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Matured for a total of 13 years, the final 2 years of this Caol Ila were spent finishing in ex-Sassicaia red wine casks, a 'super Tuscan' red wine from Italy. The cask shows its character immediately with blackcurrant, dried fig and black forest fruitiness wrapping around Caol Ila's meaty peat smoke. The smoke and fruit mingle together, combining to create a distinctive fruity, peaty concoction that has made this on-going release from G&M so popular.
Chosen from casks that were laid down in 2012, this brand new 'Cuvee' expression sees GlenAllachie's whisky given a secondary maturation in hand-chosen French and Italian wine casks. The distillery's spirit, with heather honeyed tones is joined by pastel fruits and red berries, hints of ginger and caramel biscuits. A burst of orchard fruit and citrus can be found, with plum syrup and more berries in the finish.
This new blend from Adelphi takes its name from long-time collaborator and whisky legend Charles Maclean (MBE), and by pure coincidence, a rocky landmark known as 'Maclean's nose' near the Ardnamurchan distillery. This is an old-fashioned style of blend - a very high proportion of single malt is used (70%) predominantly from the west coast of Scotland, giving this whisky a flavour of burnt citrus peel, sea salt toffee and bonfires by the beach.
An exciting new limited edition release from the Ardnamurchan distillery sees their peated and unpeated whisky matured in a medley of ex-sherry casks. The reddish, mahogany colour shows the woods influence, offering up both sweet and savoury tones with flavours of salted peanut brittle, sticky spare ribs and rich raisin slice. A complex and gentle coastal peat smoke pokes through at times, with notes reminiscent of old fireplaces and sea-side tarry rope.
Sir George Fistonich's new family wine project is Cuvar; Croatian for 'the guardian', which is a good description of his role in the New Zealand wine industry. This wine is a beautiful rich and creamy Chardonnay with balance from fresh acidity that adds length and depth of flavour.
Organic Cider and Fruit P?t Nat made in Aotearoa. We take natural wine making methods and apply them to locally grown, organic certified fruit. Wild ferments using indigenous yeast and no added sulphur. A hands off approach to cider making and a unique expression of the place we call home.
From the team at Fruit Cru: ?A flavour unique to Aotearoa and quite possibly the first feijoa Pet Nat ever made. 72 hours of maceration on skins and a harmonious co-ferment of feijoas and heritage apples. Complex and deep, this one is more fruit wine than cider, with soft bubbles and an elegant fruit driven palette. the most graceful of the cru!?
Fruit Cru is a project brought to you by former Everyday Wine co-owner, Cosmo Hawke, and Chef at Havana Bar, Jesse Jehmal. Together they are sourcing fruit from around New Zealand and producing ciders and pet nats (bottle fermented sparkling wines) in a warehouse in Newtown, Wellington. Seasonal releases. Certified organic.
From the winery...
Founder, Philippa was raised on a farm just outside of Lawrence, Central Otago's first gold-rush town. Well before it was ‘the right thing to do’, Philippa’s parents farmed holistically and with respect to the environment and animals, so it was perfectly natural for Philippa to follow suit on her vineyard.
Today, Domaine Rewa produces over 15,000 bottles each year, including Single Vineyard Pinot Noir, Chardonnay and Riesling.
An exceptional, fruit forward, but complex, organically certified Sauvignon Blanc from one of the greatest vineyards in Marlborough - The Settlement Vineyard. This is a large, certified organic site on a sloping hillside in Marlborough's southern valleys.
The whisky has been matured in ex-Sherry and Bourbon Casks and is bottled at 46% Vol without chill filtration or the addition of any colouring.
As one of the first of the new wave of distilleries to reach maturity, we are delighted to share our oldest age statement with you every year. We hope that you will continue to join us in celebrating our whisky and Lochranza Distillery as the years continue to go by, and we celebrate each year with a new release of our oldest Single Malt.
Here?s to 25 years of making great Arran Single Malt!
Arran 25yo Tasting Notes
Nose ? Rich oak with a gentle nutmeg note. Sweeter aromas of baked ripe figs, sultanas and black cherries.
Palate ? Fruit cake with toasted almonds and cinnamon. The juicy zestiness of oranges and mandarins mellows perfectly with manuka honey, muscovado sugar, baked apricots and an interesting white pepper note that provides even more complexity.
Finish ? Creamy and spicy with dark chocolate, walnuts and dark fruits compote.
When it comes to Hazy IPAs, we love 'em juicy, session-worthy and full of flavour. Mellow fellow is smooth, quenching and to the point. Like a tropical getaway, sometimes you just need to Mellow my Fellow.
Light malts make a mellow base. Sabro in the whirlpool, Idaho Seven and Citra Dry Hopped bringing massive notes of tropical fruit, citrus and hints of pine.
6.4% ABV
Once we made the Colar Beer Original, it was clear we needed to make a Vanilla and Cherry. By popular demand and everyone asking, 'What about the Kiwi favourite,' we now present Colar Beer Raspberry!
As with the Cherry, we knew we needed to use real fruit, so get ready to take a bath in Real Raspberry and Cola.
4.5% ABV