Drinksbiz March April 2026

Victoria

Wells Editor – Drinksbiz victoria@drinksbiz.co.nz

The cider insider

PSSST. WANT in on the next big export industry?

You might recall that back in mid2024 we ran a story on industry body Cider Apples NZ (CANZ) and its plans to create a billion-dollar export industry in premium New Zealand cider within 15 years.

Well, they’ve made progress in leaps and bounds, and not only is their own

breeding orchard well ahead of schedule, the first trees for the brand new New Zealand cider apple varieties will be available for commercial planting this year. I caught up with John Powell of CANZ to talk about how far they’ve come already and what sort of international market reaction they’ve had to the first trial batches of cider. (Spoiler alert: it’s really good.)

It was also great to hear the enthusiasm of the cider makers involved who can see the huge potential with the unique new local cider apples.

It was also great to hear the enthusiasm of the cider makers involved who can see the huge potential with the unique new local cider apples. You can read more in the feature on page 24.

In other news, the dates for this year’s NZ Spirits Awards had just been announced as we were heading to print (details on page 73). Entries open March 20 and will close on June 16 so don’t miss the chance to be part of this local celebration of the best spirits from here and overseas.

Enjoy the issue, Victoria.

Got something to share?

We’re always on the hunt for new products or product updates to tell our Drinksbiz readers about. If you’re launching a new brand, adding to your range, or have any other drinks-related news to communicate we’d love to hear from you. Drop me a line at victoria@drinksbiz.co.nz

My picks

2025 The Ned Sauvignon Blanc

This new release has all the flavours that make Marlborough Sauvignon Blanc a consistent go-to: from tropical fruit to juicy citrus and at a price point that makes it amazing value as well. (Pg 29)

Renaissance Motueka Fresh Hop NZ IPA

It’s fresh hop season baby! This is one of a trio of 2026 fresh hop brews from Renaissance, packed with Motueka hops from Garston Hops in Southland. (Pg 41)

Pōkeno Alchemy

This is a magical blend of some of Pōkeno Whisky’s oldest whiskies, aged in six cask types. It was also just awarded Gold, Category and Country winner at the 2026 World Whiskies Awards. (Pg 52)

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Highlights from the global portfolio of World@BWS

Distributor World@BWS offers an exclusive international portfolio of beers, wines and

New Arrivals at World@BWS

Kingfisher Ultra

Kingfisher Ultra is a smooth and light-bodied lager, with a dry and satisfying finish, thanks to its six-step filtration and hand-picked hops. It is the ideal partner for spicy cuisine. Available in 500ml cans.

Kingfisher Ultra Max

Kingfisher Ultra Max is a premium strong beer. It is a sophisticated, higher-alcohol variant of the standard Kingfisher Ultra. Available in 500ml cans.

Swahill Strong Beer

Produced by Swahill Brewery, Swahill Extra Strong Beer (8% ABV) is a strong, smooth lager with a rounded taste, balanced by a mild bitterness and a clean finish presented in a convenient and attractive 500ml can.

Stateless Blended Whiskey

Stateless Blended Whiskey is an innovative spirits brand that combines traditional distilling techniques with modern technology to create flavour profiles without the long maturation periods and environmental impact of traditional methods. Stateless Blended Whiskey is available in 1L and Stateless Flavoured Whiskey is available in 700ml in Banana Flavoured Whiskey, Green Apple Flavoured Whiskey, and Peach Flavoured Whiskey.

Premium Brands at World@BWS

Indri

Indri is the multi-award-winning single malt whisky brand from Piccadily Group in India. Launched in 2021, Indri whiskies use barley that is grown and hand-harvested in Rajasthan using the six-row cultivated method, which relies on organic and sustainable principles and lends a distinctive fruity taste to the spirits. Available in Indri Agneya, Indri Dru, Indri Trini and Indri Diwali Edition.

Royal Dragon Vodka

Royal Dragon Gold Leaf Superior Vodka is infused with 23-carat gold leaves and comes in a unique bottle with a handcrafted signature dragon inside, making it the perfect gift.

Royal Dragon is a luxury vodka distilled in Lithuania and created from organically grown winter harvest rye. Distillation takes place in a century-old copper still, overseen by a master distiller who guides the filtration process through a vast charcoal chamber five times for exceptional softness and purity. The handblown bottle is itself an artwork, with the shape of a dragon inside and the crystal-clear glass highlighting the edible 23-carat gold leaves included in the vodka, for the finest and smoothest vodka experience.

NZ’s first 1L Tetra Pak wine arrives with Tavernello

Italian wine Tavernello is set to shake up the wine scene in New Zealand...

HANCOCKS FAMILY MERCHANTS is introducing the first Tetra Pak wines to the New Zealand market with the arrival of Tavernello – one of Italy’s favourite everyday wine brands.

The launch responds to rising consumer demand for more convenient and sustainable wine formats and offers Kiwis an easy, versatile wine option.

Tavernello Rosso and Tavernello Bianco – two easy- drinking Italian wines – are now available in a 1L Tetra Pak brick format through Hancocks.

Tavernello is produced by Caviro, Italy’s largest winery group, and has been one of Italy’s favourite wine brands for more than 40 years. The two wines are classic,

uncomplicated Italian blends crafted for balance, consistency, and easy everyday enjoyment.

Hancocks Marketing Manager, Paul Holmes, says that the Tetra Pak format for the Rosso and Bianco wines make it easy for Kiwi consumers to enjoy a taste of Italy wherever they are.

“The new Tavernello Tetra Paks offer quintessentially Italian wines without the weight and hassle of glass – they’re the perfect partner at a barbecue, picnic, festival or at home with friends.”

Tavernello Tetra Paks make it easy Consumers globally are looking for more convenience, portability, and innovation

The introduction of Tavernello Tetra Paks to New Zealand by Hancocks marks a major moment in the evolution of wine packaging available locally.

“The new Tavernello Tetra Paks offer quintessentially Italian wines without the weight and hassle of glass –they’re the perfect partner at a barbecue, picnic, festival or at home with friends.”

– Paul Holmes - Marketing Manager, Hancocks

Tavernello in 1L Tetra Pak

Tavernello uses a multi - layer Tetra Pak structure that protects the wine and offers convenient, flexible use:

• Paperboard (70%) for structure and durability

• Polyethylene layers for moisture protection and a liquid - tight seal

• Ultra - thin aluminium barrier to shield the wine from oxygen and light

• Resealable cap for easy pouring and storing

• Made from 69% raw materials

from their beverages. This has seen wine expand from traditional glass bottle formats to cans, bag in box, pouches and other alternatives.

The introduction of Tavernello Tetra Paks to New Zealand by Hancocks marks a major moment in the evolution of wine packaging available locally.

Lightweight, portable, and designed for any drinking occasion, Tavernello’s 1L Tetra Pak format offers a smaller footprint, a lower-carbon alternative to traditional glass, and is recyclable with saveBOARD.

Shaking up the $15-$20 wine category

The Tavernello 1L Tetra Pak will retail at RRP $16.99 and is designed for those wanting an everyday wine with convenience.

Introducing Tavernello...

Wines that are crafted to be versatile, food - friendly, and intentionally non - complex. Ideal for people who want wine that tastes good without needing explanation.

Tavernello Rosso

A classic, uncomplicated Italian red.

A smooth, medium - bodied wine with gentle tannins and rich, ripe berry flavours. Made to pair easily with everyday dishes like pastas, pizzas, roasts and mid -week meals.

• Best served at room temperature or slightly chilled, between 12-16 °C.

• Brick 1L at 11% ABV.

• Recyclable through saveBOARD

The lightweight, resealable packaging makes it ideal for festivals, picnics, or any occasion when the bulk and weight of traditional glass wine bottles is impractical.

The 1L format also offers 33% more wine than a standard bottle at a lower price point per litre.

Paul Holmes says Hancocks will be supporting the New Zealand launch of Tavernello Tetra Paks across a range of channels.

“We’re kicking things off with an ongoing targeted social media campaign through the Tavernello international page

– putting the brand right in front of Kiwi wine drinkers across the country as the new format lands.

“We’re also lining up a series of fun, hands-on consumer events with our on-premise partners... think pasta and pizza making nights and other interactive food and wine experiences. These offers focus on the simplicity of Tavernello Rosso and Bianco and give customers an affordable easy to decide wine option.

“On top of that, we have a nationwide consumer promotion in development to keep the buzz going this winter.”

Tavernello Bianco

An easy-going, balanced white wine.

A crisp, refreshing white with bright citrus and light orchard fruit flavours. Enjoy it chilled on its own or alongside salads, seafood, antipasti, and easy summer meals.

• Best served chilled, between 10-12 °C.

• Brick 1L at 10.5% ABV.

Tavernello 1L Tetra Paks are available to order from your Hancocks representative or phone 0800 699 463.

CCEP and Bacardi partner for premium spirits distribution

BACARDI HAS entered into a new agreement with Coca-Cola Europacific Partners (CCEP) in New Zealand for the distribution of its premium spirits portfolio.

The multi-year agreement, which took effect from January 1, sees Bacardi rum, Bombay Sapphire gin, Grey Goose vodka, Patrón tequila and 42Below vodka distributed through CCEP’s New Zealand network.

CCEP will focus on the distribution and market expansion of the Bacardi portfolio of premium spirit and ready-to-drink (RTD) brands, while consumer marketing and influence will continue to be the responsibility of Bacardi.

Wendy Rayner, Managing Director, CCEP New Zealand, said: “We are excited to join forces with Bacardi and leverage the strength of our people, whose proven expertise in distribution and deep market understanding will help make the exceptional portfolio of Bacardi brands more accessible to consumers nationwide.”

The announcement follows a similar agreement signed in Australia with CCEP, which kicked off in November 2025.

Suntory Oceania launches in NZ

SUNTORY HAS officially launched its new multibeverage business in New Zealand – Suntory Oceania – marking a major milestone in the company’s regional growth strategy.

Suntory says that the creation of Suntory Oceania reflects its confidence in the growth potential across Australia and New Zealand.

It is the region’s fourth largest multi-beverage group, with responsibility for its end-to-end supply chain on both sides of the Tasman. Its portfolio of more than 40 brands includes premium Japanese whiskies, Suntory -196 RTD, Jim Beam, Maker’s Mark, Canadian Club, V Energy, Just Juice, and Suntory BOSS Coffee.

“New Zealand is a dynamic market with strong appetite for innovation, particularly in the RTD and premium spirits categories,” said Johnny Morgan, Senior Marketing Director, Suntory Global Spirits - Oceania.

“Suntory Oceania gives us the platform to ignite growth and bring world-class brands closer to Kiwi consumers. Our combined manufacturing footprint across Australia and New Zealand complements our global production network - which includes distilleries and bottling facilities in North America, Europe, and Japan.

“This synergy will drive genuine innovation and foster stronger collaboration with our trade partners, allowing us to sustainably expand our core categories.”

New structure, leadership at CoLab

COLAB WINE Merchants has announced a leadership transition alongside a new national structure it says is designed to strengthen customer support and enhance channel focus across New Zealand.

General Manager Elizabeth Hart departed CoLab at the end of 2025 to take on a New Zealand Manager role with a large international education organisation.

CoLab founder Mark Weldon says that she leaves the wine industry following an outstanding tenure leading

CoLab through a period of growth and consolidation.

CoLab has evolved its leadership model for 2026, splitting the General Manager role into two specialist positions: Head of Traditional Liquor, Specialty & Grocery; and Head of On-Premise, Groups & Independent Retail.

Cashias Gumbo has been appointed Head of Traditional Liquor, Specialty & Grocery, having most recently spent seven years as National Sales Manager at Brandhouse.

Monika Divors-Sidor is the new Head of On-Premise, Groups & Independent Retail. Her background includes recent work with the Auckland sales team at Mineral, previous roles with LVMH and Te Kano, and a period running her own distribution business.

Vinarchy appoints MD for Aus/NZ

VINARCHY HAS appointed Nicole Battistessa as Managing Director, Australia and New Zealand to oversee commercial operations and distribution of the company’s wine brands including Stoneleigh, Jacob’s Creek, Hardys, Brancott Estate, Petaluma, St Hallett and Croser.

Battistessa joined Vinarchy in early March and brings more than 25 years of experience in leading global FMCG companies including Nestlé, Unilever and Kimberly-Clark.

She has held several senior executive roles across the Asia Pacific region, including Managing Director, Nestle Singapore and General Manager, Purina Australia and New Zealand.

Michelin Guide to unveil first NZ restaurants mid-2026

THE WORLD-RENOWNED Michelin Guide is due to reveal its first selection of restaurants in New Zealand midway through 2026.

The inaugural edition marks the Guide’s firstever expansion into Oceania and will cover Auckland, Wellington, Christchurch, and Queenstown.

When the Guide’s arrival was announced in November, it said its inspectors had already begun their assessments of restaurants around New Zealand, dining anonymously to identify those who will make up the first list.

Gwendal Poullennec, International Director of the Michelin Guide, says they are thrilled to bring it to New Zealand for the first time. “The country offers a rich and diverse culinary landscape, shaped by its indigenous Māori heritage, Pacific influences, and a new generation of chefs who champion local produce with creativity and passion. By highlighting the exceptional restaurants of Auckland, Wellington, Christchurch, and Queenstown, we hope to share with the world the unique flavours and talent that make New Zealand such an exciting gastronomic destination.”

The expansion to New Zealand was made possible through the support of Tourism New Zealand and had been highlighted as a goal at the 2024 Hospitality Summit.

Minister for Tourism and Hospitality Louise Upston said: “This recognition is more than a win for our chefs and winemakers – it’s a triumph for our entire hospitality and tourism sector. It celebrates the incredible dedication and talent of the people who bring our food and beverage experiences to life every day.”

The Michelin Guide was created in 1900 by the Michelin tyre company to support the growth of automobile mobility. It says its mission is to “...settle in mature gastronomic destinations, to guide international travellers and local foodies to the best restaurants, to highlight world culinary scenes, and to promote travel culture.”

Michelin Stars are awarded to restaurants offering the best culinary experiences. One Michelin Star is for “high-quality cooking that is worth a stop,” two Michelin Stars for “excellent cooking that is worth a detour,” and three Michelin Stars for “exceptional cuisine that is worth a special journey.”

DB appoints new Sales Director

DB HAS announced the appointment of Talia Tuhakaraina as Sales Director. She will report to Peter Hart, DB’s Managing Director. Her career includes leadership roles at Fonterra, Mars and Tasti. Most recently, as Commercial Director of Pernod Ricard NZ, Tuhakaraina led a major commercial restructure following the divestment of the wine portfolio, protecting and growing the spirits and champagne categories.

Marisa Bidois departs Restaurant Association

AFTER 14 years at the head of the Restaurant Association of New Zealand, Chief Executive Marisa Bidois announced a planned departure from her role at the end of February.

The current General Manager of the Restaurant Association, Nicola Waldren, will now lead the organisation. Waldren has been a part of the Association’s Senior Leadership team for 20 years.

Restaurant Association President Mike Egan says Marisa Bidois’ decision reflects a natural transition point following more than a decade of sustained leadership and advocacy for the industry.

“During her tenure, Marisa helped secure major policy outcomes, strengthened industry capability, and guided the sector through COVID-

19, natural disasters, and ongoing workforce and regulatory challenges. Her leadership was instrumental in hospitality gaining dedicated Ministerial recognition and progressing long-needed regulatory reform.”

Bidois says she is extremely grateful for more than a decade of trust to support the industry through some of its toughest times and feels that the time is right for a new challenge.

“I’m incredibly proud of what we’ve achieved and am deeply indebted to our membership who make up the diverse and resilient hospitality industry in New Zealand. To our members: thank you all for the trust, courage, challenge and commitment to our industry – you are what makes this industry so special.”

Alcohol law change for restaurants with retail

ASSOCIATE JUSTICE Minister Nicole McKee has announced law changes that will allow restaurants with on-site retail areas to sell take-home alcohol to their customers.

The Government says that it will amend the Sale and Supply of Alcohol Act to allow restaurants to apply for an off-licence if they also sell takeaway food or non-alcoholic beverages prepared by the business.

“Right now, restaurants that prepare and sell food products like sauces, pastries or desserts for consumption off site are effectively barred from selling customers a bottle of wine to take home,” says McKee.

“These rigid rules have created absurd barriers to responsible businesses providing a unique experience their customers want. They’re already trusted to supply alcohol in their restaurants through an on-licence. This change will simply allow them to apply for permission to sell it for off-site consumption too – subject to the normal licensing process.

“This red tape relief is about trusting responsible operators, giving customers more choice, and letting entrepreneurial hospitality businesses get on with what they do best.”

Associate Minister McKee acknowledged the work of Hutt South MP Chris Bishop, who first introduced the reform as a Member’s Bill, and thanked MP Mike Butterick, who took up the Bill and continued to champion it before it was adopted as part of the Government’s broader alcohol reforms.

Mission Estate announces new CEO

MISSION ESTATE Winery has announced the appointment of Michael Wentworth as its new Chief Executive.

Wentworth started in the role in early February and joins as Mission Estate celebrates its 175th year.

Prior to joining Mission Estate, Michael Wentworth was CEO at Appellation Marlborough Wine as well as being a respected business advisor. His career in the wine industry includes a range of roles at Yealands and he is recognised for his ability to lead teams through change while maintaining a strong focus on culture, performance and long-term value.

Mission Estate says he brings extensive leadership experience in wine and hospitality, with a proven track record of driving growth, shaping brands, and inspiring high-performing teams.

Chair of the Board, Phil Hocquard, said the Board was delighted with the appointment. “Michael is a highly

respected leader with a clear strategic vision and values that strongly align with Mission Estate. His experience and leadership style make him well placed to guide the business forward.”

Michael Wentworth succeeds Peter Holley who announced late last year that he would be stepping down after nearly 30 years at Mission Estate.

DNA Brewing rescues Hop Federation

BLENHEIM’S DNA Brewing Ltd has acquired Hop Federation, saving the craft brew brand from closure.

The acquisition was announced in early December, just a couple of months after news broke that Motueka-based Hop Federation was to shut down, following a strategic review by its former parent company Kono NZ LP.

DNA Brewing says the acquisition represents a significant step in strengthening its presence in the premium craft beer category.

Hop Federation production will shift to DNA’s Blenheim facility and it will continue to operate as an independent brand within DNA’s portfolio. DNA says this will form the foundation of a threepillar business structure comprising the

Hop Federation and DNA brands, and DNA’s contract brewing services.

Hop Federation Founder and Head Brewer Simon Nicholas will remain in his role and will oversee the transition of ownership. “This is business as usual for Hop Federation,” says Nicholas, “there are no plans to change anything. The beers customers know, and love will continue exactly as they are.”

“We’re thrilled to welcome Hop Federation into the DNA family,” says David Nicholls of DNA Brewing.

“DNA and Hop Federation complement each other in all the right ways, and having brewed some of their beers between 2021-2023, we’ve gained a real understanding for what makes their brews exceptional.”

Leadership change as Cardrona marks 10 years

AS CARDRONA Distillery marked its 10th birthday in November last year, it announced that founder and managing director Desiree Reid is leaving the business to take up a new role with International Beverage in Scotland.

International Beverage bought Cardrona Distillery in 2023 and Reid is now moving into the role of Global Sales Director to focus on driving global growth for all International Beverage brands.

Henry Caulton, Cardrona Distillery Chief Financial Officer since 2022, is taking over from Reid, moving into the role of Acting Managing Director. Caulton is a fully qualified Chartered Accountant and Cardrona Distillery says that he brings extensive strategic and financial experience to guide the next decade of growth.

It says that his leadership has been instrumental in securing Cardrona Distillery’s long-

term future with International Beverage, positioning Cardrona alongside some of the world’s most respected spirits brands.

Sarah Elsom, Master Distiller, now has full responsibility for all production and operations.

This year, Cardrona Distillery will release its first 10-year-old single malt whisky and start an expansion project that includes new whisky warehousing, cellar door and restaurant at the distillery in Cardrona Valley.

New Commercial Director for Pernod Ricard NZ

PERNOD RICARD New Zealand has appointed Natasha Callister as its new Commercial Director, commencing 20 April 2026.

She will succeed former NZ Commercial Director, Talia Tuhakaraina.

Callister previously held roles within Pernod Ricard New Zealand between 2008 and 2011 and has extensive leadership experience across FMCG, finance and media.

Pernod Ricard NZ says she has built a strong track record leading high-performing commercial teams and has a deep understanding of the New Zealand market.

WHAT’S ON

MARCH

Saturday 14 – Sunday 15 March

Gindulgence – Christchurch

A line-up of 19 distillers showcasing a selection of 90+ gins plus other spirits from New Zealand and around the world. gindulgence.co.nz

Friday 20 March – Sunday 19 April

Greytown International Cocktail Festival

A month of cocktail celebrations in Greytown with tastings, dinners and workshops at local bars and eateries. greytownvillage.com

Saturday 21 March

2026 Garston Hops Harvest

A full-day celebration dedicated to the fresh hop harvest at Garston Hops in Southland and ending with a special fresh hop brew and party at Altitude Brewing in Queenstown. humanitix.com

Entries open for 2026 LION Hospitality NZ Awards for Excellence

THE LION Hospitality New Zealand Awards for Excellence has opened for 2026 entries.

Regarded as the country’s premier hospitality awards programme, it celebrates excellence across the hospitality and accommodation sectors, recognising outstanding businesses and individuals.

Entries close on 31 March, and businesses are encouraged to enter multiple categories to showcase their achievements.

Finalists will be announced in late April with winners revealed over a two-night awards programme to be held as part of the #HNZ26 Hospitality New Zealand Conference in Rotorua on 23 and 24 June.

The programme’s highest honour, the Supreme Award, will be selected by independent judges from the category

Friday 27 – Sunday 29 March

The Food Show – Christchurch

The country’s largest consumer food and beverage show comes to Wolfbrook Arena in Christchurch. foodshow.co.nz

Saturday 28 March

Marchfest – Nelson

This year’s event at Founders Heritage Park is a new, broader format with more than 20 independent breweries, each with their own stand and lineup of beers. marchfest.com

MAY

Friday 8 – Saturday 9 May

Gindulgence – Auckland

More than 20 distillers will showcase a selection of gins and other spirits from New Zealand and around the world. gindulgence.co.nz

winners, recognising the pinnacle of excellence in New Zealand hospitality.

A leading industry figure will also be chosen by the Hospitality New Zealand Board and inducted into the Hospitality Hall of Fame.

Last year’s Supreme Champion, Peekaboo Backyard Eatery in Kaitaia, saw an immediate lift in business and owner Daniel Fasnacht says engagement online and with diners has stayed strong.

“Weekends are busier with out-of-town visitors, and locals continue to pop in to celebrate with us, and we’ve hired additional staff to support the demand. For a regional business like ours this steady uplift makes a real difference.”

Entry information at hospitality.org.nz

DIARY DATES

Monday 18 – Sunday 24 May

Fever-Tree G&T Week – across NZ

A new on-premise celebration activating premium gin and tonic serves across leading bars, hotels and cellar doors in Australia and New Zealand. Includes the inaugural Fever-Tree G&T Cup. ginandtonicweek.com

JUNE

Monday 8 June

New Zealand Wine Fair Tokyo 2026

An established trade and consumer tasting event. Wineries with distribution in market, and wineries seeking representation in Japan exhibit at this fair. nzwine.com

Tuesday 23 – Thursday 25 June

WinePro – Blenheim

WinePro returns to Blenheim for a threeday event including a conference programme, exhibition showcase, workshops, networking events and more. winepro.co.nz

Our ‘Industry Updates’ span New Zealand’s beer, cider, wine, and spirits sectors.

New Zealand Winegrowers

As harvest season approaches, Chrissy Powlesland, NZ Winegrowers’ Communications Manager, reflects on the value wine tourism brings...

WINE TOURISM doesn’t always get the same attention as exports or vintage volumes, but its contribution to New Zealand’s wine story, and to our regional economies, is significant.

Around half of our members focus primarily on domestic sales, serving both New Zealanders and international visitors. Many of these businesses are small, but they help to sustain regional employment, hospitality, and retail, and play a crucial role in shaping the visitor experience across our wine regions.

For wineries with cellar doors and restaurants, wine tourism attracts high-value visitors. These are people who stay longer, spend more, and actively seek out premium experiences. At a time when hospitality is still rebuilding momentum, that matters.

Just as importantly, these visitors take New Zealand wine home with them, not just in their luggage, but in their memories (and Instagram reels!). That connection lasts well beyond our shores.

In the year to June 2025, MBIE’s International Visitor survey tells us that around one quarter of international visitors took part in a winery or wine trail experience. Predominantly holiday travellers, these visitors spent approximately 34% more per trip than the average international visitor, confirming wine tourism as a high-value driver of regional spending.

Recent government investment recognises this value. Support from the Regional Tourism Boost Fund for the Classic New Zealand Wine Trail, alongside Tourism New Zealand’s work to bring the Michelin Guide to New Zealand, strengthens our global reputation for quality food and wine experiences.

“In the year to June 2025, MBIE’s International Visitor survey tells us that around one quarter of international visitors took part in a winery or wine trail experience.”

As we soak up the last months of warm weather, it’s the perfect excuse to revisit New Zealand wines. Crack open a zesty Riesling, pour a mouth-watering Pinot Gris, or reach for that favourite Chardonnay you always come back to. Better yet, make a date with friends to finally get back to that cellar door you keep talking about. Let’s stretch summer just a little longer and remind ourselves why New Zealand wine is so easy to love.

nzwine.com

“New Zealand Cider Day plays a practical role in uniting the trade behind a shared message.”

The Fruit Wine & Cider Makers Association

New Zealand Cider Day is a trade opportunity for a unique category, says FWCMA Chair Jody Scott...

NEW ZEALAND Cider Day, held this year on 14 March, is fast becoming a key date in celebrating cider, offering the trade a coordinated platform to engage consumers and showcase the depth of local production.

For producers, retailers and on-premise operators, the day provides a clear activation point – whether through featured listings, menu call-outs, tastings or limited releases – helping to drive visibility and trial in a category that continues to gain relevance.

With cider increasingly aligned to consumer demand for provenance, authenticity and lower-alcohol options, New Zealand Cider Day supports meaningful conversations at the point of sale.

This follows on from the New Zealand Cider Awards, which continue to set quality benchmarks and highlight technical progress across a broad range of styles. Together, they support category credibility and confidence among buyers.

As New Zealand cider looks to showcase the breadth of the industry, New Zealand Cider Day plays a practical role in uniting the trade behind a shared message. For industry professionals, it represents an opportunity not only to celebrate local cider, but to drive engagement, education and incremental sales within a category with clear growth potential.

Feel free to reach out to the FWCMA for ideas and connections to your local cider producers so you can become involved with the next New Zealand Cider Day.

fwcma.org.nz

Distilled Spirits Aotearoa

An industry survey by Distilled Spirits Aotearoa has yielded a fascinating snapshot of New Zealand distilling, as DSA Chair Sarah Bonoma explains...

IN LATE 2025, Distilled Spirits Aotearoa undertook its first comprehensive industry survey to better understand the size, structure and commercial realities of New Zealand’s distilling community.

