1870 - Edition 3 - Regional Heroes

Ritchies Liquor

From humble beginnings to some extraordinary triumphs, the stories behind these brands and their makers are captivating to read. Sit back, pour yourself a glass and enjoy.

Editorial

Winemakers talk about ‘terroir’ –the natural environment in which a particular wine is produced; the soil, topography, and climate, which impart the characteristic taste and flavour to a wine.

Distilleries and breweries talk about the unique structure and flavour of their grains, environmental factors, materials, and processes which impact malting, the shape and size of their stills, the treatment of their barrels and the temperature variation experienced in the aging of their liquor; all which play a vital part in the taste and style of their final product. And at the heart of producing the world’s great wines, spirits and beers is the hard work, experimentation and experience of passionate winemakers, distillers and brewers.

When these factors are combined in just the right way, the ‘best of the best’ are produced and their excellence is recognised both locally and, once the secret gets out, the world over.

In this edition of 1870, we look at some of the renowned regions for wine, spirits and beers here in Australia, as well as the world, and explore the environment, the processes and people who we believe can be lauded as Regional Heroes.

So settle in to a comfy chair and raise a glass to those heroes responsible for delivering the ‘nectar of the gods’ we love and adore. Slàinte Mhath!

Ritchies Liquor Team

48 CINCO DE MAYO 5TH MAY

Patrón

54 MOTHER'S DAY 12TH MAY

Mumm

45 WORLD WHISKY DAY 18TH MAY

Laphroaig

14 WORLD GIN DAY 8TH JUNE Four Pillars

50 INTERNATIONAL BOURBON DAY 14TH JUNE Woodford Reserve

19 INTERNATIONAL PINA COLADA DAY 10TH JULY

Brookie's

39 WORLD RUM DAY 13TH JULY Ratu

33 NATIONAL WINE & CHEESE DAY 25TH JULY

49 WORLD TEQUILA DAY 24TH JULY

AUSTRALIAN

Brown BrotherS

The joy of wine, in all forms.

For all adventures.

At Brown Brothers, we love people. And we love how wine can bring people together. So we set out to make good wine that could do just that – and now we’re making more than 60 varieties of the stuff.

After 130 years and four generations of Brown Brothers (and our many sisters) later, we may be steeped in history, but we stomp our grapes for tomorrow’s taste buds. It’s why we pioneered Moscato on this side of the world, and helped recognise King Valley as the home of

premium Australian Prosecco. Blended Cabernet Sauvignon with Sumoll and called her Cienna. And set up our own micro-winery that we call our ‘kindergarten’ – where there’s a lot of playtime and hardly any rules. Because, as Ross Brown (third generation) says; ‘We are a wine company with tradition, but we’re not a traditional wine company’.

We’re proud of our wine, of each other, of those who came before us. Since 1889 we’ve been here in the Milawa region of the King Valley – and that means we’ve seen a lot of harvest seasons. Sipped a few Chardonnays in our time. Discovered some delicious new varieties, and thrown a few experiments out the window.

Four generations of winemakers later, we’re still as excited by a new release glass of sparkling. Or that 1980 Malbec that comes out of the cellar on special occasions. Or the new favourite drop we know we’re yet to create. Because, while we’ve collected a few laurels on our bottles, we’re not even tempted to rest on them. Instead, we use them to spur us forward. To push us beyond the status quo. To keep our minds sharp and our palates fresh. To keep us making wine for more people. And to ensure it’s perfectly delicious.

BROWN BROTHERS SHIRAZ, MONDEUSE & CABERNET SAUVIGNON 750ML

The iconic SMC adopts the original winemaking technique of John Charles Brown, where the three varieties are cofermented. This method creates a unique wine that blending cannot achieve, resulting in a rich and powerful profile. Concentrated dark fruit and spice flavours complement an intense palate with distinctive bold tannins and fantastic length of flavour.

Peak drinking until 2029.

CREAMY PREMIX

A smooth and tasty combo crafted lovingly in Beechworth with alpine spring water. Creamy is a flavour of yesteryear - proper soda shop vibes that will take you straight back to simpler times.

BILLSON'S VODKA

TANGLE PREMIX 355ML

This delightful drink will make your taste buds dance. Is it raspberry? Orange? Lemon? It’s all of them! A tangle of fruity flavours made with pure Alpine spring water that will take you on a trip down memory lane.

Morris Whisky

Excellence since 1859. Crafted for today.

Established in 1859, the Morris family winery is one of the most acclaimed fortified producers in the world. Craftsmanship in blending, ageing and creating world-class fortified wine has been passed down through six generations of the family, allowing MORRIS to truly master the creation of extraordinary flavour in Australian single malt whisky.

The unique and distinctive MORRIS whisky flavour comes from unrivalled access to fortified wine barrels for finishing the whisky, barrels which have held the world’s most highly awarded fortified wines.

In 2016, the distillery was built around the original copper still built in the 1930’s and installed at the Morris winery in 1941. Today, we combine decades of tradition, our heritage still and ancient fortified casks with contemporary techniques to create a whisky that is a true expression of time and place.

MORRIS SIGNATURE MALT WHISKY 700ML

The Signature expression shows bright topaz hues on appearance which open a door to orchard fruit profiles, macerated black cherry and biscuit notes balancing the zest of marmalade jam, lingering cocoa and dark-berry flavours.

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MORRIS MUSCAT BARREL MALT WHISKY 700ML

Creamy mouthfeel packed full of rich dark fruits and sweet malt notes, which give way to sweet vanilla and cocoa interspersed with cinnamon spice. Primary maturation in combination French & American oak ex wine casks, followed by an extended maturation in Morris multi award winning ex fortified Muscat barrels.

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Our Distillery

Situated in the north-east of Victoria, you will find the small town of Rutherglen, home to less than 2,000 people. Down a long driveway flanked by vineyards, located just off Mia Mia Road, you will find the Morris of Rutherglen winery, which is now the same location and home of the MORRIS Whisky Distillery.

MORRIS whisky is crafted to reflect a sense of place and the home of the distillery in Rutherglen, regional Victoria. Rutherglen was named after town just outside Glasgow in Scotland, the home of whisky. NorthEastern Victoria is widely regarded as the unchallenged capital of fortified wines. Vines came to Rutherglen along with the Gold Rush of the 1850s with the region steeped in colonial history of the late Victorian era. The regions lush rolling hills form the banks of what is known as Victoria’s Riverland, fed from Australia’s mighty Snowy Mountains and Murray River.

The region’s climate lends itself to whisky production due to the hot summer days and cool nights. These conditions are perfect for ageing and help create the unique and distinctive MORRIS Whisky taste.

Visit the new cellar door experience due to open in May 2024, find out more at www.morriswhisky.com

Dainton

Our History

Every story starts somewhere, and ours began in a dilapidated old shed in Brunswick West back in 2008, where Dan Dainton first tried his hand at the scientific art of homebrewing. Little did he know that those backyard dreams of beer being “more” - plus a little bit of arm twisting of the old man Kev - would lead to one of Australia’s most recognised and respected craft beer brands being established.

From the beginning, Dainton Beer has always been about brewing beers that are exciting, tasty and a little bit different. It was built on a belief that beer could be more. More tasty, more fun, more exciting and available to more people. So we set out to bring punters freedom of choice because beer drinkers deserved more.

In 2013, we released our first commercial brew Red Eye Rye - a beer that pushed the then boundaries of what beer could, and should, be. Dan was clearly onto something because, a few years later, that very beer went on to win a trophy at the 2018 Indie Beer Awards.

Our production brewery and taphouse opened its doors in 2016, allowing for a

DAINTON BLOOD ORANGE NEIPA

Bursting into life with juicy hops, enhanced by the addition of real blood oranges! Bold and Citrusy with a subtly smooth finish. Juicy, Hoppy, Hazy!

whole new level of experimentation. While our batch sizes might have grown a bit since the shed days, brewing innovative and exciting beers (that are a bit of fun!) is still right at the heart of what we do. In 2022, we opened our second taphouse in Croydon, Victoria at the site of the old Public Brewery. Allowing us to bring our big, bold and tasty beers to the eastern suburbs of Melbourne.

DAINTON JUNGLE JUICE HAZY IPA

Welcome to the jungle, baby! Big, thick and packed with dank, tropical juice flavours, this is one jungle you are going to want to get lost in.

With our amazing team of brewers, we have managed to pick up 50+ awards along the way, including twice winning the best in show award (i.e. Champion Craft Beer) at the Indie Beer Competition for the 3D and Cherrywood Smoked Rye Baltic Porter. Even more excitingly, we won Champion Independent Large Brewery of Australia (and Victoria) at the 2020 Indies awards. We must be doing something right!

DAINTON FLAMINGO PINK LEMONADE SOUR

Deliciously drinkable Sour with fresh raspberry aromas with a hint of squeezed lemons. Light on the palate with a crisp, tart finish.

Crittenden

Garry Crittenden

A love of plants and a background in horticulture is what initially compelled Garry to forge a career in winemaking. Knowing how to grow grapevines and produce good fruit is the vital ingredient to making great wine.

His first modest five acres of vines doubled the area under vine on the Mornington Peninsula in 1982. With his wife Margaret, they relied on friends and family to support those initial days to plant, pick and bottle wine. Since then, they came to sell wine into Melbourne and further afield, planted new and interesting varieties, expanded the vineyard and built a cellar door to become a highly successful wine business.

With just a smattering of wineries on the Mornington Peninsula in the early 1980s, Garry and Margaret provided

critical support to the growth of the region’s tourism value and to the wine community as it grew significantly in the 1990s, up until today.

Unfortunately, we lost Margaret in November 2020 which was a loss not only to the family but to the wine and tourism industries on the Mornington Peninsula.

