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A new kind of IPA. Extra pale base malts keep it crisp with masses of late hop additions throughout the last minutes of the boil and a big dose of dry hops make this a deliciously ‘easy’ ipa.
Serve: Slightly chilled or Room temp Rice Polishing Ratio: 60% Brewed in an area traditionally known for green tea. Undeniable earthy hay/cider component reminiscent of real ale. Very dry, which cuts through like its name.
Remarkably rich and balanced. All grand cru fruit, aged in 205 litre barrels made with oak from local forests, and on lees for 6 years or more before disgorgment. Tiny quantities of this cuvee reach the UK, so grab this while you can. It's mouthfilling exuberance, yellow stone fruit, rich brioche-edged style is delicious.
Russian vodka, 6 times distilled from a winter wheat base. Filtered through silver birch charcoal, rectified with Siberian spring water and in a bottle inspired by a Mammoth's tusk this really is a taste of Siberia - Soft, rounded and silky smooth - serve frozen neat, or in a delicious vodka martini.
From a small vineyard parcel close to the sea, and offering a lot. A deep, savoury and mineral nose, with a fair bit of concentration. Plenty of fruit on the finish and overall quite a serious, vinous style. |O|
Grant Taylor's efforts have been key to making a name for Pinots from the Central Otago region. Gibbston has one of the slowest ripening seasons in Otago, resulting in an exquisitely refined wine. Red cherry, pomegranate and redcurrant with many layers of nettle, spice and more. Unfiltered, unfined and unbelievably wonderful!