While some prefer Port Charlotte, you have to admit Octomore is rarely ever boring. We're now into the lucky thirteens of what is arguably the most heavily peated whisky in regular production. There are three variants on offer in this batch. 13.1 is a 5 year old (as usual), bourbon-barreled, and peated to 137.8ppm of phenols. Distilled in 2016 from a 2015 harvest, like all the other .1 editions, it's made using Scottish mainland barley. 59.2% Alc./Vol. Non chill filtered.

Paringa Estate Peninsula Pinot Noir Mornington Peninsula The Paringa wines in the Peninsula range are an haut Mornington Peninsulathe emphasis being on the liveliness of the fruit. 'The quality of these wines are often equal to many other vineyards best'- James Halliday The fruit is de-stemmed and fermented in large open fermenters. The fruit spends around three weeks on skins. Maturation takes place on lees over the better part of a year in French Oak barrels. Shop Paringa

Bundaberg Extra Smooth Red Rum has been created to deliver an incredibly smooth taste while retaining the unique character Bundaberg Rum is famous for. Filtered through red gum charcoal to deliver an incredibly smooth finish with hints of caramel, honey and brown sugar.

For John Hughes, the attraction to Riesling is all encompassing. Growing up on a small vineyard in the Clare Valley, and going on to work with some of the brightest Riesling makers in the country before launching his own venture, John is never far away from his beloved grape. John makes classic Australian styles from carefully selected vineyards with an emphasis on purity and site reflection, as well as German-inspired expressions that balance acidity and sugar with singular precision.

A delightful medium-bodied blend of Cabernet Sauvignon and Malbec. The nose shows blackcurrant, mint and licorice while the palate is rich and smoothly textured with plum, spice and chocolate flavours framed by fine tannins.

Stoneleigh Pinot Noir is unique in style, showing both individual vineyard and regional terroir. The winemaker has reflected this in the winemaking process, capturing the bright, rich, red berry fruit characters and a delicate palate structure showing both elegance and finesse.

The 16ha Wombat Creek Vineyard at Gladysdale is the highest in the Yarra Valley, at 420m. Planted in 1988 on north-east facing slopes, it was originally intended for sparkling wines, but has been transitioned to Pinot Noir (and Chardonnay) for table wine. The underlying iron-based red volcanic soil and rock contribute to wines with a distinctive soft yet long and firm palate. MV6 clone Pinot Noir grapes are hand-picked with 20% destemmed to the base of the vat for a pied de cuve ferment. The vats were then filled with whole bunches and closed to allow a semi-carbonic maceration to occur. Some foot-stomping takes place to release more juice and extend skin-contact time. After two weeks the wine is pressed to tight-grained, 228 litre, French barriques (about 18% new) for 10 months before blending and bottling without fining or filtration.The wine is noted for its soft texture and long, well-structured palate

From still to rickhouse to bottle, a lot of things happen with Baker’s Single Barrel Bourbon. Weather, length of aging and rickhouse placement all shape the distinct notes and flavours of each barrel. See how and where your bottle was born. No two barrels of Baker’s are the same. Each is as unique as the man the bourbon is named for. Each barrel sits in its own unique place throughout our rickhouses, patiently aging for a minimum of seven years to extract the notes of vanilla trapped within the charred oak. And with Baker’s there’s no batching or mixing. Each bottle is filled from one singular barrel. Which means inside each bottle is a big, bold bourbon, full of tiny subtle details that change barrel to barrel. There’s no wrong way to drink Baker’s – whether it’s neat, on the rocks or in a cocktail, you’ll notice strong, traditional bourbon cues, like oak, caramel and vanilla. Bottled at 107 proof, the flavours inside each single barrel really shine through. This full-bodied bourbon really stands out in any cocktail. This bottle is from Batch B-90001.

In 1988, Booker Noe, Grandson of Jim Beam introduced his own signature bourbon - 'Booker's'- hand-selected and bottled straight from the barrel, uncut and unfiltered. He first created 'Booker's' as a holiday gift for close friends, but the whiskey was so well received that he decided to make it available to bourbon lovers worldwide. This is a big, muscular style of bourbon with plenty of spice, dried fruits & toasted nuts. Each batch varies slightly as Booker's is bottled uncut at barrel strength usually around 60% abv. Remarkably well-balanced for such a brawny style, opens up nicely with a splash of water and would go even better with a good cigar. This batch is named in honour of Charlie Hutchens, the craftsman behind the signature wooden boxes that each bottle of Booker’s Bourbon comes in, in the American market. He is also a long-time family friend and former employee of Booker Noe. The colour of this batch is pleasant to the eye with an amber colour of a well-aged bourbon. The nose is balanced without too much wood and with hints of oak, toasted nuts, and vanilla. The taste is balanced with a slight warmth and has a pleasant finish. This batch was bottled at 126 proof.

To preserve the subtle sophistication that makes it so sharable, Basil Hayden's Kentucky Straight Bourbon Whiskey 750mL is aged to the perfect expression of its novel, spicy-sweet flavor profile. On the nose is spice, tea, hint of peppermint. The taste is spicy, light-bodied, and gentle bite, with a dry, clean, and brief finish. Late in the 18th century, Master Distiller Basil Hayden Sr. left his Maryland home for the greener pastures of Kentucky, bringing his family and reputation with him. Not yet privy to the old guard’s ‘rules’ of bourbon, legend has it that Basil set out to make a batch simply using the ingredients he had on hand, unaware of what the traditionalists might think of his mash. What resulted was a bourbon with a uniquely high-rye mashbill, combining the sweetness of corn with the spicy undertones of rye. The purists may have been displeased, but not the neighbors who tried it. Over 200 years later, the Noe family pays tribute to Basil’s masterful discovery with a high-rye, small batch bourbon that embodies the spirit of that very first recipe.