Garry’s contribution to the wine industry in Victoria was recognised by the Melbourne Food and Wine Festival crowning him a Legend in 2012. He has now semi-retired but continues to make a selection of wines each year as special commemorative and personal projects.

Rollo Crittenden

The drive to create a sustainable, ecologically responsible wine business has been shaped by Rollo’s desire to build on the solid foundation established by his parents Garry and Margaret, and prepare the ground for the next generation.

After studying winemaking at Charles Sturt University, Rollo travelled to California, Oregon, Italy and the Hunter Valley to work vintages and learn as much as he could abroad. At the age of 30, he returned to the family business and worked hand-in-hand with his Dad to reconnect with the vineyard he helped plant as a five year-old.

Today, he is the General Manager, Winemaker and Vineyard Manager at Crittenden. His intimate knowledge of the vineyard and thirst for cutting-edge winemaking, has resulted in many accolades and awards. Rollo won Young Gun Winemaker of the Year in 2010, BRIT-FIVS Platinum International Sustainable Winegrowing Award in 2020, the 2016 Cri de Coeur Savagnin won the Drink Easy Award in 2021 and won second at the Dr Allan Antcliff Vineyard of the Year Award in 2023.

Rollo’s greatest achievement however is his family. With wife Linda, and two sons Oscar and Digby, Rollo continues to travel the world between vintages as well as enjoy the seaside lifestyle of the Mornington Peninsula.

CRITTENDEN ESTATE THE ZUMMA PINOT NOIR 750ML

The name “Zumma” stems from a baby nickname for Garry and Margaret’s daughter Zoe. Cherries, berry fruits and fresh spice on the nose. Fine silky tannins and restrained oak on the palate.

CRITTENDEN ESTATE CRI DE COEUR PINOT NOIR 750ML

Cri de Coeur Pinot Noir has a spicy fragrant nose with vibrant fruit attributable to whole bunch fermentation. It has fine, textured tannins on the palate.

CRITTENDEN ESTATE PENINSULA PINOT NOIR 750ML

Fragrant and aromatic with red berry and floral notes. Walks the middle ground between being fruit driven and more complex with a lovely core of fine grain tannins.

CRITTENDEN ESTATE KANGERONG PINOT NOIR 750ML

The nose of the Kangerong Pinot has pretty floral notes and subtle spice. On the palate you'll find black cherries, spice and a velvety texture due to thoughtful oak handling.

Arktika

Cold Filtered & Triple Distilled

Arctic inspired, cold-filtered, Australian made vodka. Clean, pure and smooth. Russian-style Vodka, made from select Australian wheat grain grown in Australia’s southeast. Cold filtered and triple distilled, resulting in pristine clarity, balance, and a smooth finish. Perfect for mixing and cocktail making.

coconut Vanilla

Martini

INGREDIENTS

– 45mL Arktika Vanilla vodka

– 30mL Coconut Rum

– 15mL Coconut Cream

– Splash of Pineapple Juice

– Pineapple Wedge

ARKTIKA VODKA 700ML

A warm and clean sensation lingers on your palate. The balance between warmth and sweetness is perfectly achieved, leaving you with a smooth and harmonious conclusion to this delightful vodka experience.

1. Pour the ingredients into a cocktail shaker filled with ice.

2. Shake well and strain into a chilled cocktail glass.

3. Garnish with a pineapple wedge or coconut flakes.

ARKTIKA HAZELNUT VODKA 700ML

A long and luscious finish that leaves a lasting impression of indulgence and pleasure. The rich and creamy mouthfeel enhances the overall drinking experience, providing a sense of decadence. The hazelnut essence carries through to the finish, ensuring that the flavourful journey endures, making each sip a truly memorable one.

ARKTIKA VANILLA VODKA 700ML

The journey concludes with a clean and smooth finish, leaving behind a lingering and delightful vanilla bean aftertaste. This aftertaste beckons for another sip, making it a truly indulgent experience for both vodka enthusiasts and those seeking unique flavours.

Starward

It all began with a curious idea and a roll of the dice.

Starward founder, David Vitale, started off with a simple vision - to create a distinctly Australian whisky we could offer to the world. With the famed Australian wine region in our backyard, we tried something new and never looked back.

Two secret ingredients: red wine barrels and Melbourne's wild weather.

From the grains to the red wine barrels, we source all our ingredients from within a day's drive of our Port Melbourne distillery. Melbourne's notorious four seasons in one day is our secret weapon when it comes to maturing our whisky. The constant change in temperature makes our barrels contract and expand at a much faster rate. Meaning our whisky takes on all those delicious flavours from the wood.

STARWARD TWO-FOLD DOUBLE GRAIN WHISKY 700ML

Two-Fold is a wheat and single malt whisky folded together and matured in Australian red wine barrels. Balanced with notes of juicy red fruit, oak spice and sweet vanilla, you'll find Two-Fold is outrageously delicious neat, on ice or shaken in any classic cocktail.

Floradora

INGREDIENTS

– 50ml Starward Nova

– 20ml Lemon juice

– 20ml Raspberry syrup

– Ginger beer

– Raspberries for garnish

METHOD

Build over ice, top with ginger beer. Garnish with 3 raspberries.

STARWARD NOVA SINGLE MALT WHISKY 700ML

Bursting with notes of red berries, chocolate and soft oak spice, Nova is Starward's fruit-forward, signature single malt whisky. Fully matured in Australian red wine barrels to make it one of our most popular whiskies amongst whisky lovers, cocktail curious and competition judges alike.

Four PillarS

From Small Craft Distillery To World Leading Gin Producer

It all started back in 2013 with three mates and one extraordinary copper still. Six years later, in 2019, Four Pillars Gin was named the world’s leading gin producer by the IWSC in London. We won again in 2020, and then lightning struck a third time in 2023, making us the first gin maker to ever claim the title of World’s Best three times. What a crazy ride we are on!

Our journey to becoming an awardwinning gin distillery began when we took delivery of our first custom-built still made by CARL of Germany. We called her Wilma (after Cameron’s beautiful late mother), and she has since been joined by Jude, Eileen, Beth, Coral and Linda – all named after the mums of our founders or longstanding Four Pillars employees.

In 2022 we became Australia’s first certified carbon neutral gin distillery, and later in the year our sustainability efforts were recognised on a global scale with the IWSC awarded us the inaugural Green Spirits Initiative trophy.

Today, much expanded, we’ve created our own gin paradise here and we’re doing our best to make and showcase the very best of Australian gin to the world.

Modern Australian Makers

We are modern Australian makers. We make the world’s most delicious and awarded range of craft gins. Making gin anywhere would be exciting. But we don’t make gin anywhere. We make it here. In Australia. The most delicious, diverse and creative place on earth. And that’s why we get to combine intense creativity around gin with a huge passion for hospitality and gin-fuelled fun.

We are lucky enough to have access to local native botanicals like lemon myrtle and Tassie pepper. And our signature is the use of whole fresh citrus in every gin.

FOUR PILLARS RARE DRY GIN 700ML

A classically smooth gin that combines Asian botanicals with great Mediterranean citrus. It’s spicy but with great citrus from the whole fresh oranges and native lemon myrtle, a truly modern Australian gin.

FOUR PILLARS FRESH YUZU GIN 700ML

A bright, aromatic and (yes) fresh dry gin made with locally-grown yuzu and inspired by our adventures making gin with Japanese friends.

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Yves

Less than an hour from Melbourne, the Yarra Valley & Dandenong Ranges is a life experience away, quality local food and wine, breathtaking scenery, romantic hideaways and indulgent adventures.

VICTORIA YARRA VALLEY

YVES PREMIUM CUVÉE YARRA VALLEY

SPARKLING 750ML

This cuvée delights with its fine bead, white fruit and citrus notes. Vibrancy is displayed from start to finish.white fruit and citrus notes. Vibrancy is displayed from start to finish. CLICK TO

De Bortoli

Chill Bill

CHILL BILL SPRITZY RED 750ML

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Chill Bill is the new, deliciously fun and spritzy red wine that is turning traditional wine drinking norms on its head. Chill Bill isn't just a name; it's a lifestyle. Embracing the youthful spirit of exploration, Chill Bill is a fruit forward wine with vibrant flavours that are bursting with the juiciness of cherries and an explosion of fruitiness. With a dash of spritz and a red berry aroma, it is packed with flavours that’ll make your taste buds sing. If you're just dipping your toes into the wine pool, Chill Bill will be your floaty – it's chilled, it's fizzy and it’s redefining how red wine is enjoyed. Remember to enjoy it chilled, because it’s Chill Bill.

Deen Range

DEEN DE BORTOLI DURIF 750ML

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DEEN DE BORTOLI MASTER'S BLEND 750ML

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Deen De Bortoli was a true visionary in the Australian wine industry, whose mission was to create quality wine for everyone to enjoy. Playing an integral role in the growth of De Bortoli Wines, Deen helped to expand the capacity of the winery and the array of grape varieties De Bortoli Wines made. The DEEN range is a true reflection of his pursuit and a great tribute to Deen himself. The range includes a selection of full-flavoured wine varieties, including Sauvignon Blanc, Chardonnay, Shiraz, Cabernet Sauvignon, Durif, Master’s Blend and Botrytis Semillon. Since its inception in 2005, the Deen range has taken home an array of awards, including 44 trophies and 149 gold medals.

Brookie's

Our Distillery & Distillation

At Cape Byron Distillery we keep true to the time honoured traditions and art of distillation whilst creating spirits that capture and showcase the unique terroir of the Northern Rivers (greater Byron Bay region).

We have a passion for excellence, sustainability and giving back to our local community. We are here to create a new chapter in the book of Australian Distilleries.