The findings provide a timely snapshot of a sector that is resilient, but operating under increasing cost and regulatory pressure.

New Zealand spirits production is now well established. Over half of responding distilleries have been operating for more than five years, and more than three quarters are based outside Auckland, reinforcing the sector’s regional footprint and contribution to local economies.

“Nearly 60% of distilleries operate a physical tasting room, many attracting thousands of visitors annually.”

While gin remains the dominant category, most producers are now deliberately maintaining tighter portfolios, producing an average of just over two spirit categories each. This signals a shift toward more disciplined SKU management and stronger commercial execution rather than constant line extension as the market continues to tighten.

Cellar doors continue to play an important role in the business model. Nearly 60% of distilleries operate a physical tasting room, many attracting thousands of visitors annually. Almost half of those offer on-premise drinks and food alongside tastings and bottle sales, deepening consumer engagement and building direct brand loyalty.

One notable structural insight is the high level of self-distribution. Only around 25% of respondents use a distributor in New Zealand, with the majority managing their own route to market. In addition, around one-third provide contract distilling services to other brands, reflecting a collaborative ecosystem and diversified revenue streams.

However, the survey also underscores the financial pressures shaping the sector. Excise tax and compliance costs were cited as the single biggest challenge facing distillers, alongside rising input costs and constrained consumer spending in premium categories. While many producers remain optimistic about measured revenue growth in the year ahead, margins are tight and discipline is essential.

Overall, the survey confirms a sector that is commercially grounded, regionally embedded and focused on building sustainable, long-term growth.

distilledspiritsaotearoa.org.nz

Brewers Guild NZ

It’s time for beer to have a meaningful seat at the table, says Brewers Guild Executive Director Melanie Kees...

A RECENT article out of Australia really resonated with me. The Independent Brewers Association asked: “Why are people who work in wine treated as more important than people who work in beer?”

Here in New Zealand, we see the same imbalance: sustained recognition and structured investment for wine, while brewing – a sector that anchors regional economies, tourism, and communities –is still expected to just get on with it without comparable support. Yet brewing is an economic powerhouse: $3.58b to GDP (~1% of the economy), 35,200 jobs supported (1.3% of total employment), and $1.7b in annual tax, with 52% from GST and excise.

Last August, I wrote about the lack of support for beer tourism and posed a simple question: “Imagine if wine tourism wasn’t supported 20+ years ago, how different would NZ tourism and exports look today?” Those early choices helped to build cellar doors, regional trails, and destination brands that turned regions like Marlborough and Central Otago into global magnets. Beer is now at that same crossroads: over 60% of breweries engage in tourism, and nearly 80% run taprooms, often a visitor’s first, authentic connection with a place, yet beer tourism is still treated as a novelty rather than an untapped opportunity.

We’re not asking for a handout. We’re asking for a fair seat at the table. The industry has practical solutions ready to go, ones that support not just brewing, but the wider ecosystem: tourism, horticulture and the primary sector and hospitality.

What we need from government is open and proactive conversations, meaningful action, and genuine support. We want the brewing industry to be recognised for what it truly is: a sector steeped in heritage, a cornerstone of regions and communities, and a collection of businesses that deserve to be part of the country’s longterm planning.

If wine was worth backing two decades ago, beer is worth backing now. Let’s make beer part of the plan for the benefit of our regions, workers, and visitors.

Sources: Drinksbiz (Aug 2025); NZ Brewing Impact Infographic (2025); Independent Brewers Association article (Feb 3, 2026). brewersguild.org.nz and nzaletrail.com

“Over 60% of breweries engage in tourism... yet beer tourism is still treated as a novelty rather than an untapped opportunity.”

Brewers Association NZ

Consumer behaviour is shifting, but there are two sides to the story says Executive Director of the Brewers Association, Dylan Firth...

IT’S EASY to default to the headline that New Zealanders are drinking less. The data backs that up: total beer volumes remain around the lowest levels we’ve seen. But that only tells part of the story, and for those of us working in the sector it’s the more important trend that sits underneath.

What we are seeing is harmful consumption falling faster than overall consumption. That points to a market that is becoming more considered and more premium in its behaviour. People are moderating, but when they choose to drink, they are choosing well.

You can see it in the growth of low-carb products, the steady interest in lower-strength options and the expectation of quality across every price point. Brewers have leaned into innovation and consumers are responding.

After a sustained period where household budgets have been squeezed, there are also tentative signs that the rate of decline in volumes is beginning to slow. The major banks are now pointing to improving discretionary spend as some of that pressure eases.

“Brewers have leaned into innovation and consumers are responding.”

For a category like beer – social, experience-led and ultimately discretionary – confidence is everything.

No one is pretending we are heading back to the highs of the past. Hospitality businesses, in particular, are still navigating a tough operating environment. But compared with where we have been, the mood is shifting from survival to rebuild.

The opportunity in front of us is clear: continue to invest in choice, back moderation, support our on-premise partners and keep giving consumers reasons to trade into better experiences. If we do that, we put the sector in the strongest possible position to grow as confidence returns.

It may not be boom times, but it is a genuine platform for recovery.

brewers.org.nz

Spirits New Zealand

Slower, smarter drinking is here, says Spirits NZ CEO Robert Brewer...

IT’S SELF-EVIDENT that consumers are drinking less – it’s a trend here and globally across all Western-styled mature markets. Often, however, you’ll see references to people drinking “smarter” or more “mindfully” and this is associated more often than not with drinking no- or low-alcohol beverages.

However, a survey that the local beer, wine and spirits sector did towards the end of last year indicates that “smarter” and “mindful” applies to the consumption of fuller-strength products as well. The study is one we’ve been doing for seven or eight years and measures a range of topics, some of which we now have trend data against.

It confirms that the average punter is relatively unaware of some of the positives that have come out of better drinking habits, such as the drop in drink-driving convictions.

But this is turned around when over three-quarters of survey respondents say (and I’m paraphrasing now) that while there is no one ‘quick fix’ to stop people making poor choices around alcohol, there should be a focus on education and everyone should take responsibility – and that’s the whole of society approach we hear about.

The survey then unpacks some of the motivations for drinking more moderately or mindfully. And this is where it gets interesting from my perspective.

Although people are drinking less overall, almost two-thirds drank a premium or fuller strength product in the last year. They do so because they like the taste and enjoy the quality. This is a pretty solid number annually.

The most commonly drunk premium products are spirits and liqueurs, and guess what – almost 40% of respondents now say they drink their cocktail or whisky or G&T more slowly than they used to. We call this the “sip and savour” approach.

And this trend has been increasing over time. So, as some consumers choose no- and low-alcohol beverages, there is also a trend for those still drinking premium beverages to do so at a slower pace than they used to.

If that’s not mindful drinking then I don’t know what is.

spiritsnz.org.nz

“Almost 40% of respondents now say they drink their cocktail or whisky or G&T more slowly than they used to.”

Seeking wine industry leaders for 2026

Nicky Grandorge of NZ Winegrowers rounds up the latest news from the national Young Vit and Young Winemaker competitions for 2026...

2026 Competition schedule

Entry details for both competitions are now available at nzwine.com

Ormond Nurseries Young Viticulturist of the Year:

• 28 May, Marlborough

• 4 June, North Island Regional

• 11 June, Hawke’s Bay

• 26 June, South Island Regional

• 2 July, Central Otago

• 26 August – National Final at Escarpment Winery in Martinborough

Tonnellerie de Mercurey Young Winemaker of the Year:

• 30 June, Central Otago

• 15 July, Marlborough

• 23 July, North Island

• 25 August – National Final in Martinborough.

Winners from both competitions will be announced at the NZ Wine celebration dinner on 27 August.

New naming rights sponsor for New Zealand Young Vit

Ormond Nurseries Ltd has become the new naming rights sponsor of the New Zealand Young Viticulturist of the Year competition, having been involved as a

sponsor since the very first competition in 2006.

Owned and run by the Wickham family, the Marlborough-based nursery is New Zealand’s oldest grafted grapevine nursery with over 40 years of experience in producing high-quality, certified vines and rootstocks. Marcus Wickham, GM at Ormond Nurseries, was also the inaugural New Zealand Young Viticulturist of the Year back in 2006.

“This makes the partnership very special indeed” says Nicky Grandorge, Leadership & Communities Manager at New Zealand Winegrowers. “We are hugely grateful to Ormond Nurseries for their 20 years of sponsorship and very excited to have them step up as our new Naming Rights sponsor. It’s a wonderful endorsement of the competition, its success in growing future leaders, and the strong community spirit around it.”

In 2020, Ormond Nurseries introduced the Ormond Nurseries Professional Reputation Award to the competition, further stretching contestants as they consider their overall conduct and leadership qualities. “It shines a light on the softer skills, which are often just as important as the knowledge-based or technical questions.” says Sam Wickham, who often judges at the competitions.

Young Vits benefit from Leadership Week

“There are always opportunities.” “Be a leader of change.” This is some of the advice the 2023 and 2024 Young Vit winners, Tai Nelson and Nina Downer, were given during their Leadership Week in February. The pair travelled the country gaining insights and advice from some of New Zealand’s top leaders from within and outside the wine industry.

This included meetings with KPMG, Earth Sciences, Chair, Deputy Chair & CEO of NZ Winegrowers, Wine Marlborough Fruitfed Supplies, The Landing, Nautilus, Mission Estate, Greystone, Dog Point, Barbour Vineyards, Ormond Nurseries and Klima. They also learnt from previous Young Vit national winners who are all now in senior viticultural roles.

Hawke’s Bay visit for 2025 Young Vit National Finalists

One of the prizes for last year’s Young Vit national finalists was a trip to Hawke’s Bay, which was held in January thanks to Fruitfed Supplies. This was a chance for the group to reconnect as well as learn more about the region, its vineyards and other industries.

It was a really interesting and enlightening trip including visits to the PGG Wrightson Wool Shed, Jonny Appleseed, Nicols Grain, and PGG Wrightson Research Centre as well as Craggy Range, Indevin and Clearview Estate.

The shift to lightweight glass

Saverglass – a leader in rethinking sustainability in modern packaging

AS THE global beverage industry searches for meaningful ways to reduce its environmental impact, lightweight glass is emerging as one of the sector’s quiet success stories.

Long valued for its recyclability and universal appeal, glass has always been a preferred material for brands seeking both performance and circularity. But the shift toward lighter formats is reshaping expectations altogether – proving that sustainability doesn’t have to come at the expense of elegance, flair or technical precision.

Lightweight glass bottles reduce the carbon footprint associated with transport and manufacturing, offering an immediate and measurable benefit. This evolution isn’t happening in a vacuum; it’s being driven by innovators willing to challenge longstanding assumptions about form and function.

Saverglass, an Orora Group company, has become a global reference point for how premium glassmaking can meaningfully intersect with environmental responsibility. By engineering refined silhouettes that use less material

while preserving visual impact, Saverglass is demonstrating how aesthetic ambition and sustainability-driven design can coexist.

The growing adoption of lighter weight glass bottles signals a cultural shift in the industry –one where sustainability is not a background

Lightweight glass bottles reduce the carbon footprint associated with transport and manufacturing.

consideration, but a design principle. And as winemakers and retailers rethink their environmental commitments, this new generation of bottles, like those developed by Saverglass, sets a compelling benchmark for what responsible packaging can look like.

Contact Saverglass (NZ) to learn more.

saverglass.com

09 522 2990

BLOSSOM OPTIMUM BVS

ELEGANCE REINVENTED, LIGHTNESS MASTERED

With its low shoulder and long, slender neck, BLOSSOM OPTIMUM boasts a unique silhouette and optimized design. Its technical features - a height of 300 mm, a punt of 20 mm and its featherweight of 419 g - make it a true symbol of modernity and innovation. It also stands out for its screw cap, which offers convenience appreciated by consumers and meets the needs of markets where screw cap is preferred. This bottle meets the weight criteria required for export, positioning it as a benchmark in the “sustainable choice” bottle category.

No-alcohol and functional drinks booming – but for different reasons

NEW DATA from IWSR has shown that while no-alcohol drinks and “alcohol adjacent” drinks (including functional beverages) are both surging in popularity, the two categories aren’t in direct competition, with diverging consumer trends driving consumption.

In a survey of no/low-alcohol buyers across ten key markets (including Australia, Canada, the UK and USA), the most commonly cited motivations for buying no-alcohol analogue products like no-alcohol beer or no-alcohol wine were health related. 37% of those choosing no-alcohol beer and 40% of those choosing no-alcohol wine and no-alcohol spirits cited “a healthy lifestyle choice.”

Meanwhile, only 26% of respondents cited choosing “alcohol adjacent” drinks for the same reason, a lower percentage than any no-alcohol analogue product. Alcohol adjacents include non-intoxicating hemp beverages, nootropic and adaptogenic functional beverages, and drinks with alcohol cues such as botanicals, sparkling tea, and fermented beverages.

Alcohol adjacent beverages were most likely to be chosen “to experience similar effects to alcohol through functional ingredients” (17%), or because “I was curious to try it” (20%).

Despite catering to different consumer needs, the two categories are poised for continued rapid growth.

IWSR expects the global volume of no-alcohol analogues (including no-alcohol beer, wine, RTDs and spirits) to have grown by +9% in 2025. The category is forecast to grow 36% by volume

between 2024 and 2029, reaching over 18 billion servings of no-alcohol analogues in 2029.

Although growing from a much smaller base, alcohol adjacent beverage volumes are also surging. IWSR expects the category to have grown by +11% volume during 2025.

Europe’s 50 Best Bars to debut in 2026

50 BEST is to launch the inaugural list of Europe’s 50 Best Bars in 2026, establishing a new ranking to recognise the continent’s top drinking destinations. It joins North America’s 50 Best Bars, The World’s 50 Best Bars, and Asia’s 50 Best Bars.

50 Best says the inaugural ranking for Europe’s 50 Best Bars will reflect the best bars experiences based on the votes of 300 gender-balanced, anonymous European bar industry experts including bartenders, bar owners, drinks media and

well-travelled cocktail connoisseurs from across the region.

The list of Europe’s 50 Best Bars will be unveiled at an awards ceremony later in 2026 with the date and location yet to be announced as Drinksbiz went to print.

According to IWSR Head of No & Low Alcohol, Susie Goldspink, the beverage alcohol sector must prepare for diverging consumer preferences to fully capitalise on the two growing trends.

“No-alcohol analogues like no-alcohol beer and wine are an increasingly popular way for drinkers to moderate their alcohol intake. By mimicking the taste and appearance of alcoholic beverages, drinkers who want to moderate can participate fully in occasions without feeling left out.

“Alcohol adjacent drinks are also growing in popularity, but consumers are using them in a different context, choosing them more for their functional benefits rather than as a mechanism for moderation.

“Both categories are poised for continued strong growth, but most likely as distinct products, not competitors.”

theiwsr.com

First Coca-Cola RTD launches in NZ

COCA-COLA OCEANIA and its bottling partner Coca-Cola Europacific Partners have launched New Zealand’s very first alcoholic ready-to-drink made with Coca-Cola.

Jack Daniel’s and Coca-Cola is available in retail multipacks in four key variants ranging from 4.8% ABV to 7% ABV and including the Coca-Cola Zero Sugar option.

Also launching is a new range of RTDs combining Absolut Vodka and Sprite at 5% ABV. The range includes Absolut Vodka mixed with Sprite Zero Sugar and Absolut Vodka mixed with Sprite Pineapple.

Wendy Rayner, Managing Director of Coca-Cola Europacific Partners New Zealand says: “We’re thrilled to bring these globally loved combinations to Kiwi consumers, offering premium convenience for summer. Retailers can expect strong consumer demand as we continue to grow in this space.”

The launches signal continued growth in Coca-Cola’s alcohol portfolio and follow the release of Rum Co of Fiji, Fiji Dry last June.

CCEP

New G&T from Scapegrace

SCAPEGRACE DISTILLING Co. has unveiled its first canned Gin & Tonic. The new release pairs Scapegrace’s award-winning premium dry gin with Hawke’s Bay lemon.

Scapegrace co-founder Mark Neal says the launch of the Scapegrace Gin & Tonic with Hawke’s Bay Lemon is a natural next step for the brand within the RTD category. “Scapegrace has always been about elevating the RTD experience with real distilled spirits, ready to drink,” said Neal. “We’ve seen incredible momentum in gin over the past decade, and this new release will sit alongside our existing Gin and Soda RTD offering.”

Scapegrace Gin & Tonic with Hawke’s Bay Lemon 5% ABV 330ml 10-packs RRP $29.99

Hancocks

Besos hits the right sour note

MEXICAN CHEF Luis Cabrera has added a new ready-to-serve cocktail to his margarita-based line-up with the launch of Besos Agave Sour. He describes it as his “refined take on a classic tequila sour”. Besos Agave Sour is full of punchy, bright citrus balanced by a hint of sweetness and just the right level of sourness with a satin-smooth finish.

Besos Agave Sour 15% ABV, 700ml RRP $55

Besos Margarita

Marlborough’s VERA Wine Spritz debuts

A NEW low-alcohol wine spritz designed for wine lovers and those new to wine has launched out of Marlborough.

VERA Wine Spritz, co-owned by Michiel Eradus and Hayley McCairns, is a 5% ABV wine-based spritz. The pair say it is designed to reflect Marlborough’s quality and craftsmanship while delivering a lighter

more refreshing format that appeals to both wine and non-wine drinkers alike.

The VERA range is available in: VERA Sauvignon Blanc & Elderflower Wine Spritz; VERA Pinot Gris & Golden Kiwifruit with Elderflower Wine Spritz; and VERA Rosé & Strawberry with Elderflower Wine Spritz.

250ml 4-pack RRP $19.99

Fresh Finds

Hard Fizz crosses the Tasman

AUSTRALIAN DJ FISHER launched his vodka RTD brand Hard Fizz at his show in New Zealand over summer. The Grammy nominee was in Mount Maunganui where he performed for more than 20,000 fans at the newly redeveloped Bay Oval.

FISHER created Hard Fizz in Australia at the height of the COVID pandemic in 2020 and has seen sales grow exponentially in the past five years. New Zealand is the brand’s first export destination.

Hard Fizz comes in Lemonade and Pineapple and is low in sugar and made with real juice.

“Kiwis know their vodka,” says Hard FIZZ CEO Wade Tiller. “They drink about six million litres per year, so there’s definitely demand – we’ve just packaged that up in a high flavoured, low calorie RTD in an epic can.”

Hard Fizz 4% ABV, 330ml 4-pack RRP $16.99 and 24-can case RRP $90.

Premium Liquor

ALBA adds Raspberry

NEW ZEALAND RTD brand ALBA has a new addition with ALBA Raspberry Sparkling Margarita.

ALBA says it is tapping into growing demand for fruit-forward flavours and refreshing, premium RTDs for the new release, which is made with premium tequila, fresh raspberry, zesty lime, and bubbles.

“We’re always listening to what Kiwis are loving right now,” says

Michael Tutty, Head of Sales & Marketing at Socialsmiths.

“Raspberry is having a moment, and when you pair it with tequila, lime and bubbles, you get something that feels instantly familiar but still a little bit cheeky.

It’s easy-drinking and refreshing.”

ALBA Raspberry 5.9% ABV, 250ml 10-pack RRP $33.99

socialsmiths

New Little Biddy RTDs from Reefton

REEFTON DISTILLING Co. has released its first range of Little Biddy gin and vodka RTDs, a move founder Patsy Bass says has been several years in the making.

The first batches sold out within 48 hours of launch, and Bass said additional stock has since arrived to meet demand.

The 250ml cans are 5% ABV and the first four flavours are: Classic Gin & Tonic with Lemon, Classic Gin & Soda with Lemon, Pink Gin & Tonic with Hibiscus, and Classic Vodka & Soda with Lime and Orange.

EuroVintage

Say “ciao” to Spritzzetto

KIWI FRIENDS and former NZ Rowing athletes Angus McFarlane and Luca Kirwan have teamed up to create Spritzzetto – a new take on a premium Italian-style spritz.

Luca lived in Italy when his father, Sir John Kirwan, was coaching there, and more recently as part of the Luna Rossa team in the America’s Cup. When Angus was visiting Luca in Italy in 2019 the pair had a eureka moment while on a trip to Venice together and decided to bring the aperitivo experience back to New Zealand, and the idea for Spritzzetto was born.

Spritzzetto means “Little Spritz” in Italian and blends premium New Zealand wine with Italian style aperitif and sparkling water for a refreshing aperitivo with a vibrant taste, mild bitterness and no artificial colours or flavours.

Spritzzetto 7% ABV, 250ml 4-pack RRP $23.99

Spritzzetto

Lighten up with Lupa

LUPA IS a new alcohol-free aperitivo created by award-winning 8-Wired brewer Søren Eriksen and his wife Monique, based on their many years of travel through Europe together.

Designed for the slow pace of aperitivo hour, Lupa’s two flavours are Hugo Spritz – a sparkling blend of elderflower, white grape, mint and lime – and Aperitivo Spritz, which blends aromatic orange with layered botanicals.

Lupa 250ml 4-pack is RRP $17.99

8-Wired

New SALTY from No Ugly

NO UGLY has launched SALTY – New Zealand’s first still, clean, isotonic electrolyte drink in a 500ml can.

Crafted for rapid hydration during or after sustained, strenuous exercise, SALTY is available in Berry, Citrus, and Watermelon, with Blood Orange joining the line-up soon.

“World-class athletes told us they wanted smart salts, not salt bombs – something still, low-sugar, easy on the stomach and fast to absorb,” said Aaron Taylor, No Ugly Founder.

“We designed SALTY to be isotonic and balanced, so you can push longer without the slog. It’s been batch-tested to meet the real-world needs of both elite athletes and everyday weekend warriors.”

No Ugly says that each can of SALTY contains a precise balance of the five key electrolytes lost in sweat (sodium, potassium, calcium, magnesium and chloride) in an isotonic formula designed for fast absorption and zero “gut drag” (when gastric emptying is slowed).

The new SALTY campaign has been shot by LA-based photographer Kate Grewal in a creative shoot that No Ugly says captures the product’s “confident, unapologetic edge –

reminding fans that ‘being a little salty’ isn’t just a mood, it’s a mindset”.

Every SALTY can also features a QR code that links to Liberty, No Ugly’s AI-powered Lifestyle Assistant, offering personalised health insights, hydration tips, and wellness support.

No Ugly

Meet the Incrediballs

ETHIQUE FOUNDER and former CEO Brianne West has launched her new product Incrediballs – described as “the world’s first plastic-free drink”.

Incrediballs are effervescent drink tablets in homecompostable packaging. They are designed to replace the need for drinks in plastic bottles as they dissolve in water or other liquids to create a sugar-free 350ml drink. Incrediballs are available in four flavours: Classic Cola, Crisp Pear, Tangy Orange, and Tart Grapefruit. West, a qualified biochemist, says the technology behind the new product represents a significant step forward as traditional effervescent tablets are fundamentally unstable and must be sealed in plastic or metal.

She says the innovation behind Incrediballs took scientists seven years and was made possible through a stabilisation process developed using pioneering co-crystal technology created at the University of Bradford.

West says the new format eliminates the need for bottled beverages entirely, and the business aims to prevent 50 million plastic bottles from entering the waste stream by 2030, and 300 million by 2050.

She says initial interest from supermarkets and offshore markets has been strong, with major transTasman FMCG retailers expressing interest in the range. The company will initially focus on direct-toconsumer sales to build brand equity and understand the customer, but aims to become a mainstream drink option.

The company plans to work initially with a small number of independent retailers alongside its directto-consumer launch, using early feedback to refine flavours, packaging and usage before broader FMCG and export rollout.

incrediballs.com

Strawberry Shnack joins the line-up

KIWI PROTEIN shake brand Shnack has added a new strawberry flavour to its range, which is low-calorie, plant-based, low in sugar, and high in protein.

Following its launch in late 2024, the ready to drink protein brand is now stocked across New Zealand in Chemist Warehouse, Z Energy, New World, Four Square, and Pak n Save. The range also includes Vanilla Latte, Salted Caramel, and Chocolate Brownie.

The new Strawberry Shnack has 17g of plant-based protein per can, just 1g of sugar, and is dairy-free. 240ml can is RRP $5.49

Shnack

Kane Stanford

Kane has worked for 13+ years in liquor marketing in New Zealand at Independent Liquor, Bacardi and Besos Margarita. Now in FMCG, he is also Head Strategy Judge at the 2 Degrees Auckland Chamber Business Awards. Kane has nominated himself for several marketing awards, but never won.

Price, price, baby...

Kane Stanford delves into the forgotten ‘P’ of marketing...

TELL YOUR parents that you’re in marketing and they most likely think that you make the ads on TV for your brand. You may well do. But as world-renowned marketing professor Mark Ritson says, advertising is (or should be, at least), only 8% of what marketers do. Pricing is often the afterthought, the last and least sexy of the Four Ps of Marketing, but really the most important. (With the others being ‘product’, ‘place’, and ‘promotion’.)

As a commercial marketer, Warren Buffet’s quote always sits front and centre of my mind: “ The single most important decision in evaluating a business is pricing power,” he said. “If you’ve got the power to raise prices without losing business to a competitor, you’ve got a very good business. And if you have to have a prayer session before raising the price by 10%, then you’ve got a terrible business.”

A high price helps you manage the P&L a whole lot easier than a low price. Similarly, a 10% discount can easily equate to a 50% drop in net profit. So, pricing matters. And sometimes a new product’s life can start there.

Here are two of my favourite examples:

Grey Goose

Having already reinvented Jägermeister for frat boys around America, the late, great businessman Sidney Frank set his sights on vodka in 1997, which was having a moment in the US. The story goes that he started with a price. He wanted to be twice the price of the leading premium vodka, Absolut. No one else was twice the price of Absolut, there was no ‘super premium’ vodka, so it was a real statement. Simply being twice as expensive would make people stop and

pay attention – a marketer’s dream. But to justify that price, it needed to be as fancy as possible.

Luckily, Sidney knew a thing or two about being fancy. (He travelled with his own orchestra who would disembark from his private jet ahead of him so they could play him off the plane.)

He chose to base the brand in France and convinced generational cognac guru François Thibault to be the brains, nose, palate, and face of the new brand. Sidney had long had the name ‘Grey Goose’ in his mind, and finally had a place to use it. Now he needed fancy customers to be seen drinking it. So Grey Goose aligned itself with the lifestyle of 90s hip hop, which was in full swing, and became

and with a price point of $18 they were a couple of bucks under ours at $20. They were making a big impact; retailers were excited to finally see some real competition and our sales reps were freaking out.

It was an interesting dilemma: DB had been making zero dollars from bourbon RTDs until this point, so any bourbon profit was good bourbon profit, but this SKU was worth millions of dollars of gross profit to Independent, so a 10% discount was going to have huge impact on our P&L.

