Amberfire Ultra Clean Vodka is triple-distilled from premium Australian wheat and refined through a proprietary purification technology for exceptional clarity and smoothness. Crisp and clean, with low alcohol sharpness, subtle grain sweetness, and no lingering heat or aftertaste. Its smooth mouthfeel and high balance make it perfect for sipping neat, over ice, or elevating a classic cocktail with understated elegance.

Surfer speak for Late Arvo Glass Off, this crisp, refreshing lager is perfect for enjoying after a session on the water. A collab with Louis and Oli Leimbach, the brothers behind alt/indie-band Lime Cordiale, LARGO celebrates bringing people together through music, beers and giving a damn about the planet. LARGO is carbon neutral so you can enjoy a cold one without contributing to global warming. Expect slight malt on the palate with a touch of hoppy citrus and pine spice with a super refreshing finish.

Distilled from the sap of the coconut flower and aged in Halmilla Wood, Ceylon Arrack is one of Sri Lanka's finest Arracks. A rare handcrafted Arrack to this day every batch of Arrack receives the personal attention of the Rocklands Family Master Blender. Awarded a medal of commendation by the International Wine and Spirits Association.How to Drink: Excellent poured over ice and topped up with ginger-beer, ginger-ale or cola.

Distilled in the old columns of the Factory of Simon-located just in front of The Rum Company-small columns and entirely made of copper, this rum old Martinican was developed in exceptional conditions. The peculiarity of this columns lies in the exhaling of intense perfumes that give the rum a particularly expressive and round profile. This lot was chosen with care by the Maître de Chai and the oenologist of the House, Robert Peronet and Gaëlle Hardy. It is an assembly composed of rums aged between 3 and 10 years in red barrels of Bourbon. It is the gourmet and exotic notes of vanilla, coconut and chocolate that rub shoulders with those of dates and subtle tobacco, which seduced the experts Clément.

The estate was started in 1955. Patrick and Christophe Bonnefond now control 65 acres in northern Rhone of which 18 acres is in Cote Rotie. Colline du Couzou comes from an assemblage of plots in the north and south of the Cote Rotie appellation. The fruit is 80% dedstemmed and consists of 95% Syrah and 5% Cinsault. The wine is aged in small barrels for 18 months.

The village of Monthelie lies between Meursault and Volnay, and shares many similar characteristics with them. This is another enchanting Chardonnay from PCYM - filled with floral and lemony aromas, apples and a hit of nuttiness too. The bright acidity keeps it fresh and lively, yet walks the line of balance with effortless ease.

This wine is named after this Schlossberg lieu-dit’s cadastral name, Au Château. The building referenced in the name is the iconic Château de Kaysersberg, whose ruins preside over the town and lie a stone’s throw from the western boundary of the Schlossberg Grand Cru. With precious few bottles, we have yet to taste this release. However, Eddy Faller explains that the granitic soils give this bottling a more linear and ‘smoky’ mineral style compared to the rounder, more supple limestone-raised Altenbourg. Cropped from steeply terraced, pre-clonal era 1960s vines, it was fermented with 20% bunches and aged for two years in Burgundian barrels (20% new); Pigott’s note below reflects a terrific year for Alsace Pinot and the great strides Weinbach has made under the current generation

PIERRE-YVES COLIN-MOREY, Bourgogne Hautes Cotes de Beaune blanc

This tiny vineyard is one of Australia’s most southerly located in the Huon valley in southern Tasmania. So to the name, where does that come from? There was a handwritten sign on the wall at the Red Velvet Lounge in Cygnet, our local coffee and cake respite from the Tasmanian weather. It said, “Sailor Seeks Horse” and went on to explain that the author had sailed solo around the world and ridden across the US from coast to coast and back again…on a mule. He’d then decided he wanted to travel around Tasmania by horse but didn’t have one. So, was there anyone who would lend him one? If they didn’t have a horse then a pony would do. It was an idea that resonated with us. Here we were, trying to do something a little bit crazy, without much money and requiring a little bit of help to get to where we wanted to be. Paul and Gilli Lipscombe own the vineyard and make the wines and both have considerable vineyard and winemaking experience behind them including winning the Jimmy Watson trophy for Home Hill where they have been the winemakers in recent years. From working together in the Languedoc to New Zealand, Oregon and Margaret River they spent a lot of time researching and considering the best possible vineyard site with the aim to produce Australia’s best Pinot Noir and Chardonnay finally settling on this ideal north facing vineyard which is sheltered from the prevailing south-westerly winds. Best described as a warm site within a cool climate, the soil is free-draining quartz inflected mudstone soil over clay. The vineyard is planted to a large variety of Dijon clones as well as numerous other clones planted by the previous owners and all vineyard work is done as organically as possible. In 2019 a new planting including some Trousseau has been made on the steep north-west facing slope beside the main vineyard block. Even though the 2022 season fell into another La Nina event, there was good rainfall early on and then, as seems normal these days, the tap was turned off in the new year. A fairly pleasant, dry, if not particularly sunny summer with a return to more typical yields compared to 20/21/23. After the previous two years the were able to use more fermenters in the winery with the fruit tasting great and the end of the season finishing off ripening nicely. As the wines developed in barrel some blends were tasted and discovered a combination of the three low-yielding Dijon clones (115, 114 and 777) resulted in a higher-toned, more spice-driven wine with a slightly denser palate weight than the normal Pinot. So they decided to bottle it separately.