BROOKIE'S BYRON DRY GIN 700ML

Byron Dry Gin distilled with native botanicals foraged from the heart of our rainforest. Hand-crafted on our farm in the hinterland of Byron Bay. Brookie’s Dry Gin is a beautifully balanced combination of the finest regional botanicals in a truly classic gin.

BROOKIE'S MAC LIQUEUR 700ML

A smooth local from Byron Bay. Expect decadent flavours of Butterscotch, Cacao & Coffee. Mac. by Brookie’s is a premium roasted Macadamia & Wattleseed liqueur. Crafted with natural ingredients, Mac. was made to shake things up!

CELEBRATE INTERNATIONAL

Pina Colada Day

WEDNESDAY

10TH JULY 2024

Regeneration & our rainforest.

In 1988, Pam & Martin Brook bought a rundown dairy farm and over 35,000 subtropical rainforest trees were planted. Today, this landscape has transformed into a haven for birds and wildlife. Of the 25 botanicals in Brookie’s Byron Dry Gin, 17 are sourced locally, many from our rainforest.

BOTANICALS

The subtropical rainforest of the Northern Rivers is home to a plethora of unique edible native species and botanicals… the perfect pantry for creating a world-class Gin. As the months tick over we are spoilt with what our rainforest has to offer. With Spring comes new life as the rainforest teams with flowers, Native Raspberries and the various varieties of Riberry come into fruit, it provides a bounty of fruit. As Spring rolls into Summer we await the yearly harvest of our native Jerseyana variety of Davisonia Plum that is the backbone for our Slow Gin. Autumn & Winter bring a new landscape of flavour and not to mention our perennial flavours such as our Native Ginger, Cinnamon & Aniseed Myrtle. We are truly spoilt for flavour.

THE BIG SCRUB

20 million years ago a dramatic volcanic eruption centred around Mt Warning in Northern NSW, spewed liquid magma over a vast area that stretched from Lismore in the South to the Nightcap Ranges in the North. The building blocks for the largest subtropical rainforest in Australia, the Big Scrub, was born. Within 10 years of first white settlement the rainforest had been destroyed, today only 1% remains. Cape Byron Distillery lies within the very heart of this once mighty rainforest and is a proud supporter of the Big Scrub Landcare (BSL) group, whose mission is to preserve what is left and encourage other landowners to plant subtropical trees. Martin Brook (Brookie) is Vice President of the BSL.

Pina Colada

INGREDIENTS

– 60mL Brookie's Mac Liqueur

– 15mL White Rum

– 60mL Pineapple Juice

– 30mL Macadamia Milk

METHOD

Add all ingredients to a cocktail shaker filled with ice. Shake well and strain into an ice-filled glass. Garnish with a pineapple slice.

4 Pines

A

Brewery born in Manly and enjoyed everywhere.

4 Pines was born following a post-surf chat between Jaron and his dad Steve. This was back in ’06. A whole lot has happened since we first opened our microbrewery in Manly but some things will never change, we continue to make quality, award winning beers that we want to drink and that our mates are proud of, & our commitment to using business as a force for good is as strong today as it was in the beginning, we’re on a continuous journey to Brew Better, considering our people, our planet & our community.

PINES JAPANESE STYLE LAGER 375ML

Japanese Style Lager is a modern dry rice lager that tastes as if it’s been yanked right from the streets of Tokyo. Unlike the alley ways of the Golden Gai, there’s nowhere to hide here. A base of Pilsner malt and flaked rice provide an ultra light bodied and coloured beer with brightness reminiscent of the neon lights of the Shibuya skyline. A hint of residual sweetness is balanced out by a subtle herbal bite from a dash of hops, resulting in a dry, crisp and refreshing finish that’ll leave you wanting more.

G’day legend, welcome to the wonderful world of 4 Pines. Whether you’re browsing our range or having a pint in one of our venues, we want to say thanks. You see, people like you have helped us every step of the way, and together we’re achieving a lot. So, sit back, relax and bask in a glow of inner satisfaction knowing that by supporting 4 Pines, you’ve allowed us to keep doing good stuff.

Hazy golden in appearance. Big fruity hop aromas of passionfruit, pineapple and pear are complemented by a smooth, dry, easy finish.

Brookvale Union

What does Monty Python and flying elephants have in common?

A conversation and a bunch of pop culture images were exchanged between founder and creative genius in the late 2000s then BOOM! Brookvale Union and Quality Nonsense was born.

Quality Nonsense is simple: Quality on the inside, Nonsense on the outside and everywhere else. It’s Brookvale Union’s brand ethos that encompasses who we are, how our liquids are developed and the attitudes of our consumers all over the world.

From humble beginnings with a small-batched cider to making a name for itself in the realms of Alcoholic Ginger Beer, Brookvale Union has become one of Australia’s fastest growing and most loved RTD brands.

Taking inspiration from classic Aussie flavours such as Lemon Lime & Bitters and Creaming Soda, the portfolio of products today stretches across a number of spirit bases, ABVs, pack formats and even ‘better for you’ offerings.

Whether you’re relaxing in the arvo with mates, heading to a festival or having a knockoff after work, our mission is to create ridiculously refreshing drinks that tick all the boxes for consumers.

This year Brookvale Union will be making a splash and delving into the dark side, releasing a new Bourbon & Cola, Rum & Cola and Whisky & Dry. At 6% ABV and using our own unique cola recipe, this range is our own spin on some absolute classics that we just couldn’t resist doing.

Keep an eye out for them at your local Ritchies and get out there and embrace your own Quality Nonsense with Brookvale Union!

Spicy yet mild, dry but wet, smooth but sharp, tight but loose – just great tasting ginger beer!

Easy yet squeezy, lem-on but full-on, zesty but smooth, loud but loose – just great tasting Vodka Lemon Squash!

Sanctus

Sanctus Brewing Co is the architect of fine craft beer and spirits, an exceptionally authentic craft brewery and distillery located in the Clarence Valley.

The 15 hectolitre brewery and taphouse situated in Townsend produces an award-winning range of approachable, handcrafted beers distributed to bottle shops and venues across the East Coast.

SANCTUS GINGER BEER 375ML

Fancy more than your average ginger? Set to the hypnotic tones of ginger and lime, leaving a lingering finish you'll crave; spicy, sweet and well balanced with a zesty bite. This robust, crisp and delightfully refreshing beer makes it the perfect beer for all seasons... Sanctus Ginger Beer.

SANCTUS 'NORTH COAST LAZY' HAZY PALE ALE 375ML

It’s no doubt the enviable lifestyle; soaked in sunshine, surf and sand, everyday it’s a holiday. Pair with tropical aromas, big citrus notes and a little haze to create this highly sessionable pale ale. Grab your mates and enjoy its intent…. Relax and unwind with North Coast Lazy.

SANCTUS

SUNDAYZ

VODKA PORTELLO 375ML

Indulge in the rich and delightful experience of Sundayz Liqueurs, a delectable blend of flavours infused with sweetness. This exceptional liqueur is perfect for sipping over ice, allowing you to savour the harmonious fusion of fruity goodness and creaminess. For an extra twist, mix it with your favourite mixer and create your own signature cocktail!

Tulloch

TULLOCH VERDELHO 750ML

Planted by JYT on his home property in 1990 and then extended in 1995, this is our flagship Verdelho planting in the Hunter Valley. While small in volume, it is testament to JYT's belief in Verdelho as the perfect variety to grow in the Hunter, as well as a reflection of his risk adverse nature. An early ripener and disease resistant, this small parcel of fruit is generally used to make our Vineyard Selection Verdelho.

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Over four generations and 125 years, Tulloch Wines has been crafting classic and emerging wine styles tailored for the passionate wine lovers of the day.

The Tulloch story began in 1895 when John Younie Tulloch accepted an unusual settlement of a debt – a 43-acre property at Pokolbin in the Hunter Valley containing 5 acres of neglected Shiraz vines. Today, the Tulloch name lives on as a founding wine producer of the region with a renewed commitment to the production of premium Hunter Valley varietals and wine styles for all generations.

Tulloch has six distinct ranges of wines, including our much-loved Tulloch Range lead by the Tulloch Verdelho, as well as our Vineyard Selection, Limited Release, Heritage, G Series and Cellar Door Only ranges completing the portfolio.

Tulloch embodies the history and spirit that makes the Hunter Valley one of the most revered districts, not only in Australia, but throughout the world. Tulloch wines epitomise the distinctive “terroir” of the region and the uniqueness of each variety grown.The Tulloch story began in 1895 when John Younie Tulloch accepted the unusual settlement for a debt owed to him, a 43 acre property at Pokolbin in the heart of the Hunter Valley.

Tulloch took an instant liking to the place and set about re-juvenating and re-establishing the much neglected vineyard on the property. By the1920’s J Y Tulloch was the largest vigneron in the Hunter Valley, but it wasn’t until 1952 that wines were first sold under the Tulloch label. Over the next two decades the label strengthen edits reputation for outstanding quality wines from the fertile soil of the Hunter Valley.

Bundaberg

Crafted To Perfection

At Bundaberg Rum we believe the Australian spirit is something to be proud of.

The same spirit that in 1888 started our story, bringing a couple of Bundaberg locals together to start an ingenious (and delicious) way to use up excess molasses from sugar production to form the Bundaberg Distillery Company to make rum. It was their ingenuity and determination that has gone on to define the character of the Bundaberg Rum Distillery and everyone who works there til this day.

You might be under the impression that we just make one rum – Bundaberg Rum Original. While we have been making our most famous bold and rich rum for 130 years, what you might not know is that here at our Distillery, we have a team of master distillers, that continue to experiment, craft and blend every day.

Proudly made in Australia from the finest sugar cane grown in the rich volcanic soil of tropical QLD. This is what makes our rum so distinctive in flavour and unique in character.

