The best

• red wine
• white wine
• champagne
• rosé
• whisky
• spirits
• beer

deals in Australia

White Oak Akashi was founded in 1888 on the site of Eigashima in the city of Akashi. White Oak distillery was the first in Japan to obtain the license of distilled spirits in 1919 and according to legend would consequently be the first to distil whisky. Production remained traditional and reserved for the Japanese market until 1984 with the construction of a new distillery specially dedicated to the distillation of whisky. Located near the sea, and the city of Kobe, the distillery is enjoying a mild and stable climate. Forbes Magazine: “Top 10 Japanese Whiskies to Try Now. “White Oak Akashi - an easy to drink blend with chocolate, honey, and fruit flavours.” Nose: Fruity, slightly sweet, vanilla. Taste: Fresh, spice, oak, hints of peat. Finish: Medium, spicy, sweet. Age: 7 years

A unique Japanese whisky showing enticing aromas of sweet exotic fruit, ripe pear, cherry, citrus notes and subtle floral scents. Intense sweet fruity flavours of pear and apricot nectar and caramelized papaya. Finishes sweet with bourbon vanilla. The Coffey Still is the worlds first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavours of ingredients and also creates a distinctive texture. Complex, sweet and mellow flavours in Nikka Coffey invites you back to beauties of grain whisky.

Note - item is not guaranteed to come in a gift box. From the Hakushu distillery in the foothills of Mount Kaikomagatake comes their Distiller's Reserve single malt whisky. This drop displays the herbaceous and smoky characteristics known to their whiskies. The The Hakushu Single Malt Japanese Whisky - Distiller’s Reserve was produced with both heavily-peated and lightly-peated malts for a deep and complex whisky. On the nose there are hits of grassy notes, pine, and peppermint. It is rounded out with cucumber and melon. The palate has pops of citrus zest and mint. The whisky finishes long and smoky.

Created by legendary Japanese bartender Danny Aikawa who, in 1979 dreamed of creating a truly unique Japanese liqueur from Ume fruit. As he could only attempt to create this Ume based product once a year, all up it took 17 years to develop the recipe (which is a closely guarded secret). Hoishiko is produced once a year after the Ume harvest in Wakayama prefecture. The Ume are macerated along with a secret blend of spices in alcohol. After several months the Ume and spices are removed and sugar is added to balance out the tart Ume flavour.

Okayama Craft Gin Sakura Cask Finish is distilled using rice shochu as a base plus a blend of more than a dozen classic botanical including coriander, lemon peel, juniper, lavender, and orange. Unique to this gin is the Okayama region famous Momo white peach. Finished in a barrel made from Sakura (Japanese Cherry Blossom) imparting a sweet wild berry note. The resulting gin has aromas of citrus, lavender, peach, and wild cherry across the nose. The palate comes together with a blend of juniper, Mikan/Hetsuka orange and yuzu lemon, kumquat, Saigon cinnamon. he cask influence adds brioche, cherry candy and marzipan.

Aged for 12 years in sherry barrels, the Okayama 12 Year Old Barely Sherry Cask Shochu has a taste of equal parts elegant and mellow. The aging process combines the best elements from sake and scotch, creating a drop excellent for both savouring and sipping. The nose has exquisite aromas of brioche, sherry, oak, and barley. Notes of summer citrus float across the palate giving way to the soft sweetness of caramel and vanilla. A long, textured, and creamy finish.

Kyoya Hinata Small Batch Gin is distilled with generous amounts of juniper complimenting the piny flavour and provides this gin its signature warmth. Botanical extracts from hebess citrus, kumquat, yuganatsu citrus from the sunny Miyazaki prefecture have been added. A beautiful afterglow of cardamom and chamomile shine through.

This full-bodied umeshu has rich aroma of French brandy and pleasantly sweet & tart taste of ume. To be enjoy mixed with soda water or in cocktails or on-the-rocks.

Founded on the shores of Lake Biwa in Nagahama City, Shiga Prefecture in 2016, Nagahama Distillery is the smallest distillery in Japan. They produce single malt whiskys and also blends carefully selected whisky purchased from overseas and ages it in Nagahama’s climate. Amahagan World Malt Edition No. 1 Japanese Blended Malt Whisky is the first of its kind from the Nagahama Distillery. Filled at the end of 2018 with 47% only selected malt whiskies from the own distillery and a selection of malt whiskies from overseas. This whisky has aromas of chocolate, orange, nuts from oak, and vanilla across the nose. Rich fruit flavours on the palate like apples and oranges. A crisp malt sweetness from the Nagahama Newmake. A medium, fruit finish.

Mr. Ken Usami, the master blender at the Shinobu Distillery, selects the selected finest malt whiskies and finish them in casks made of Japanese Oak, Mizunara Wood to create the Shin Malt Whisky range. Shin stands for integrity; one of the core principles of Samurai tradition. Well balanced between the woody flavour and incense of sandalwood from Mizunara Oak and the bold aged maltiness, brining The Shin Malt Whisky a fruit forward and with a bit pepper and spice aftertaste. This non-aged whisky has an elegance balance of smooth malt and sweet spices. A hint of woody and hazelnut notes. Sandalwood aroma and sweet vanilla come together with a touch of spice. All natural without colouring. Non-chill filtered.