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A limited-edition single malt from Tomintoul, Seiridh was matured in American oak ex-bourbon casks before being finished in first-fill oloroso sherry casks from Andalucia, Spain.

Rich aromas of sultana, butterscotch and candied pecans fill the nose. The palate offers notes of sweet dried figs, Christmas cake and cedar spice, developing hints of chocolate-covered raisins, dried fruit and liquorice that linger in the finish.

Part of the premium Mortlach range, combining bourbon and sherry matured whisky to create a spicy, rich and flavoursome dram that shows off the distillery's excellent spirit.

NOSE
Hazelnuts, spicy cinnamon, raisins, candied orange and floral touches up front. There's quite a lot of sweetness, with some dry, leafy notes balancing barley sugar and vanilla fudge.

PALATE
Thick and oily, with dark chocolate, real maraschino cherries, dark wood, plump raisins, spicy cinnamon, liquorice and biscuits - garibaldi biscuits with cherry jam.

FINISH
Spicy cinnamon hangs around, with raisins, more cherry and toasted nutmeg.

The year was 1930 when the New Zealand Oil Refineries began producing petrol, meaning that for the first time, Taranaki people could buy oil from their own oilfields. After several teething problems - including oil tanks solidifying in the cold weather leaving farmers to defrost their fuel tanks with blowtorches, Peak Petrol was born. Like a few beer brands that we all know, "Taranaki's own high-octane fuel' eventually fell away to the multinationals, but we're paying tribute with our own high-octane brew, loaded with a ridiculous amount of American and New Zealand grown hops that leave a tropical, resinous slick on the tongue.

8.7% ABV

The ultimate expression of Wild Workshop?s inner city terroir. An artful blend of three years? worth of 100% spontaneously fermented beer, brewed with New Zealand grown pilsner malt, raw wheat and hops, using traditional mashing techniques, an open coolship and extended ageing in oak. Complex and beautifully balanced, with tart fruit notes and a superbly dry finish - this beer is the result of three years? hard work, and a little chance, luck and magic. .

7.6% ABV. - Spontaneous 3-year blend

Chateau Gazin is located on the site of a hospital built in the 18th century by the Knights of St. John, and this fact lends itself to the naming of the second wine, l'Hospitalet de Gazin.

Gazin's superb vineyards cover 28 hectares in total of which 26 are under vine, planted with of 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc. Traditional methods of viticulture and vinification are used with no use of chemical herbicides. The terroir here is exceptional, situated just next door to Petrus.

A tasting blend from three different barrels, including a two year old spontaneous barrel, a two year old wild ale barrel (turbid mash, aged hops, coolship, fermented with a mixed culture and an 18 month old mixed ferment barrel (pils/wheat, young hops, no coolship, mixed culture). The alcohol content is 6.3% ABV.

Words like Central Otago Pinot Noir, hand picked grapes and fermentation in amphora all sound great and they live up to their promise in this new wine, made in small volumes as a collaboration between Josephine Perry and Tamra Kelly-Washington. 

The two winemakers are also friends who are now fulfilling their long held dream to make wine together. 

Mica Pinot Noir is a delicious first step. 

This lovely drink-me-now Pinot Noir is made from organically certified grapes by Huia Wines in Marlborough. Earthy flavours frame the redcurrant and red berry notes in this wine, all balanced by refreshing crispness from Pinot Noir's natural acidity; a result of the region's warm days and cool nights.

Stoneweaver the little sister to the well known, organically certified Huia Wines. 

This cuv?e is an homage to St?phane Tissot's father, Andr? (known as D?d? or DD) who first began making this wine. It is a blend of Pinot Noir, Trousseau and Poulsard made without sulphur for easy drinking. Its long, gentle fermentation and ageing in hundred-year-old foudres preserve the natural freshness of the varieties. It is bottled with a little more CO2 than most wines to compensate for the lack of added sulphur dioxide. This provides a prickle of freshness, and a quick carafing might be advised. This quintessentially Jurassic red is wonderful for early, easy drinking.

Excellent Pinot Noir at five years old and has stunning ageability on its side, for those with wine cellars or wanting to start a collection. This is all about depth, dark cherry and plum aromas and silky texture aligned with ripe fruit flavours. 

Marlborough is the country's biggest wine region and far from a one horse show when it comes to great wines, as this outstanding full bodied Pinot Noir from Nautilus shows. Winemaker Clive Jones first made a Nautilus Pinot Noir in 1997, using grapes grown on hill side vineyards in the region's Southern Valleys. Pinot Noir fruit is processed with minimum handling thanks to the gravity flow winery at Nautilus. This is a blend of clones 114, 115, 5, 667, 777 and Abel. All grapes were hand harvested.

‘Three Moons’ Rum is the first release by Bayside Rum Co. Using 100% Blackstrap molasses that is fermented using a Kumara fermentation starter and twice distilled in a Kiwi made pot-still. The freshly distilled spirit has notes of golden kiwi fruit, honey, pear and citrus. Once rested for 3 months in New Zealand ex-pinot noir wine barrels the rum develops further notes of cooked red fruit, Christmas spice and a touch of apple cider vinegar.