Our latest addition to the line-up is Bundaberg Campfire – A blend of Aged Reserves and Bourbon Barrel Finished Rum. This welcome addition to Bundaberg’s permanent repertoire tastes different because it is different. Mellower than the mayor of Mellowtown, if traditional Bundaberg UP isn’t your first choice, this smooth rum is for you.

Nothing in the world tastes like Bundaberg Rum. That’s why we believe that all Australians should unite and celebrate our uniqueness and the best of the Australian spirit. Why not see for yourself and pick up a bottle at your local Ritchies!

We pride ourselves on sourcing all the ingredients that make our iconic rum locally.” “

BUNDABERG CAMPFIRE RUM 700ML

Introducing the newest addition to Bundy’s permanent line-up - Bundaberg Campfire – A blend of Aged Reserves & Bourbon Barrel Finished Rum. We blend our finest aged rum with rich reserves matured in bourbon barrels. You can thank those Bourbon barrels for the smooth and mellow finish and hints of gently toasted caramel and vanilla. Best enjoyed around a good campfire, with great mates and even better banter.

BUNDABERG CAMPFIRE RUM & COLA CANS 375ML

A can of Bundaberg Campfire & Cola sits ice cold in your cooler just itching to be fished out. This one tastes different, cause it's made different - crafted from our finest aged reserves blended with rum allowed to rest in Bourbon barrels then perfectly mixed with the finest cola.

TASTING NOTES

Palate: You can thank those Bourbon barrels for the smooth, mellow taste and the perfect balance of toasted caramel & vanilla.

DiGiorgio

DiGiorgio Family Wines

The founding father of DiGiorgio Family Wines, Stefano DiGiorgio arrived in Australia from Italy on July 9th, 1952. During his early years in Australia, Stefano worked in several farming operations and was admired for his ability to take on any challenge handed to him. After fulfilling his contract working in the cane fields of Queensland, Stefano moved to the Lucindale district of the Limestone Coast, where he purchased his first 160Ha of land (1957) with his wife Rita where the family home still stands today. He started an earth moving and scrub clearing contracting business developing land around the Southeast and beyond. He continued to purchase more land over time growing the business into what it is today. The DiGiorgio family farm covers a vast area and includes stud and commercial Angus cattle, wool, and prime lamb production together with interests in horticultural produce as well as viticulture.

In 1989, the family set aside four hectares of Lucindale farmland for vines. After much consideration of microclimate, average sunlight hours, water supply and soil testing, the first two hectares of Pinot Noir and two hectares of Cabernet Sauvignon were planted. As a result of its initial success, the vineyard was gradually expanded over the next decade to encompass 126 hectares of Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir and Chardonnay.

During the nineties, the fruit was purchased mainly by the large winemaking companies based in Coonawarra and the Limestone Coast. In 1998, the DiGiorgio family decided it was time to produce their own bottled wines from the family’s vineyards and to market these wines throughout the world. Initially, the wines were produced at a nearby winery by a contract winemaker. Then in March 2002, the family became the proud owners of the second oldest winery in the world-famous Coonawarra region.

The winery had been known since the early 1950s as Rouge Homme and holds enormous importance within the ‘winescape’ of Australia. Rouge Homme is, of course, Redman translated to French, and it was this name which was applied to the very first release of 1951 Cabernet Sauvignon. The ‘Redman’ family owned this property since 1908 and held it through until its eventual sale to Southcorp Wines Ltd in 1965. The winery is renowned for the production of Jimmy Watson Trophy winning wines and has received numerous other awards for its wines.

The purchase by the DiGiorgio family of the winery and surrounding vineyards ensured that the winery was in terrific condition and contained state of the art technology, whilst retaining the historic elements of the building.

DIGIORGIO COONAWARRA CABERNET 750ML

The softening effect of traditional open top fermentation, and the maturity of the vineyards have given this wine great mouth feel.

CLICK FOR A VIRTUAL TASTING WITH THE WINEMAKER!

These include the traditional open fermenters and underground cellar that was the original cellar door of the Redman family. Being the second oldest winery in the district, the aged vines surrounding the winery are planted on the famous Terra Rossa soil located in the heart of Coonawarra. This has provided the DiGiorgio family with a wonderful source of premium fruit, a state-of-the-art production facility and a centrally located cellar door in Coonawarra.

The Coonawarra vineyard, planted on the famous Terra Rossa strip of soil surrounding the family winery, forms part of what was the original site of the Coonawarra Fruit Growing Colony, emphasising the historical significance about the key location of the DiGiorgio family winery and vineyards. The Cabernet Sauvignon and Shiraz vines date back to 1963, with other varieties planted in 1979. These mature vineyards are carefully maintained to produce small crops of intensely flavoured fruit and make an ideal source of premium grapes for the DiGiorgio family’s Coonawarra label.

The DiGiorgio family believes passionately that you cannot make great wine from ordinary grapes, and that lower yields and maximisation of varietal expression are the secrets to quality wine production.

DIGIORGIO COONAWARRA CHARDONNAY 750ML

Traditional technique of wild yeast and malolactic fermentation in small oak barrels has resulted in this softly textured wine.

DIGIORGIO COONAWARRA SPARKLING PINOT NOIR 750ML

The perfect aperitif drink. Ripe strawberry and bramble fruit aromas abound, soft and round with a crisp, clean finish.

The DiGiorgio Coonawarra range is made from the vineyards surrounding the historic DiGiorgio winery Traditional winemaking methods and extended maturation in oak barrels and in bottle are used to craft the red wines which reflect their varieties, the place where they are grown and the DiGiorgio family philosophy that food and wine should be shared, savoured and celebrated!

Frank Di Giorgio is the driving force behind day-to-day winery and vineyard works. Willy Lunn has recently joined the team as Senior Winemaker. Over 38 years, Willy has honed his skills from his home ground in South Australia, to the Willamette Valley in Oregon and back to the Yarra Valley. At his side is Bryan Tonkin as Assistant Winemaker, a Coonawarra native ex-Rymill, Rouge Homme and Wynns and comes with a wealth of knowledge through his long career in the wine industry.

Benvenuti! The DiGiorgio family & staff welcome you to visit and enjoy their wonderful range of wines, produce platters, winery experiences & events and what their amazing region has to offer.

Pasta Making

Lesson & Lunch with the DiGiorgio Family

Bring out your inner Italian as you learn how to make and cook your own pasta, followed by a sit down lunch with members of the DiGiorgio Family.

Be greeted in cellar door before making your way to the barrel hall where your own station will be set up ready for you. Enjoy a glass of sparkling while the family tell you about their origins and migration to winemaking in Coonawarra.

Learn about the art of pasta making and a brief history before rolling up your sleeves and getting stuck in to your own batch. The DiGiorgio family will guide you through the kneading, rolling, cutting and cooking process then you will enjoy your creations with a handmade traditional sauce, parmigiano regiano, crusty bread and a green salad. There will be some tasty nibbles to snack on during the process and a traditional dessert followed by coffee and biscotti to finish, all enjoyed with DiGiorgio wines including an aged Cabernet Sauvignon.

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Classic Bolognese

Made with authentic ingredients this classic bolognese sauce, known in Italian as ragù alla bolognese, is rich and hearty with wonderful depth of flavour and is a great base for many other dishes. Bon Appétit.

4-6 Serves

15 minutes prep

60 minutes cook

INGREDIENTS METHOD

Classic Bolognese Sauce

– 4 tablespoons extra virgin olive oil

– 2 medium brown onions, chopped

– 4 cloves garlic, crushed

– 1kg beef mince

– 1 tablespoon tomato paste

– 2 x 400g cans crushed tomatoes

– 2 cups (500ml) low salt beef stock

– 1 cup red wine or water

– 1 level teaspoon dark brown sugar

– 2 bay leaves

– 3 tablespoons fresh oregano, chopped or 3 teaspoons dried oregano

– 3 tablespoons flat leafed parsley

– 6 sprigs fresh thyme or 2 teaspoons dried thyme

– sea salt and cracked black pepper

– 400g spaghetti or pasta of your choice

– extra virgin olive oil to drizzle

To Serve

– flat leaf parsley leaves

– shaved Parmesan

1. Use a large deep sauté or large frying pan over medium heat. Add the oil and onion then cook for 6-8 minutes or until the onion starts to soften and change colour.

2. Add the garlic and cook for a few more seconds until it becomes fragrant. Turn the heat to medium high add the mince and cook for 6-7 minutes, until it starts to brown (the colour adds flavour), breaking up any lumps with a wooden spoon.

3. Add the tomato paste and cook for a few seconds stirring all the time, followed by the water or wine, tomatoes, stock, bay leaf, herbs and the finally the sugar, stir to combine.

4. Bring to the boil, reduce the heat to low and simmer uncovered stirring occasionally for at least 1 hour or until thick and glossy. Season to taste with salt and pepper.

5. Cook the pasta following the manufactures instructions for al dente. Drain and drizzle with extra virgin olive oil.

6. Serve the pasta in one big bowl for sharing, topped with the Bolognese sauce, parsley and shaved Parmesan. Serve with crusty bread and a mixed salad.

Tip: Always make at least double quantities of the bolognese sauce and freeze for later. It freezes well and is perfect for quick midweek meals when you are time poor. Also try this recipe using a 50/50 mix of beef or veal and pork mince.

23rd Street

Steeped in History. Bold in Spirit.

23rd Street Distillery’s historic site has stood its ground through the trials and seasons of more than a century. Its enduring walls encourage a fearless spirit, driving our mission to create bold, artful flavours.

The distillery was built on the corner of 23rd Street in Renmark, South Australia in 1914, to reap the bounty of the local fruit-growing region. For almost 100 years the site worked with local community and produce to create some of Australia’s best-loved wines and spirits.