So, I got a brief from Independent’s innovation/marketing guru, Richard Casey to create a new, lower cost bourbon RTD brand. We created BigFoot, which

Pricing matters. And sometimes a new product’s life can start there.

one of the most mentioned alcohol brands in rap music over the following decades. Sidney created a new category in Super Premium Vodka, charged a crazy amount for his product and justified that price by creating a very powerful (aka valuable) brand. Seven years later he sold Grey Goose to Bacardi for USD$2b. That’s also a pretty good price.

Bigfoot

Closer to home, in the mid-2000s I was managing the bourbon portfolio (mainly Woodstock and Cody’s) at Independent Liquor. DB had launched its new bourbon RTD, Barrel 51, directly targeting our biggest SKU (12pk bottles)

was around $10 for a 1.25L plastic bottle of bourbon RTD. And thanks to the bulk format and cheap COGS there was enough fat in the P&L to do some discounting and beat the Barrel 51 price. Price was the problem and price was the solution – but with another brand –and it worked a treat. While Barrel 51 still grew and found its place in the market we slowed it down and, more importantly, could protect the price point of our biggest brand, Woodstock, and give the reps a price fighter with BigFoot.

Don’t sleep on price, marketers. It’s the one part of your value chain that your consumer sees.

It’s at the top of your P&L for a reason.

Entries open for Fever-Tree G&T CUP 2026

Calling all distillers –enter your perfect gin and tonic pairing in the inaugural FeverTree G&T CUP...

DISTILLERS FROM across New Zealand and Australia are invited to enter the inaugural Fever-Tree G&T CUP, a new annual awards celebrating the craft of the perfect gin and tonic.

The Fever-Tree G&T CUP sits alongside Fever-Tree G&T WEEK (18–24 May 2026), a new on-premise celebration activating premium gin and tonic serves across leading bars, hotels and cellar doors in New Zealand and Australia.

Supported by Fever-Tree, participating venues will feature curated gin and tonic serves and promotional visibility designed to drive foot traffic, encourage discovery, and lift gin and tonic sales, while spotlighting both established and emerging distillers.

New Fever-Tree G&T CUP

The Fever-Tree G&T CUP has been created to recognise both distillation excel-

lence and the art of the long serve. It will see each gin entered judged alongside its recommended Fever-Tree mixer.

Gin Events and Fever-Tree have now opened submissions for distillers to submit their gin and tonic pairings online via ginandtonicweek.com.

Entries close on 20 April, and judging will take place in Sydney in early May 2026, chaired by award-winning bar operator and gin expert Mikey Enright, supported by an expert panel and trained stewards. More than 600 gins from across New Zealand and Australia are expected to enter the competition.

All entries will be assessed under consistent conditions, allowing judges to focus on balance, flavour and serve execution. Distillers may enter multiple gins and multiple pairings, selecting from the Fever-Tree tonic range when submitting online.

Five finalists will compete for prizes valued at over $25,000, designed to support brand growth, visibility and commercial development. The prize pool includes a Singapore holiday, a Tasmanian getaway, $5,000 in RTD East Coast Canning and Printing services,

and a Breville coffee machine with a six-month supply of Schibello Coffee, alongside additional business-focused rewards.

Fever-Tree puts G&T in the spotlight

“The Gin & Tonic remains one of the most popular serves and is a key focus for Fever-Tree, particularly in the onpremise market,” said Caroline Wood, Head of Marketing, Fever-Tree. “We are thrilled to be partnering with Gin Events in 2026 to bring Fever-Tree G&T WEEK and the Fever-Tree G&T CUP to life.”

“The gin and tonic continues to be the signature serve driving growth in gin, yet we’ve never had a moment dedicated to truly celebrating it across the region,” adds Judith Kennedy AM, CEO and Founder, Gin Events.

“Fever-Tree G&T WEEK and the G&T CUP give distillers and bars a platform to grow, reach new drinkers and put the spotlight firmly on the craftsmanship behind a truly great G&T.”

Distillers can now enter the Fever-Tree G&T CUP at ginandtonicweek.com. Entries close 20 April, 2026.

Premium NZ cider on the fast track

New Zealand’s path to a billion-dollar premium cider export industry is hitting high gear, as Victoria Wells explains...

WHEN THE vision for a billion-dollar New Zealand premium cider export industry was first announced in mid-2024, it felt like a great first step – albeit on a long road.

But progress in the last 18 months has been swift: four new cider apple varieties have been identified, trial ciders using some of those new apples are bottled and being tested in international markets, and the first trees are ready for commercial planting this year. The vision is suddenly much closer to becoming reality.

“We’re travelling way faster than we thought we could ever, ever travel,’ says John Powell of Cider Apples NZ, the industry group driving the idea. “New Zealand needs more export industries, so it’s just brilliant to be able to have a small part in contributing towards that.”

Powell, a cider maker and New Zealand’s only certified pommelier,

teamed up with New Zealand’s worldrenowned apple breeder Allan White to release a ‘Roadmap’ in 2024, outlining a plan to create the billion-dollar export sector for premium cider within 15 years, drawing on the country’s strengths in growing top quality apples and in creating premium beverages.

Now, they can literally see the fruits of their labours.

A is for Apple

Finding the right apples for making premium cider was the crucial first step. The majority of mainstream cider sold in New Zealand is made from eating apples, which lack the high sugar, tannins and flavour intensity of cider apples.

CANZ has now identified four new cider apple varieties: Pure Blossom, Pure Queen Bee, Pure Blush, and Pure Solstice.

Powell and White wanted new varieties that would have not only new and unique cider apple characteristics, but be suited to New Zealand growing conditions, which has been a pain point with the current heritage cider apples here as they originated in the UK more than a century ago.

After working with Prevar, Plant & Food Research, and other apple breeders, CANZ has now identified four new cider apple varieties: Pure Blossom, Pure Queen Bee, Pure Blush and Pure Solstice.

“These apples are unique globally,” points out Powell. “They’re bred in New

Zealand, they’re grown in New Zealand; you are capturing a real piece of New Zealand terroir and the New Zealand story in a bottle. It’s a great story to tell.”

The apples will be available for commercial planting this year and Powell says they lend themselves beautifully to making distinctly different ciders that will sit comfortably at the upper end of the market.

“Pure Blossom is a pink flesh apple, it’s lush with wonderful flavours and richness that comes through in the cider. Pure Queen Bee produces an aroma of wild honey in cider – it makes a very rich, intense cider and is very complex with lots of acidity, bitterness, and tannins. It’s a ‘sipping cider’ for after dinner. Serious wine makers and serious wine drinkers often prefer that one because it has layers of complexity and intensity.

“Pure Blush is a red flesh apple that produces a beautiful rosé cider. It’s got the berry flavours coming through and a nice crisp acidity. So you can get a beautiful rosé that will compare with any Rosé wine, but at only about 6% alcohol.

“And then Pure Solstice has juicy orange and orange blossom notes on the nose. It’s got wonderful body, super soft silky tannins and nice length.”

Proof is in the bottle

As the first fruit samples became available in 2024/25, small amounts of Pure Blossom were sent to craft cideries Elemental and The Cider Factorie to make trial batches.

That cider was one of several from the trials entered in a new ‘NZ Origin’ category in the 2025 Cider Awards, where they drew high praise from judges for innovation and flavour quality.

The Cider Factorie’s Āporo Secco 2025 (Pure Blossom) won Gold and the inaugural NZ Origin Trophy, with the judges calling it “graceful, balanced, and beautifully textured” with fine mousse, floral aromatics, and crisp minerality.

Silver medals also went to Elemental Cider for its Apple Blossom 2025 (Pure Blossom) and Apple Blossom 2024 (Pure Blossom), and to Tātau Tātau for its Awa Premium Apple Cider 2025 (Pure Blossom & Pure Blush).

The Cider Factorie’s Āporo Secco 2025 (Pure Blossom) won Gold and the inaugural NZ Origin Trophy.

“It was just about seeing what kind of attributes it had,” explains Simon Pearce of The Cider Factorie in Tauranga. “We were experimenting to see what kind of style it would suit.”

He used the Pure Blossom to create Āporo Secco, which he describes as a Prosecco-style cider: “It’s very fresh. It’s got some tropical melon notes to it, some nectarine, and then some zesty green apple citrus, a bite that comes through from the acidity. It has lovely persistent mousse and a full lingering flavour as well.”

“These new cider apple varieties – Pure Queen Bee, Pure Blush, and Pure Blossom – show incredible textural depth and synergy,” said NZ Cider Awards lead judge Merophy Hyslop. “They could define a new era of New Zealand cider.”

Simon Pearce says it has been exciting to work with the new apple variety. “I’ve been in the cider industry since 2012 and it was very hard to get hold of apples that made an interesting cider by themselves without adding other flavours and so on. It’s given me another spring in my step and another reason to be enthusiastic for the industry.”

Testing the markets

Global market testing is a key part of the roadmap and small-batch trials have been evaluated in China, gathering consumer insights to refine flavour profiles for the Asian premium market.

Last November CANZ took part in a pop-up event in Shanghai for the city’s leading culinary and wine professionals with New Zealand restaurant Ahi, alongside New Zealand trade officials.

The Ahi Pop-Up at W Shanghai showcased the ciders made through the CANZ programme and John Powell says the feedback was “strongly positive”. A second market research event in late December with a focus group of Chinese drinks importers, retailers, buyers and other trade professionals was equally successful with the new premium New Zealand ciders described as “more aromatic, more complex and

cleaner” than competitor ciders in the same tasting.

Simon Peace says they’re really encouraged by the results from the Chinese market. “To get that sort of feedback, it really blew us all away.”

John Powell says the positioning of the new New Zealand ciders as a premium product and an alternative to wine is finding traction with trade in the test markets. “In China, New Zealand is really known for breeding high value apples. So high value premium cider is a pretty logical flow-on from that.

“The products we’re making from these [new] apples are very wine-like as opposed to just a beer alternative. And they’re great with food, so in a restaurant/café situation they are a great go-to. Even the premium ciders, they’re still selling at a price point which is competitive with wine.”

The new ciders have been entered into the Japan Cider Cup with results due in May, and there are plans to enter events in the UK, France, and Germany too and possibly the USA.

The first of the new trees are available to growers for commercial planting this year.

Planting plans for 2026

With the apples’ potential exciting cider makers and already piquing interest from trade and consumers, the focus now moves to getting more trees in the ground.

John Powell says that additional funding through grants and investors has enabled work to progress more quickly. Plans to grow a breeding orchard from 4,000 trees up to 12,000 trees over the space of five years has been brought forward to just two years. “We’ll have a pipeline of new exciting cider apples coming through much faster than originally intended.”

The first of the new trees are available to growers for commercial planting this year and growers are encouraged to contact CANZ early to secure trees or graft wood.

John Powell is the first to acknowledge that New Zealand’s premium cider exports

aren’t going to come together overnight. “It takes a long time to reach commercial production because you normally start with one good tree, which will produce about 30 kilos of apples, which will produce about 20 litres of cider.

“So from one tree you graft up, you plant 20-30 trees the following year, and then after that you scale up to hundreds or thousands of trees. And then it takes three to five years for those trees to get into full commercial production.

“This is a long game, but I’ve always preferred the long game because you tend to generate more sustainable value. You get more stable revenue and more stable profitability, which means a better long return on investment and benefit for New Zealand.”

Next steps

While it’s early days for fruit yields, Powell says they are producing enough product

to validate demand. “We’re getting that research work done, which really shows us that it’s hitting the spot.

“If you look at the trends, they’ll tell you that people are looking for lighter,aromatic lower alcohol wines. People enjoy drinking premium New Zealand cider because it’s naturally lower in alcohol and has outstanding freshness, flavour and aromatics. We’re hoping it’ll be the next Sauvignon Blanc... we need something that’s going to excite the next generation.”

Simon Pearce says the international momentum and local success so far shows they are on the right track. He says the accelerated fruit growing programme makes a huge difference for local cider makers who can now see the path forward. “It’s really exciting. Seeing how far we can go and to be at the forefront of it all, it’s such a good position to be in.”

Find out more at ciderapplesnz.com

Pervinder Davies

Pervinder specialises in alcohol licensing law and is a director of Pervinder Davies Law in Christchurch. pervinderdavieslaw.co.nz

It’s

only a small change… until it isn’t

Alcohol licensing lawyer Pervinder Davies looks at what to know when it comes to varying your alcohol licence...

VARYING AN alcohol licence is a common step for hospitality businesses and off-licences. Yet it is also one of the most underestimated parts of alcohol regulation. What may feel like a minor operational adjustment can quickly expand into a broader regulatory and community issue once it enters the licensing process.

What is a licence variation?

application is vague or broadly framed, decision-makers may assume a greater level of risk than actually exists. Clear, focused explanations help keep attention on the proposal itself rather than hypothetical or unintended consequences.

Local context still matters

will be managed. Applications that address these matters upfront – rather than reacting to them later – are often more persuasive.

Different licences, different focus

Alcohol licensing decisions are made within a local framework. Local alcohol policies, district planning controls, and previous licensing decisions often shape expectations around trading hours, amenity, and appropriate locations for alcohol-related activities. Even a modest

Getting this wrong can create compliance risks and stall business plans.

A licence variation is required when you want to change how your existing alcohol licence operates. This can include changes to trading hours, the licensed area, the layout of the premises, or the conditions attached to the licence. Not every operational change will trigger a variation, but many do. Getting this wrong can create compliance risks and stall business plans, which is why early advice is often valuable.

Clarity is critical

District Licensing Committees (DLCs) must clearly understand what is changing and why. Applications that precisely describe the proposed variation are generally easier to assess and less likely to attract unnecessary concern. Where an

variation can attract scrutiny if it doesn’t sit comfortably within this context. Understanding the local regulatory landscape early allows an application to be framed in a way that directly responds to those expectations.

Amenity and community impact

A central part of any variation assessment is how the proposed change may affect the surrounding area. DLCs are required to consider issues such as noise, safety, litter, and cumulative effects. The focus is not only on whether harm is likely, but on how any potential impacts

For hospitality operators, variations commonly involve extended trading hours, outdoor areas, or changes to internal layouts. These are typically assessed through the lens of patron behaviour and the impact on nearby residential amenities. For off-licences, variations to hours or licensed areas can raise questions about accessibility and alcohol-related harm, particularly where the change affects how alcohol is displayed, sold, or consumed off-site.

Timing is part of the strategy

Licence variations can involve public notification and objections, which means they may take longer than expected. Building realistic timeframes into business planning helps reduce last-minute pressure and commercial risk.

Understanding the process is just as important as understanding the substance of the application.

Final thought

A licence variation is not about defending your business. It is about demonstrating that the specific change you are proposing is appropriate for its location and circumstances. Clear preparation, a realistic assessment of impact, and thoughtful management planning often lead to better – and faster – outcomes.

&FRESH FRUITY

Juicy, zesty and crisp –New Zealand’s flagship wine has something for everyone. Joelle Thomson highlights some of the best Sauvignon Blancs for every price point...

Under RRP $20

2024 Giesen Estate Sauvignon Blanc

RRP $17.99

Federal

Giesen Estate Sauvignon Blanc delivers on every level – from its appealing aroma to its attractive price tag. Lifted aromas of lime zest, freshly picked green herbs and capsicum hone into a vibrant, crisp style of Sauvignon Blanc, which offers exceptional value for money and channels the energy of peak-season freshness from Marlborough.

2024 te Pā Sauvignon Blanc

RRP $19.95

Beverage Brothers

A beautifully perfumed Sauvignon Blanc drawing fruit from some of the MacDonald family’s (owners of te Pā) best-performing vineyard blocks, including the sandy, shingly Seaside Block and richer stony soils, as well as grapes from the low yielding Redwood Hills Vineyard in the Awatere Valley. These diverse vineyard sites bring together flavours of freshness, tension and length. The grapes were fermented mostly in stainless steel with 2% barrel fermentation, bringing a rounded body with layers of aromatic appeal in white peach, guava and zesty citrus. This wine was named in Wine Spectator magazine’s Top 100 for 2025.

2025 ME By Matahiwi Estate

Sauvignon Blanc

RRP $19.99

Matahiwi Estate

Tropical fruit leaps from the glass in this light, fresh new release from Northern Wairarapa’s Matahiwi winery; the largest in the area. Crisp, fruity flavours sit in a framework of dry taste in every zesty sip of this affordably priced wine.

2025 The Ned Sauvignon Blanc

RRP $19.99

Marisco

Bold Marlborough aromas stride forward in each sip of this wine, which leads with passionfruit, freshly picked sage and juicy fruit flavours. A medium body and juicy, lively acidity make The Ned a dry white Marlborough classic with the X-factor of concentrated flavours and a lingering, memorable finish.

RRP $20 to RRP $29.99

2025 Hunter’s Marlborough Sauvignon Blanc

RRP $20.90

EuroVintage

Hunter’s is one of New Zealand’s oldest producers of Sauvignon Blanc, with an unwavering focus on quality. Its winemakers refine their offerings every year, enhancing the fragrant fresh flavours of green herbs for which New Zealand Sauvignon is known. A twist of tangy citrus zest and hints of green mango intermingle harmoniously in this lively, youthful wine.

2025 Leefield Station Sauvignon Blanc

RRP $21.99

Marisco

A bright, approachable Sauvignon Blanc from Marisco Vineyards’ Leefield Station – a working farm and vineyard in Waihopai Valley that brings a sense of place into every glass. This wine opens with a light, soft approach before unfurling into generous fruit salad and citrus on the midpalate: ripe melon, fresh ripe lemon and tangelo and a hint of tropical fruit. Fresh acidity delivers a vibrant, lingering finish.

A medium body and juicy, lively acidity make

The Ned a dry white Marlborough classic.

2025 Main Divide Sauvignon Blanc

RRP $21.99

EuroVintage

Main Divide takes centre stage in taste and great value for money. This wine brims with ripe passionfruit and a twist of mango in a light body with brisk acidity. Every sip stretches to a long finish across the palate, adding depth of citrusy flavour. Excellent value for money.

2025 Odyssey Sauvignon Blanc

RRP $22

Odyssey Wines

Odyssey winemaker Rebecca Salmond is known for crafting thoughtful wines that express a sense of place and this Sauvignon Blanc follows her philosophy with its vibrant, fruity style showcasing her vineyard in Marlborough’s Brancott Valley. Layers of citrus, passionfruit and fresh herbs are supported by crisp acidity and a sleek, silky palate. The wine weaves fruit purity with subtle textural qualities, reflecting her commitment to quality and detail.

2024 Giesen Uncharted

Sauvignon Blanc

RRP $22.99

Federal

A lively, lithe expression from Giesen’s Uncharted range, this Marlborough Sauvignon Blanc is a light-bodied wine with expressive crisp citrus aromas that glide across the palate, delivering subtle tropical notes and a whisper of fresh herbs.

2025 Paddy Borthwick

Sauvignon Blanc

RRP $23.99

Borthwick Vineyard

This Wairarapa wine is a dry, lively Sauvignon Blanc with zesty freshness and subtle tropical flavours. The palate is long and elegant, carried by a medium-bodied framework that combines fruit purity with a gentle texture. Notes of citrus, soft passionfruit and fresh herbs give it both vibrancy and a quiet sophistication. A thoughtful, well-crafted expression from one of Wairarapa’s most respected producers.

2025 Forrest Sauvignon Blanc

RRP $25

Forrest

Forrest Estate stands as one of Marlborough’s pioneering modern wineries, now guided by second-generation winemaker Beth Forrest, alongside founders John and Brigid Forrest. This Sauvignon Blanc reflects the family’s forward-thinking approach in a dry, firm and smoothly structured wine. Fresh citrus-driven flavours intermingle with subtle fruit notes and a savoury character that brings interest and depth to every sip.

2025 Whitehaven Marlborough

Sauvignon Blanc

RRP $25

Whitehaven

This Marlborough wine delivers classic regional character with a modern, polished twist. Bright tropical fruit aromas lead into a soft, approachable mouthfeel, giving this dry wine immediate appeal without sacrificing freshness. Dry with 1.3 grams per litre of residual sugar, Whitehaven Sauvignon Blanc continues its journey of refinement every vintage, offering a confident, well-balanced expression of Marlborough.

2025 Villa Maria Taylors Pass Sauvignon Blanc

RRP $25.99

Villa Maria

A zesty, youthful Marlborough Sauvignon Blanc bursting with aromas of passionfruit, mango, guava, freshly picked green herbs and tangy green apple. Bright and energetic now, it has the drive to age gracefully over the next two to three years, or longer for those who enjoy the savoury nuances that develop in classic, vibrant Sauvignon Blanc with time.

2023 Loveblock Marlborough Tee

Sauvignon Blanc

RRP $28

Hancocks

A thoughtful, boundary-pushing expression of Sauvignon Blanc from Loveblock, made from a small parcel of certified organic vines in the Lower Dashwood sub-region of Awatere Valley in Marlborough. The vineyard’s aged alluvial soils and regenerative farming practices contribute to the wine’s purity and textural finesse with green tea tannin extract replacing traditional sulphur additions, protecting the wine naturally while adding structural depth of flavour. The result is soft, smooth and quietly intriguing, offering aromas of mandarin zest, quince, yellow peach, sweet basil, gooseberry and a medium body. A distinctive interpretation of Marlborough Sauvignon Blanc, this wine was also named in Wine Spectator’s Top 100 list for 2025.

2025 Astrolabe Sauvignon Blanc

RRP $28

Astrolabe

A standout expression of Sauvignon Blanc, this wine showcases Astrolabe’s precision and flair for the variety, and for excellence in balanced white winemaking. Lifted aromas of passionfruit, ripe mango and candied lemon zest set the pace in this vibrant wine, which hums with the energy for which Marlborough dry whites are so well known. Fruity aromas are all present and counted, but here they lead into a dry style with piercing depth and drive.

2025 Pegasus Bay Sauvignon Blanc

RRP $28

EuroVintage

Pegasus Bay is one of New Zealand’s most consistently outstanding wineries and this wine reinforces its place among the country’s best. It has a remarkable purity and drive with concentrated layers of fruit appeal and a beautifully composed palate that already hints at the complexity it will reveal in time. Pegasus Bay Sauvignon Blanc is a wine of substance, authority and drink-me-now appeal.

2025 Greywacke Sauvignon Blanc

RRP $28.50

Negociants

Fresh, dry and aromatic, this Sauvignon Blanc shows green herb notes, citrus brightness and a deliciously fleshy mid-palate weight. This outstanding expression of Sauvignon Blanc comes from Kevin Judd – one of Marlborough’s wine pioneers, whose influence on the region spans more than four decades. The wine balances purity and texture with effortless confidence, reaffirming Greywacke’s place among the region’s most respected producers.

2025 Hunter’s Marlborough Offshoot

Sauvignon Blanc

RRP $29.90

EuroVintage

A light and textural style from Hunter’s, Offshoot represents the winery’s exploratory focus where alternative expressions sit alongside the classics, while pushing stylistic boundaries. This Sauvignon Blanc shows a core of gooseberry and kiwifruit flavours supported by fresh acidity and a subtle phenolic grip that adds shape and interest, along with quiet savoury notes.

2025 Villa Maria Seaspray

Sauvignon Blanc

RRP $29.99

Villa Maria

The Awatere Valley brings its unmistakable signature to this wine with lifted aromatics, distinct herbal notes and a cool-climate edge that feels both coastal and shows purity and freshness. Dry and zesty on the palate with subtle fresh green herbs and a sleek finish, this is a refined, expressive take on Marlborough’s southern valley.

2025 Villa Maria Seaspray

Sauvignon Blanc is a refined, expressive take on Marlborough’s southern Awatere Valley.

RRP $30 to RRP $59.99

2025 Dog Point Sauvignon Blanc

RRP $30

Red+White Cellar

A benchmark Marlborough Sauvignon Blanc from one of the region’s most respected producers. Intensely aromatic in style, Dog Point Sauvignon Blanc has concentrated aromas of grapefruit, lemon curd and passionfruit with a subtle herbal lift. The palate is impeccably balanced, showing this outstanding winery’s signature purity and drive, delivering a wine that is both refreshing and deeply satisfying.

2025 Whitehaven Greg Marlborough

Sauvignon Blanc

RRP $30

Whitehaven

Sourced from the cool, windswept Awatere Valley, this dry Sauvignon Blanc (2.1 grams per litre of residual sugar) captures the valley’s hallmark precision and herbal lift. Subtle green spectrum aromatics bring notes of fresh thyme, crushed herbs and citrus zest to sit alongside its bright acidity and a long finish. Sauvignons from the Awatere Valley typically show dry, linear and refined energy. This one captures all those characters, delivering excellence in the glass.

2025 Blank Canvas Holdaway

Vineyard Sauvignon Blanc

RRP $32

Blank Canvas

Crafted by winemakers Matt Thomson and Master of Wine Sophie Parker-Thomson, this single vineyard Sauvignon Blanc captures the fresh, bright character of new-wave Marlborough. Its precise purity of flavour reflects both the Holdaway site and the Blank Canvas philosophy of dry, high-quality winemaking.

2025 Palliser Estate Sauvignon Blanc

Martinborough

RRP $32

Negociants

Vibrant green herb aromas and freshly picked thyme bring a flinty, dry quality to this wine, offering excellent food-friendly layers of taste. Its fruity aromas lead into a dry wine with a medium body, while lingering fresh acidity drives each sip to a long finish.

2025 Saint Clair Sauvignon Blanc

Wairau Reserve

RRP $36

Negociants

This is a consistently outstanding style of Sauvignon Blanc from one of Marlborough’s most-awarded producers. Saint Clair’s Wairau Reserve Sauvignon Blanc has intense concentration from the first aromatic whiff of tropical fruit on a warm summer’s day to the last sip. The Saint Clair winemaking team’s mastery of the region’s warm, sun-soaked valley floor shines in the glass with classic tropical fruit appeal in a dry style.

2025 Astrolabe Kekerengu Coast

Marlborough Sauvignon Blanc

RRP $38

Astrolabe

A dry, super-fresh Sauvignon Blanc sourced from the windswept Kekerengu Coast, one of Marlborough’s most dramatic and remote growing sites. The cool maritime climate shapes the wine’s character with zesty green herb aromas, coastal freshness and a tangy edge that feels like sea spray on a sunny day. Bright acidity underpins the palate, leading to a lingering, vibrant finish.

2024 Clos Henri Otira Glacial Stones

SV Sauvignon Blanc

RRP $39

Maison Vauron

Fabulous complexity, fragrant concentration of flavour and a finely etched structure of bright acidity all come together in this harmonious, organically certified Sauvignon Blanc from the stony portion of Clos Henri’s Marlborough vineyard. This wine’s high but balanced acidity drives the smooth body and gentle fruity notes. It’s a strong tribute to Clos Henri’s French heritage and Marlborough’s landscape.

2021 Dog Point Section 94 is one of New Zealand’s most distinctive and ageworthy Sauvignon Blancs.

2024 Clos Henri Waimaunga

Windblown Clays SV Sauvignon Blanc

RRP $39

Maison Vauron

A more classic, fruit-forward expression from the windblown clay soils of Clos Henri’s certified organic vineyard land, offering fragrant tropical notes of passionfruit, ripe citrus and a touch of florality. The palate is full with a smooth flow and balanced acidity. A beautifully composed Sauvignon Blanc that shows the contrast between Clos Henri’s soils with clarity and charm.

