Specials

Black Nikka was launched in 1965 as Nikka's premium blended whisky, the Nikka Black Deep Blend whisky uses malt aged in new oak barrels. This is a completely different profile to the standard 'Black Nikka', smoother and more elegant with floral notes and light oak and vanilla sweetness.

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.

Coffey Malt is made from 100% malted barley. However it is not categorized as ?malt whisky? but as ?grain whisky? since it is not distilled in a pot still. This unique production method results in extraordinary flavors and texture.

Nikka Days, the latest creation of the brand, is a shining example of this state of mind. A subtle blend of grain and malt whiskies. Creamy and smooth, fruity and floral, this whisky will please amateurs and connoisseurs alike.

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.

Super Rare Old is a Japanese blend from the famous Nikka company. It contains a high proportion of malt from the Yoichi and Miyagikyo distilleries.

Gorgeous dry sparkling rose made the same way as champagne by French-bornw, Marlborough-based wine pioneer, Daniel le Brun, who marked 40 years of winemaking in New Zealand in 2000. 

Le Brun pioneered methode traditionelle sparkling wines in New Zealand in the early 1980s, releasing his first bubbly in 1985 and marketing it as made the same way as champagne, only at a fraction of the cost. 

This toasty rich, full bodied pink number is made 100% from Pinot Noir grapes which were fermented to 12.5% ABV with 7.5 grams of residual sugar per litre ? almost bone dry and it tastes like it too, with that smidgeon of grapeyness adding beautiful balance. It was aged for 18 months on lees prior to disgorgement. Ongoing disgorgement means fresh wines remain on the market. 

It's not a classic London dry gin, but a vision of what a NZ dry gin can be - smooth, bushy & dry.

On the nose this gin is weighed down by kawakawa while the citrus notes of lemon, orange, and grapefruit light up your olfactory bulb. Thyme lurks in the background. On tasting, the kawakawa is still predominant, but the thyme comes to the fore along with layers of sage, liquorice, and tarata, which binds all these aromas together. There is a long liquorice and citrus finish.

This gin is a mix of traditional herbs from the Mediterranean and Aotearoa, blending the culinary histories of Julien and Michael.

Four waves: citrus, cardamom, cinnamon, and the piquancy of horopito.

On the nosing you are blinded by a flash-bang of orange, cardamon and a hint of cordite. When tasting, the gin bursts through your trap peppering you with sustained, accurate heat that gives way to a body of cardamom and cinnamon. The finish has a zesty orange citrus.

WINEMAKING NOTES
Coastal Chardonnay from Te Awanga and Haumoana. Mostly river silt overtones.
Barrel-fermented with indigenous yeast and full MLF. Only light battonage (two stirs) and only sulfur sand filtration. No other additions. About 30 per cent new oak.

COLOUR
Bright, medium yellow with a golden hue.

NOSE
Aromatic chardonnay with apple, grapefruit, and subtle oak and nutty yeast lees flavours.

PALATE
Fruity chardonnay, balanced with a touch of oak. Partial barrel fermentation offers complexity, delivering a characteristic purity underpinned by natural
acidity. Oyster shell aromatics give way to a ripe, rich stonefruit flavour profile. 

FOOD PAIRING
Chicken or seafood in creamy butter-based sauces.

WINEMAKER Tim Turvey
GRAPE VARIETY 100% Chardonnay
REGION Hawke?s Bay (Te Awanga and Haumoana)

ALCOHOL 13.60%
PH 3.66
TOTAL ACIDITY 5.9g/l
RESIDUAL SUGAR 0g/l
VEGAN FRIENDLY

Jazz icon Thelonious Monk is the inspiration for North Coast Brewing's new Belgian-style abbey ale called, appropriately enough, Brother Thelonious. Like a Belgian ?Dark Strong Ale?, the beer is rich and robust with an ABV of 9%.

9% ABV

Best Before:31/10/2025

Produced in the tradition of 18th Century English brewers who supplied the court of Russia?s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It?s a rich, intense brew with big complex flavors and a warming finish

9% ABV

North End's interpretation of a traditional Gose combining mild lactic tartness , coriander spicing and a malt accenting salt character. 

5% ABV.

Bines that Bind Us our Hoppy Saison showcases the delicious Riwaka hops grown by the Eggers family in Upper Moutere.

6.0% ABV.

The land has bones , it has a structure , a nature , a spirit and perhaps most importantly it has a flavour. In the Wallonia region of Belgium brewers continue a tradition of brewing farmhouse ales with the locally grown barley and yeast strains developed over generations. Bones of the Land is our take on these classic farmhouse ales combining malted barley from the Rangitikei with a smack of herbal hop and our own complex farmhouse ale yeast. The result is the produce of our corner of the world, the taste of here, the bones of our land.

6.5% ABV.