Hard years of drought saw the site close in 2004 and lie dormant for a decade. After purchase by the family-owned

23RD ST AUSTRALIAN SINGLE MALT WHISKY 700ML

Our third all-Australian Whisky release: the youngster stretches its legs. This is the distiller’s art of mastery plus patience, wrought in copper and oak for a minimum of 3 years.

Bickford’s Group, two years were spent on a full restoration and refit. On the 23rd September 2016 we opened as 23rd Street Distillery, rising anew like a phoenix from the ashes.

Today, the working heart of 23rd Street is filled with lifted scents of fresh local fruits and aromatics. Our three Copper Pot Stills are over 100 years old, like the site, lovingly salvaged from local Australian wine regions. Just steps away, the barrel hall is fragrant with rich raisin and decades-old oak gently cradling our dark spirits.

The melding of time-honoured craft and fearlessly bold flavours is the 23rd Street signature. We artfully distil the unique characters of quality Australian ingredients, bringing moments of spirited magic to the world.

23RD ST VIOLET GIN 700ML

What’s your whim? Say it with gin. Our Violet Gin is the mood ring of beverages. Transform the broody blues of Butterfly Pea flower to ultraviolet with tonic.

tommy's barsouthside

INGREDIENTS

– 60ml 23rd Street Signature Gin

– 15ml Cawsey's Sugar Syrup

– 30ml lemon juice

– Garnish: mint sprig

METHOD

Fill cocktail shaker with ice, add all ingredients into cocktail shaker, except for garnish, and shake for 10-15 seconds. Strain into a cocktail glass and garnish with mint.

23RD ST SIGNATURE GIN 700ML

You’re trying to be nonchalant with your sophisticated botanical gin but all the while tiny explosions of Riverland sunshine tickle your palate.

Peter lehmann

Beginning in 1978, Peter Lehmann Wines brings unmatched diversity, uniqueness, and quality from hand-tended vineyards across the Barossa. The inception of Peter Lehmann Wines came from a commitment to quality and provenance, as when local grape growers were struggling to make ends meet, Peter Lehmann stepped up to create a wine that not only sourced local grapes but embodied the spirit of the local community. By sourcing local grapes, Peter Lehmann ensured the Barossa banded together during the tough time to make fantastic wine and preserve the region’s future.

A true gem of the region, Peter Lehmann Wines unites tradition with an equal embrace of modernity. Being one of the most established family-owned wineries in the Barossa Valley, Peter Lehmann Wines is constantly evolving its portfolio to create a range of wines that are consistently generous, bold and full of character. Peter Lehmann has the perfect wine for any occasion, whether a Portrait Pinot Grigio at an afternoon picnic with loved ones or the iconic Stonewell Shiraz to pair with a nice meal and a memorable occasion.

PETER LEHMANN WIGAN RIESLING

750ML

Awarded 'Best Riesling in the World' (IWSC) six times. Brilliant pale green colour. Still in its infancy, this wine presents some toast characters amongst beautiful lime citrus and floral notes.

PETER LEHMANN VSV HONGELL SHIRAZ

750ML

Matured for 12 months in French oak hogsheads, total production of this wine was 750 cases. Totally opaque inky black purple colour with a deep dark purple black hue. Velvet smooth tannins.

PETER LEHMANN STONEWELL SHIRAZ

750ML

Full bodied, classic Stonewell with massive density and length. Blue and black fruits with ironstone and graphite tannins. A long life ahead, one of the all-time classic Stonewell’s. Enjoy now or cellar until 2046.

PepperJack

Pepperjack is a tribute to the Barossa’s rich heritage. Born in 1996, Pepperjack was first released in 1998 with a 1996 Barossa Shiraz.

History

Then winemaker, Nigel Dolan, decided to release a group of wines that highlighted what the Barossa Valley did best – rich, honest and vibrant reds of consistent quality. After spending five years exclusively in bars, clubs and restaurants Pepperjack has gone from strength to strength, with the Barossa Shiraz a real Aussie favourite. Since its release Pepperjack Shiraz has become Australia’s Number 1 red wine by value and its Cabernet Sauvignon is Australia’s Number 1 Cabernet Sauvignon priced $19 and above. Pepper trees are very prominent in the Barossa area. The Jack relates to the fruit or seeds from the trees. The name originates from the Pepper trees near the Saltram homestead.

Philosophy

With a deep heritage stamped in the Barossa, Pepperjack wines have always been rich and honest, showcasing the region’s outstanding qualities.

Although the winemakers continue to honour traditional winemaking techniques and feel passionate about this special region, the team are also conscious of modern wine styles and have a desire to be more dynamic and innovative. Pepperjack has recently expanded beyond Shiraz and Cabernet Sauvignon to produce a selection of new and exciting wines to add to its growing portfolio to meet the ever-changing needs of consumers and occasions. With a philosophy to create wines that are synonymous with the regions they are from, in order to achieve this, there was a need to expand the sourcing from beyond the Barossa to ensure the Pepperjack style and quality was not compromised.

The regions from where Pepperjack’s grapes have been more recently sourced from include Adelaide Hills, Padthaway, McLaren Vale and even as far as Mendoza, Argentina (for the Malbec) which was a very first for Pepperjack. Pepperjack’s essence is one of rugged sophistication, a unique and masculine wine yet unpretentious and casual.

Pepperjack provides a high sense of dependability and confidence for consumers making it a well-recognised and respected brand and go to for gifts, casual drinking or food accompaniment.

PEPPERJACK BAROSSA

SHIRAZ 750ML

Rich dark red in colour with a dark purple rim, the nose shows rich concentrated red and blue fruits, dark chocolate and rich mocha notes with hints of spice and cedary oak. The palate is rich and plush with good structure.

PEPPERJACK BAROSSA CABERNET SAUVIGNON

750ML

Pepperjack Barossa Cabernet Sauvignon is a blend of Cabernet Sauvignon parcels, sourced from premium vineyards throughout the Barossa. Pepperjack Cabernet Sauvignon offers bright red and blue berry fruit flavours and fine talky tannins.

CELEBRATE NATIONAL Wine & Cheese Day

THURSDAY

25TH JULY 2024

Born and bred in the Barossa Valley, Richard Mattner grew up at Light Pass, a small hamlet just a valley away from the Saltram winery site.

Richard attended school at Tanunda Primary in the heart of the Barossa, followed by the local Nuriootpa High School. Needless to say Richard has had the Barossa pumping through his veins all of his life.

Growing up in the Barossa Valley, Richard was never far from wine. His grandfather's vineyard at the highly-regarded Light Pass district was Richard's playground during the school holidays. He would help by picking grapes and riding in the old Bedford truck to the winery, any chance he could get. Upon leaving school, Richard gained employment as a cellar hand and began a career in the wine industry in 1993. Richard was destined and in 2004 he graduated from Charles Sturt University with Bachelor of Applied Science (Wine Science). Richard expanded his knowledge further and was privileged to work alongside some of Australia's well-renowned red winemakers, as well as working as a winemaker for a vintage in the Napa Valley. In 2007, he commenced as winemaker for Pepperjack.

Lark

Lark distillery is a compilation of creative genius and Tasmania's pure environment.

Over 30 years, our team has built what is now one of Australia's most famous whisky distilleries, recently nominated as one of four distillers for the Worldwide Whisky Producer of the Year award.

Tasmania is ideally situated to make malt whisky, and yet 150 years after the last licensed Tasmanian distillery closed its doors, it took a whisky lover to realise the environment was perfect.

Bill Lark's father-in-law, Max, produced a wonderful bottle of single malt, and as they enjoyed a drink in the park at Bothwell surrounded by Georgian buildings, barley fields and the gentle flowing of the Clyde River, Bill remarked to Max, “I wonder why there isn’t anyone making malt whisky in Tasmania?”

This question stuck with Bill, as well as his equally curious wife Lyn, leading them to inquire into the details of obtaining a distillation license. This inquiry lead to the discovery of Australia’s antiquated distillation laws and eventually to their amendment. Thus, in 1992, the Lark household became the first Australian distillery to produce single malt spirit in 154 years. The spirit continued to grow and evolve, leading to the creation of a rich Tasmanian Single Malt Whisky aged in small casks. Finally in 1998, after years in the making, from Bill and Lyn’s kitchen table to Davey Street Bond Store, the first Lark Distillery Single Malt Whisky was released commercially.

700ML

Character captured through 100 years of history. Subtle peat gently wafts from the glass as dark red fruits, orange gateau and treacle meld together.

LARK LEGACY CASKS 1 500ML

Legacy HHF582B is a marriage made in heaven. On the nose it has alluring aromas of Medjool dates, fig, green olive, and gingerbread dough and finishes with subtle hints of coconut, cloves, and toasted walnut.

LARK LEGACY CASKS 2 500ML

Legacy HHF585A is a single cask expression which begins with salted caramels, liquorice, and peppermint ice-cream, elegantly finishing with dark chocolate, coffee, nougat, and nutmeg.

tommy's bar-Regional heroes

the Prosecco hugo Bloody Gin sOur

INGREDIENTS

– Brown Brothers Prosecco NV

– 15mL elderflower cordial

– Lime, cut into wedges

– Mint leaves

– Soda water, to top

METHOD

Pluck several mint leaves into a glass filled with ice. Squeeze over lime wedges and drop in. Add elderflower cordial, top up the glass with prosecco and a splash of soda water - mix well and enjoy!

dark & stormy

INGREDIENTS

– 30mL Bundaberg

Rum UP

– Bundaberg

Ginger Beer

– 20mL lime juice

– Garnish: lime wedge

METHOD

Fill highball glass with ice and squeeze in fresh lime juice. Fill with Bundaberg Ginger Beer and top with Bundaberg Original UP to create the 'stormy' effect. Garnish with lime wedge and enjoy!

