Sandymount is New Zealand’s first carbon neutral distillery with an expansive solar array harnessing the sun’s energy to run the stills.

Crafted by hand on the Otago Peninsula, Sandymount’s premium spirits are inspired by the beautiful landscape around the distillery and made sustainably, using ingredients sourced from the surrounding environment.

Returning to his childhood backyard on the Otago Peninsula, Distiller Richard Wilson knew he’d found the perfect property for his distillery at the Sandymount Estate. With spring water bubbling to the surface just up the hill and an abundance of native flora outside the door, Sandymount recipes make full use of the surrounding environment. As well as the wild botanicals, Richard has planted additional species and an orchard, ensuring innovative flavour profiles for a long time to come and providing the distinctive native botanicals for their spirits.

Strawberries in Winter? Introducing 26 Season Strawberries. The perfect winter strawberries, locally grown in Foxton in 26 Season's indoor vertical farm.

Steven and Matthew are agri-industry innovators whose interest in hydroponics and indoor vertical farming led to the creation of 3 of New Zealand's first vertical indoor farms, growing and selling strawberries and microgreens. Their mission has always been to redefine the way we grow fresh produce locally. Starting as an idea with microgreens in a garage back in 2017, they wanted to challenge the status quo of the Agri industry, and by producing indoors, we've managed to do just that, growing great-tasting fresh berries out of season. For a Vitamin C boost this winter, try these super sweet, juicy, pesticide-free, delicious strawberries from 26 Seasons!

Find 26 Seasons strawberries at our Tory Street Fresh Market, Porirua and Masterton stores.

The Nakano brewery produces award-winning sake (rice wine), umeshu (plum wine) and spirits. Nakano is based in Wakayama prefecture, south of Osaka in Japan.

For those new to sake and umeshu, sake is brewed using polished rice, with the rice starches converting to alcohol. The alcohol content is similar to grape wine, typically at around 13% to 16%. Whereas umeshu (plum wine) is produced using the fruit ume, which is a Japanese plum variety known for its tartness.

Even though Nakano has grown to be the largest sake and umeshu producer in its region, it continues to use traditional production methods. Their sake is still hand-made under the watchful eye of the tōji (chief brewer). Nakano’s attention to their craft has seen their sake even commissioned for Kitchō, one of Japan’s most iconic restaurants (the ultra ginjō white label, available at Moore Wilson’s).

Wakayama is famous as Japan’s ‘fruit basket’ and is particularly famous for its ume fruit. In fact, “Wakayama umeshu” is a protected name in Japan, just like “Champagne” in France. This means that to be allowed to use the name, Nakano must use only local fruit, and meet standards like a minimum steeping period and fruit-to-liquid ratio.

To get maximum flavour and aroma in the umeshu, the ume fruit needs to be steeped in liquid as soon as possible after being picked. For this reason, Nakano insists that local farmers bring them only ume that have been picked that day. Then, on the same day, the team at Nakano will hand-sort and wash the fruit in water, before immersing them using a proprietary tiered system. All up, the aging process for Nakano umeshu is 12 months from the day the fruit is picked to when it’s ready to enjoy.

Nakano also likes to draw on its region’s rich heritage. You might notice a picture of a sailing vessel on their best-selling sake series. This is a tribute to Kinokuniya Bunzaemon, a local legend who made his fortune selling citrus to Edo (old Tokyo) in the 17th century.

Nakano’s NZ distributor, Evergreen Export, first imported Nakano sake to NZ in the early 1980s. Today, Evergreen aims to make Nakano’s quality sake and umeshu more accessible to a NZ audience. With the hope that they will not only enjoy the product, but that it will also give a window into Japanese craftsmanship and culture.

Umeshu Cocktail Recipes (3 Ways)

Soda Fizz

Mix soda and umeshu in equal parts and stir lightly. Serve chilled or over ice in a tall glass with a lemon or orange slice.

Umeshu Beer

Mix one part umeshu and two parts low malt beer and stir lightly. Serve chilled or over ice in a tall glass for an easy-drinking coktail. Beer suggestions: Asahi, or Garage Project Hatsukoi

Highball

Mix one part umeshu, one part whiskey and five parts soda. Stir lightly. Serve on ice in a whiskey tumbler. Garnish with one slice of lemon.

Molly Woppy began 20 years ago in the home kitchen of Alistair Parker and Hayley Molloy. Alistair was a chef in a top Auckland restaurant when customers started asking where they could purchase his fabulous biscotti that they’d all fallen in love with. That’s when they baked up a plan and Molly Woppy began. Juggling a baby, toddler, and full-time chef job, they made their biscotti at home and sold it into cafes.

Today they uphold the same quality and principles as when they first began. From their humble beginnings (think commercial oven in the home kitchen), Molly Woppy has grown into a loved and trusted kiwi brand. From melt-in-your-mouth shortbread to their iconic gingerbread, they are known for simple classic recipes like you would weigh, mix and scoop at home. Molly Woppy has always been an inclusive brand, recognising the need to cater to those often left out of the biscuit market. It has offered a much-loved gluten-free range since 2005. The recently released, award-winning, positively plant-based cookies were released in 2021 to rave reviews.

