Dark cherry and plum with a touch of spice, silky through the middle and a soft, savoury finish.

Slim, silvery garfish in gentle olive oil. Delicate, faintly sweet flesh with a clean, savoury finish. Lovely on toast.

Smooth creamy texture and lovely balanced ocean flavours. Crack a tin, grab bread, done.

Silky mackerel pâté with gentle smoke and warm spice. Spread thick on toast with a squeeze of lemon.

Amberthorn is rich and aromatic. Botanicals like Chinese Anise, French lavender, and holy basil add a novel verdant quality. A squeeze of citrus rounds out the warm fruit of apple brandy. It’s a little bit thorny because it’s a little bit delicate — the botanicals Atsby use are rare indeed, and so they make only very limited quantities.

Armadillo Cake isn’t sweet. And frankly, it’s not that bitter either. Atsby create it in small batches, precisely and deliberately, and they don’t leave room for mistakes. Instead of processed sugar they use a dark caramel, hand-spun from earthy Indian Muscovado by an artisan chocolatier. Armadillo Cake features a blend of roots, spices, flowers, seeds and pods that you won’t find in any other product — think wild celery, Japanese shitake, and nigella.

Bright cherry and floral notes, with firm tannins and lively acidity. Elegant, food-friendly red.

This wine is a beautiful reflection of this cool climate region, aromatic on the nose, fine and elegant mid-palette with a clean acid finish. 40% whole bunch and adged in one third new oak, this is made to cellar.

Palate leads with plum, dark cherry and red currant, threaded with anise, black tea and clove, and a faint wet-stone savouriness that keeps the fruit honest.

Aromatics lead with strawberry, red cherry and a dusting of dried rose petal, with the palate carrying raspberry and cranberry and darker spice and a light char behind. Silky and light on its feet. 

A lightly savoury gin with an entirely unique flavour profile.