2025 Cloudy Bay Sauvignon Blanc

RRP $39

Moët Hennessy

Cloudy Bay’s 2025 vintage of its flagship Sauvignon Blanc has a powerful citrus-driven palate with crisp, fresh acidity and stonefruit aromas. Winemaker Nikolai St George describes the 2025 vintage in Marlborough as shaped by patience and balance, producing wine that feels “elegant, pure and deeply expressive of our distinctive place.” This is a poised, precise Sauvignon Blanc that continues to highlight the depth of aromatic appeal from the region while offering a mid-palate weight and savoury core from a brilliantly balanced note of subtle oak influence.

RRP $60 and above

2021 Dog Point Section 94

RRP $60

Red+White Cellar

A masterclass in alternative Sauvignon Blanc, Dog Point Section 94 opens with a powerful savoury aroma of freshly toasted oatmeal, leading into a fleshy, full-bodied wine with superb acid drive. Fermented and aged in older oak for 18 months, the integration is seamless, adding savoury complexity without overshadowing the fruit. Textural, layered and beautifully composed, this is one of New Zealand’s most distinctive and ageworthy Sauvignon Blancs.

2024 Blank Canvas Abstract Three

Rows Sauvignon Blanc

RRP $60

Blank Canvas

This freshly released Sauvignon Blanc trickled onto the market in February this year and shines a light on the power possible from Sauvignon Blanc that has been given the benefit of complex bells and whistles. This wine’s impressive depth of flavour comes from its savoury lees influence and barrel fermentation, which bring texture and give the wine a layered, contemplative feel beneath its taut, energetic surface. A sophisticated expression from Marlborough.

Top Picks

Joelle Thomson highlights new releases for autumn...

2025

Marlborough

RRP $45

Brave Roots Wine

Brave Roots is a new wine brand, launched last year by Marlborough winemakers Alina Tenetka and Masha Skorchenko. The duo have a passion for dry whites, which shines through in this fresh, full-bodied Albariño. Talk about a commanding wine. This powerful drop has an instant wow factor with complex flavours that come in part from its smooth and lightly creamy notes from five months ageing in French oak. High but balanced acidity brings freshness, along with lemon and green apple aromas. This is a succulent, impressive Albariño that nods to a bright future for the brand.

2024 Brave Roots Viognier

Marlborough

RRP $49

Brave Roots Wine

This sets a new high bar for Viognier in New Zealand, shining a light on both the lushness and bold acidity that bring balance to fullbodied, dry white wines. Aromas of fresh white peach and a twist of grapefruit sing on the palate, with a lingering flavoursome impression. Viognier is relatively rare in New Zealand and this one from Marlborough benefits from the warm days and cool nights that emulate the grape’s original homeland in France’s Northern Rhône Valley.

Brave Roots is a new wine brand, launched last year by Marlborough winemakers Alina Tenetka and Masha Skorchenko.

Pinot Noir

RRP $75

Blank Canvas Wines

Blank Canvas makes two Pinot Noirs and this one is made from the Anthem Vineyard in the edgy cool climate of Gibbston Valley, Central Otago. Dark berry fruit aromas dance in harmony on the palate with red plum flavours and the wine has an impressive framework of bold acidity and structured grip (thanks to 40% whole bunch fermentation). Every sip is a powerful expression of great Pinot Noir. This wine drinks superbly now and will age for eight to nine years.

2024

RRP $30

Odyssey Wines

Odyssey Wines is the brainchild of winemaker Rebecca Salmond, who hand-picks all of the grapes that go into this spicy Pinot Noir from her vineyard in Brancott Valley, Marlborough. Indigenous yeasts bring savoury aromas to balance and add complexity to the red and dark cherry flavour notes in this mediumbodied wine. It drinks well now and can evolve into an even more layered Pinot over the next two to three years.

2023

RRP $36

Red+White Cellar

Mahi Pinot Noir is a blend of grapes from four vineyards across Marlborough, made using indigenous yeasts and whole bunch fermentation (30% in this Pinot Noir), which brings structure. Savoury aromas of earthy dried mushrooms harmonise with bright red fruit notes in this youthful wine. It drinks well now and will evolve favourably over the next three to four years, potentially longer. It was made by father-son winemakers Brian and Max Bicknell, along with Phoebe Cathcart and Nick Blakiston.

Joelle Thomson Journalist, wine writer and author joellethomson.com

Pinot Noir through the ages

Joelle Thomson tastes her way through Pinot Noir history at a very special event in Martinborough...

PINOT NOIR may be one of the oldest cultivated grapevines on Earth, but its history in this country spans less than half a century – a remarkably short time given its celebrated position today.

The first time anyone took any notice of Pinot Noir on a ‘significant’ scale in New Zealand was in 1989, when 138 hectares were counted nationwide.

That made Pinot Noir the ninth most-planted grape back in those heady days when there was more Cabernet Sauvignon, more Chenin Blanc, more Gewürztraminer and nearly as much Palomino as there was Pinot.

By contrast today, Pinot Noir is the second most-planted grape in New Zealand with 5,331 hectares (13%) –and counting – of the country’s total 42,520 hectares.

This brief history came into sharp focus at a retrospective tasting in Martinborough late last year where a full house of wine lovers paid to taste 34 years of Pinot Noir from acclaimed winery Ata Rangi.

This was a private tasting co-hosted by Martinborough wine collector John Penney and Ata Rangi winemaker Helen Masters, who made all but two of the wines we tried. While the line-up spanned more than three decades, it didn’t include every single vintage, so we tasted wines from 1991, 2001, 2009, 2010, 2012, 2013, 2014, 2015, 2016 (one of my top scoring wines in this line-up), 2017, 2020 and 2021.

“These are seriously important wines in terms of the history of the Wairarapa wine region because of how good these early wines were – and are,” said Helen.

The wines all stood up to the scrutiny of the roomful of winemakers, Pinot devotees

It was a courageous move to push the percentage of whole bunch fermentation up and it has remained so ever since.

and yours truly as the sole wine writer present. There was a Pinot Noir under cork that hadn’t fared particularly well but still had interesting aspects.

All the other wines had strong drinkability in their favour, which bodes well for the ageability of Kiwi Pinot Noir and one of Martinborough’s finest brands. The consistent factor in all the wines was fruit appeal and a firm structure, which was amped up from 2017.

Helen explained that prior to that it was typical to use a relatively low portion of whole bunches in a ferment, usually around 10%. But in 2017, Helen turned this on its head.

“We knew it was a challenging year with cool weather, so I decided to

increase the percentage of whole bunch fermentation to enhance the structure of the wine and see where that took us. The results were good and we have kept to that focus.”

The rest is history, in the making. It was a courageous move to push the percentage of whole bunch fermentation up and it has remained so ever since.

In cool years this can run risks, which can be mitigated by stringent handpicking, as at Ata Rangi and other qualityfocused wineries in New Zealand, and this is one reason Pinot Noir has leapt ahead in quality. Others are vine age, winemaker understanding, and bravery to hold back young wines before release. The current vintage of Pinot Noir at Ata Rangi is 2022, which proves the point.

Further south in North Canterbury, Pegasus Bay winery holds back a portion of its Pinot Noir (and Riesling) every year to re-release as library wines 10 years later. These aged wines are typically excellent when released.

Further south still, Central Otago winemakers are on a roll with their superb Pinots, which make up 80% of the region, but that’s another story.

Try this...

2021 Ata Rangi Pinot Noir

RRP $90

EuroVintage

A keeper from a warm, dry vintage characterised by small berries, rich concentration and wines of excellent structure. This wine has flavour layers of smoked red berries, dried mushrooms and a touch of spice, all promising longevity.

Tohu unveils new Single Vineyard wines

TOHU WINES has revealed its refreshed Single Vineyard Collection, marking the next phase in the winery’s commitment to the Upper Awatere Valley, Marlborough.

The collection comprises Tohu Marewa Sauvignon Blanc 2024, Tohu Matangi Chardonnay 2024,and Tohu One Pinot Noir 2023 – sourced exclusively from Whenua Awa Vineyard, a site Tohu planted in 2002 and has worked with continuously.

“Whenua Awa has shaped us as much as we’ve shaped it,” says Bruce Taylor, Chief Winemaker. “This collection reflects our relationship with the land – the

Vino launches single serve wines

NEW KIWI wine brand, Vino, has launched single-serve 150ml wine pouches. The pouches are the creation of Whistling Buoy Wine Company’s Neil Pattinson.

Pattinson, a biochemistturned-wine aficionado with a long history in research and biotech, conceived of the idea in 2023, when he noticed what he says was a widening gap between how people drink and how the wine industry still behaves.

“Most people want something easier, something they can throw in a bag without worrying about weight… or worse, broken glass,” says Neil.

Vino pouches are made from a laminated aluminium

soft plastic with an outer cardboard sleeve, both fully recyclable. Pattinson also plans to introduce biodegradable closures. Each Vino pouch contains 150ml and is available in Pinot Gris, Rosé, and

Pinot Noir, with additional varietals in development for 2026.

Vino single pouches are RRP $8.50–$10 and 6-packs are RRP $49.95–$59.95.

Vino

Tickets released for SBNZ27

TICKETS ARE now available for Sauvignon Blanc New Zealand 2027 (SBNZ27), a three-day experience expected to draw guests from New Zealand and around the world, to be held in Marlborough next February.

“Sauvignon Blanc New Zealand 2027 is a celebration of collaboration, creativity and the iconic global reputation of New Zealand Sauvignon Blanc,” says Natalie Christensen, SBNZ27 Chair. “We’re inviting the world to be here and experience the people, places and ideas shaping the future, as we explore the depth and diversity of our Sauvignon Blanc like never before.”

The programme will spotlight the category’s evolution and the momentum

of modern Sauvignon Blanc winemaking and includes three days of conferencestyle sessions, winery tastings and culinary activities.

The Wairau event will see participating wineries from across New Zealand present three of their very best Sauvignon Blancs during the afternoon tasting experiences to highlight regional diversity and distinctive expressions.

Organisers say that SBNZ27 will also welcome influential global wine voices including trade leaders, sommeliers, international media, critics and content creators.

Tickets at sauvignonnz.com

experience we’ve gained over time and our commitment to producing premium, site specific wines that speak clearly of the Upper Awatere.”

The Single Vineyard Collection also marks an evolution in how Tohu expresses its brand Identity, with Te Ao Māori (the Māori world) informing the broader approach and presentation.

The visual identity was developed in collaboration with a Māori artist and cultural advisors, drawing on elements unique to the Upper Awatere that connect the wines back to place.

Tohu

In memory of James Healy

AT THE end of January, the industry was saddened to hear of the death of winemaker James Healy. Healy founded Dog Point Vineyards with his wife, Wendy, along with Ivan and Margaret Sutherland. He also made wine at Corbans and Cloudy Bay, inspiring others in the industry. His family remembered him as “...a true legend - a highly respected and passionate winemaker, known for his great humour, vibrant personality, and generous spirit. He was a devoted husband, father, grandfather, father-in-law, and best friend.” A celebration of his life is planned for later in the year.

Brown Brothers innovates with aluminium

BROWN BROTHERS has launched limited-edition Prosecco in aluminium bottles. The Australian winery says the resealable design offers unmatched portability and freshness, chilling faster than glass and opening up new consumption occasions.

It says the new aluminium bottle is infinitely recyclable, 40% lighter than glass, and saves 400kg per pallet – a significant step toward reducing environmental impact.

The 750ml bottle contains Brown Brothers Premium Prosecco Brut – the pinnacle of the Brown Brothers Prosecco range.

Taylor Brown

Kiwi wines toast spots in Wine Spectator Top 100

FIVE NEW Zealand wines have been named in the prestigious Wine Spectator magazine Top 100 list for 2025. Each year, Wine Spectator editors survey the more than 1,000 wines reviewed over the previous 12 months and select a Top 100 from those that earned 90 points and higher and that offer: “quality, value, availability and excitement”.

The New Zealand wines in the 2025 list are:

• Burn Cottage Pinot Noir Central Otago Moonlight Race 2023 (95 points)

• Rimapere Sauvignon Blanc Marlborough Single Vineyard 2024 (93 points)

• Loveblock Sauvignon Blanc Marlborough tee 2023 (92 points)

• Marisco Pinot Gris

Marlborough The Ned 2024 (90 points)

• te Pā Sauvignon Blanc Marlborough 2024 (90 points)

It is the first time that Marlborough winery, te Pā Family Vineyards, has secured a spot on the list.

Owner and founder of te Pā, Haysley MacDonald, says it is an incredible achievement for the team. “To secure a spot on the Wine Spectator Top 100 has long been a goal of ours, so to see our flagship wine on the list gives us all a huge sense of pride.”

See the full list at top100.winespectator.com

2024 Hawke’s Bay Annual Chardonnay Collection revealed

HAWKE’S BAY Winegrowers has announced the 2024 Hawke’s Bay Annual Chardonnay Collection. The 12 wines were chosen as representing: “... the pinnacle of the 2024 vintage, showcasing the dedication, skill, and innovation of Hawke’s Bay winemakers”. They were selected by a panel including Cameron Douglas MS, Emma Jenkins MW, and Thalia Osborne, the 2025 North Island Young Winemaker of the Year, who blind judged a total of 56 wines.

The 2024 Hawke’s Bay Annual Chardonnay Collection is:

• Alchemy Chardonnay 2024

• Alpha Domus The Batten Chardonnay 2024

• Askerne Reserve Chardonnay 2024

• Clearview Estate Beachhead Chardonnay 2024

• Clearview Estate Three Rows Chardonnay 2024

• Craggy Range Kidnappers Chardonnay 2024

• Craggy Range Les Beaux Cailloux Chardonnay 2024

• Easthope Home Block Chardonnay 2024

• Helio Chardonnay 2024

• Smith & Sheth CRU Heretaunga Chardonnay 2024

• Swift Chardonnay 2024

• Villa Maria Keltern Chardonnay 2024

Cameron Douglas MS described the 2024 vintage as one of exceptional calibre. “The 2024 vintage has produced Chardonnays of outstanding precision, balance, and regional identity. The consistency across the wines was remarkable – a clear reflection of the strength, maturity, and world-class potential of Hawke’s Bay Chardonnay.”

Villa Maria releases canned wine

VILLA MARIA has launched individual 250ml wine cans in a new format designed for consumers seeking more convenient, on-the-go ways to enjoy wine.

The range includes Sauvignon Blanc, Pinot Gris, and Sparkling Rosé.

The can launch in New Zealand follows a successful debut in the UK last year.

“Research showed us that wine consumers are increasingly looking for convenience and ease, but they don’t want to sacrifice the quality wine they love,” says Sarah Szegota, Villa Maria General Manager Marketing and Communications. “Villa Maria cans meet that need perfectly – they’re lightweight, easy

to chill, and ready to enjoy wherever summer takes you.”

Villa Maria 250ml cans are RRP $7.99.

1 IRI Temple MAT 29/06/25

Villa Maria

Appellation Marlborough Wine announces 2025 Collection

APPELLATION MARLBOROUGH Wine

(AMW) has announced its Annual Collection for 2025 – showcasing a benchmark selection of 12 certified Marlborough Sauvignon Blancs.

First launched in 2022, the initiative is designed to celebrate the diversity, quality, and authenticity that define the region.

This year, 93 AMW-Certified wines were tasted blind over an eight-hour session by a panel comprising New Zealand judges Stephen Wong MW and Cameron Douglas MS, alongside Australia’s Toni Paterson MW.

Stephen Wong MW says the panel noted that the 2025 vintage saw the return of a more classical Marlborough flavour profile. “...a combination of herbaceous and fruity, firmly rooted in gooseberry, capsicum, blackberry leaf and passionfruit.”

The 2025 selection also includes four wines from previous vintages, with Stephen Wong adding: “This crucial part of the Marlborough story highlights the

depth and diversity of Sauvignon Blanc when made with ageability in mind.”

The 2025 AMW Collection:

• Blank Canvas Holdaway Vineyard Sauvignon Blanc 2025

• Clos Henri Estate Sauvignon Blanc 2025

• Cloudy Bay Sauvignon Blanc 2025

• Cloudy Bay Te Koko Sauvignon Blanc 2023

• Greywacke Wild Sauvignon 2023

• Holdaway Estate Reserve Sauvignon Blanc 2025

• ROHE Blind River Sauvignon Blanc by Rapaura Springs 2025

• ROHE Rapaura Sauvignon Blanc by Rapaura Springs 2025

• Tapi Sauvignon Blanc 2025

• te Pā Sauvignon Blanc Oke 2024

• The Paper Nautilus Sauvignon Blanc 2024

• Whitehaven Marlborough Sauvignon Blanc 2025

appellationmarlboroughwine.co.nz

Te

Awanga Estate in liquidation

HAWKE’S BAY winery Te Awanga Estate was put into liquidation in late January, along with related businesses The Hawkes Bay Wine Company, Hawkes Bay Wine Investments, and Portside Wines.

The liquidators’ first report showed that more than 100 creditors were owed a combined total of around $12 million across the four businesses, including around $2 million owed to Inland Revenue.

In their report, PWC liquidators Richard Nacey and John Fisk said they had been appointed by the shareholders following ongoing cash flow pressure: “in part... as

a result of a substantial customer contract not completing, together with challenging industry wide trading conditions”.

Among the assets owned by the companies, Nacey and Fisk have identified land owned by Hawke’s Bay Wine Investments which is leased to Te Awanga Estate, along with an 11.25% shareholding in BLK Vintners.

The liquidators they would also seek to sell the bottled stock and bulk wine held by Te Awanga Estate, and bulk wine at Portside Wines.

Creditors were due to make their claims by 10 March.

Blank Canvas buys its first vineyard

MARLBOROUGH WINERY Blank Canvas has made its first vineyard purchase with a 9-hectare vineyard property in Marlborough’s Omaka Valley, in the Southern Valleys subregion.

The acquisition becomes the winery’s home site and complements nine existing, distinctive partner vineyards.

Blank Canvas was founded in 2012 by award-winning international winemaking consultant Matt Thomson and Master of Wine Sophie Parker-Thomson.

“This is a defining moment in our evolution as we approach vintage number fourteen,” says Parker-Thomson. “We have dreamt of the perfect home for Blank Canvas from day one and have been actively searching for it over several years. We are delighted that we have finally found it.”

The amphitheatre-shaped hillside vineyard was established in 2003 and planted at very high density on steep, even, low-vigour clay slopes. The property offers 360° views across the Wairau Valley and contrasting aspects, where vines now over 20 years old are planted and in excellent condition.

While a small parcel of established Pinot Noir on the cooler eastern face will remain, the couple plans to convert the remainder of the block, currently Sauvignon Blanc, to varieties better suited to the microclimates created by the differing aspects.

They say they believe the warm, claybased amphitheatre offers one of the rare terroirs outside of Italy suited to producing outstanding Nebbiolo, while also showing strong potential for compelling cool-climate Syrah. The balance of the property will feature Chardonnay from their preferred clone in Marlborough, B95, which will grow on the cooler side alongside the Pinot Noir.

Blank Canvas says it will continue to release single-vineyard wines from its grower partners, while the new vineyard will reinforce its small-batch fine wine programme.

The first vintage from the new Blank Canvas vineyard site will be harvested in 2026.

Late summer vibes and fresh hops star in the latest new releases from around the country...

Good George Cheeky Ultra Low

Carb Lager

4.2% ABV, 330ml 12-pack RRP $29.99

Good George

Good George’s Cheeky is their smooth, ultra low carb lager built for easy, carefree drinking. Designed as a sessionable lager that’s kind to the waistline, it keeps things crisp and refreshing while delivering the clean malt profile you want from a modern pale lager. Light on carbs but not on character, Cheeky Ultra is brewed for drinkers who want a bright, uncomplicated lager that still tastes like a real beer.

McLeod’s Howling Wolf Pale Ale

4.2% ABV, 440ml RRP $8.99

McLeod’s

Named for Mangawhai’s Wolf Rock, this pale ale opens with juicy tropical flavours of mango, pineapple and fresh citrus before drifting into a clean, crisp finish. Easy bitterness and a smooth body creates a refreshing, uncomplicated brew.

Renaissance Pacifica Fresh Hop NZ Pilsner is one of three 2026 fresh hop releases under the brewery’s series ‘Laminar Flow’.

Sawmill Boysenberry & Lime Sour

4.5% ABV, 440ml RRP $9.99

Sawmill

Ripe boysenberry meets fresh lime in this vibrant, fruit-forward sour. The berry brings juicy sweetness and a deep purple hue, while the lime cuts through with a refreshing tartness. Light, bright and easy-drinking, it’s a lively sour that balances fruit intensity with a crisp, refreshing finish.

Sawmill Mango & Coconut Sour

4.5% ABV, 440ml RRP $9.99

Sawmill

A tropical refresher built for warm afternoons, this sour opens with aromas of juicy mango, while smooth coconut adds a creamy edge to the zesty sour base. Pacific Gem hops bring subtle vanilla and a gentle floral lift, and the lactic acid keeps everything bright and lively. Tart, fruity and seriously refreshing.

Note: Beers and ciders are listed by order of % ABV.

Sprig + Fern Harvest Pilsner Fresh Hop 2026

5% ABV, 440ml RRP $8.99 and 888ml RRP $13.99

Sprig + Fern

This annual release from Sprig + Fern was yet to be canned when Drinksbiz went to print, but needless to say that Harvest Pilsner has become a fan favourite during fresh hop season every year. As always, it’s packed with local hops from the Tasman region, hand-selected by Master Brewer Tracy Banner.

McLeod’s Islands of Paradise

Unfiltered Pale Ale

5.2% ABV, 440ml RRP $9.99

McLeod’s

Like an island holiday in a glass, Islands of Paradise brings lush passionfruit, ripe stonefruit and a lift of citrus zest, all wrapped in a soft, gently hazy finish. The palate is smooth, juicy and refreshing.

Renaissance Pacifica Fresh Hop

NZ Pilsner

5.2% ABV, 440ml RRP $9.99 Brandhouse

This is one of three 2026 fresh hop releases from Renaissance under its series ‘Laminar Flow’, which refers to: “...smooth, streamlined movements of liquid without turbulence”. In brewing, it’s all about precision and controlled processes. This is a crisp NZ Pilsner brewed with freshly harvested Pacifica hops from an NZ Hops farm in Nelson Tasman, which bring bright, fresh-from-the-field character to a clean, dry, and refreshing pilsner base.

Bach Brewing SKINNAY Ultra Low Carb

Hazy IPA

5.3% ABV, 440ml RRP $10.99   Bach Brewing

This is Bach Brewing’s ultra low carb answer to the hazy craze: a beer built for balance, better living and long weekends. Brewed with the same tropical-citrus hop punch you’d expect from a full-strength hazy IPA, it delivers bright, juicy flavour while keeping the carbs low at just 6.6g per can. The result is a crisp, modern hazy that feels light on its feet without sacrificing character. Tropical and citrus notes lead the palate, supported by a soft haze and a refreshing finish that invites another sip. A flavour-forward hazy for drinkers who want all the good stuff, but with fewer carbs.

Sawmill Fresh Hop Pilsner

5.5% ABV, 440ml RRP $11.99 – out early April Sawmill

This is a fresh hop remix of Sawmill’s classic Pilsner. Brewed with freshly picked Nelson Sauvin and Motueka from Mac Hops, this is a crisp, clean Pilsner packed with punchy green hop character. Vibrant, aromatic and light on the palate with a snappy finish.

Sprig + Fern Monohoppily Fresh Hop Hazy 2026

5.5% ABV, 440ml RRP $9.49 and 888ml RRP $14.49

Sprig + Fern

Sprig + Fern describes Monohoppily as its “homage to the hop harvest” – brewed to capture the essence of a single hop variety hand-selected from the Tasman region. A buttery-smooth hazy packed with an unmistakably fruity and explosively green flavour and aroma.

Emerson’s Hoops American Pale Ale

5.6% ABV, 330ml RRP $4.99

Lion

Hoops was created to mark Emerson’s sponsorship of the Otago Nuggets and Southern Hoiho basketball teams this season. Starring an all-American line-up of Citra, Mosaic and Cascade hops, it has the perfect balance of malt and hop, with aromas and flavours of berry, tropical fruit and pine.

Emerson’s Passion Show Passionfruit Hazy IPA

5.6% ABV, 440ml RRP $10.99

Lion

This Hazy IPA was brewed by the women of Emerson’s to celebrate International Women’s Day and is made with plenty of passion.

Fresh passionfruit juice and Abstrax Skyfarm Passionfruit went into the brew with Mosaic, Citra and Simcoe hops for a beer that’s intensely tart, tangy and fruity.

Good George Frankton Bright IPA

5.8% ABV, 330ml 6-pack RRP $24.99

Good George

Named for the brewery’s Frankton home, this Bright IPA is a bold, sunshine-golden drop with serious presence. Aromas of zesty citrus, lemon, fresh pine and a hint of cut grass leap from the glass, setting up a flavour profile that balances malt biscuit sweetness with a firm, satisfying bitterness. Refreshing, lively and full-flavoured.

The McLeod’s team liken their new release Sparkling IPA to “sunlight on a paua shell”.

Renaissance Motueka Fresh Hop

NZ IPA

5.8% ABV, 440ml RRP $9.99

Brandhouse

Brewed with fresh Motueka hops from Garston Hops in Southland, this NZ Pilsner captures the wild southern edge of New Zealand hop growing. Hand-grown on a family farm, these hops deliver a vibrant harvest lift to a crisp, finely balanced pilsner. Clean and refreshing.

Renaissance Riwaka Fresh Hop

NZ Hazy

5.8% ABV, 440ml RRP $9.99

Brandhouse

Part of Renaissance’s Laminar Flow fresh hop series, this beer is brewed with Riwaka hops from Bold River, Canterbury’s only commercial hops farm. Delivered straight from bine to brewery, these precision-grown hops are picked at peak and dried within 24 hours, bringing vibrant green freshness and a bold aroma. Set on a soft, juicy hazy base, this beer is all about freshness, aroma, and full-bodied flavour.

Sawmill Aotearoa Series #69 | Altitude Brewing Hazy IPA

6% ABV, 440ml RRP $9.99

Sawmill

Number 69 in Sawmill’s celebrated Aotearoa Series is a true North/South collaboration with Altitude Brewing. This 6% hazy blends each brewery’s preferred grains and hops showcasing Amplifire Motueka, Nelson Sauvin, Riwaka and trial hop CIP014 (NZ Rhapzody) from Clayton Hops. Expect passionfruit, pineapple, stonefruit and pink grapefruit aromatics in a full-flavoured, modern hazy.

Sawmill Fresh Hop Riwaka Hazy IPA

6% ABV, 440ml RRP $11.99 – out early April

Sawmill

Few things excite hop fans like fresh Riwaka hops and Sawmill’s Fresh Hop Hazy IPA delivers them in full force. Big grapefruit, passionfruit and tropical aromas leap from the glass, supported by a creamy, oaty malt base. The fresh hop character cuts through the haze for a perfectly balanced sweet-bitter interplay.