They are passionate about baking hand-crafted goods using ethical and locally sourced ingredients - NZ butter, free range eggs and real chocolate, but their most genuine and core ingredient is that they are 100% made with love. Their cookies are jammed-packed full of premium ingredients so that you fall in Love at First Bite® with them. They want every mouthful to be just as scrumptious as the next.

One of their core values is to be as sustainable as possible without compromising on quality. Supporting local and sharing the love is what Molly Woppy is all about. Their premium range of award-winning cookies has delighted Kiwis for the last 20 years, and they are excited about what’s next … of course, we know it will be 100% drool-worthy – watch this space!

GREYSTONE WINES: New Zealand's first winery to be certified carbon zero!

From Waipara, North Canterbury, Greystone is the first winery in New Zealand to be certified net carbon zero. Also certified organic with BioGro and practising regenerative viticulture, but above all Greystone are known for producing a broad range of handcrafted, exceptional and completely delicious wines!

After searching the world for the perfect place to grow cool-climate wines, the Thomas family established Greystone Vineyard on the slopes of the Teviotdale hills in the Waipara Valley in 2004.

In 2007 the first wine was produced from there and over the years Greystone has grown amid accolades and acclaim to be recognised as one of New Zealand’s best wineries. The owners love the region and with their wines, aim to capture the essence of this site and reflect this in every bottle of Greystone.

Greystone draws its name from the unique limestone conglomerate that we find as the bedrock on which our vine roots grow in. A limestone mix of fossils, sea shells and small pebbles that have been fused together through the seismic movement of North Canterbury. Over time this ancient seabed has been pushed and folded upwards to form the Teviotdale Hills.

Greystone believe true fine wines are temporal, each vintage a fleeting snapshot of a place in time. They don’t seek to manipulate the final product with additives or flavourings – instead allow a true interpretation of the soil, vines and season to shine through.

Greystone revel in protecting the land. The many ecological benefits of organic practices include healthy soils, healthy waterways, biodiversity, and a safe place for bees and other beneficial insects. The use of natural products throughout production provides a safe and happy work environment for their dedicated team. “We see our commitment to organic winegrowing as a bigger picture collaboration with our plant towards a more stable climate and sustainable ecosystem.”

At Moore Wilson’s we sell a range of Greystone wines including their Pétillant Naturel, a non-disgorged natural bubbles that is intensely refreshing with fresh and lively aromatics of pineapple, lemon balm and citrus fruits.  This wine is thought by Greystone to perfectly capture the limestone soils of their hillside block.

TOHU WINES: The World's First Maori Owned Winery

In 1998, the world’s first Maori-owned wine business was established as Tohu Wines. Today Tohu Wines operates as an independent company under the umbrella of Kono, the food and beverage arm of Wakatu Incorporation.

The first vineyard was planted in 2002 in the Awatere Valley, Marlborough and in 2005, another in the Moutere region outside Nelson. Tohu established their own winery in the Awatere Valley in 2012.

As a family owned business, it is important to Tohu to uphold the legacy of its owners and their ancestors in its practice. The ancestors of the Tohu whanau were farmers, fishermen, planters, and providores. They were astute, creative and entrepreneurial. Tohu Wines make sure to enhance the resources and whenua passed down through generations.

Today, Tohu create internationally recognised award-winning wines, all while remaining true to their deeply held values which include hihiritanga, kaitiakitanga and manaakitanga – doing things better, guardianship, and caring.

The winemaking philosophy is to create wines that capture the flavours of each region’s unique landscapes, whilst upholding respect and protection of the land for future generations.

The vineyards are certified under Sustainable Winegrowing New Zealand, and this as an integral part of the values under-pinning the whole operation - working with the environment without compromising quality and integrity.

Tohu’s values of excellence, kindness, and innovation are clearly reflected in their  wines. Whether it's a family lunch, wedding or even a Matariki celebration, Tohu produces wines perfect for any occasion. Moore Wilson’s has been selling Tohu wines since 2014. The current Tohu wines stocked at Moore Wilson’s include: Sauvignon Blanc, Chardonnay, Merlot, Pinot Gris, Pinot Noir and Rewa Rosé Methode Traditionelle.

NŌLA Candles are brand of natural , plant-based, soy wax candles made in the Wairarapa. They are a collection of hand-crafted artisan candles; unique enough to intrigue and yet familiar enough to feel like home.

NŌLA was founded by Olivia Trilford during her pregnancy with her twin daughters, Isla & Noah. Olivia launched NŌLA Candles a month before her daughters were born and the brand has grown along beside them.

Due to being pregnant while perfecting the recipes of her candles, Olivia committed to consciously sourcing ingredients that would burn safely and cleanly in peoples homes (and also around young ones).

NŌLA Candles are made with a natural plant based soy wax, free from paraffin, GMO and unnatural additives which not only results in a clean burning candles, but an environmentally friendly choice as well. NŌLA Candles work exclusively with phthalate-free formulated oils & all of their ingredients are vegan and cruelty-free.

