We describe Kōwhai as a herbal, bittersweet amber vermouth and it sits between herbal Spanish Vermut and a cinchona-heavy aperitif like Cocchi Americano in style while also being quintessentially Aotearoan.

Made with biologically aged Hawkes Bay Chardonnay and Sauvignon Blanc from Hawkes Bay and fortified with a combination of grape and botanical spirits (distilled with kawakawa, manuka and chamomile). It is then infused with a range of botanicals: wormwood, lemon, kawakawa, chamomile, cinchona bark, elderflower, borrage, dill and fennel before being sweetened with honey and vintage sweet wines.

Serve over ice, or in a long drink with lemon and tonic.

“Complex and interesting bouquet and palate, a range of flavours unfold quickly as the wine touches the palate. Botanical then herbal, honeyed then tart, aged, then stone fruits. A wine that is ideal over ice or (for me) best in a cocktail… Best drinking - or indulgence - from day of purchase.” Cameron Douglas Master Sommelier

"Category Medal Winner" - NZ Spirits Awards 2025

Bloody Vermouth is our signature Rosso or Sweet Red Vermouth and has been crafted to showcase intense blood orange flavours complements by cardamom, saffron and fine grained bitterness from wormwood and cinchona bark. It is sweet but not too sweet (around 40g/l) and is ideal served in a long drink with tonic or soda, in a classic Negroni or served in a cocktail with sugarcane (rum), agave (tequila or mezcal) or grape (brandy or pisco).

"Made in Taranaki with a base of organic Hawkes Bay Syrah, local and imported oranges, bitter herbs and spices with adjuncts of spirit and sugar - leads to a bouquet of promised sweetness and dried herbs, some bitter appeal and plenty of intensity - there’s no mistaking this is a vermouth. On the palate, there’s a distinctive and equal measure of fruit, sweetness and bitterness, flavours of orange and spice, dark berries and coffee-like after taste and plenty of spice qualities. Balanced and well made." 91 Points - Cameron Douglas Master Sommelier

Inspired by the classic Vin Jaune of the Jura (Jaune means yellow) this wine has been over six years in the making and is an organically grown Hawkes’ Bay Sauvignon Blanc biologically aged under flor for six-and-a-half years, moving with us between three winery sites.

The name is a little sentimental, it is named Vin Jeanne (pronounced zhahn) after my Oma (grandmother) who was a consummate hospitality professional and entertainer. The wine FULL NOISE but is still incredibly fresh with super-ripe tropical (pineapple and mango) notes layered on creamy oak with notes of saffron, walnut, umami and a hint of wildness (this wine has been in barrel under flor for six years, it has a hint of pleasant volatility on the finish). The wine is best enjoyed cold at the start of a meal or with nutty, aged cheese.

“Rather delicious on the nose with a mix of fresh and ripe golden yellow fruits, pineapple and mango included then a citrus peel and yellow apple suggestion. Some herbal moments with clove and spice. A gentle sweet fruit hit turns to dryness and a classic-like Vin Jaune flor quality. Balanced and ready to drink, persistent and enticing with best drinking from day of purchase..” 90 Points, Cameron Douglas Master Sommelier

“I think the Negroni is the perfect cocktail because it is three liquors that I don’t particularly like. I don’t like Campari, and I don’t like sweet vermouth and I don’t particularly love gin. But you put them together with a little bit of orange rind in a perfect setting…It’s just: It sets you up for dinner, in a way it makes you hungry, sands the edges off the afternoon. In an after dinner, it’s settling. It is both aperitif and digestive. It’s a rare drink that can do that.” - Anthony Bourdain

Our third collaboration with our friends at local distillery Juno is the synthesis of both businesses core product: Our Bloody Vermouth and their Extra Fine Gin. Combined with a wine-based bitter aperitif we think this makes the perfect Negroni! With a hit of juniper, citrus and bitter chinotto on the nose, Bloody Negroni opens up with a lovely plush mid-palate and layers of bitterness, balanced sweetness and aromatics. Smooth and strong and the perfect introduction to the classic Negroni.

“Made with Known Unknown Bloody Vermouth, Juno Gin and Bitter Aperitif - the impact on the nose is classic and offers high expectations, on the palate - very nice with a decent balance between sweetness and bitterness, the gin is a well chosen component as it layers in its own botanical story as well as underpins the other ingredients perfectly.” 93 Points, Cameron Douglas Master Sommelier

Mezgroni (also known as a Oaxacan Negroni) is the signature drink of our (now closed) wine bar, House Wine, building off a classic Negroni recipe but substituting Gin for Mezcal (an agave spirit, similar to Tequila but with a smokey richness derived from roasting cactus hearts in an earth oven). It is made with our signature red / sweet vermouth Bloody Vermouth and a wine-based Italian bitter apéritif. While it has a soft bitterness from the Vermouth and Bitter Apéritif, the classic juniper notes of gin are replaced by a rich, smoky smoothness. Like the classic Negroni, Mezgroni is our anytime cocktail… perfect as an aperitif but equally at home rounding out a meal. 

“Twelve out of ten… absolutely beautiful… I cannot recommend highly enough!” Tash McGill (The Spirits Writer)

“Made with Known Unknown Bloody Vermouth, Agave spirit and Bitter Aperitif. Can’t call the Agave spirit mezcal (‘Mez’ in the title) nor tequila, but the spirit is Mexican none the less. Aromas and flavours of red wine and spices, some coffee elements and soy, dried herbs and earth. The agave comes through on the palate, has a generous warmth about it and a nice satin touch. The rest is all cocktail. Best served cool to cold in the right glass with a long twist of orange. If you happen to find this drink a tad too bitter, just add in a squeeze of fresh orange juice (from an orange).” 90 Points, Cameron Douglas Master Sommelier