INGREDIENTS

– 45mL Bloody Shiraz Gin

– 30mL lemon juice

– 15mL sugar syrup

– Dash of egg white or aquafaba

– Lemon (optional)

METHOD

Shake all ingredients together with ice then strain into a rocks glass over ice. Garnish with a lemon slice.

Melon & Cucumber slushie

INGREDIENTS

– 45mL Brookie's Dry Gin

– 30mL lemon juice

– 5 cucumber slices

– 3 melon wedges

– Ice

METHOD

Blend all with ice and serve in a tumbler glass with a cucumber slice garnish.

INTERNATIONAL

Rum Co of fiJi

Paradise Distilled

The Fijian people have always known there was something special about the sugar cane that grew so prolifically in the islands rich volcanic soil. Little did they realise that by nurturing those crops for generations, they were creating the foundations for Fiji to become a world class producer of extraordinary rums.

BULA!

At Rum Co. of Fiji, we don’t overcomplicate things. Where we grow it is where we make it.

The township of Lautoka is home to our Rum Co. of Fiji distillery, nestled at the foot of the Sleeping Giant Mountain, where we have proudly distilled award-winning rums since 1980.

Our Process

Our rums are handcrafted from the finest local ingredients. Made from hand-cut sugar cane grown in Fiji’s rich volcanic soil. We use Pacific-pure artesian water to enhance the flavour of our rum. Then matured in specifically selected ex-bourbon oak barrels in Fiji’s tropical climate.

It’s not one thing that makes our rum special, it’s the combination of many things coming together ” ”

RATU SPICED RUM 700ML

Aged for a minimum of 5 years, this 100% column still rum aged in charred ex-bourbon American oak casks and finished with mocha oak chips. Tasting notes of complex charred oak and citrus aroma with a rich vanilla and candied orange flavour, combined with the warmth of cinnamon and star anise.

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RATU DARK RUM 700ML

Aged for a minimum of 5 years, this 50% column still and 50% pot still rum aged in charred ex-bourbon American oak casks and finished with mocha oak chips. Tasting notes of savoury, smoked oak aromas give way to rich sweetness of caramel, vanilla and tea leaves with a mouth watering liquorice finish.

CLICK TO PURCHASE

celebrate World Rum Day

SATURDAY 13TH JULY 2024

with Ratu signature on the rockS

INGREDIENTS

– 60mL RATU Signature Blend

GARNISH

Orange Twist & Cinnamon Quill (optional).

METHOD

Build on large ice.

GLASS

Lowball glass.

RATU SIGNATURE BLEND 700ML

Refined and sophisticated, Ratu (meaning ‘Chief’ in Fijian) is our range of extra-aged premium rums. Our award winning 8-year-old RATU Signature blend, with aromas of zesty orange, dark chocolate and coffee, and a velvet mouth feel of coconut and spiced oak followed by a lingering fresh citrus flavour.

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fuJi whisky

Mt Fuji, The Mother

The natural environment around Mt. Fuji is blessed with lush forests, crystal clear water, and pure air. FUJI whiskies are delicately fruity and mellow, and have been nurtured over time in this environment, with its unique climate and terroir.

Fuji Gotemba Distillery is nestled at the foot of Mt. Fuji, 620 meters (2,035 feet) above sea level and 12 kilometers (7.5 miles) from its peak. Since this is a misty area, Mt. Fuji can only be seen about 1/3 of the year, despite being at such a close distance. The high humidity maintained by a year-round blanket of fog, a cool highland climate with a yearly average temperature of 13℃ (55℉), and air purified by the forests at the foot of the majestic mountain has been combining to form its climate and terroir around the distillery. This natural environment, the cool highland climate with moderate temperature changes and high humidity, is ideal for making whisky.

Because of this climate and terroir, the whisk(e)y produced at Fuji Gotemba Distillery is mellow, and delicately fruity on the palate.

Water plays a vital role in high-quality whisky production. With excellent and abundant water being essential, we call its water “mother water,” meaning it is a blessing from Mother Earth. This excellent water source is one of the main reasons why Fuji Gotemba Distillery was built at its location.

The Uniqueness of Fuji Gotemba Distillery

Unlike any other distillery in the world, Fuji Gotemba Distillery is capable of producing four different types of whiskies: a Scotch style malt whisky and three types of grain whiskies, namely American (Bourbon), Canadian and Scotch style grain whiskies.

Since its establishment, Fuji Gotemba Distillery has been refining its whisky making in a wide variety of styles by integrating Kirin's own brewing technology with expertise in meticulous crafting based on the aforementioned World's leading whisk(e) y production methods. The house style of the whiskies is known for “Pure & Mellow,” referring to their purity in flavor, exquisite depth of character, and smoothness.

FUJI SINGLE BLENDED JAPANESE WHISKY

700ML

Fuji (Single Blended) Japanese Whisky is a the embodiment of Fuji Gotemba Distillery's commitment and uniqueness in whisky making. This is a whisky blend of malt, and grain whiskies made everything at Fuji Gotemba Distillery.

Grey gooSe

The French Connection – How the pursuit of excellence has seen Grey Goose fly

to great heights.

Since flying onto the global spirits scene, Grey Goose has revolutionised the premium vodka category, creating a new benchmark for excellence.

The brainchild of co-founder François Thibault, Grey Goose arose from a curiosity to apply the same high standards of cognac making to vodka. Thibault became set on creating an exceptional vodka that could reflect the character of its locally sourced French ingredients.

The purity of its meticulously sourced natural ingredients creates a notable depth and clarity of flavour not often seen in vodka. The result is the smooth, rounded mouthfeel and delicate aroma that have become the Grey Goose signature.

While the ingredients used to create each bottle may seem humble, the sourcing and production processes combine to elevate Grey Goose in ways that cannot be replicated. Grown in the Picardie region of northern France, the wheat used is a single-origin soft winter wheat. The water is sourced from pure artesian springs in Gensac-la-Pallue in the Cognac region, where it is naturally filtered through limestone to remove impurities.

Unlike other vodkas, Grey Goose adopts just one round of distillation to produce a richer, more full-bodied vodka that maintains its character and reflects the quality of its raw natural ingredients.

Grey Goose is the result of an absolute determination to create a French vodka unlike any other. Expressed in Grey Goose bottle is the essence of the finest ingredients from France: soft winter wheat from in and around Picardie plus pure spring water from Gensac in the Cognac region, nurtured and captured from field to bottle in an exclusive process designed and controlled by the extraordinary skills and commitment of our Cellar Master François Thibault.

Grey Goose VX its crafted with a hint of cognac, which gives it a truly distinctive aroma and flavour profile without interfering with the vodka experience. Masterfully finished with a hint of precious cognac.

– 50ml Grey Goose Vodka

– 10mL Noilly Prat Original

Dry Vermouth

– Dash of Orange Bitters INGREDIENTS

Add Grey Goose, vermouth and bitters to a cocktail shaker filled with ice. Stir deliberately and strain into a chilled martini cocktail glass. Garnish with a twist of lemon.

Jameson

Jameson Distillery Bow St. Dublin Tour

Founded by John Jameson in 1780, today the former factory stands as a monument to Irish Whiskey. Visit Jameson Distillery Dublin for the World’s leading distillery tours, cocktail-making classes, premium whiskey tasting sessions or to learn how to blend your own whiskey. All topped off with a Jameson at our centrepiece bar, straight from the proverbial source.

1780

The year John Jameson and four of his sons began building a distilling dynasty lasting to today. In bustling Dublin, John perfected his triple distillation process and to avoid taxation experimented with mixing malted and unmalted barley –creating his signature smooth profile.

A family built on overcoming challenge – the family’s crest, and Jameson Irish Whiskey’s motto, “Sine metu” or without fear, was bestowed after battling Pirates – John’s descendants built a business that soon spanned 6 acres of Dublin’s city centre and through generations survived war, famine and prohibition.

Growth was continual and in 1975, a new distillery was opening in Middleton, County Cork and today our Head Distiller Kevin O’Gorman continues to take our locally grown barely, distils it three times with water from the Dungourney river (which just happens to flow through the distillery) before turning it over to Head Cooper Ger Buckley.

Ger sources his casks from the USA and Spain – combining a heritage covering Bourbon and Fortified wines to deliver vanilla, sweet sherry and toasty wood characters for at least 3 years.

We might be a short drink, but have a long story – and that’s the tale of Jameson.

Sláinte

the Glengrant

The Major

In 1872, James Grant, nephew of John Grant, inherited The Glen Grant distillery. James later became known as The Major. He revolutionized the craft of producing single malt Scotch whisky by introducing water cooling purifiers and elongated stills to capture only the finest vapours. The Major established our famous Victorian Garden in 1886 to showcase the eclectic plants and exotic fruits he gathered on his journeys across the globe. This sylvan escape has 22 acres of orchards, meadows, and gorges, including the original dram pavilion built by James Grant himself.

1946 - Now

Dennis Malcolm

The Major’s legacy lives on in the peerless passion and commitment of Master Distiller Dennis Malcolm. Dennis is one of Scotland’s longest serving distillers, spending his entire 60-year career in the Speyside region managing Glen Grant and other famous distilleries. In 2015, Her Majesty the Queen bestowed upon him the distinguished honour of the Most Excellent Order of the British Empire for his service to the community of Rothes and his exceptional work in the Scotch whisky industry.

Curiosity distilled since 1840

The Grant Brothers

Smugglers turned visionary leaders, brothers John and James Grant founded The Glen Grant distillery in 1840, a landmark moment in the history of Scotch whisky. Their boundless interest in industrial and technological advancements led to the construction of the northern railway. In 1820, James Grant helped lead the “Raid on Elgin,” the last clan revolt in Scottish history. His tartan waistcoat is proudly displayed at the distillery today as a reminder of The Glen Grant’s strong Highland heritage.