McLeod’s Sparkling IPA

6.2% ABV, 440ml RRP $10.99

McLeod’s

The McLeod’s team liken this beer to “sunlight on a paua shell”, which proves apt for a Sparkling IPA that shines with bright citrus and tropical lift. Lively and refreshing, with zesty lemon and ripe tropical fruit in a crisp, effervescent palate. A gentle, satisfying bitterness keeps everything in balance, giving the beer a clean, polished finish.

McLeod’s Busy Livin’ Unfiltered IPA

6.8% ABV, 440ml RRP $10.99

McLeod’s

Bright citrus pops first in this Unfiltered IPA from McLeod’s – zesty and juicy – before a cool ripple of pine drifts through. The haze softens the edges, giving the beer a smooth, rounded feel that invites another sip. Vibrant, crisp and full of character.

Sawmill Sequoia West Coast IPA

6.8% ABV, 440ml RRP $9.99

Sawmill

Sequoia is Sawmill’s take on a classic West Coast IPA: crisp, bright and unapologetically bitter. German Magnum hops meet Columbus, Centennial, Simcoe, Azacca and Citrus for a punch of pine, citrus zest and resin, all wrapped in a clean, dry finish. A modern Kiwi twist on a timeless style for hop lovers who like their IPAs lean and snappy.

Bach Brewing GALAHAD Holy Grail IPA

7% ABV, 440ml RRP $11.99

Bach Brewing

Bach Brewing’s Galahad is a quest-worthy IPA with bold hop character and a satisfyingly full palate. At 7%, it’s a modern, aromatic IPA that balances bright citrus and tropical hop notes with a firm malt backbone. The finish is clean, confident and just a touch regal – a beer that feels like discovering treasure at the back of the fridge. A great addition to Bach’s lineup of characterful IPAs.

Good George Rays of Glory

Bright NZIPA

7% ABV, 946ml RRP $16.99

Good George

A gloriously juicy release from Good George, this Bright NZIPA is double dry hopped with Riwaka, Nelson Sauvin, Nectaron, and Superdelic, for aromas of passionfruit, pineapple, and white peach lifted by zesty grapefruit. Juicy and vibrant with a solid malt backbone and resinous hop flavour. Finishes crisp and clean.

Emerson’s Wild Rover Foreign

Extra Stout

7.3% ABV, 440ml RRP $10.99

Lion

In time for St Patrick’s Day comes this Irishinspired release from Emerson’s. Wild Rover has a fruit and caramel beginning, then wanders through a maze of smoky notes, before arriving at a vibrant bitter end.

Emerson’s Taieri George Spiced

Ale 2026

8.8% ABV, 440ml RRP $11.99

Lion

Taieri George is named after Emerson’s founder Richard’s dad, who was the quintessential train buff (much like his son). Not only was George Emerson a founding member of the Taieri Gorge Railway, he was also the brewery’s original Chief Beer Taster. He particularly enjoyed this drop, brewed with cinnamon, nutmeg and Otago clover honey. The beer is an annual release each March in his memory, on his birthday.

CIDER

Cider Apple Classic Lubelski  4.5% ABV, 750ml RRP $10.99

Q Liquid

A Polish classic from the Lublin region, Cider Lubelski is made from freshly pressed apples grown in one of Europe’s most respected fruit-growing areas. Light, juicy and gently sweet, it’s refreshing on its own and versatile enough for food pairing or summer cocktails. A crisp, easy-going cider with authentic regional character.

Cider Apple Rose Lubelski Unfiltered 4.5% ABV, 750ml RRP $10.99

Q Liquid

This semi-sweet unfiltered Rosé cider is made from juicy rose apples, delivering delicate fruit sweetness, natural bubbles and a refreshing finish. Light, fruity and easy drinking.

Peckham’s new Wildflower apple cider blends

heritage cider apples with botanicals including jasmine, rose, sunflower, and black teas.

Morningcider Tropical Cider

4.5% ABV, 440ml RRP $8.99 – also in keg

Hancocks

Pure sunshine in a can from central Auckland cidery Morningcider. A lush blend of mango, passionfruit and apple. Juicy and vibrant, it balances tropical sweetness with a gentle tart edge, giving the cider a refreshing lift and serious beach day energy. Brewed in the heart of Morningside – home to New Zealand’s first urban apple orchard.

Peckham’s Wildflower

5% ABV, 330ml RRP $6.49 Peckham’s

Peckham’s new apple cider is made with a blend of heritage cider apples from their own orchard and infused with botanicals including jasmine, rose, sunflower, and a variety of black teas. Wildflower is off-dry, refreshing, and full of meadow notes.

Peckham’s Major Black 2023

6.1% ABV, 330ml RRP $6.99 Peckham’s

This vintage release from Peckham’s is made from a blend of Major and Kingston Black cider apples grown on Peckham’s orchard, harvested and pressed in 2023. The parcels of fresh juice were wild-fermented and barrel-aged for two years, then blended for extra complexity and depth of flavour. The cider is light-bodied and dry in style with grippy tannins and has honeyed and caramel notes with earthy undertones.

For distributor details see the Distributor Index on page 75.

Renaissance Brewing starts a new chapter

IN 2005, a passionate crew of brewers and beer lovers established one of Aotearoa’s early craft beer pioneers in Marlborough’s wine-rich heart: Renaissance Brewing. Over the years, Renaissance became a beloved name in New Zealand’s beer scene, winning awards and crafting beers that told a story of local ingredients and true craftsmanship, from the hardy Stonecutter Scotch Ale to bright IPAs, crisp pilsners and rich porters that found fans far beyond the vines of Blenheim.

From Marlborough to Canterbury

Renaissance’s journey was not without its challenges. As its reputation grew, so did demand, and by mid-2022 the brewery had outgrown its original site. It made sense to align more closely with its parent company, Brandhouse, the Christchurch-based liquor supplier that also has KJ Distillery’s Last Minute Gin and McArthur Ridge Wines in its stable. They recognised

the potential to expand Renaissance’s capacity and reach while continuing to honour its craft roots.

Today, Renaissance begins an exciting new chapter in Kaiapoi, operating from a state-of-the-art brewing facility situated on the banks of the Kaiapoi River beneath The Platform Bar. The move delivers significantly increased production capability and modern equipment, allowing the brewery to scale up without compromising quality. With expanded capacity and modern infrastructure, the

brewery is setting the stage for beer lovers across the country to enjoy more of its iconic brews.

Renaissance Brewing meets the market

With larger batch sizes and the ability to supply kegs, 440ml and 330ml cans, plus its popular six-pack offerings, Renaissance is now perfectly positioned to serve beer lovers right across the country. Aligning with Brandhouse’s Christchurch base provides room to grow and the infrastructure to support

nationwide distribution without the constraints of its former site.

The Renaissance team, including many of the talented brewers who have helped shape its legacy, are now ready to write the next chapter in Canterbury.

Here’s to Renaissance’s future, from Marlborough beginnings to crafting quality beer for Aotearoa and beyond, one great beer at a time. For distribution inquiries contact Brandhouse on 0508 468 688 or orders@brandhouse.co.nz

Michael Donaldson Beer Writer of the Year, journalist and author hoppiness.co.nz

Better make it beer

Michael Donaldson examines the growing popularity of “better for you” brews....

MY LAST column of last year briefly touched on the strong demand for “better for you” beers and since then it’s been a drum that’s beating louder.

Now that we’re firmly into the second quarter of the 21st century and with “wellness” having become an entire industry unto itself, beer is not immune from this push.

When a chunk of the world is thinking about getting fitter, living longer, measuring their protein intake, counting their reps in the gym, and limiting their sugar consumption, it’s as certain as taxes that they’re monitoring their alcohol intake as well.

To that end, a corner of the beer market continues to grow and grow, defying the (slight) downturn in the wider industry. It’s a no-brainer that no-alcohol is the biggest winner in the wellness era, but also doing very well is low carb.

Let’s look at non-alcohol first. This segment now makes up 5% of all beer sold in New Zealand, which is about where “craft” was 10 years ago.

What’s driving the non-alcohol segment is an increasing number of people going sober – whether permanently, or engaging in “zebra striping” where non-alcs are alternated with alcoholic beverages across an evening or a week. But what’s really boosting non-alc beer is the way it tastes.

These days I won’t entertain anyone who tries to tell me non-alc beer tastes rubbish. There’s been an unbelievable

leap forward in the technological side of brewing non-alcoholic beers. In the past two years alone, new speciality yeasts have allowed small scale (craft) brewers to create flavour profiles similar to normally fermented full alcohol beers.

What many people don’t appreciate is just how important yeast is to the taste of a beer. And I’ll admit early non-alcs had an identifiable worty (unfermented) taste. The flavour was muddied in all the senses of the word.

But that’s a thing of the past because modern yeasts help create the impression of a fermented beer. Combine that with

The vast majority are available in cans or bottles and there’s no excuse not to have a wide and interesting selection of zero options.

Then there’s low carb, which is a fascinating study in marketing. By that I mean beer is relatively low in carbs to start with – a pint of beer doesn’t get anywhere near a bowl of fries in that regard. And yet … demand continues to grow. As people embrace low carb in other formats, such as tortillas, protein snacks and bread, it’s only natural they’ll seek out low carb beer.

A great example of this is Urbanaut in Auckland who now have four low carb

As people embrace low carb in other formats, such as tortillas, protein snacks and bread, it’s only natural they’ll seek out low carb beer.

new hop products, especially liquid and cryo hops, and better use of adjuncts such as oats or rice and we’ve seen the creation of some very tasty beers.

In a market where people both want and enjoy non-alcoholic beer it’s an easy win. The biggest problem for on-premise sales of non-alcs used to be the lack of draught options because of the risk of infection in a keg, but there are even natural preservatives now available that can ensure the health of unpasteurised, non-alc beer.

beers in their range. It started with their Copacabana Brut IPA. When they dropped the “brut” and rebranded it as low carb sales went up.

Low carb is now responsible for about 20% of the entire beer market in New Zealand. Admittedly it’s a segment dominated by the mega-brand that is Speight’s Summit Ultra but there are some incredibly great tasting craft options as well.

And just like non-alcs, the combination of great taste and a consumer belief it’s “better for you” is hard to fault.

New NZ hop variety set for launch

A NEW New Zealand hop variety is tipped to make a splash here and overseas when it comes to market in the next few months.

The country’s largest hop grower, Tasman-based Clayton Hops, has announced the commercial release of NZ Rhapzody™ (previously known as CIP014), developed in partnership with the Bioeconomy Science Institute’s hop breeding team.

It’s the first exclusive hop variety to come out of their joint initiative, known as the Clayton Innovation Project (CIP), which is designed to bring new hop varieties to market.

NZ Rhapzody will be harvested in March and is available for pre-order now.

NZ Rhapzody has undergone more than five years of trialling and sensory testing, including rigorous testing and brew trials by some of the world’s most influential brewers in Canada, China and Australia. It was bred from hop varieties Nugget and Smoothcone.

Clayton Hops describes the new release as: “An exciting hop with ripe passionfruit, sticky mango, sweet peach and juicy citrus all layered to create a vibrant tropical juicy fruit character”.

Clayton Hops CEO Paul Teen says that while New Zealand-grown hops only make up around 1% of the global hop market, in recent years brewers internationally have shown that they are extremely keen

on the aromas and flavours found in hops from New Zealand.

“We are driven to expand the global hop variety offering to allow brewers to create more diverse and flavourful beer that consumers continue to clamour for,” says Teen.

He says the name ‘NZ Rhapzody’ was selected for several reasons. “Music and craft brewing enjoy a shared culture of artistic expression and experimentation. We think of brewers as rockstars and NZ Rhapzody™ as an exciting new instrument for them to create their own epic masterpiece.”

Bioeconomy Science Institute hop breeder, Kerry Templeton, says NZ

Estrella Damm now at Premium Liquor

PREMIUM LIQUOR Co. Ltd is now the official distributor of iconic Spanish beer Estrella Damm in New Zealand.

The company says that introducing the first international beer brand to its portfolio marks an exciting milestone.

“We’ve built our reputation on delivering exceptional spirits and liqueurs, and now we’re thrilled to bring a globally recognised beer brand to our customers,” says Matt Bruce, Managing Director of Premium Liquor.

“On-premise is a high-growth channel for us, and Estrella’s strong international presence gives us a fantastic opportunity to support our trade partners with a premium beer offering.”

Estrella beer will be available through Premium Liquor’s trade network with on-premise, offpremise and grocery channels supported by tailored marketing and promotional initiatives.

Kegs are exclusively available through Gilmour’s and Trent’s.

Matt Savidan, Country Manager AUS & NZ, commented:

“Estrella is a brand steeped in tradition and quality. Partnering with Premium Liquor ensures that New Zealand venues and retailers can access a worldclass beer that complements the evolving on-premise landscape.

We see huge potential for growth and are excited to work together to make Estrella a leading choice in the market.”

Rhapzody has been a firm favourite with the breeding team, consistently delivering good results. “Hop breeding is grounded in science, we use our expertise in plant genetics and sensory testing to identify cultivars with unique aroma profiles. We’re really proud to be helping bring new varieties to market and supporting the growth of New Zealand’s hop industry.”

The Clayton Hops team will showcase NZ Rhapzody alongside its other premium New Zealand hop varieties at a 2026 Harvest event and launch party on 17 March in Nelson, and then in Australia at the High Country Hop Harvest in Beechworth, CBC Philadelphia in the USA, BrewAsia in Vietnam and BrauBeviale in Germany.

Beer sector, hospo call for tax relief

THE BREWERS Association of New Zealand, the Brewers Guild of New Zealand and Hospitality New Zealand say the latest move by Australia to freeze draught beer excise should prompt a serious look at how New Zealand treats its own brewers and hospitality businesses.

In February, the Australian Government passed legislation recognising the intense pressure facing pubs and acted to stop further tax increases landing on beer poured in venues from kegs.

In New Zealand, excise tax rises automatically every year and Brewers Association Executive Director Dylan

Firth says the gap between the two countries is becoming impossible to ignore. “Australia already has a lower excise outcome for beer sold on tap and a rebate for brewers of up to $400,000. Now they’ve recognised the pressure on pubs and decided the moment calls for a pause in increases. Meanwhile in New Zealand, excise keeps automatically rising regardless of what’s happening in the market. If the Government is collecting roughly the same revenue while New Zealanders are drinking less beer, that tells you tax is taking up a growing share of the price of every glass poured.”

Dylan Firth says that over the past five years, beer excise in New Zealand has increased by more than 20% and beer consumption has fallen to its lowest level on record, yet the Government’s take from beer excise remains about the same as it was five years ago.

Hospitality New Zealand Chief Executive Kristy Phillips says venues sit at the heart of their communities and

supporting venues through keg tax relief helps the industry to operate sustainably.

Mel Kees, Executive Director of the Brewers Guild, says kegs are particularly critical for small and independent breweries.

The three organisations say they will continue working together to make the case for a fairer approach to beer served in pubs and clubs, and for policies that keep local venues and local brewing viable in communities across the country.

Marchfest expands with new format for 2026

NELSON BEER festival Marchfest has unveiled a new format, offering a wider range of beers to festivalgoers at its 2026 event this March.

Previously, Marchfest has showcased a limited number of festival-only brews. But this year’s event at Founders Heritage Park will welcome more than 20 independent breweries, each with their own stand and line-up of beers to explore.

Organisers say that there will be more than 100 beers on offer, making it the most expansive tasting experience in the festival’s 19-year history.

Breweries confirmed include locals The Mussel Inn, Sprig + Fern, Aliment, Golden Bear, and Acoustic Brewing, alongside Behemoth (Auckland), Emerson’s (Dunedin), Boneface (Upper Hutt), Parrotdog (Wellington) and many more from across the country. There will also be makers of cider, wine, brandy and cocktails.

“Marchfest has always been about celebrating great beer and the people who make it,” says Festival Director Shelley Haring. “This new format allows brewers to really showcase who they are and what they do best. It gives festivalgoers more freedom to explore, and to connect directly with the brewers.”

The event on 28 March will again include the BrewZone, offering live demonstrations, expert talks, and insider tips from industry professionals.

marchfest.com

Tuatara’s new high-tech taproom

DB HAS launched a New Zealand-first taproom experience with Tuatara that offers an instant consumer feedback loop and will use data insights and AI to elevate customer service.

The taproom in Upper Hutt’s Brewtown opened in December and is home to what has been dubbed the unofficial “DB Hospo Lab”.

The first-of-its-kind test lab will be used to trial new DB products produced at the Tuatara brewery through an innovative consumer feedback loop. It will also house a new technology ecosystem trialling how data, AI, and smart hardware can reshape service, profitability, and customer experience.

Customers will be able to scan and evaluate each drink immediately, with a leaderboard to show the most popular beverage at that time. This will then be fed back to the innovation team at the

Garston and Altitude ready to party for 2026 hop harvest

QUEENSTOWN’S ALTITUDE Brewing and Southland’s Garston Hops Farm are joining up again to turn this year’s fresh hop harvest into a celebratory day out on Saturday March 21.

It’s the sixth year that Garston Hops –the southern-most hop farm in the world – has held the public event, in which guests spend the day learning about hops and their harvesting at Garston and then head back to Altitude Brewing where the freshly picked hops will be used in a brew.

The day includes a trip on the historic Kingston Flyer, a cruise on Lake Wakatipu, a fully-catered lunch and dinner, and wraps up with a hop harvest party at Altitude.

brewery as they adjust the products for scaling.

There will be a trial of digital tap badges that can show not only the drink and brand name, but the taste profile, and have the ability to play videos/ animations or have real time data (like the score of a game).

In a New Zealand-first trial, the Tuatara taproom will also use a piece of hardware that acts as a sensor between the keg and tap to track pour volumes, times, servicing needs, and variables like temperature.

This data lets staff check they are pouring the right amount, that the quality is high, and also feeds into AI that can combine this data with other inputs (like what music is playing at the time, the weather, how busy the venue is, lighting levels etc.) to make smart suggestions about how to improve sales.

Dick Stevens, Digital and Technology Director at DB Breweries, says: “The unofficial DB Hospo Lab will help redefine product innovation and will test a full-stack rethink of hospitality operations to ultimately help refocus on elevating service, while saving time and money as well.”

“It’s always such a great day out, getting to explore some of the highlights of our region,” says James McNamee, founder of Garston Hops. “It’s a showcase of the fantastic produce of our region through local food artisans, and the freshest hops on our working farm with New Zealand’s Champion New Zealand Medium Brewery, Altitude.

“Each year we get to welcome brewers from near and far, including internationally – it’s nice to be able to show off how spectacular our region is. We’ll be joined by our friends at Gladfield Malt – the southern-most malt producers – it all makes for a pretty event and beer brewed at the end.”

Tickets at humanitix.com

GOLDEN HOUR

Discover the growing range of world whiskies and distinctive bourbons available in New Zealand...

Note: World whiskies are listed by RRP within their country category. Bourbons are listed by RRP.

WORLD WHISKY

NEW ZEALAND

The NZ Whisky Collection Wilson’s

Misty River Whisky Liqueur

35% ABV, 375ml RRP $49

The NZ Whisky Collection

This whisky liqueur from The NZ Whisky Collection is made from single malt whisky handcrafted in Dunedin from malted New Zealand barley. The addition of herbs, spices, and local quality honey give it a light, delicate flavour. Bottled and aged in Oamaru.

Foxhole Flavoured Whiskey

Apple Cinnamon

30% ABV, 700ml RRP $54.99 socialsmiths

Classic apple pie flavours meet bold whiskey.

Foxhole Flavoured Whiskey

Banana Toffee

30% ABV, 700ml RRP $54.99 socialsmiths

The sweetness of toffee and tropical banana notes combine in this flavoured whiskey.

Foxhole Flavoured Whiskey

Peanut Butter

30% ABV, 700ml RRP $54.99

socialsmiths

A rich and creamy peanut butter flavoured whiskey.

Thunderdonk Salted Caramel

33% ABV, 700ml RRP $59.99

Hancocks

A flavoured whisky with rich caramel, a hint of sea salt and soft vanilla undertones.

Thunderdonk Spiced Maple

33% ABV, 700ml RRP $59.99

Hancocks

Sweet meets spice in this flavoured whisky, which opens with a hit of maple sweetness, backed by warming spice. The palate has deep caramelised maple notes, toasted oak and a subtle kick of cinnamon.

Good George Happy Ending

Whisky Liqueur

30% ABV, 700ml RRP $60

Good George

This whisky with a twist of caramel liqueur is smooth on the palate with rich caramel and creamy butterscotch. The whisky base adds depth and warmth, balancing the sweetness with a gentle spice and a touch of oak.

Albar Salted Caramel Whisky

40% ABV, 250ml RRP $29.99 and 700ml RRP $69.99

Albar

This distinctive whisky from the team at Dunedin’s iconic Albar has been made since 2010. It’s a rich, malty whisky with layers of smooth caramel and a hint of Marlborough sea salt.

The NZ Whisky Collection South Island

Single Malt

40% ABV, 500ml RRP $89

The NZ Whisky Collection

Aged in an ex-bourbon cask, this is a light, delicate “entry level whisky” with soft caramel and fruity notes.

Thomson Whisky Two Tone Release

40% ABV, 700ml RRP $89.95

Thomson Whisky

This whisky’s name refers to the two kinds of cask used in its maturation: European oak that formerly held New Zealand red wine, and American white oak used exclusively for whisky. The whisky itself is made from selected whiskies that are barrel aged and blended by Thomson Whisky. The infinity symbol on the bottle replaces an age statement and refers to the marriage of casks. Aromas of rich caramelised fruit, with a palate that is dry with oak and red fruit characters and a hint of spice and tannins.

Broken Heart Single Malt Whiskey

40% ABV, 700ml RRP $90

Broken Heart Spirits

Rested more than six years in charred bourbon and ex-spiced rum casks, this complex whiskey from Queenstown distillery Broken Heart has aromas of candied ginger, fruit cake and poached pear leading to a palate of toffee, sticky date pudding and crème brûlée with a soft, buttery biscuit finish. The bourbon barrel imparts charred oak vanilla notes alongside butterscotch, heather honeycomb and orange marmalade, while the rum cask infuses subtle stone fruit, cinnamon, clove and nutmeg.

Scapegrace Anthem

40% ABV, 700ml RRP $94.99

Hancocks

This single malt is made with mānuka-smoked malted barley and is matured in virgin French oak casks. It has flavours of spiced walnuts, cider apples and sweet hay. Awarded Gold and Category winner at the 2026 World Whiskies Awards.

Scapegrace Vanguard

40% ABV, 700ml RRP $94.99

Hancocks

Aged in virgin French oak, this New Zealand single malt has a palate of poached pears, vanilla custard and ANZAC biscuits.

Scapegrace Anthem has flavours of spiced walnuts, cider apples and sweet hay and was awarded Gold and Category winner at the 2026 World Whiskies Awards.

The NZ Whisky Collection Dunedin DoubleCask Single Malt

40% ABV, 500ml RRP $99

The NZ Whisky Collection

Aged in an ex-bourbon cask, this whisky is finished in Central Otago Pinot Noir barrels for a light, dry sherry-style finish. A delicate whisky with soft salty toffee and red fruit notes.

Divergence Otago Pinot Barrel Single Malt

46% ABV, 700ml RRP $99.99

Beverage Brothers

Aged for 3½ years in ex-Otago Pinot Noir barrels, this reddish-amber whisky delivers a fruity aroma with ripe cherry, hot cross bun, fig, blackberry, charred oak, chocolatey malt and vanilla. On the palate there is cherry, blackcurrant, raisins, vanilla and baking spices, backed by sweet by malt and soft oak tannins.

Pōkeno Origin

43% ABV, 700ml RRP $99.99

Pōkeno Whisky

This release from Pōkeno Whisky is fully matured in first fill bourbon casks. Toasted vanilla beans and sweet butterscotch give way to citrus notes, creamy toffee and hints of caramelised banana for a sweet, complex and lingering finish.

Sandymount Single Malt

46% ABV, 700ml RRP $109

Sandymount Distillery

This release from Otago distillery Sandymount is New Zealand’s only certified carbon zero whisky, made using South Island grain, and spring water from the Sandymount Distillery grounds. It offers a generous dose of rich malt, red apples, white chocolate, and coffee.

Waiheke Whisky Honey & Rye

40% ABV, 700ml RRP $109

Tickety-Boo

A traditional bourbon mash of corn, barley and a high portion of rye is double distilled in copper pot stills before being mixed with Waiheke Island mānuka honey and aged in American oak casks. Notes of mānuka honey, grilled nuts, vanilla, and toasty oak. The palate is sweet and concentrated with grassy notes, honey and spice.

Waiheke Whisky Oak & Rye

40% ABV, 700ml RRP $109

Tickety-Boo

This bourbon-style whisky is made using a traditional bourbon mash of corn, barley and a high portion of rye, double distilled in copper pot stills and aged in American oak. A dark, concentrated whisky with vanilla, spice and caramel on the nose. The palate is soft with burnt toffee, apple and spice notes, and a gentle, generous finish.

Divergence Virgin Oak Single Malt

46% ABV, 700ml RRP $114.99

Beverage Brothers

Made from 100% Canterbury grown and malted barley, this whisky is aged more than seven years in half-sized new European oak barrels in Christchurch. It has toffee, chocolate, and oak with soft floral undertones on the nose. The palate is rich with oak, dark caramel, dark cocoa, new leather, creamy tannin, floral and anise. A rich chocolate and oak finish.

1919 Distilling First Light Single Malt

46% ABV, 700ml RRP $119

1919 Distilling

This release from Auckland distillery 1919 Distilling is copper pot distilled and matured in first fill bourbon casks. A full-bodied whisky, First Light is sweet, with hints of pear and honey giving way to a complex finish and hints of vanilla.

The NZ Whisky Collection Oamaruvian Revolution

46% ABV, 500ml RRP $119

The NZ Whisky Collection

Aged in an ex-bourbon cask and finished in a Central Otago Pinot Noir cask for a fresh, fruity finish and “strawberries and cream” character.

Waiheke Whisky Fairlight

40% ABV, 700ml RRP $119

Tickety-Boo

A blend of premium unpeated world whisky with the distiller’s selection of Waiheke Whisky’s peated back catalogue. The team at Waiheke Whisky say that Fairlight shares its name with the world’s first music synthesizer as it is “the synthesis of two hemispheres in the bottling”. Aromas of heather, honey, vanilla and gentle peat. Smooth and creamy on the palate with notes of sweet fruit, oak, smoke and brine.

Pōkeno Discovery

43% ABV, 700ml RRP $121.99

Pōkeno Whisky

Parcels of stock that have been fully matured in first fill bourbon, Oloroso and Pedro Ximénez casks are carefully selected, blended and then laid back down in cask again to create Pōkeno Discovery. It is a rich and complex whisky, with notes of dark chocolate, black forest gateau, ripe cherries and sweet citrus, giving way to a rich, smooth and lengthy finish.

Waiheke Whisky

Oak & Rye is a dark, concentrated whisky with vanilla, spice and caramel on the nose.

