soft, smooth vanilla, impressive rich dark blueberries and blackberries. It’s one of those wines with great concentration and fantastic length, a full body that suggests fabulous potential to age, but who knows? How often do we get to taste aged Cabernet Franc, after all? Here’s a good reason to stash some under the bed for 10 years to find out. 

This wine is made from hand picked grapes grown in the Bridge Pa region of Hawke's Bay on silty clay soils that lie over free draining red gravel. The wine was aged in French oak for 12 months, 50% of which was new oak. It has great structure as a result and represents an outstanding expression of one of New Zealand's lesser known grape varieties, Cabernet Franc, which makes up just 93 hectares of the country's total vineyard area today - a drop of nearly 50% from 2000 when there were 161 hectares. A sad decline, despite the growing quality of wines made from this outstanding grape variety.