THE GLEN GRANT ARBORALIS 700ML

This single malt Scotch whisky is aged in ex bourbon and ex Spanish sherry oak casks. Arboralis delivers notes of creamy toffee and ripe pears, finishing with a long, satisfying hint of delicate spice.

THE GLEN GRANT 10 YEAR SINGLE MALT 700ML

This elegant single malt dances on the palate with gentle notes of orchard fruits and butterscotch. The finish is satisfyingly long and complex.

laphroaig

Our Region & Process

We’re rather blessed here on Islay. The Kilbride Stream means we’ve got a plentiful supply of peaty, mineral-rich water. We use it as a coolant throughout the whiskymaking process and it’s one of Laphroaig’s main ingredients, lending soft, peaty, flavoursome notes to our whisky. As for our soil, well, our peat bogs are unlike anything found on mainland Scotland. There are no forests on Islay, so the plants that fuel the peat are primarily heather, lichen, and moss. These give Laphroaig its herbal, qualities that are distinctive to the island, and our whisky.

LAPHROAIG SELECT CASK

Our most approachable whisky. A blend of single malts hand-selected from five different casks, creating a mellow Scotch with balanced and complex flavour.

Also in the mix is old sea vegetation from when Islay was under water. The influence of this on our peat gives Laphroaig its maritime character and is one of the biggest ways in which ours differs from mainland peat.  So, from earth and water to our fine whisky. How? Let’s find out…

First Up, the Malting Floors

It all begins with barley.  At the top of the malting house are our steeps, where the barley is soaked for two days in water from the Kilbride Stream. It’s then drained, and the now green malt is moved to the malting floor.  Holding up to seven tonnes of barley,

our malting floors are where we fool the barley into germinating. (Sorry barley, but needs must.) The barley is spread across large floors and turned on a daily basis. The space and the rotation are so important because it affects how much starch turns to sugar. It’s a 7-days-a-week job and a labour of love for our Maltmen.   At the same time, we help regulate the temperature by periodically opening the windows to borrow the power of the cool Atlantic air. This ocean breeze brings salt in its moisture which helps add those welcome salty notes to the final product.

LAPHROAIG QUARTER CASK

Laphroaig® Quarter Cask is twice aged to amplify deep peat and add a surprising sweetness. Contact with the wood of smaller quartersized casks makes it our most lively expression.

LAPHROAIG LORE

Meet our richest and most complex expression. Laphroaig® Lore takes every inherited tradition handed down our long history to create a detailed, powerful and singular whisky.

CELEBRATE

World Whisky Day

SATURDAY 18TH MAY 2024

LAPHROAIG 10 YEAR OLD 700ML

Our original expression. Laphroaig 10 is the foundation of all our whisky created to bottle the nature of Islay. Expect a big peaty slap, hints of seaweed and a surprising sweetness.

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Our Peat Kilns

Built in 1840, Laphroaig’s peat kilns look out over the bay. It’s here we burn the peat to impart the barley with our signature smoky flavour. Unlike most distilleries, we infuse the barley with peat smoke before we dry it. For 17 hours the smoke (or ‘peat reek’) rises through a perforated drying floor into the kiln. The vapourised oils – the peat’s phenolic compounds and other woodbased smoky flavours – are then absorbed by the damp barley.  We burn our peat at a relatively low temperature for a “coldsmoking” process responsible for the tarry note found in Laphroaig. Once the grain is malted, we spread it on mesh and raise it 16 feet over the peat fire. At this distance the grain takes longer to dry out, and the longer the barley stays moist, the more flavour it absorbs. The barley’s fully dried out and then it’s on to the mash house.

The Mash and Fermentation

Releasing sugar, making alcohol. Because it’s malted, we don’t need to cook our barley to get sugar. Instead, we mill it to a grist of husk and flour, and it goes into our stainless-steel mash tun with water from the Kilbride reservoir.

To get the maximum extract, we start the mash tun at 63.5°C. The grist floats and we’ll start to drain off the liquid through the plates below.   After we’ve extracted around 10,500 litres of sugary water or ‘wort’ from the mash tun, we introduce it to the magic ingredient – clever old yeast. Over the next two or so days, the yeast converts the sugar into alcohol, developing lots of the flavour compounds responsible for Laphroaig’s fruity notes. At this point, we have the beginnings of our whisky. But try a dram of this stuff and it’s like liquid smoke – very peaty, very sweet.  On to the stills…

Distillation

We’ve got seven copper stills for double distillation. The first distillation takes place in one of the three larger wash stills, the second in one of the four smaller spirit stills.  The first distillation produces a spirit or ‘low wines’ with an alcohol content of 35%. Our lyne arm – which links the still to the condenser unit – reaches right up to the ceiling. This height combined with our slow distillation rate removes heavy oils and overwhelming flavours. It helps keep Laphroaig light-bodied and only four or five other distilleries do it this way.  The second distillation is when we make the cuts.

As with other distilleries, we only keep the middle part or ‘cut’. The first cut is after 45 minutes – the latest in the industry – and the second at 60 minutes. This makes the spirit less sweet while preserving its more tarry, herbal, peaty notes.

The Mash and Fermentation...

The whisky gets diluted to 63.5% proof point then pumped into an oak cask and left in one of our warehouses to mature. Situated on the coast, our barrel rooms are heavily influenced by the sea air. That’s why you can taste the salty might of the Atlantic in our whisky. When left to mature, the spirit expands in the summer months and pushes into the wood. In winter, it makes the reverse journey, bringing the wood’s colour, flavour and sugar with it. At the same time, sulphides, water, and alcohol evaporate from the barrel. Nearly all our whisky is at least partially matured in ex-Bourbon casks sourced from Maker’s Mark in Kentucky. The American white oak gives it a caramel sweetness, and notes of vanilla, fruit, spices, even tobacco and leather. Once mature, the whisky is mixed with other casks then bottled, labelled, and sent off to be enjoyed by a Laphroaig lover like you.

Aperol

Together since 1919

1912-1919

Created in 1919 by the Barbieri brothers, Luigi and Silvio, in the liqueur company of their father, Aperol is an aperitivo made from seven years of experimentation.

1919-1930

In the immediate post-war period and in later years, Aperol became popular all over Italy, particularly with young adults gathered in cafes in Padua and traditional bars in Venice.

1950-1960

In the 50’s the famous recipe that made Aperol Spritz cocktail so popular was born. This is also the period of “Il Carosello”, the first Aperol TV commercial.

1980-1990

A period of great active impulse for Aperol communication begins, gaining a more cosmopolitan and international dimension.

2000-2008

Following Aperol’s acquisition by Gruppo Campari, the brand continues a strong advertising campaign behind Aperol Spritz and becomes more international. These are the years when Aperol builds strong ties to consumers through art, advertising, music and lifestyle, achieving resounding success in Italy and around the world.

2009-2018

The Aperol Spritz drink vibes reach town squares with a world record event and its vibrant and cheerful atmosphere.

2019-2022

Recognised around the world for accompanying life’s magic moments. A backdrop to those shared connections between friends; spontaneous and light-hearted, meaningful and precious. Aperol raises a glass to 100 years of joyful moments. Here’s to sharing many more together!

APEROL SPRTIZ RTD 4X175ML

tommy's bar aperol Spritz

APEROL 700ML

Each bottle captures the vibrant orange Italian aperitif and its unique recipe of citrus oil infused with precious herbs and roots, sparkling wine, and soda. Excellent for any unexpected gathering with friends, whether at home, on a picnic, or barbecue. CLICK

INGREDIENTS

– 90ml Prosecco D.O.C.

– 60ml Aperol

– 30ml soda

– 1 slide of orange

METHOD

Place ice cubes in a stemmed balloon glass.

Pour 90ml of Prosecco

D.O.C Follow by pouring 60ml of Aperol, and 30ml of soda. Slice an orange and use it as a garnish.

A true masterpiece of alchemy, Aperol aperitivo offers a sophisticated, well-rounded taste, only acquired thanks to its infused blend of high-quality fruit, herbs and roots. Aperol is a fresh-tasting drink that remains true to its original, secret recipe to this day.

Campari

The aperitivo is a uniquely italian ritual and the camparino in galleria represents the quintessential setting to celebrate it in the heart of milan: it’s an icon of the soul of the city with its eternal mix of tradition and innovation.

tommy's bar negroni

INGREDIENTS

– 30mL Campari

– 30mL Gin

– 30mL Sweet Red Vermouth

METHOD

Pour the Campari, gin and sweet vermouth directly into the glass filled with ice. Stir gently. Garnish with a slice of fresh orange.

With its jealously guarded secret recipe, the intense aroma and inspiring flavor of Campari creates a captivating and unique drinking experience. It’s a true icon of Italian style, excellence and Red Passion.

The iconic bitterness of Campari, balanced by the fruity sweetness of vermouth and gin’s juniper tang. Whilst master mixologists can create the perfectly rounded Negroni cocktail behind the bar, now all Negroni lovers can enjoy their favorite cocktail, expertly mixed in the comfort of their own home.

Patrón

CELEBRATE Cinco de Mayo

SUNDAY 5TH

MAY 2024

WITH A SIGNATURE SERVE OF PATRÓN SILVER AND FEVER-TREE LIME & YUZU SODA

PATRÓN SILVER

700ML

The perfect super premium white spirit made from the finest Weber Blue Agave. Renowned for its crystalclear appearance and smooth, clean palate, Patrón Silver is the ultimate all-rounder.

PATRÓN EL CIELO 700ML

Introducing Patrón

El Cielo. The ultimate innovation in prestige tequila, handcrafted and distilled four times, unlocks the sweet flavors of agave while achieving an undeniably smooth, fresh, and light-tasting experience. A truly radiant first in the industry. Extraordinary tequila, to enjoy day or night.

