Ojisan: Marrying Japanese Precision With Kiwi Ingenuity
Ojisan is a new collaborative wine project by Alex Craighead here in Aotearoa New Zealand and Kazuomi Fujimaki of Japan.
Pentire: Botanical, Distilled 0% Spirits
There are a number of non-alc spirit offerings on the market now, with many bars, restaurants and at-home-imbibers embracing these new choices, but…
Fino Tequila – Failure Is Not an Option
This month, we’re excited to extend our portfolio once more, having found these to be high-quality, well-made and absolutely delicious tequilas.…
Syrah from the Producers of Hermitage La Chappelle
Using the same savoir-faire and knowledge they impart on their famous ‘La Chapelle’, Paul Jaboulet Aîné also scour the regions around them to…
A Savvy’ By Any Other Name
A Look Into The Facets Of Sauvignon Blanc through the lens of our new Pouilly-Fumé
The Return (and Growth) of Champagne Georges Laval
Longtime Dhall & Nash customers will remember years ago, when our portfolio held a champagne with a small hedgehog on the label… This gem was…
Drinking Hine, Feeling Fine: Second Edition
In 2019 we brought on Hine Cognac, and released a Cognac 101 explainer blog. Now, seven years on, we revisit it, refresh our knowledge and delve once…
Cocktail Recipes from Coyotero Mezcal
Make the most of your Coyotero Mezcal with these specially curated recipes by the makers behind the drop! Includes Cilantro Infusion, Cucumber &…
*Chef’s Kiss* Margaritas – Introducing the Famed Besos!
BESOS is the supremely slurp-worthy Margarita premix crafted to heavenly perfection by Mexican maestro, Chef Luis Cabrera. This is his signature…
Gallery: Michelin Guide Launch
The Michelin Guide has come to New Zealand (specifically Auckland, Wellington, Christchurch and Queenstown) and Dhall and Nash were very privileged…
Gallery: Puneet Visits Calvert Vineyard
Puneet pays a visit to Calvert vineyard ahead of its 2026 harvest.
Gallery: Queenstown Billecart Masterclass
A line up of some of Billecart-Salmon's most illustrious champagnes were opened for guests, including the revered Le Clos Saint Hiliare at this…
Ojisan: Marrying Japanese Precision With Kiwi Ingenuity
Ojisan is a new collaborative wine project by Alex Craighead here in Aotearoa New Zealand and Kazuomi Fujimaki of Japan.
Gallery: Michelin Guide Launch
The Michelin Guide has come to New Zealand (specifically Auckland, Wellington, Christchurch and Queenstown) and Dhall and Nash were very privileged…
Pentire: Botanical, Distilled 0% Spirits
There are a number of non-alc spirit offerings on the market now, with many bars, restaurants and at-home-imbibers embracing these new choices, but…
Fino Tequila – Failure Is Not an Option
This month, we’re excited to extend our portfolio once more, having found these to be high-quality, well-made and absolutely delicious tequilas.…
Syrah from the Producers of Hermitage La Chappelle
Using the same savoir-faire and knowledge they impart on their famous ‘La Chapelle’, Paul Jaboulet Aîné also scour the regions around them to…
A Savvy’ By Any Other Name
A Look Into The Facets Of Sauvignon Blanc through the lens of our new Pouilly-Fumé
The Return (and Growth) of Champagne Georges Laval
Longtime Dhall & Nash customers will remember years ago, when our portfolio held a champagne with a small hedgehog on the label… This gem was…
Gallery: Puneet Visits Calvert Vineyard
Puneet pays a visit to Calvert vineyard ahead of its 2026 harvest.
Gallery: Queenstown Billecart Masterclass
A line up of some of Billecart-Salmon's most illustrious champagnes were opened for guests, including the revered Le Clos Saint Hiliare at this…
Zaccagnini: The Stick and the Story
If you’ve spent any time perusing wine shops overseas, you’ve likely seen Zaccagnini, and now we’re SO excited to be bringing it here to NZ so we can…
Drinking Hine, Feeling Fine: Second Edition
In 2019 we brought on Hine Cognac, and released a Cognac 101 explainer blog. Now, seven years on, we revisit it, refresh our knowledge and delve once…
Cocktail Recipes from Coyotero Mezcal
Make the most of your Coyotero Mezcal with these specially curated recipes by the makers behind the drop! Includes Cilantro Infusion, Cucumber &…
*Chef’s Kiss* Margaritas – Introducing the Famed Besos!
BESOS is the supremely slurp-worthy Margarita premix crafted to heavenly perfection by Mexican maestro, Chef Luis Cabrera. This is his signature…
Sparkling Red Sangria
Elevating the tasty, Spanish party punch that everyone knows and loves with a bit of Aussie sparkle.
Tangelo Sour
This punchy delight has citrussy tang married beautifully with tasteful bitterness and a softly herbaceous lift from the addition of tarragon.
Nectarine Highball
You'll be transported straight to a summer meadow sipping this fresh and fruity tall cocktail.
Strawberry Negroni
Taking a time-tested fave and adding an in-season summery spin.
The Rhubarb Shakerato
With two equal-part ingredients both singing of kiwi smells and flavours, it's both refreshing and vibrant.
The Debutante
Smokey, spicy, dark chocolate-dipped cherries in a glass.
Orchard Quencher
This is a great long drink where the hero really is the vermouth.
The Harvard
The 'Harvard' is a child cocktail of the Manhattan, and works wonderfully to showcase the rich flavours of this vermouth.
Corpse Reviver #144
A riff on the '#2', this drink really showcases the herbaceous qualities of this vermouth.
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