Pōkeno Revelation

43% ABV, 700ml RRP $121.99

Pōkeno Whisky

A marriage of spirit fully aged in first fill bourbon and New Zealand red wine casks, then finished together in cask for a final period of maturation. A sweet and smooth whisky, with beautiful notes of mango, grapefruit, strawberry bonbons, lychee and sherbet.

1919 Distilling Goleta Single Malt

46% ABV, 700ml RRP $125

1919 Distilling

A rich and rounded whisky, Goleta has its primary maturation in ex-bourbon casks and is finished in Spanish sherry casks, giving it notes of fresh dried fruits and aromas of sultanas and hints of chocolate.

Rifters Royalburn Single Malt

46% ABV, 350ml RRP $134.95

Rifters

This whisky has aromas of sweet toffee and dried orange peel, complemented by subtle notes of dry hay and toasted oak. Fresh, almost citrusy fruit flavours emerge on the palate, with pear and apple giving way to a dominant orange character. Cinnamon spice and soft wood on the finish.

Thomson Whisky Mānuka Smoke

Single Malt

46% ABV, 700ml RRP $135

Thomson Whisky

This whisky is made from 100% New Zealandgrown and malted barley smoked using native mānuka wood, then distilled through Thomson Whisky’s hand-beaten copper pot still. Aromas of smoke sit over a hint of underlying sweetness, with a spicy/savoury character that develops as it opens up. Intense smoke with notes of spice on the palate and a lingering smoky finish.

Thomson Whisky South Island Peat

Single Malt

46% ABV, 700ml RRP $135

Thomson Whisky

The New Zealand-grown malted barley used in this whisky is smoked using South Island peat for an additional local touch. The whisky is distilled through a copper pot still and bottled in its youth, as “an update from the barrel”. Aromas of smoke and salt with a vanilla sweetness. On the palate it is rounded with a subtle sweetness and intense smoke that lingers on the finish.

The NZ Whisky Collection Oamaruvian Cask Strength

55.8% ABV, 500ml RRP $149

The NZ Whisky Collection

This higher proof whisky is aged in an ex-bourbon casks and finished in Syrah casks for a rich, deep flavour. Reminiscent of Christmas cake in a bottle.

Pōkeno Alchemy

46% ABV, 700ml RRP $149.99

Pōkeno Whisky

Pōkeno Whisky created this release using some of its oldest whiskies fully matured in six cask types (Pedro Ximénez sherry butts and hogsheads, light and medium toasted virgin American oak barrels, and ruby and tawny Port barriques). Described as its “boldest and richest release yet”, Alchemy is full of ripe red fruits, dark chocolate and Black Forest gateau, leading into rich honey, caramel and vanilla beans, with a long rich and fruity finish. Awarded Gold, Category and Country winner at the 2026 World Whiskies Awards.

Waiheke Whisky MOSS

44% ABV, 700ml RRP $169

Tickety-Boo

Made from lightly peated New Zealand malt, double distilled in copper pot stills and aged in American oak casks, this is a full-bodied, easy-drinking whisky that the Waiheke Whisky team describe as “a gateway to New Zealand peat.” Floral aromas of jasmine, with liquorice, vanilla bean and cough syrup, created by the interaction of the lightly peated malt with the American oak wine barrels, which have been shaved, toasted and re-charred. Further maturation in first fill bourbon barrels provides a creamy texture and a long lingering finish with spice and sweet fruit, and a hint of smoke. Awarded Gold and Category winner at the 2026 World Whiskies Awards.

Pōkeno

Whisky’s Alchemy was awarded Gold, Category and Country winner at the 2026 World Whiskies Awards.

Thomson Full Noise Cask Strength

Single Malt

54.2% ABV, 700ml RRP $175

Thomson Whisky

A cask strength (hence ‘Full Noise’) mānuka smoke single malt whisky from Thomson Whisky in northwest Auckland. Made from 100% New Zealand-grown mānuka-smoked malted barley, aged in American oak ex-bourbon barrels and bottled straight out of the cask. Deeper and more abundant smoke notes in this uniquely New Zealand dram.

Thomson Quercus Alba Single Cask

54.2% ABV, 700ml RRP $175

Thomson Whisky

‘Quercus Alba’ is the Latin name for ‘American white oak’ and this new limited-edition whisky (just 250 bottles) from Thomson is packed with oaky flavour. It’s made using Thomson’s signature Mānuka Smoke Single Malt and the heavy char on the virgin oak cask has activated rich tannins, dark toffee and deep wood flavours.

1919 Distilling Transpacific Single Malt

46% ABV, 700ml RRP $185

1919 Distilling

Copper pot distilled and matured in first fill bourbon casks, this single malt is finished in Jamaican rum casks. A complex and sweet single cask bottling, the whisky melts in the mouth with toffee, tropical fruits and organic vanilla.

Waiheke Whisky Seris 2

42% ABV, 700ml RRP $189

Tickety-Boo

Made from peated New Zealand malt and double distilled in copper pot stills, this New Zealand single malt is aged in American oak casks for four years before being finished in Australian Apera (sherry) casks. Aromas of glazed orange peel, spiced apple and peat smoke. The palate has notes of butterscotch, raisins, fruit cake, cereal and peat complemented with a savoury spice finish.

Pōkeno Exploration Series Winter Malt

48% ABV, 700ml RRP $189.99  Pōkeno Whisky

The Winter Malt release from Pōkeno was inspired by a unique selection of New Zealand malts chosen for the mashbill, including mānuka smoked malt, chocolate roasted malt, toffee malt and Laureate Distillers Malt. The whisky is aged in first fill bourbon barrels and has aromas of sweet honeyed smoke, chocolate caramel slice, vanilla bean and toffee. On the palate there are notes of bitter dark chocolate, cocoa beans and creamy fudge, leading to a long, sweet and smoky finish.

Pōkeno Sauvignon Blanc Cask

53.5% ABV, 700ml RRP $199.99

Pōkeno Whisky

Created as a celebration of New Zealand’s famed Sauvignon Blanc, this single cask release was created in collaboration with Hunting Lodge Winery in northwest Auckland. In 2020, the team at Pōkeno Whisky gave the winery a bourbon barrel for the ageing of their homeblock Sauvignon Blanc. In 2021, the barrel was returned to Pōkeno and they filled it with new make spirit for full maturation. The result is a whisky with crisp, zesty notes of Sauvignon Blanc, combining with Pōkeno’s own signature citrus notes. It is full of citrus and tropical fruits in the mouth, accompanied by sweet vanilla beans.

Waitui Whiskey

40% ABV 700ml RRP $199.99

Kiwi Spirit Distillery

This small batch whisky from Golden Bay’s Kiwi Spirit Distillery is aged for eight years in mānuka honey mead oak barrels. It has a luscious aroma full of creamy butterscotch and mānuka honey with hints of malt and oak. Delicate on the palate, with notes of oak, smoke, and honey.

Waiheke Whisky Dyad Peat + Muscat

46% ABV, 700ml RRP $225

Tickety-Boo

Following the success of Waiheke Whisky’s award-winning Dyad Peat + Port, this follow-up uses Australian muscat casks for finishing after initial ageing in bourbon casks. The peated single malt displays aromas of orange peel, vanilla, raisins and subtle smoke. On the palate it is bold and full of dried fruits, sweet vanilla and punchy peat perfume.

Waiheke Whisky Dyad Quartet

46% ABV, 700ml RRP $225

Tickety-Boo

A single malt whisky matured in four different barrels (hence ‘Quartet’): Chardonnay, Port, Apera and Muscat casks. A rich dark red gold hue, it has sweet floral aromas accented by spice, red fruits, and soft notes of caramel and vanilla. The palate is dense and indulgent with flavours of Christmas cake, cloves, cinnamon, and dried fruits.

Pōkeno Exploration Series Totara Cask

46% ABV, 700ml RRP $249.99

Pōkeno Whisky

This whisky is the first in the world to be matured in 200 litre totara barrels, which were handcrafted at Pōkeno Distillery in New Zealand’s only working cooperage. The native New Zealand tree is hard and straight grained, with very sweet and creamy notes when toasted. After a full maturation in first fill bourbon casks, the whisky is transferred to the totara barrels for a second maturation period. On the nose there are notes of creamy coconut, sweet scented sap, ripe white peach and freshly cut wood. In the mouth there is bitter lemon, stone fruit and hints of dark chocolate for a long, sweet finish.

Auld Distillery Single-Grain Oat Whisky

44% ABV, 700ml $350 (also in 200ml at $135)

Auld Distillery

This is part of the first release of single malts from Southland’s family-owned Auld Distillery, all from casks laid down from the 2017 harvest. Farm-grown and farm-distilled, this rare oat whisky is completely of Southland. Aged in ex-bourbon casks, it is creamy and full with a velvet texture, gentle sweetness and a finish of subtle orchard fruit and spice.

Auld Distillery Single-Grain Wheat Whisky

45% ABV, 700ml $350 (also in 200ml at $135)

Auld Distillery

A soft full-bodied whisky made from Auld Farm wheat and aged in ex-bourbon casks. The result is a smooth, lightly spiced spirit with delicate sweetness and a buttery mouthfeel.

Auld Distillery Single-Malt Barley Whisky

46% ABV, 700ml $350 (also in 200ml at $135)

Auld Distillery

Crafted from a single season’s barley (2017) grown on the Auld family’s Southland farm, this whisky has been aged slowly American oak ex-bourbon casks, delivering rich malt depth and an elegant warmth.

The Cardrona Single Malt ‘American Barrel’

52% ABV, 700ml RRP $353

Cardrona Distillery

Barrels sourced from five bourbon distilleries in the United States are used to give this whisky its notes of borage flower honey, clotted cream, toasted oats, vanilla bean and nectarine.

The Cardrona Single Malt ‘The Falcon’ 52% ABV, 700ml RRP $353

Cardrona Distillery

This release is a trinity of three hand-selected casks (ex-Oloroso, ex-bourbon, and ex-Pinot Noir), drawn from some of Cardrona Distillery’s oldest stocks and reduced to 52% ABV. Notes of burnt toffee, vanilla cream, sun-scorched nectarine, and pepper.

The Cardrona Single Malt ‘Otago Pinot Cask’

52% ABV, 700ml RRP $353

Cardrona Distillery

Ageing in an ex-Otago Pinot Noir barrique gives this single cask release notes of sunscorched nectarine, ripe berry fruits, fig, pecan pie, borage flower honey and clotted cream.

The Cardrona Single Malt ‘Sherry Cask’

52% ABV, 700ml RRP $353

Cardrona Distillery

This special single cask release is aged in ex-Oloroso Sherry barrels and has notes of maple pear tart, sticky raisins, hazelnut, chewy nougat, and borage flower honey. Awarded Gold and Category winner at the 2026 World Whiskies Awards.

The NZ Whisky Collection South Island Single Malt 25YO

40% ABV, 350ml RRP $399

The NZ Whisky Collection

This is The NZ Whisky Collection’s only lightly peated whisky, with soft smoke character. Distilled at the famous Wilson’s Distillery, it has been matured and bottled in Oamaru. It has notes of honey and golden fruit, and a lingering sweet, malty finish with subtle smoke.

Waiheke Whisky Bog Monster

46% ABV, 700ml RRP $399

Tickety-Boo

A rare release, the Bog Monster is a single cask distilled in 2015 from heavily peated New Zealand malt, with peat sourced from the Tussock Creek peat bogs of Southland. With only first fill and refill bourbon barrels used, the Waiheke Whisky spirit character with the heavy peat influence is front and centre on the palate.

Waiheke Whisky Cantankerous

48% ABV, 700ml RRP $399

Tickety-Boo

A limited-edition release of double distilled, non-peated single malt which has spent time maturing in three cask types: virgin American oak, bourbon, and muscat. This whisky showcases a blend of vanilla, caramel, and light spice from the American oak, while the refill bourbon layer adds corn sweetness. The muscat finish reveals nuttiness, ripe red fruits, and brown sugar on the palate and finish.

The NZ Whisky Collection The Otago 30YO Single Malt

44.7% ABV, 350ml RRP $599

The NZ Whisky Collection

The ultimate expression from The NZ Whisky Collection. This is a beautifully aged, elegant whisky with depth and character. It offers sweet pear, honey and vanilla, hints of soft spices and a deliciously lingering finish.

AUSTRALIA

The Gospel Solera Rye Whiskey

42.5% ABV, 700ml RRP $90

Mineral

Made using 100% Australian-grown rye sourced from a single farm in the Murray Mallee region of South Australia, this whiskey embodies classic rye flavours in an approachable soft and smooth way. Described as: “…an American style rye whiskey with a unique easy-going Australian attitude”. Notes of baking spices, orchard fruits, dark toffee and sweet oak.

The Gospel Straight Rye Whiskey

45% ABV, 700ml RRP $110

Mineral

This was Australia’s first whiskey to be legally labelled as ‘100% Straight’, meeting the strict distillation and maturation processes required of typical American whiskeys. The Gospel’s answer to a bold and rich American-style whiskey, it’s made using single-sourced grain and aged in Melbourne’s dynamic climate to produce a uniquely local rye whiskey. Aromas of buttery dark rye bread, hints of spice and light toffee lead to a palate of caramel vanilla, sweet allspice, clove, pepper and green apple. There is dried red fruit and crème caramel, with woody spices on the finish.

Archie Rose Rye Malt Whisky

46% ABV, 700ml RRP $129.99

Hancocks

Australian craft distillery Archie Rose uses malted rye and malted barley for this whisky, which is aged in virgin American oak casks in the maritime air of coastal Sydney. Layered and aromatic with notes of spiced custard, ginger, stonefruit and baked apple pie with a lingering fresh herbal finish.

Archie Rose Single Malt Whisky

46% ABV, 700ml RRP $129.99

Hancocks

The team at Archie Rose uses a six-malt mash bill for this whisky to give it a rich and expressive flavour, full of distinct regional character. It is aged predominantly in Australian Apera (sherry) casks, complemented by a selection of ex-bourbon and Archie Rose’s own 36-month air-dried ex-rye casks.

The whisky has aromas of fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate, while the palate is full of sticky date pudding and amaretto with a final note of espresso.

JAPAN

Suntory Whisky Toki

43% ABV, 700ml RRP $94.99

Suntory

This delicate Japanese whisky has aromas of basil, green apple and honey, while on the palate there is grapefruit, green grapes, peppermint and thyme. The finish is subtly sweet and spicy with a hint of vanilla oak, white pepper and ginger.

Mars Iwai is a rich Japanese blended whisky with a light, sweet and floral fragrance.

Mars Iwai

40% 750ml RRP $109.99

Hancocks

A rich Japanese blended whisky with a light, sweet and floral fragrance and flavour notes of sweet pear and dark cacao.

Suntory Whisky Chita

43% ABV, 700ml RRP $114.99

Suntory

A single grain whisky aged in wine and Spanish oak casks, as well as American white oak. It has aromas of crème brûlée, cardamom, honey, and rose. Mild and smooth on the palate with a hint of mint and deep honey. Clean and clear on the finish with spiced oak and subtle bittersweet notes.

Mars Iwai Tradition

40% 750ml RRP $129.99

Hancocks

A blended whisky made in honour of Kiichiro Iwai, the creator of Mars, half a century after the Iwai pot still was put into operation. A rich gold whisky with complex, sweet honey and malt fragrances.

Hibiki Harmony

43% ABV, 750ml RRP $249.99

Suntory

From the Suntory Whisky collection, Hibiki has lifted aromas of rose and lychee over a hint of rosemary, wood and sandalwood. On the palate, there is a honeyed sweetness with candied orange peel and white chocolate. The finish is subtle with a touch of mizunara (Japanese oak).

The Hakushu Distiller’s Reserve

43% ABV, 700ml RRP $279.99

Suntory

Made in Suntory’s mountain-forest distillery, the Hakushu range is set apart by its distinctive fresh green notes. The Distiller’s Reserve has aromas of peppermint, melon and cucumber leading to a palate of yuzu, grapefruit, and lemon thyme. Refreshing on the finish, with subtle smoke.

The Yamazaki Distiller’s Reserve

43% ABV, 700ml RRP $279.99

Suntory

Lush red fruit dominates the aroma of this whisky, with strawberry and cherry sitting alongside a hint of mizunara (Japanese oak). The fruit persists on the palate with raspberry, white peach and a touch of coconut. The finish is clean with sweet vanilla and a hint of cinnamon.

Mars Komagatake Single Malt

40% 750ml RRP $299.99

Hancocks

Komagatake Single Malt is produced at the Mars Shinshu Distillery, at the foot of Mount Komagatake in Japan’s Central Alps. The “2021 Edition” is a single malt whisky made by vatting mainly malt liquor aged in bourbon barrels and sherry casks. It has a fruity aroma with the gentle sweetness of ripe persimmons on the palate.

The Hakushu 12YO

43.5% ABV, 700ml RRP $439.99

Suntory

Suntory’s Hakushu distillery is also known as the ‘Mountain Forest Distillery’, and this whisky abounds with green fruit and herbal characters. Aromas of basil, pine needle and green apple lead to a palate of sweet pear, mint and kiwifruit. The finish has characters of green tea and subtle smoke.

The Yamazaki 12YO

43.5% ABV, 700ml RRP $439.99

Suntory

The Yamazaki is Suntory’s flagship single malt whisky. The 12YO expression has aromas of peach, pineapple, grapefruit, clove, candied orange, vanilla, and mizunara (Japanese oak). This leads to coconut, cranberry, and butter on the palate with a long finish of sweet ginger and cinnamon.

INDIA

Indri Trini The Three Wood

46% ABV, 750ml RRP $94.99

World@BWS

Three different wood casks (ex-bourbon, ex-French wine and ex-sherry) are used to craft this multi-award-winning whisky. Gentle and mellow on the nose with hints of black tea, caramelised pineapple and a whiff of oak comes forward, followed by vanilla, honey, spice and raisins. Rich on the palate with gentle spice and woody characteristics. A subtle and balanced finish.

Indri Agneya

46% ABV, 750ml RRP $99.99

World@BWS

Derived from the Sanskrit word meaning “belonging to fire”, Indri Agneya single malt is matured in ex-sherry and ex- bourbon casks. Aromas of chocolate, subtle vanilla spice, dried apple and apricot lead to a palate of tropical fruits rich toffee, light spice and dried peat smoke. The finish is sweet, salty and smoky.

Sheep Dog Peanut Butter Jelly Whiskey is a brand new release that gives the American classic a whiskey make-over.

Indri Dru

57.2% ABV, 750ml RRP $139.99

World@BWS

‘Dru’ is a cask strength expression, where selected ex-bourbon barrels are handpicked and married by Indri’s master blender. In Sanskrit, ‘Dru’ means wood, tree or a vessel made of wood. In ancient Indian mythology, Dru was a vessel in which ‘soma’ (a drink) was collected and offered to the gods. A fruity aroma with vanilla, subtle citrus, gentle spice, chocolate and honey tones. A sweetish, fruit-forward flavour with soft spice, sweet vanilla, chocolate, wood and citrus. A full, lingering finish.

Indri Diwali Edition

60% ABV, 700ml RRP $1,199.99

World@BWS

Indri Diwali Collector’s Edition 2023 is a peated Indian single malt made with six-row barley, distilled in traditional copper pot stills crafted in India. Carefully matured in PX Sherry Casks in the sub-tropical climate of North India, this unique expression has a whiff of smoke and a palate full of candied dried fruits, toasted nuts, subtle spice, oak, and bittersweet chocolate.

USA

Ole Smoky Moonshine Banana

Pudding

17.5% ABV, 750ml RRP $56.99

Hi I.Q. Liquor

Flavours of vanilla wafers, whipped cream and bananas are blended with Ole Smoky Moonshine to create a unique dessert-like pour.

Ole Smoky Moonshine Apple Pie

20% ABV, 750ml RRP $59.99

Hi I.Q. Liquor

Moonshine and apple pie are synonymous with America and come together in this blend of pure apple, ground cinnamon and other spices with Ole Smoky Moonshine.

Ole Smoky Whiskey Mint Chocolate

Chip Cream

17.5% ABV, 750ml RRP $59.99

Hi I.Q. Liquor

The flavours of mint ice cream and chocolate chips are blended with whiskey to make a smooth and creamy pour.

Sheep Dog Peanut Butter

Jelly Whiskey

30% ABV, 700ml RRP $64.99

Federal

The American classic gets a whiskey make-over with this brand new release. The rich whiskey and peanut butter notes are accompanied by a hint of jelly sweetness.

Sheep Dog Peanut Butter Whiskey

35% ABV, 700ml RRP $64.99

Federal

A flavoured whiskey full of natural peanut butter flavours, notes of vanilla and caramel popcorn with warm whiskey undertones.

Skrewball Peanut Butter Whiskey

35% ABV, 700ml RRP $64.99

Pernod Ricard

A blend of smooth whisky and creamy peanut butter flavours.

Whisked Chocolate Brownie

30% ABV, 700ml RRP $64.99

Federal

A chocolate brownie-flavoured whiskey with aromas of warm baked brownie and notes of rich cocoa, vanilla and a hint of caramel sweetness.

Jack Daniel’s

40% ABV, 1L RRP $69.99

Hancocks

This Tennessee whiskey is left to drip through 10 feet of sugar maple charcoal before it goes into barrel. It has aromas of oak, sweet vanilla and caramel, which continue on the palate.

Mellow Corn Bottled in Bond Corn Whiskey

50% ABV, 700ml RRP $69.99

Hancocks

Mellow Corn is crafted under the strict guidelines that define Straight Corn Whiskey. Made from a mash containing at least 80% corn, it is aged for four years in barrels previously used for bourbon. Heaven Hill Distillery remains one of the few producers keeping this distinctive style of whiskey alive.

Ole Smoky Peanut Butter Whiskey

30% ABV, 750ml RRP $69.99 Hi I.Q. Liquor

The sweet, creamy flavour of peanut butter blended with Old Smoky Whiskey.

Gentleman Jack was inspired by Jack Daniel’s founder Jasper Newton Daniel.

Ole Smoky Salty Caramel Whiskey

30% ABV, 750ml RRP $69.99 Hi I.Q. Liquor

A richly decadent combination – this salty caramel whiskey tastes like liquid caramel with a hint of salt on the finish.

Wild Turkey Rye

40.5% ABV 700ml RRP $69.99

Campari NZ

A deeper “alligator” char is used for this whiskey, which pays tribute to America’s first distilled spirit: rye whiskey. Wild Turkey Rye has bold rye flavour balanced with big vanilla, butterscotch and spice notes.

Gentleman Jack

40% ABV, 700ml RRP $74.99 Hancocks

This whiskey was inspired by Jack Daniel’s founder Jasper Newton Daniel, who was regarded as the “original gentleman distiller”. A second round of charcoal mellowing through 10 feet of sugar maple charcoal creates a smooth whiskey with aromas of oak and flavours of caramel and butter.

Jim Beam Rye

40% ABV, 1L RRP $74.99

Suntory

Jim Beam Rye is a Kentucky straight rye whiskey with warm notes, a spicy kick and a bite of black pepper, rounded out by hints of vanilla and oak.

Ole Smoky Mango Habanero Whiskey

35% ABV, 750ml RRP $74.99

Hi I.Q. Liquor

This creative spin on whiskey combines the sweet taste of mango with a spicy habanero pepper finish.

Jack Daniel’s Bonded

50% ABV, 700ml RRP $79.99

Hancocks

This expression from Tennessee distillery Jack Daniel’s is ‘bottled-in-bond’ meaning that it is from a single distillery, is from one distilling season, is bottled at 100 proof (50% ABV) and aged in a federally bonded warehouse for at least four years. It has aromas of caramel, rich oak and spice, and is big and bold on the palate with dark brown sugar, cooked fruit and seared oak.

Misunderstood Ginger Spiced Whiskey

40% ABV, 750ml RRP $79.99

Federal

This blend of select bourbon and American whiskey aged in American oak is finished with two types of real ginger. Aromas of vanilla bean, caramel, ginger and mandarin lead to flavours of fresh cut ginger root, light toasted oak and hints of ginger snap cookies and crème brûlée. A light, lingering ginger finish with baking spice and butterscotch.

Woodford Reserve Rye Whiskey

45.2% ABV, 700ml RRP $87.99

Hancocks

A spicy aroma with distinct notes of rye, black pepper, cedar, cassia bark and a sweet marzipan character. The taste is of clove, rye, mint, molasses and honey, mingled with hints of apple and malt.

Ezra Brooks Straight Rye 99 Proof

49.5% ABV, 750ml RRP $89.99

Hi I.Q. Liquor

A genuine straight rye whiskey with slightly sweet and oaky tones, and a warm and spicy finish.

Rittenhouse Straight Rye Whiskey

50% ABV 700ml RRP $89.99

Hancocks

A 100-proof bottled-in-bond straight rye whiskey with notes of cocoa, butterscotch, orange peel, cinnamon, and nutmeg.

Sazerac Rye Whiskey

45% ABV, 700ml RRP $89.99

Federal

Synonymous with New Orleans, this rye whiskey has a drier, spicier taste in keeping with its rye base. It has aromas of clove, vanilla, anise and pepper, which combine with subtle notes of candied spices and citrus. The finish is big and smooth with hints of liquorice.

batch10 Mānuka Smoked

Kentucky Whiskey

45% ABV, 700ml $90 batch10

Premium Kentucky whiskey is smoked with mānuka for a distinctively New Zealand character to this whiskey.

Jack Daniel’s Triple Mash

50% ABV, 700ml RRP $94.99

Hancocks

A blend of bonded American malt, rye, and Tennessee whiskeys. It has aromas of dried fruit, oak, and toast with a honey sweetness and underlying grain spice and dry oak on the palate. Well-rounded finish and slightly spicy.

Elijah Craig Straight Rye Whiskey

47% ABV, 700ml $99.99

Hancocks

Introduced in 2020, Elijah Craig Rye is an approachable, extra-aged Kentucky Straight Rye Whiskey. Flavours of rich baking spices and honey backed up with smooth oak influence.

Rebel 100 Straight Rye

50% ABV, 750ml RRP $100

Hi I.Q.

Liquor

A full-bodied whiskey with a bold rye flavour and hints of vanilla.

Jack Daniel’s Single Barrel Select

45% ABV, 700ml RRP $104.99

Hancocks

Jack Daniel’s signature Single Barrel layers subtle notes of caramel and spice with bright fruit notes and sweet aromatics.

Laughing Owl Single Malt

50% ABV, 700ml RRP $115

Laughing Owl

This new release in New Zealand is made from American single malt, distilled by Virginia Distillery Co. in the United States. The team at Laughing Owl collaborated with Two Trees Distilling, who use their Sustainably Matured™ technology to integrate New Zealand-sourced mānuka wood during maturation and the whisky is then bottled in New Zealand. Aromas of caramel, vanilla, and spiced orchard fruit lead to a palate of honeyed malt, silky tannins, and a gentle herbal warmth, finishing smooth and rich with refined oak.

Michter’s US1 Unblended American Whiskey uses whiskey-soaked barrels to achieve its flavour profile.