PATRÓN REPOSADO

700ML

Aged at least four months for smooth, ultrapremium taste with a hint of oak flavor. Taking on a light-gold colour from the ageing process, Patrón Reposado is alive with notes of citrus and honey.

MEXICO JALISCO

A Tribute to Our Artisans

Celebrating the passionate hands that make extraordinary tequila.

At Hacienda Patrón, located in the Highlands of Jalisco, México, masters of their craft come together to tell a story of pride and passion.

Celebrating the hands that make the simply perfect tequila in each bottle of Patrón Tequila before leaving the distillery grounds, comes a soulful and energetic piece of music created by these same hands as an expression of the artisans’ passion for their work, paired with the elements and tools that represent the craft of Patrón Tequila. The ‘Our Hands’ campaign depicts the hands that come together to make Patrón Tequila— one of the few brands that still makes tequila the hard way, by hand.

Shot at Hacienda Patrón in the Highlands of Jalisco and produced by Grammy awardwinning producer Andrés Levin, the ‘Our Hands’ production is anchored by the brand’s commitment to craft and preserving tradition, featuring the real stars behind the scenes who put passion, dedication, and care into handcrafting its 100% naturally perfect tequila.

Jose Cuervo

1758

In Mexico, a legend is about to be born.

Our history began when José Antoniode Cuervo obtained a parcel of land in Tequila, Jalisco to cultivate and harvest the Blue Agave plant. In 1795, the family obtained the first license from King Carlos IV of Spain to commercially produce tequila at their production site, ‘La Taverna De Cuervo’.

1974

Tequila Gets Destination of Origin

The territories of Jalisco, Nayarit, Guanajuato, Michoacán and Tamaulipas were designated as tequila’s official areas of production and places of origin. It is in only these territories that the distilleries, trade and genuine processes of the drink are located.

CELEBRATE NATIONAL

Tequila Day

24TH JULY 2024

– 60ml Jose Cuervo

Especial Silver

– 30ml lime juice

– 20ml crème de cassis

– Ginger beer to top up

– Garnish: lime wedge

The state of Jalisco accounts for 95% of all tequila production.

METHOD

Add tequila, lime juice and crème de cassis to a shaker with ice. Shake and then strain into a Collins glass with ice. Finish with a ginger beer top and a lime wedge garnish.

1812

Family Legacy

Founded in 1812, the Jose Cuervo distillery at ‘LaRojeña’ is the oldest active tequila distillery in Latin America. Throughout its history and right up to today, the hacienda ‘La Rojeña’ has remained securely in the hands of the descendants of the original Cuervo family.

Today

Still The World's Number One Tequila

Just ask the millions of people who make Jose Cuervo the best-selling tequila across the globe.

JOSE CUERVO ESPECIAL REPOSADO

700ML

A well balanced and smooth tequila perfect for margaritas and refreshing long serves.

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JOSE CUERVO MARGARITA MIX 1L

Cuervo Gold’s accomplice. The ultimate makings of one of the world's favourite cocktails.

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JOSE CUERVO ESPECIAL SILVER 700ML

A unique and balanced blend to bring out tones of agave, caramel, and fresh herbs in its flavour profile.

woodford Reserve

A Spectacle For The Senses

The art of making fine bourbon first took place on the site of the Woodford Reserve Distillery, a National Historic Landmark, in 1812. The perfectly balanced taste of our Kentucky Straight Bourbon Whiskey comprises more than 200 detectable flavour notes, from bold grain and wood, to sweet aromatics, spice, and fruit & floral notes. We take pride in the mix of tradition and innovation at the distillery.

CELEBRATE INTERNATIONAL Bourbon Day

FRIDAY 14TH JUNE 2024

WOODFORD RESERVE STRAIGHT BOURBON WHISKEY 700ML

APPEARANCE

Clean, brilliant honey amber.

NOSE

Heavy with rich dried fruit, hints of mint and oranges covered with a dusting of cocoa. Faint vanilla and tobacco spice.

TASTE

Rich, chewy, rounded and smooth, with complex citrus, cinnamon and cocoa. Toffee, caramel, chocolate and spice notes abound.

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To achieve this our master distiller, Elizabeth MacCall, carefully explores 5 different sources of flavour to create our incredible whiskey: Grain, Water, Fermentation, Distillation and Maturation. No efforts are spared. From using high amounts of rye grain, to fermenting longer than industry standards and making our own barrels, Woodford Reserve is crafted to be a spectacle for the senses.

the five sources of flavour

Grain Recipe

Woodford Reserve is crafted from a grain recipe of 72% corn, 18% Rye, and 10% malted barley. This recipe balances the sweetness of corn with the spice of rye, and the nuttiness of malt to build the base for the world's most flavourful bourbon.

Water Source

The water we use to craft Woodford Reserve comes directly from the distillery. It is naturally filtered by the limestone deposits under our property. Iron-free and mineral rich, it is a crucial ingredient in process.

Fermentation

Our fermentation process is among the longest in the industry. This extra time, paired with our unique yeast strain, creates a great depth of character and a complex range of flavours.

Distillation

The perfectly balanced flavour of Woodford Reserve come from a careful batching process of whiskey distilled in pot stills and whisky distilled in column stills. No other whiskey can boast such a flavour combination.

Maturation

We mature Woodford Reserve in new, charred, white oak barrels of our own making. The barrel is a key ingredient in our process, contributing flavour, complexity, and balance. That’s why we craft, toast, and char bourbon barrels at our very own cooperage. After filling, barrels age in our unique heat-cycled warehouses until mature.

Bottle Engraving

At Ritchies Liquor stores, we offer bottle engraving on selected Woodford Reserve and Jack Daniel's bottles. Order yours for that special gift or treat yourself.

WOODFORD RESERVE KENTUCKY DERBY 1L

The Woodford Reserve Kentucky Derby Limited Edition Bourbon is a special release that celebrates the iconic horse race. This 1L bottle is a must-have for bourbon enthusiasts and collectors alike. With its unique packaging and limited availability, this bourbon is sure to be a standout addition to any collection.

Ara Wines, Pure Marlborough.

Journey to Marlborough’s Wairau Valley in New Zealand and you'll see our vineyards sit on the edge of the earth. Wedged between rugged mountains with two icy rivers cutting a track, Marlborough is the definition of raw, untamed, cool climate. Ara wines have been crafted here since 2002; the essence of pure Marlborough.

This remote, rugged region is our Tūrangawaewae, the place where we feel empowered and connected. Māori for pathway, Ara (pronounced are-ah) captures the journey of working in harmony with our environment to make pure cool-climate wines which reflect Marlborough’s story.

Marlborough's extreme nature forced the first settlers to adapt their horticultural methods. They positioned gardens to exploit the region’s abundant sunshine, while maximising shelter to ensure crops grew. Like these first settlers, our viticultural and winemaking teams work in harmony with the region’s climate, growing vines and making wines that pay tribute to this remote, rugged landscape.

Ara wines are crafted on the edge of the earth; we capture and amplify the best of Marlborough in every glass.

Ara’s vineyards are positioned throughout the Wairau Valley, each with a unique soil profile and aspect to the sun. This diversity gives Jeremy Tod, our Senior Winemaker and his winemaking team pure, distinctive grapes to create beautiful wines that express the land they are from. Our Sauvignon Blanc wines are all sourced from our flagship vineyard in the sought-after lower Wairau Valley, reflecting the purest expression of this terroir. Our intensely-flavoured wines amplify Marlborough’s remarkable natural story and illustrate our everlasting journey arriving, living, working and playing in this remote region. We connect with the raw beauty of the land and share this connection with our friends and whanau through our wine.

We capture and amplify the best of Marlborough in every glass. We invite you to drink in the best of this remarkable place with every sip.

Delicate floral aromas pair with rich, dark fruit notes of cherry, boysenberry, and blackberryfollowed by just a hint of spiced clove and cinnamon. A rich palate, with ample fine, chalky tannin gives structure and length to this wine, while balanced acidity lends energy and elegance.

SINGLE ESTATE SAUVIGNON BLANC 750ML

Refreshing lemon and grapefruit aromas play with green notes of capsicum and tomato leaf in this vegan-friendly Marlborough Sauvignon Blanc. Citrus, blackcurrant and bell pepper flavours fill the palate to create a wine that’s gracious with a deliciously crisp, dry finish. Aromatic with classic Marlborough purity and wonderful acidity.

mumm

Mumm Marlborough

In 1827 Mumm Champagne was first created in the home of sparkling wine, Champagne. An iconic house style with focus on Pinot Noir soon emerged and became a favourite amongst Royal Courts, Dining Tables and even Space Exploration.

In 2020, in the spirit of the brand’s fearless exploration and celebration of winemaking expertise – a bold venture was undertaken. How to bring the knowledge, skill and Méthode traditionnelle of champagne, to beautiful terroirs across the world. Mumm Terroir was born from this desire to collaborate and share the best elements of process and viticulture to create incredible wines.

The first released was from Marlborough – an iconic region, renowned in its own right. Marrying the best of New Zealand Pinot Noir, Chardonnay and Meunier grapes with the signature house style and Méthode traditionnelle approach. Making this possible was expertise from Champagne and passion locally by renowned winemaker Jamie Marfell bringing Kiwi excellence to meet French elegance.

The result? A distinctive wine worthy of a place at any celebration that celebrates the craft that is viticulture.

Soon, other iconic regions such as Napa, Otago and Tasmania were also explored and created equally unique, but dazzling wines to be explored, enjoyed and celebrated.

MUMM MARLBOROUGH BRUT PRESTIGE 750ML

Mumm Marlborough Brut Prestige is a distinctive sparkling wine that marries the best of New Zealand Pinot Noir, Chardonnay and Meunier grapes with Méthode Traditionnelle techniques from the French Champagne Maison Mumm. The result is a refined, elegant wine of exceptional quality.

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