Olivia believes lighting a candle is a ritualistic way to end a stressful day and create a relaxing safe space. NŌLA Candles aim to offer this ambience from their small, local and ethical business.

Beyond their low waste initiatives and environmental focus in their workshop, NŌLA Candles make a great effort to offset their carbon emissions. They have chosen to do so because there unavoidable costs of Earth that many businesses refuse to acknowledge. NŌLA Candles offsetting their carbon emissions as a small business encourages the shift towards businesses taking accountability and acting in more sustainable ways.

NŌLA Candles also donate 10% of their profits to The Neonatal Trust, a charity that means a lot to Olivia’s young family. Her daughter’s were premature; and as challenging as this experience was, their family is forever grateful to the people who helped them through that time.

Check out our wonderful range of NŌLA Candles and diffusers here at Moore Wilson’s.

McCashin's Brewery, previously known as Mac’s Brewery, is a brewery based in Nelson, New Zealand. It was founded in 1980 by Terry McCashin, who produced the well-known Mac's beer. Today McCashin’s owns Rochdale Cider and Stoke Beer.

The original McCashin’s Brewery officially opened in 1981. Terry hoped that his influence would keep the big breweries from attacking his venture. It has been said that the success of the McCashins was based as much on determination as it was on brewing good beer.

The Brewery began producing the first unsweetened beer brewed in New Zealand for quite some time, as well as other types which had never been seen here. The McCashins’ success inspired a new generation of brewers to set up micro-breweries to meet the growing demand for a greater variety of beer.

Stoke Beer

Terry sold the Mac’s beer brand to Lion Nathan in 1999.  Lion leased the Nelson brewery for ten years before shifting the remaining production to Auckland, Wellington and Christchurch. Dean, Terry’s oldest son and his wife Emma moved to Nelson in April 2009 and re-opened the Brewery, then launched Stoke Beer in 2010.  The name Stoke pays homage to the location of original McCashin’s Brewery, 660 Main Road, Stoke, Nelson.

Rochdale Cider

The Rochdale Cider factory in Stoke was started in the late 1930's. Stoke was the perfect location for a cidery because it was surrounded by apple orchards. In 1951 a cider factory and offices were added and apples were juiced and fermented on-site.

The popularity of cider began to decline as that of wine was increasing quickly. By the late 1970s Rochdale Cider was the only remaining cidery still operating in New Zealand (there had once been four in Stoke alone). By 1980 it had closed. It was bought by Terry and Bev McCashin that same year, who re-opened it and continued to make Rochdale Cider. McCashin’s Brewery was opened on the same site in 1981.

We have an extensive range of Stoke beers and Rochdale ciders in store and online.

Garage Project is an independent brewery based in Aro Valley, Wellington. Founded in 2011 inside an old petrol station, Garage Project brought commercial brewing back to the Wellington city with the lofty goal of changing beer forever. From humble beginnings brewing just 50 litres at a time, the brewery is now one of the largest and revered independent breweries in Australasia.

From it’s earliest days, Garage Project has had a strong connection to Moore Wilson’s - originally as a source for brewing ingredients and flavour inspiration, and now as a valued trade partner. The team brewed together out the front of Fresh on the original 50L pilot system, and later collaborated on a celebration Centennial Ale to toast the Moore Wilson’s 100th anniversary.

Garage Project celebrates it’s own 10th anniversary this year, and aspires to be building a brewery and business with a legacy the likes of Moore Wilson’s. To date the brewery has created over 400 different beers, and counting. From firm favourites like Hāpi Daze, Fugazi and BEER, through to boundary pushing beers like Umami Monster and Mecha Hop.

In 2016, Garage Project opened it’s Wild Workshop site on Marion Street, a home to wild and spontaneously fermented beers. Aged for several years in barrels and blended with local fruits, the Wild Workshop takes it’s inspiration from ancient techniques, brought forward into the modern brewing era.

Garage Project is a credited living wage employer and Carbon Zero Business Operation.

Black Origin Wagyu

Black Origin, is a Canterbury based company which produces and markets the rich, buttery cuts from Wagyu cattle raised in Canterbury New Zealand. Wagyu beef is widely recognised as the world’s most premium beef famous for its flavour and 'melt-in-your mouth' perfection.

The word 'wagyu' literally means Japanese cow ('wa' meaning Japanese and 'gyu' meaning cow). Wagyu breeds are very carefully selected. Black Origin Wagyu combines ancient Japanese breeding genetics and techniques with New Zealand’s incredible grass, grain, water and air to create world class Wagyu. This combination of cultures with the harmony between Japanese respect and modesty and Kiwi drive is key to ensure they create one of the finest, premium Wagyu products in the world. The purity of Wagyu is determined by genetic origins. Black Origin has maintained both the quality of the breed and the authenticity of its flavour. This increases marbling, makes muscle fibre finer, fat whiter, and gives a nutty and elegant Wagyu aroma and taste.

Black Origin Wagyu can now be found in our Tory Street Fresh Market.