Michter’s US1 Sour Mash Whiskey

43% ABV, 700ml RRP $129.99

Tickety-Boo

The unique grain selection for this whiskey means it cannot be categorised as a rye or a bourbon. It has warm, toasted burnt sugar notes with spice, sweet smoky fruit, candied cherries and honeyed vanilla. It starts out like a bourbon but finishes like a rye.

Michter’s US1 Straight Rye Whiskey

42.4% ABV, 700ml RRP $129.99

Tickety-Boo

Select American rye grain is sheared to maximise the extraction of flavour for this rye whiskey. It’s made using charred new American white oak barrels and is spicy with peppery notes, citrus, butterscotch and oak.

Michter’s US1 Unblended American Whiskey

41.7% ABV, 700ml RRP $129.99

Tickety-Boo

Unlike bourbon or rye, which, by definition, must be aged in new oak barrels, Michter’s US1 Unblended American Whiskey uses whiskeysoaked barrels to achieve its flavour profile. It has deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish.

Minor Case Straight Rye Whiskey

45% ABV, 750ml RRP $130

Hi I.Q. Liquor

Minor Case Straight Rye Whiskey is a tribute to Minor Case Beam, who began working in the bourbon business in 1871. Distilled by the Beam family, this award-winning whiskey uses yeast cloned from MC Beam’s own jug and is finished in sherry casks. Its aroma has hints of earth with sweet sherry notes. A hint of butterscotch on the palate and additional notes of dark fruit and spice from the sherry cask finish.

Willett Family Reserve 4YO Rye

55% ABV, 750ml RRP $134.99

Tickety-Boo

A small batch rye whiskey from Kentucky’s Willett Family Estate. It has aromas of brandied cherry, cinnamon, and baking spices with a hint of oak. Robust on the palate with dark cherry, burnt vanilla, and lingering spice.

Rossville Union Master Crafted Straight Rye Whiskey

47% ABV, 750ml RRP $136

Hi I.Q. Liquor

Aged for more than four years, this whiskey delivers a smooth, slightly smoky taste and a robust, spicy finish with a hint of cherry.

Yellowstone Single Malt Whiskey

54% ABV, 750ml RRP $152

Hi I.Q. Liquor

Made from 100% malted barley and aged in new charred American oak barrels, this is a smooth and complex whiskey. A sweet, medium body with notes of honey, dates and spiced pear, and a strong oak finish with hints of cinnamon and walnuts.

Rossville Union Barrel Proof Straight

Rye Whiskey

58.6% ABV, 750ml RRP $200

Hi I.Q. Liquor

Bottled at a full 117.2 proof, Rossville Union’s Barrel Proof Straight Rye Whisky is full-bodied and smooth with aromas of spice, vanilla, caramel, chocolate, and wood. Sweet and caramel-forward on the palate with bold spice, a slightly smoky body, oak, and a balanced finish.

Michter’s US1 Barrel Strength

Rye Whiskey

55.4% ABV, 700ml RRP $289.99

Tickety-Boo

Aged in fire-charred new American white oak barrels, this barrel strength release has butterscotch and cinnamon with a hint of cherries on the nose; warming, rich, toasty vanilla and caramel up front and a dry oaky spice on the finish.

Michter’s US1 Toasted Barrel

Rye Whiskey

53.6% ABV, 700ml RRP $289.99

Tickety-Boo

Aromas of toffee, honey, black walnut, and a hint of campfire leads to flavours of dark chocolate, salted caramel, cherry and mint with pronounced spice balanced by toasted oak on the finish.

Shenk’s Homestead Small Batch

2024 Release

45.6% ABV, 700ml RRP $299.99

Tickety-Boo

A sour mash whiskey made with a substantial amount of rye – the 2024 release has aromas of crème brûlée and spice, leading to a herbaceous whiskey on the palate, complemented by spice, fruit and nougat.

Michter’s 10 Year Old Straight Rye Whiskey

46.4% ABV, 700ml RRP $479.99

Tickety-Boo

One of Michter’s most limited production items, the 10YO Straight Rye Whiskey has deep notes of vanilla and toffee, toasted almonds and cinnamon with crushed pepper and a hint of orange citrus.

Kentucky Owl Mardi Gras XO Cask 11YO Rye

51.4% ABV, 700ml RRP $749.99

Tickety-Boo

A limited-edition release rye whiskey from Kentucky Owl, created to celebrate the spirit of Mardi Gras and Louisiana. Aged for 11 years and then spending a further year in rare Bayou XO casks, this is a robust, flavourful straight rye whiskey. In addition to the rye character, there is sweet butter combined with allspice, and the sweetness of the Bayou Rum XO finish.

Michter’s 10 Year Old Straight Rye Whiskey is one of Michter’s most limited production items.

CANADA

Canadian Club 1858

40% ABV, 1L RRP $59.99

Suntory

Canadian Club’s flagship whiskey is named for its year of creation. It’s smooth, with spice and zest on the palate and hints of oak and sweet vanilla. The finish is clean, dry, and lingering with subtle oak.

Canadian Club Spiced

37% ABV, 1L RRP $59.99

Suntory

A twist on Canadian Club Original, blended with vanilla, allspice, black pepper, cinnamon, clove and juniper berry. A sweet grain and spice aroma, with flavours of sweet fruit and spices and a long finish.

Fireball Cinnamon Whiskey

33% ABV, 700ml RRP $64.99

Federal

Fireball is a blend of Canadian whiskey with natural cinnamon flavour. Makers of Fireball, Sazerac Company in New Orleans, describe it as like “coming face to face with a firebreathing dragon who just ate a whisky barrel full of spicy cinnamon”.

Canadian Club 12YO

40% ABV, 700ml RRP $81.99

Suntory

The extra ageing on this expression from Canadian Club creates soft, rounded aromas with a palate that is spicy and creamy with hints of vanilla and rich mellow wood. The finish is long and dry.

Canadian Club 20YO

40% ABV, 750ml RRP $89.99

Suntory

A blended Canadian whiskey seasoned in white oak barrels. The rich aroma features toffee, raisin, dark plum and apple blossom. The flavour is a clean combination of nuts and spice, while the lingering finish is of pepper, apple, nutmeg and rich oak.

IRELAND

Jameson Caskmates IPA Edition

40% ABV, 700ml RRP $53.99

Pernod Ricard

Jameson’s Irish Whiskey is finished in craft IPA barrels for a whiskey with crisp hoppy notes. Flavours of hops and light citrus with sweet herbal notes and delicate spicy tones.

Jameson Caskmates Stout Edition

40% ABV, 700ml RRP $53.99

Pernod Ricard

Jameson’s triple-distilled, blended Irish whiskey is finished in Irish craft beer-seasoned barrels. The initial sweet mouth coating typical of the Irish pot still is complemented by subtle hops and cocoa beans from the beer cask finish. The finish is long and sweet with milk chocolate and butterscotch.

Jameson Irish Whiskey

40% ABV, 700ml RRP $53.99, 1L RRP $74.99

Pernod Ricard

A blend of pot still and fine grain whiskeys that are triple-distilled and aged in bourbon and sherry casks for five to seven years. A light floral fragrance peppered with spicy wood and sweet notes, while on the palate it is a smooth balance of spice, nut and vanilla notes with hints of sweet sherry.

Slane Irish Whiskey

40% ABV, 700ml $54.99

Hancocks

Three varieties of casks are used for ageing this whiskey: virgin and seasoned casks made at the Brown-Forman cooperages, and Oloroso sherry casks from Jerez in Spain. The whiskey has complex aromas of fruit, caramel, vanilla, brown spice and toasted oak. Initially spicy but quickly sweetens with rich butterscotch and dried fruit and finishes with a hint of dried fruit and caramelised sugar. Smooth and robust.

The Busker Blend Irish Whiskey

40% ABV, 700ml RRP $59.99

Campari NZ

A blend of single malt and single pot still whiskeys, The Busker Blend has tropical fruits and vanilla on the nose leading to a palate of malt sweetness and dark chocolate with subtle toffee fudge and cinnamon.

The Busker Single Malt Irish Whiskey

44.3% ABV, 700ml RRP $64.99

Campari NZ

This single malt is distilled in large copper stills and then matured in two different woods. Initial accents of fruit lead to pine essence and malt biscuit. Intense flavours of fruit and rich chocolate with a sweet and creamy finish.

The Dubliner Whiskey and Honeycomb

30% ABV, 700ml RRP $64.99

Federal

A distinctive Irish whiskey liqueur that marries honeycomb, caramel and whiskey.

Shanky’s Whip Irish Whiskey Liqueur

33% ABV, 700ml RRP $64.99

Campari NZ

A blend of black Irish whiskey and Irish spirits with flavours of cream and vanilla. Rich and sweet with notes of spice.

Bushmills Original

40% ABV, 1L RRP $71.99

Lion

A blend of triple-distilled malt whiskey with a lighter grain whiskey. The aroma is light and fruity with a touch of spice and vanilla. In the mouth it is gently warming with slight honey sweetness, while the finish is crisp and fresh with a hint of spice.

Bushmills Black Bush

40% ABV, 700ml RRP $72.99

Lion

The dark hue and rich fruit characters in this whiskey come from its ageing of up to seven years in Spanish Oloroso sherry casks and sweet bourbon barrels. It has aromas of spicy fruit and dark‚ velvety fruit flavours with a lingering sherry sweetness.

The Busker Single Malt Irish Whiskey has intense flavours of fruit and rich chocolate with a sweet and creamy finish.

Jameson Black Barrel

40% ABV, 700ml RRP $74.99

Pernod Ricard

A combination of American oak, sherry casks, and double charred bourbon barrels are used to age this whiskey, which is made from single Irish pot still whiskey and a rare small batch grain whiskey. It has intense notes of vanilla sweetness and caramel, alongside toasted wood, fruit and warm spice.

Teeling Small Batch Blended Whiskey

46% ABV, 700ml RRP $79.99

Hancocks

Created to challenge the conventions of what Irish whiskey could be, this release from Teeling combines casks of grain and malt whiskey aged in ex-bourbon barrels and then married together in Central American rum casks for up to 12 months. Floral and herbal, with a creamy vanilla sweetness, dried fruit, raisin and apricot character and slight tingling spice.

Bushmills 10YO

40% ABV, 700ml RRP $84.99

Lion

This whiskey is triple-distilled from 100% malted barley and spends at least 10 years in bourbon seasoned barrels, giving it aromas of honey, vanilla and milk chocolate that persist on the palate.

Tullamore D.E.W Irish Whiskey

40% ABV, 1L RRP $84.99

Federal

This blended Irish whiskey is triple-distilled and aged in a combination of ex-bourbon and sherry casks. It has aromas of light, sweet citrus and green apple combined with vanilla undertones. Early fresh fruit flavours lead to toasted wood and vanilla sweetness, with a buttery mellowness on the finish.

Proper No. Twelve

40% ABV, 1L RRP $86.99

Lion

This blended Irish whiskey brand was founded by MMA fighter and boxer Conor McGregor. A blend of Irish grain spirit and single malt Irish whiskey aged in ex-bourbon barrels, it has flavours of vanilla, honey and toasted wood.

Connemara

40% ABV, 700ml RRP $89.99

Suntory

There’s a light and fruity aroma to this Irish whiskey, with distinct smoke and peat. Initially smooth and honey sweet, with malt and fruits giving way to an intensifying full-bodied peat. Complex yet balanced with vanilla oak tones.

Green Spot – Mitchell & Son

40% ABV, 700ml RRP $99.99

Pernod Ricard

A non-age statement single pot still Irish whiskey comprising of pot still whiskeys aged between seven and 10 years. The whiskey is matured in a combination of new bourbon and refill bourbon casks as well as sherry casks. Full and spicy on the palate.

The Quiet Man Blended Whiskey

40% ABV, 750ml RRP $102

Hi I.Q. Liquor

Named for John Mulgrew, a barman in the pubs of Belfast, The Quiet Man Blended Irish Whiskey is distilled in small batches and fully matured in first-fill bourbon casks of American oak. Aged four years, the mash bill features a high malt percentage. A sweet blend with a light, floral fragrance and hints of toasted oak and honey.

Teeling Single Grain

46% ABV, 700ml RRP $104.99

Hancocks

Matured in Californian red wine barrels, this Irish whiskey has aromas of fruit cake and spice with a marzipan character. On the palate there is spice, raisin, red fruit and a hint of tannins, while the finish is dry with lingering wood and spice.

Teeling Single Malt

46% ABV, 700ml RRP $109.99

Hancocks

This whiskey is matured and finished in casks that impart the influence of five wine casks: Sherry, Port, Madeira, white Burgundy and Cabernet Sauvignon. It has aromas of melon, figs, toffee and lemon, while the palate gives notes of dried fruits, citrus, vanilla, spice and cloves. It finishes with a long sweetness in harmony with dry tannins from the wood.

Jameson 18YO is the pinnacle of the Jameson core range, finished in first fill bourbon casks.

Jameson Single Pot Still

46% ABV, 700ml RRP $110

Pernod Ricard

This more recent addition to the Jameson range in New Zealand opens with wood-driven spices of cinnamon, nutmeg, toasted oak, honeycomb, and salted caramel. There are zesty fruit notes in the background along with fudge, butterscotch, and vanilla while the pot still spices build over time. Flavours of rich dark chocolate, spicy toffee, and ground cinnamon with hints of ginger and orange peel.

McConnell’s Irish Whiskey 5YO Signature Release

42% ABV, 700ml RRP $117

Hi I.Q. Liquor

A blend of Irish malt and grain whiskies rested for five years in selected first fill ex-bourbon casks. The balanced flavour profile has undertones of vanilla and butterscotch alongside light notes of citrus, stone fruit and a touch of spice.

The Quiet Man Single Malt 8YO

40% ABV, 750ml RRP $118

Hi I.Q. Liquor

Aged eight years, this smooth whiskey has notes of vanilla, oak and honey.

Tullamore D.E.W 12YO

40% ABV, 700ml RRP $124.99

Federal

As with Tullamore D.E.W. Original, the 12YO expression is a triple-distilled blend of all three types of Irish whiskey but has a high proportion of pot still and malt whiskeys, matured in a combination of bourbon and sherry casks for 12 to 15 years. There is spice and red wine on the nose with a nutty character followed by a light woody note. It has a deep spice flavour with a robust and creamy body overlaid by chocolate, dried fruit and nut. The finish is long and rich with citrus, chocolate, raisins and marzipan.

Redbreast Single Pot Still 12YO

46% ABV, 700ml RRP $134.99

Pernod Ricard

This is the signature bottling from Redbreast, which is the biggest-selling single pot still Irish whiskey in the world. Redbreast 12 is matured in a combination of bourbon and sherry casks. It has a complex spicy and fruity aroma with toasted wood notes. Full flavoured and smooth on the palate with a balance of spice, fruit, sherry, and toasted notes.

McConnell’s Irish Whiskey 5YO Sherry

Cask Finish

46% ABV, 700ml RRP $136

Hi I.Q. Liquor

The same blend of Irish malt and grain whiskies as in McConnell’s Signature Release is aged for a minimum of five years in first-fill ex-bourbon barrels before finishing in hand selected ex-Oloroso sherry casks. This brings forward notes of dried figs, dark chocolate and lingering Christmas spices.

Yellow Spot 12YO - Mitchell & Son

40% ABV, 700ml RRP $144.99

Pernod Ricard

This whiskey contains single pot still components aged in ex-bourbon, ex-sherry, and ex-Malaga wine casks. This extra ageing adds a layer of complexity compared with its younger sibling, Green Spot. Pot still spices, honey and red apple combine with flavours of crème brûlée, fresh coffee and toasted oak.

Redbreast Single Pot Still 15YO

46% ABV, 700ml RRP $184.99

Pernod Ricard

Full and rich aromas of berry fruits and aromatic oils. On the palate, the whiskey is rounded and mellow with flavours of succulent fresh fruit combined with spices and toasted wood leading to a long finish.

Jameson 18YO

40% ABV, 700ml RRP $269.99

Pernod Ricard

Jameson 18YO is the pinnacle of the Jameson core range, having been aged for a minimum of 18 years and finished in first fill bourbon casks. On the nose there are aromatic oils with a touch of wood and spicy toffee. It is mellow and smooth on the palate with fudge, toffee, spice, hints of wood and leather, vanilla, and a gentle sherry nuttiness.

Redbreast Single Pot Still 21YO

46% ABV, 700ml RRP $339.99

Pernod Ricard

The nose spans fresh tropical fruits, nuts, and rich dried fruit. On the palate there is soft vanilla, toasted oak, and sherry nuttiness with a dusting of pot still spices. Fleshy fruit notes and a creamy mouth feel.

BOURBON

RRP $35 - $69.99

Ezra Brooks Bourbon Cream

12.5% ABV, 750ml RRP $39.99

Hi I.Q. Liquor

Ezra Brooks Bourbon Cream is rich and creamy with flavours of buttery caramel followed by rich, sweet toffee, rounded off with a smooth, creamy, warm finish.

Jim Beam Black Cherry

32.5% ABV, 700ml RRP $44.99

Suntory

This expression from Jim Beam sees black cherry liqueur infused with Jim Beam Kentucky Straight Bourbon Whiskey.

Jim Beam Honey Bourbon

32.5% ABV, 700ml RRP $44.99

Suntory

The original Jim Beam combined with real honey liqueur for a touch of sweetness.

Jim Beam Honey Bourbon is the original Jim Beam combined with real honey liqueur.

Old Crow

37% ABV, 1L RRP $44.99

Suntory

Made by the James B. Beam Distilling Co., Old Crow Bourbon takes its name from Dr. James C. Crow, a pioneer in the field of science who refined the whiskey making process. A classic Kentucky Straight bourbon with flavours of vanilla, caramel, and a touch of oak.

Evan Williams Black Label Bourbon

40% ABV, 700ml RRP $54.99

Hancocks

This Kentucky Straight Bourbon Whiskey is named after Evan Williams, who opened Kentucky’s first distillery along the banks of the Ohio River in 1783. Smooth and rich with aromas of vanilla and mint, leading to oak, brown sugar and caramel on the palate.

Old Forester 80 Proof

40% ABV, 700ml RRP $54.99

Hancocks

There’s a strong floral character in the sharp, sweet aroma of this Kentucky bourbon, alongside hints of mint, rich tobacco leaf and vanilla. The flavour softens quickly with hints of oak, sweet corn and rye grain. It is spicy with soft vanilla and light orange notes. The finish is long, warm and slightly drying with a touch of sweetness.

Wild Turkey American Honey

35.5% ABV 700ml RRP $54.99

Campari NZ

A blend of Wild Turkey Bourbon Whiskey with pure honey. Aromas of orange and caramel that continue on the palate alongside rich honey.

Jim Beam White

37% ABV, 1L RRP $59.99

Suntory

The classic expression of Jim Beam has aromas of oak with a hint of vanilla and cinnamon, while the flavour is caramel and spicy fruit with subtle coffee and chocolate. Full-flavoured with a smooth finish.

Jim Beam Devil’s Cut

45% ABV, 1L RRP $64.99

Suntory

This bourbon gets its name from the liquid that becomes trapped in the wood of the barrel during ageing, dubbed “the devil’s cut” – essentially the opposite of “the angels’ share”. The team at Jim Beam found a way to extract this and then blend it with extra-aged Kentucky straight bourbon.

Buffalo Trace Bourbon

40% ABV, 700ml RRP $64.99

Federal

This deep amber bourbon has a complex aroma of vanilla, mint and molasses. Flavours of brown sugar and spice give way to oak, toffee, dark fruit and anise. The finish is long and smooth.

Bulleit Bourbon

45% ABV 700ml RRP $67.99

Lion

A particularly high rye content gives Bulleit Bourbon its bold, spicy character. Aromas of spice and sweet oak, a smooth palate with notes of maple, oak, and nutmeg.

Jim Beam Black

43% ABV, 1L RRP $67.99 Suntory

This extra-aged version of Jim Beam has aromas of vanilla, oak and spices that are echoed on the palate, along with tropical fruits. A long finish, with charcoal flavours.

Evan Williams White Label Bourbon

50% ABV, 700ml RRP $69.99 Hancocks

This bourbon is ‘bottled in bond’ meaning it is from one distiller, made in one season, is a minimum of four years old, and exactly 100 proof. It has a sweet and nutty character, with prominent notes of caramel, vanilla and peanut brittle.

Hogs 3 Bourbon

40% ABV, 1L RRP $69.99 Brandhouse

Aged for over three years in charred barrels, Hogs 3 has aromas of honey with hints of liquorice and clove. Orange and corn on the palate with vanilla and dried fruit notes. The finish is warm and lingering.

Elijah Craig Small Batch Bourbon is the centrepiece of the brand and one of the original small-batch bourbons on the market.

Rebel Straight Bourbon

40% ABV, 750ml RRP $69.99 Hi I.Q. Liquor

A wheated bourbon with flavours of honey and butter, followed by a hint of plum and raisins. A long, warm finish with a touch of spice.

Wild Turkey Kentucky Straight Bourbon Whiskey

43.4% ABV, 1L RRP $69.99 Campari NZ

This bourbon is aged for five to eight years in American white oak barrels that have the deepest, No. 4 “alligator” char. Notes of sweet vanilla, pear and hints of spice; finishes with a full, rich flavour.

RRP $70 - $89.99

Jim Beam Double Oak

43% ABV, 1L RRP $72.99 Suntory

A twice-barrelled version of Jim Beam, where the bourbon is poured into a second freshly charred barrel to mature further. This gives hints of toasted wood in the aroma, along with caramel and vanilla. Spiced oakiness on the palate alongside intense caramel and toffee.

Elijah Craig Small Batch Bourbon

40% ABV, 700ml RRP $74.99 Hancocks

The centrepiece of the Elijah Craig brand is one of the original small-batch bourbons on the market. It has notes of rich oak, honey, and baking spices, along with a long vanilla-toasted finish.

Wild Turkey 101

50.5% ABV 700ml RRP $74.99

Campari NZ

This bourbon is made with a high rye content then aged in American white oak barrels with the deepest char for more character. The ‘101’ refers to the proof at which it’s bottled.

Wild Turkey Longbranch

43% ABV 700ml RRP $74.99

Campari NZ

Longbranch is made with eight-year-old Wild Turkey Bourbon and uses two charcoal filtrations: the first using charcoal from American white oak, and the second made from Texas Mesquite wood. A bright gold bourbon with aromas of vanilla and spice and flavours of caramel, pear, and hints of citrus. The finish is buttery, smooth, and smoky, with gentle pepper and toasted oak.

Woodford Reserve

40% ABV, 700ml RRP $74.99

Hancocks

An elegant and creamy bourbon with mouthfilling spice, vanilla, caramel and fruit flavours, with a touch of mint. The finish is long, smooth and clean, with slight spice and pepper.

batch10 Honey Bourbon

36% ABV, 700ml RRP $75

batch10

A blend of Kentucky bourbon with organic New Zealand honey. It has a rich honey aroma with dark caramel and a hint of char. The palate is honeyed up front, followed by caramel overlaying the spice and wood of the bourbon with a touch of smoke.

Maker’s Mark

40% ABV, 1L RRP $84.99

Suntory

Bottled under its distinctive red wax seal, Maker’s Mark has aromas of vanilla and soft caramel that continue on the palate, along with spice, fresh oak and a hint of smoke.

1792 Small Batch Bourbon

46.85% ABV, 700ml RRP $89.99

Federal

A complex bourbon made from a “high rye” recipe and using a marriage of select barrels. Flavours of distinct spice mingle with sweet caramel and vanilla.

Basil Hayden

40% ABV, 700ml RRP $89.99

Suntory

An easy-drinking bourbon with a high-rye mash bill for a refined, approachable taste profile with a spicier character. Aromas of charred oak, vanilla and caramel with hints of dried fruit continue on the palate alongside a touch of black pepper.

Ezra Brooks 99

49.5% ABV, 750ml RRP $89.99

Hi I.Q. Liquor

This straight bourbon whiskey is charcoal filtered for mellow flavour. Caramel and vanilla on the palate with hints of spice and chocolate, completed with a smooth, warm finish.

Legent

47% ABV 700ml $89.99

Suntory

This unique collaboration combines Kentucky distilling with Japanese blending and was first released in 2019. Legent (pronounced “leejent”) was created by Jim Beam Master Distiller Fred Noe and Chief Blender of Suntory, Shinji Fukuyo. It is made from a Kentucky Straight Bourbon using the Jim Beam recipe, which is then aged in wine and sherry casks before being blended with more Kentucky Straight Bourbon. It has a classic bourbon character rounded out by rich notes of fruit and spice from its cask ageing.

RRP $90 - $129.99

Eagle Rare 10YO

45% ABV, 700ml RRP $94.99

Federal

Eagle Rare Bourbon Whiskey is aged for no less than ten years and has complex aromas of toffee, orange peel, herbs, honey, leather and oak. The taste is bold, dry and delicate with notes of candied almonds and very rich cocoa. The finish is dry and lingering.

Smooth Ambler Old Scout Bourbon

61.1% ABV, 700ml RRP $99.99

Pernod Ricard

A single barrel edition release bottled at a unique cask-strength. Aged for a minimum of eight years, this high-rye (36%) bourbon is bold, sweet and spicy, with flavours of apple, leather and cherry pipe tobacco.

Maker’s Mark Cask Strength

54.5% ABV, 700ml RRP $99.99

Suntory

Bottled at barrel proof, Maker’s Mark Cask Strength is aged for a minimum of seven years. A deeper experience of signature Maker’s Mark, it has amplified notes of dark cherry, toasted oak, salted caramel, plenty of warm vanilla and a finish of dark chocolate and soft spices.

Maker’s Mark 46

47% ABV, 700ml RRP $104.99

Suntory

This was the first bourbon in Maker’s Mark wood-finishing series and was created to amplify the flavours in the original Maker’s Mark. It is aged longer with special seared French oak staves added later in the process for a bold, smooth taste.

Wild Turkey Rare Breed

56.4% ABV 700ml RRP $104.99

Campari NZ

A smooth barrel proof bourbon whiskey with notes of sweet tobacco, orange and mint.

Woodford Reserve Double Oaked

43.2% ABV, 700ml RRP $104.99

Hancocks

This twice-barrelled bourbon is matured in two charred oak barrels, with the second barrel deeply toasted before a light charring to extract additional soft, sweet oak character. It has rich aromas of dark fruit, caramel, honey, chocolate, marzipan and toasted oak, while on the palate it is a full-bodied mix of vanilla, dark caramel, hazelnut, apple, fruit and spices. A long, creamy finish with lingering hints of honeyed apple.

Rebel 100 Straight Bourbon

50% ABV, 750ml RRP $108

Hi I.Q. Liquor

Made to the original “wheated” bourbon recipe of 1849 and bottled at 100 proof for a rich, full flavour. Notes of honey, vanilla and caramel with oaky tones in a warm finish.

Johnny Drum Private Stock Bourbon

50.5% ABV, 750ml RRP $109.99

Tickety-Boo

Part of the Willett Family Estate brand family, this bourbon has aromas of sour apple, vanilla and oak with flavours of rich fruit, vanilla and spice.

