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Coming soon. Ti-toki Liqueur in a beautiful glass bottle. Perfect to pour straight into your glass, or decant into your historic tekoteko vessel from times gone by. THE TASTE On the nose the liqueur opens with floral honey lifted by citrus zest and forest greens. The palate is a dance of silky mnuka

Please place orders by end of Monday 21st December to have it dispatched prior to Christmas. All later orders will be sent from the 5th January. Meri Kirihimete We hope you have a wonderful break with hoa me te whanau - your friends and family. Welcome to the rebirth of Aotearoas first native liqueu

Been there done that, got the t-shirt Or cap for that matter. Our Bluff Distillery merchandise is exclusive to our online and Ocean Beach Distillery customers

Bluff Womens Tee Whale Design

Beat the summer heat with the Bluff Distillery bucket hat. Available in Black. One size fits most.

Hand crafted and small batch distilled in a bespoke copper pot still, Reid Reid Native gin is a unique New Zealand gin created in Martinborough by Stew and Chris Reid. After a two year mission to forage the landscapes of for aromatic native plants that best compliment a classic dry gin, the brothers

Reid Reid Reverend Dawsons Gin is named after one of New Zealands leading prohibitionist who also happens to be the great, great grandfather of Stewart and Chris Reid. This gin is distilled in a copper pot still using the one shot method to produce a classic dry gin focusing on juniper and citrus fl

Suited perfectly with a long hot day. Our new zesty lemon gin utilises both vapour infusion and pot still distillation techniques to create this fresh, vibrant and thirst quenching dry gin. Tasting note: piney juniper with herbal and zesty lemon characters.Fresh and vibrant with a touch of vanilla t

Reid Reid Martinborough Cup is a modern take on a traditional punch. Made from our Rev. Dawson's gin, red and dry vermouth and 6 extra botanicals (bay leaf, black tea, manuka leaf, orange zest, nutmeg and rose petals) This refreshing mixer is a kiwi take on an English classic and is perfect with lem

Reid Reid Bitter Aperitivo is made using 14 botanicals including; gentian root, angelica root, orange, hibiscus, manuka and kawakawa. This bittersweet liqueur is a kiwi take on an Italian classic and is perfect for a negroni, spritz, americano or simply with tonic or soda. Tasting notes: herbal and

Reid Reid Red Vermouth features 15 botanicals including; wormwood, coriander, manuka, kawakawa, horopito, orange, cassia, juniper, nutmeg, fennel, angelica root and liquorice root, orris root, star anise and allspice.Made with Martinborough pinot noir and aged for 12 months in French Oak barrels, Re

Reid Reid Barrel Aged Gin combines two great aspects of the Wairarapa: native bush and pinot noir. Distillers and brothers Stew and Chris Reid take Reid Reid Native Gin, which uses three native botanicals (kawakawa, manuka and horopito), and age it for three months in ex-Martinborough pinot noir Fre

This limited-edition release represents a culmination of a decade of experience, successfully combining traditional distilling methods with our love of farming. The 10-year edition of our distillers garden gin uses 8 botanical we have cultivated in our Martinborough gardens to create a fresh and ele

There are very few ingredients I have to buy, and Lychee is one of them. My parents always thought Lychee looked like little eyeballs, so I was almost thirty years old when I had my first one. It was so subtle, I loved it The pears are a Packham pair of pear trees that

Normally an early Autumn flavour, my apples typically start dropping from the trees in May. I try to slice them or spiral cut to get as much surface area out of the fruits, and I use cinnamon and vanilla to get the classic American Apple Pie taste. Apple pie is traditionally served with cold whipp

The Empress plum is an elongated yellow flesh plum with deep purple skin. I make fruit syrup with the fruit and skin and add it to sweeten the infused vodka. Finding these in is incredibly rare, as they typically only grow in Europe. They require lots of water and sun, and I source mine from a

Have you ever seen a Black Boy peach Theyre purple When they first started popping out from one of my trees, I thought they were trash. I didnt collect any the first year, and the second year I got a couple and thought they were like almonds or something. It was until the third year I found

This carrot vodka was a suggestion from my friend Marco, who thought he was stumping me with an impossible task. I grew two carrots in the garden, harvested them, and shredded them into three different vessels with vodka. To one, I added honey and sugar; to another, I added home grown rosemary; to t

My wife always liked black licorice flavors, and I wanted her to experience Ouzo. My father had traveled to Greece and talked about drinking cool Ouzo in the hot sun while resting on the pristine beaches. I found a recipe for Original Ouzo that called for both star anise and aniseed. As I thought th

I grow a lot of veggies in my greenhouse (or glasshouse), and the cucumbers are always giant For a more refreshing flavor, I learned the cucumber has a series of phytochemicals, alkaloids, and flavonoids.

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One of the first recipes I made was so unconventional I still can't believe it. I was thinking of Turkish Delight (a jellied dessert from Turkey that is typically made with rosewater). I thought to myself, how hard could it be to draw the scent of a rose out from the petal itself The answer is this

The original Honey Badger, this Feijoa liqueur is made with skin-off feijoa picked from the front garden. After being skinned, the feijoa are coated with pure cane sugar to begin maceration before being added to the base spirit. This is a much sweeter feijoa than the Wise Owl ski

I wasn't a coffee drinker until I moved to New Zealand. I remember the first coffee I had at some random petrol station between Auckland and Wellington. It was fantastic. I've tried to have it every day since. New Zealand has some of the best coffee in the world, and I don't know if it is appreciate