Knob Creek

50% ABV 700ml RRP $109.99

Suntory

This bourbon whiskey is aged nine years, creating a deep, classic bourbon flavour with a natural oak sweetness. Luscious and fullbodied with a long, smooth finish.

Penelope Four Grain Straight Bourbon is an award-winning signature straight bourbon whiskey blended from three bourbon mash bills

David Nicholson 1843 Kentucky Straight Bourbon

50% ABV, 750ml RRP $117

Hi I.Q. Liquor

David Nicholson 1843 is a “wheated” bourbon that provides full-bodied flavour and a smooth finish. There is rich honey and butter with hints of vanilla and oak on the nose. Smooth in the mouth with woody, smoky tones. A long, warm finish with a touch of spice.

David Nicholson Reserve Kentucky Straight Bourbon

50% ABV, 750ml RRP $123

Hi I.Q. Liquor

David Nicholson Reserve is an extra-aged “ryed” bourbon with full-bodied, spicy flavour. Aromas of vanilla and honey with toasted, oaky spice lead to flavours of spice and sweet honey with a hint of chocolate. The finish is toasty, full-bodied, and lingering.

Penelope Four Grain Straight Bourbon

40% ABV, 750ml RRP $124

Hi I.Q. Liquor

Named for founder Mike Paladini’s daughter Penelope, this is an award-winning signature straight bourbon whiskey blended from three bourbon mash bills. Sweet notes of candied corn and caramel with buttercream icing and a lingering vanilla spice to finish.

Baker’s Single Barrel Bourbon

53.5% ABV, 750ml RRP $124.99

Suntory

Aged for a minimum of seven years, each bottle of Baker’s is distinct, filled from a single barrel kept in its own unique place in the rickhouse (whisky ageing warehouse). Defining characters include oak, toasted nuts, fruit and vanilla, but entering the unique serial number from the bottle’s neck label on the Baker’s website unlocks more details about each particular bottle.

Michter’s US1 Kentucky

Straight Bourbon

45.7% ABV, 700ml RRP $129.99

Tickety-Boo

This bourbon from American whiskey company Michter’s is made using charred new American white oak barrels. It has flavours of rich caramel with balanced vanilla, stone fruit notes and smoky depth with an oak finish. The term ‘US1’ in its name refers to Michter’s heritage, dating back to America’s first whiskey company.

Rowan’s Creek Small Batch Bourbon

50.05% ABV, 750ml RRP $129.99

Tickety-Boo

Part of Kentucky’s Willett Distillery brand family, the Rowan’s Creek Small Batch Bourbon has aromas of caramel and vanilla with herbal and floral undertones. This persists on the palate, which is initially oily but finishes dry with notes of oak and lingering spice.

Russell’s Reserve 10 Year Old Bourbon

45% ABV, 750ml RRP $129.99

Campari NZ

Father-and-son master distillers Jimmy and Eddie Russell of Wild Turkey fame bring their nearly 100 years of combined experience to this bourbon. A hand selected small batch bourbon with a rich caramel and vanilla taste and a smooth finish.

Aged for a minimum of seven years, each bottle of Baker’s Single Barrel Bourbon is distinct.

RRP $130 - $149.99

Daviess County Kentucky Straight

96 Proof

48% ABV, 750ml RRP $132

Hi I.Q. Liquor

A unique combination of two bourbon mash bills: a smooth wheated and a traditional ryed, for balanced sweetness and spice. A flavourful bourbon with honey, vanilla and caramel notes, a long, warm finish and a hint of spice.

Yellowstone Select Bourbon

46.5% ABV, 750ml RRP $132

Hi I.Q. Liquor

Yellowstone Select is an award-winning Kentucky Straight Bourbon Whisky distilled by the Beam family. Aromas of leather with hints of citrus and oak lead to a palate of spicy rye with soft cherries, fading to smoked caramel. A lingering finish, rich with brown sugar.

Remus Straight Bourbon Whiskey

47% ABV, 750ml RRP $133

Hi I.Q. Liquor

George Remus was regarded as having created one of the Prohibition’s most successful operations, and was known as the King of the Bootleggers (and the inspiration for the Great Gatsby). This is a high-rye style bourbon featuring multiple mash bills for a layering effect on the palate. It has aromas of rye toast and cinnamon with vanilla, caramel, maple, cherries and cream. On the palate there are major flavours of rye spice, caramel, vanilla, dried and candied fruit; pronounced sweetness, with hints of toffee and cinnamon. The body is complex with layers of vanilla, caramel, fruit, cocoa and cream.

Smooth Ambler Contradiction

Bourbon

50% ABV, 700ml RRP $134.99

Pernod Ricard

A blend of straight bourbon whiskies from West Virginia, Indiana, and Tennessee, all with varied mash bills. Notes of baking spice and pecan pie, with a creamy finish.

Willett Pot Still Reserve Bourbon

47% ABV, 700ml RRP $134.99

Tickety-Boo

The strikingly opulent bottle for this bourbon was fashioned using the blueprints for the original still at the Willett distillery, which was founded in Kentucky in 1936. The bourbon has aromas of vanilla cake, while the palate features caramel, vanilla, spice and citrus.

Daviess County Bourbon Cabernet Sauvignon Finish

48% ABV, 750ml RRP $136

Hi I.Q. Liquor

This bourbon whisky combines two bourbon mashbills: a smooth wheated and a traditional ryed, and is finished for six months in Napa Valley Cabernet barrels for added complexity. This brings out a smoothness topped with hints of fruit and toasty oak to complement the honey, vanilla and caramel.

Daviess County Bourbon French Oak Finish

48% ABV, 750ml RRP $136

Hi I.Q. Liquor

Six months finishing in French oak casks adds a layer of oaky complexity to this bourbon. The French oak highlights the bourbon’s chocolate notes, which pair with the honey, vanilla and caramel flavours.

Noah’s Mill Small Batch Bourbon

57.15% ABV, 750ml RRP $149.99

Tickety-Boo

A lush, rich whiskey from Willett in Kentucky. There are walnuts, prunes, and floral notes on the nose, which persist on the palate, alongside a hint of lavender. The finish has a lengthy burnt caramel character.

RRP $150 and above

Yellowstone Special Finishes –

Rum Cask

50% ABV, 750ml RRP $151

Hi I.Q. Liquor

Yellowstone’s 4YO Kentucky Straight Bourbon Whiskey is finished for nine weeks in rum cask barrels, imparting notes of spice and tropical sweetness.

Yellowstone Special Finishes –Toasted Staves

50.5% ABV, 750ml RRP $151

Hi I.Q. Liquor

Finishing with a combination of toasted oak staves creates a unique flavour profile in this release from Yellowstone. It features a blend of High Toast, American Oak Double Toast, Rickhouse, High Vanilla and Spicerack staves mixed with 4YO Kentucky Straight Bourbon Whiskey.

Old Ezra 7

58.5% ABV, 750ml RRP $194

Hi I.Q. Liquor

A genuine Kentucky Straight Bourbon Whiskey, Old Ezra 7 is aged a full seven years and bottled at barrel strength. It has flavours of oak and black pepper with hints of tobacco, balanced with cinnamon, caramel and vanilla for a long, warm and spicy finish.

Noah’s Mill Small Batch Bourbon is a lush, rich whiskey from Willett in Kentucky

Penelope Architect Bourbon

52% ABV, 750ml RRP $194

Hi I.Q. Liquor

This innovative bourbon uses the principles of architecture to ‘design and build’ new and distinct flavour profiles. The team at Penelope Bourbon work in collaboration with Tonnellerie Radoux of France, using French oak staves and their state-of-the-art OakScan® process to build precise flavours in every bottle. A bourbon full of rich vanilla, toasted oak and hints of almond, with savoury oak and cacao nibs to finish.

Penelope Barrel Strength

52% ABV, 750ml RRP $199

Hi I.Q. Liquor

Blended from three bourbon mash bills and aged in hand-selected new American oak barrels, Penelope Barrel Strength has notes of caramel syrup and subtle barrel char.

Penelope Bourbon Toasted Barrel

50% ABV, 750ml RRP $204

Hi I.Q. Liquor

After full maturation in charred new American oak barrels, Penelope Bourbon is finished in a new, hand-toasted barrel. Flavours of brown sugar and cinnamon breakfast pastry with roasted marshmallow and slight spice to finish.

Kentucky Owl Confiscated Bourbon

48.2% ABV, 700ml RRP $250

Tickety-Boo

Distiller Dixon Dedman named this bourbon in tribute to his great-great grandfather, whose barrels of bourbon were seized by the government just ahead of Prohibition in the USA. ‘Confiscated’ is a blend of 6-, 9-, 10-, and 12-year old distillates to create a complex nose full of gardenia and honeysuckle, along with grape, red apple, banana and toasty sourdough. On the palate there are characters of toffee, muted sweet cinnamon spice, and fresh-squeezed orange juice, balanced with white grapes and finishing with a hint of cayenne.

Lost Barrel Bourbon 28YO

40% ABV, 700ml RRP $250

Kiwi Spirit Distillery

This very special release available through Kiwi Spirit Distillery in Golden Bay was bottled from just two barrels of four-year-old bourbon that originally came out of Kentucky’s Heaven Hill Distillery in 2000. A rich and decadent expression.

Kentucky Owl St Patrick’s Edition

50% ABV, 700ml RRP $284.99

Tickety-Boo

A blend of Kentucky straight bourbons varying in age from four to eight years old. This limited release has rich caramel and vanilla notes from the more aged bourbons; spice and fruit from those with a higher rye content; and sweetness and citrus from wheated bourbon.

Michter’s US1 Kentucky Straight Bourbon is further aged in a second custom-made barrel to create Michter’s US1 Toasted Barrel Finish Bourbon.

Michter’s US1 Toasted Barrel Finish Bourbon

45.7% ABV, 700ml RRP $289.99

Tickety-Boo

Michter’s US1 Kentucky Straight Bourbon is further aged in a second custom-made barrel for this expression. The barrel is made from 18-month air dried wood that is then toasted, but not charred. It has flavours campfire and cinnamon, with pecan and candied fruit. Lingering finish of baked pears, vanilla, and marshmallow.

EH Taylor Small Batch Bourbon

50% ABV, 750ml RRP $320 Federal

This bourbon has been aged inside century-old warehouses constructed by E.H. Taylor Jr, who is regarded as one of the founding fathers of the bourbon industry. It has flavours of caramel corn sweetness, mingled with butterscotch and liquorice. The finish has a soft mouthfeel that develops into subtle spices of pepper and tobacco.

Bomberger’s Declaration Bourbon Whiskey 2024 Release

54% ABV, 700ml RRP $374.99

Tickety-Boo

This bourbon whiskey honours the legacy of the distillery known as Bomberger’s in the 1800s, which became Michter’s in the following century. The 2024 release opens with rich, deep molasses giving way to layers of jammy fruit and transitioning into rich chocolate and baking spice.

Stagg Jr

67.2% ABV, 750ml RRP $445 Federal

Uncut and unfiltered, this is a robust bourbon whiskey that has been aged for nearly a decade. There is rich, sweet chocolate and brown sugar on the palate, mingled with bold rye spiciness. The lengthy finish has hints of cherries, cloves, and smoke.

Michter’s 10YO Straight Bourbon Whiskey

47.2% ABV, 700ml RRP $479.99

Tickety-Boo

Aged for a decade in new charred American white oak barrels, this whiskey has big, bold notes of dark toffee and caramel, with charred oak, maple syrup and vanilla.

Sarah Miller Spirits writer, judge & consultant ginadingding.com

A very English drop

Sarah Miller finds there is dogged determination among those

behind England’s whisky industry...

IT SEEMS whisky producers everywhere are struggling with declining demand alongside rising production costs and increased tariffs, but with global brands busy attempting to mitigate the damage and safeguard their futures, there could be an opportunity for new world whisky to steal the limelight.

Reports from traditional whisky producing regions make miserable reading right now. In the States, Suntory has paused production at its main James B. Beam distillery, as has Diageo at two distilleries. In Ireland, the Powerscourt and Waterford distilleries have entered receivership, while Midleton and Tullamore have scaled back output. And in Scotland at least three distilleries and two maltings have cut production, with reports that one in five Scotch distilleries are in financial distress.

Of course, new world whisky is not immune to the challenges. In Wales, Penderyn halted production at their £15million Swansea Distillery just a year after opening, while England’s Spirit of Manchester and Yorkshire Distilling have both closed permanently with their own spirit still maturing in casks.

But it’s not all doom and gloom. In 2024, there were around 50 English whisky distilleries, of which half had mature whisky; today there are 50 brands selling English whisky and about 70 distilleries laying down casks. Meanwhile, the total production capacity of England’s whisky distilleries has risen from 2.1 million litres per year to around 5 million litres, with maturing casks now worth an estimated £1 billion according to The English Whisky Guild.

English whiskies are also winning some serious awards: in 2024 The English Distillery’s Sherry Cask was declared the World’s Best Single Malt, while White Peak Distillery’s Wire Works Bourbon Cask was the first English entry to win Whisky of the Year at The Whisky Exchange Awards 2026. Such success, alongside events like English Whisky Week, help to raise awareness and fuel consumer interest, resulting in increased distillery visits and sales.

English whisky can’t compete on quantity or price point, so producers instead focus on quality and provenance.

Yorkshire’s award-winning and super sustainable Cooper King even sold out of all 11 whiskies they ever produced just before Christmas. Co-Founder Chris Jaume says this is thanks to loyal customers who feel “more like family”, as well as working with the right retailers, but there are other factors.

Like most English whisky producers Cooper King is small, producing just 4,000 bottles last year. Their scale not only makes them more accessible and relatable to their customers, but also gives them the advantage of agility.

English whisky can’t compete on quantity or price point, so producers

instead focus on quality and provenance, but not to the detriment of innovation and differentiation. While English whisky’s proposed Geographical Indication states it must be made from UK grain and matured in England, it does allow distilleries to partner with local breweries to make mashes, and for maturation in wooden casks other than oak.

The category is also showing signs of maturity with a wave of age statement whiskies released. These include Rosemaund Farm Distillery’s inaugural 10-year-old single malt (which comes with a celebrity endorsement in the form of filmmaker and minority stakeholder Guy Ritchie), London’s first 10-year-old single malt from the revived London Distillery Company, and The English Distillery’s 18-year-old Cask 001 which sold out despite its hefty £3,000 price tag.

A new category is emerging too: driven by community tastings, Woven Whisky released the first 100% English blended whisky in April 2025. Featuring six whiskies, Pastures New was created to capture the vibrancy and diversity of the English scene and sold out in record time. More blends have launched since, including Compass Box’s limited edition Scot-Free, a bottle of which has already sold at auction for a whopping £5,600.

With the category now encompassing everything from promising new make spirit to multiple double-digit age statement bottlings, this is an exciting and pivotal time for the industry. The English Whisky Guild will be eager to achieve approval for their Geographical Indication to secure the future of English whisky and protect what makes it special.

Laughing Owl whisky lands

NEW WHISKY brand Laughing Owl has launched in New Zealand – combining American whisky with native mānuka and advanced maturation technology. The first release, Laughing Owl Reawakening, is a single malt sourced from Virginia Distillery Co. and then refined through Two Trees Distilling’s Sustainably Matured™ technology in North Carolina. This process integrates New Zealand mānuka wood to enhance depth and texture without the use of smoke or additives. The whisky is bottled in New Zealand and the brand’s name refers to New Zealand’s now extinct Laughing Owl (Whēkau), which was last seen in the 1930s.

Owl

First single malts from Auld Distillery

FAMILY-OWNED AULD Distillery in Southland has released its first three single malts. The expressions are all made with grains from the 2017 harvest and laid down in cask the same year. They include a Single Malt Barley, Single Grain Wheat and Single Grain Oat.

Available in 200ml at RRP $135 and 700ml at RRP $350.

Auld Distillery

Chi Chi Vodka debuts

WELLINGTON DISTILLERY

Woodward Street Distilling Company has launched its first spirit – Chi Chi Vodka – created by Head Distiller Mikey Ball. Ball, who spent over 15 years in international hospitality, including as head bartender at the award-winning Dandelyan in London, says Chi Chi Vodka transforms expectations of what vodka can be.

“After years behind the bar, I saw how vodka was often treated as a neutral base –something that just disappeared into a drink,” says Ball. “I wanted to create something

that actually enhanced the cocktail experience. Chi Chi brings texture and complexity that makes your vodka soda something worth savouring, not just sinking.”

The vodka is made with a premium wheat spirit base enriched with coconut and koji cultures to create an “ice cream effect”. Ball says that this creates a “...decadent, velvettextured drinking experience”. that sets Chi Chi apart from traditional vodkas.

Woodward Street Distilling Director and General Manager James Pask says their first

STIL unveils new bottle

NEW ZEALAND spirit Stil Vodka has unveiled a fresh new bottle design designed to celebrate its origins. The new bottle features an etched topographical map of the Kaimai Ranges, home to the spring water used to make the spirit.

Matt Bruce, Managing Director of Premium Liquor, which owns Stil Vodka, says the design refresh serves as a reminder of what can be produced locally. “The new look really reflects the homegrown element to the brand. We wanted to honour the land we source from and remind Kiwis that exceptional vodka doesn’t need to come from overseas – it’s made right here, in our own backyard. It’s premium, pure and proudly New Zealand.”

The new bottle design is across the Stil Vodka range.

Premium Liquor

release spirit is a taster of what’s to come from the distillery’s vision of revitalising Wellington’s hospitality industry.

“We’re not here to make just another gin or vodka that sits on a shelf,” says Pask. “We want to create spirits that tell a story, that bring people together and that reflect the best of what New Zealand ingredients and innovation can offer.”

Woodward Street Distilling Co. has also just launched a new tonic, Veranda Citrus Maxima. Chi Chi Vodka 700ml RRP $69.99 and Veranda 150ml 8-pack is RRP $13.99.

Woodward Street Distilling Co.

Coming up carrots at Ruapehu Distillery

ONE OF the country’s newest distilleries launched in February with a distinctly unique debut spirit. Ruapehu Distillery in Ohakune opened its doors and released its first offering: Straight Up Carrot Gin.

Founder Susan Delaney says the carrot – synonymous with the central North Island town – was an intentional and iconic botanical choice. Grown locally in volcanic soil, she says carrots bring a natural sweetness, earthiness, and smoothness to the spirit, setting a base for a gin that stays juniper-forward while offering something unexpected but familiar.

“We weren’t trying to reinvent gin,” says Delaney. “We just wanted to make something honest. Something local. Something that made sense to us here. Carrot turned out to do exactly that.”

Produced in small batches, Straight Up Carrot Gin is made with a tight and deliberate botanical bill and uses pure mountain water. The result is bright on the nose, citrusy through the palate, and balanced with a subtle peppery kick at the finish.

Ruapehu Distillery Straight Up Carrot Gin 700ml RRP $77.

Ruapehu Distillery

2026 NZ Spirits Awards on the way

THE DATES for this year’s New Zealand Spirits Awards have been announced with entries opening on 20 March.

Key Dates

Entries open: 20 March 2026

Entries close: 16 June 2026

Final day to receive judging samples: 23 June 2026

Judging: 15 - 17 July 2026

Medal winners announced: 30 July 2026

Awards dinner and trophy winners announced: 14 August 2026

spiritsawardsnz.nz

Wins for Kiwi distillers at World Whiskies Awards

THE WORLD Whiskies Awards has revealed the winners in its Rest of World 2026 round and New Zealand distillers are celebrating success in a range of categories.

The competition celebrates whisky producers the world-over and all World Whiskies Awards country winners have the chance to become the World’s Best in their respective categories, which will be announced at the Global Dinner on 25 March in the UK.

Anita Ujszaszi, awards director, said: “This has been a remarkable year for whisky, with an exciting wave of new expressions alongside the continued strength and support of established brands, even in what remains a very challenging global market. We are deeply grateful to our judges for their dedication over the past six months, and to our international team whose commitment makes this programme possible. Congratulations to all of our winners — every award should serve as an inspiration to the entire whisky community.”

Bradley Weir, World Whiskies Awards chair of judges, added: “It has been a privilege to lead the judging on the Rest of World entries this year. It’s been a real

confirmation of the growing strength of so many countries around the globe that are establishing themselves as exciting forces of whisky. I think we can all agree this has been a strong group of winners.”

New Zealand’s top scoring winners were:

Cardrona Distillery – The Cardrona Single Malt Whisky Sherry Cask: Gold and Category winner (Single Cask Single Malt 12 Years and Under)

Pōkeno Distilling – Pōkeno Alchemy: Gold, Country and Category winner (Small Batch Single Malt 12 Years and Under)

Pōkeno Distilling – Pōkeno Port Cask: Gold, Country and Category winner (Single Cask Single Malt No Age Statement)

Reefton Distilling – Moonlight Creek West Coast Manuka Smoked: Gold, Country and Category winner (Single Malt No Age Statement)

Scapegrace – Scapegrace Anthem: Gold and Category winner (Small Batch Single Malt No Age Statement)

Waiheke Whisky – Waiheke Whisky Moss: Gold and Category winner (Single Malt 12 Years and Under)

See all the winners at worlddrinksawards.com

The Ukrainian challenger vodka with a Kiwi connection

SVITLO, MEANING ‘the light’ in Ukrainian, is a Ukrainian vodka that is gaining steady momentum in New Zealand with listings in major retailers around the country.

The brand was founded in 2023 by NZ entrepreneur Alex Gledhill in partnership with independent distributor, Mineral Ltd and Ukrainian drinks giant Bayadera Group.

In 2025, Svitlo earned extensive listings in most retailers including Glengarry, Liquorland and Moore Wilsons.

“We wanted to create a brand suited to a new market and saw a huge opportunity to build new traditions in Ukrainian spirits, despite the ongoing war,” says Alex Gledhill. “We’re proud of what we have achieved with comparatively few resources and unique challenges.”

The Svitlo point of difference

Svitlo is bottled in central Ukraine in the region of Cherkasy, on the Dnipro river. Ukraine’s farmland has incredibly fertile soil and it is regarded as ‘the breadbasket’ of Europe. This fertility creates an abundance of grain, and greater abundance means broader selection for distillation.

Bayadera group, one of the largest distillers in Europe, have been an early

partner in the project, providing access to serious competitive scale.

“Now, it’s more important than ever to collaborate with international partners. Despite the ongoing war, our economy is primed for growth and the spirits industry is a significant contributor,” says Anatoliy Korchinskiy, CEO of Bayadera Holding.

Svitlo takes Ukraine to the world

The UK is a fresh focus for the company, with several upcoming hires to support expansion. Notably, Svitlo has secured listings in three of the UK’s ‘Top 50 Bars’, including Tāyer+ Elementary and Amaro Bar in London and The Absent Ear in Glasgow. Gledhill says this is the product’s best endorsement, with price-accessible vodka served in such premium venues.

Svitlo has a deep purpose in Ukraine, founding Dodomu (The Svitlo Home Fund) to support creatives working in the country. Over $25,000 has been distributed to photographers, architects, and musicians through grants. Recently, their ‘Generator’ program went live, with a mission to publish Ukrainian electronic musicians on vinyl.

To find out more about stocking Svitlo Vodka contact Mineral on orders@mineralwine.co.nz

1919 Distilling 021 0242 2067 1919distilling.com

8-Wired 022 106 1709 8wired.co.nz

AlBar 03 479 2468 saltedcaramelwhisky.co.nz

Astrolabe Wines 03 577 6794 astrolabewines.co.nz

Auld Distillery dram@aulddistillery.co.nz aulddistillery.co.nz

Bach Brewing 09 390 0149 bachbrewing.co.nz

Batch10

sales@batch10.com batch10.com

Besos Margarita drinkbesos.com

Beverage Brothers 03 390 1377 beveragebrothers.co.nz

Blank Canvas sales@blankcanvaswines.com blankcanvaswines.com

Borthwick Estate 06 372 7720 borthwick.co.nz

Brandhouse 0508 468 688 brandhouse.co.nz

Brave Roots braverootswine.com

Broken Heart Spirits 03 442 0819 brokenheartspirits.com

Campari NZ 0800 844 778 camparigroup.com

Cardrona Distillery 03 443 1393 cardronadistillery.com

Distributors

Coca-Cola Europacific

Partners NZ 0800 262 226 cocacolaep.com

DB Breweries 0800 746 432 db.co.nz

EuroVintage 0800 388 766 eurovintage.co.nz

Federal 0800 846 824 federalmerchants.co.nz

Forrest 03 572 9084 forrest.co.nz

Fresh Finds sales@drinkvera.co.nz drinkvera.co.nz

Good George 07 846 9364 goodgeorge.co.nz

Hancocks 0800 699 463 hancocks.co.nz

Hi I.Q. Liquor 09 634 4202 hiiqliquor.co.nz

Kiwi Spirit Distillery 03 525 8575 kiwispiritdistillery.co.nz

Laughing Owl Whisky laughingowlwhisky.co.nz

Lion 0800 107 272 lionco.com

Maison Vauron 09 529 0157 mvauron.co.nz

Marisco 09 522 9684 marisco.co.nz

Matahiwi Estate 06 370 1000 matahiwi.co.nz

McLeod’s Brewery 021 382 342 mcleodsbrewery.co.nz

Mineral orders@mineralwine.co.nz mineral.co.nz

Moët Hennessy 0800 226 650 moethennessy.com

Negociants 0800 634 624 negociantsnz.com

No Ugly nougly.nz

The NZ Whisky Collection 03 434 8842 thenzwhisky.com

Odyssey Wines sales@odysseywines.co.nz odysseywines.co.nz

Peckham’s Cider lois@peckhams.co.nz peckhams.co.nz

Pernod Ricard 0800 655 550 pernod-ricard-nz.com

Pōkeno Whisky contact@pokenowhisky.co.nz pokenowhisky.com

Premium Liquor 09 975 7432 premiumliquor.co.nz

Q Liquid 09 636 7730 qll.co.nz

Red+White Cellar 09 376 0760 redwhitecellar.co.nz

Rifters hello@arrowtowndistillery.com riftersgin.com

Ruapehu Distillery 021 216 5265 ruapehudistillery.com

Sandymount Distillery 022 305 6547 sandymount.nz

Sawmill Brewery 09 422 6555 sawmillbrewery.co.nz

Shnack hello@shnack.co.nz shnack.co.nz socialsmiths 09 964 0542 socialsmiths.co.nz

Sprig + Fern 03 544 8675 sprigandfern.co.nz

Spritzzetto spritzzetto.com

Suntory Global 0800 69 23 37 suntoryglobalspirits.com

Taylor Brown 09 447 3801 taylorbrown.co.nz

Thomson Whisky contact@thomsonwhisky.com thomsonwhisky.co.nz

Tickety-Boo Liquor 09 377 7597 tickety-boo.co.nz

Tohu Wines 0800 864 894 tohuwines.co.nz

Villa Maria 0800 505 656 villamaria.co.nz

Vino neil@whistlingbuoy.co.nz vinowines.nz

Whitehaven 021 738 315 whitehaven.co.nz

Woodward St. Distilling Co. james@woodward-distillery.com woodward-distillery.com

World@BWS sales@worldbws.co.nz worldbws.co.nz