Albar

Albar Salted Caramel Whisky started at Albar, the Stuart Street bar in Dunedin that has been part of the city's drinking scene since 2006. The recipe was originally poured for regulars behind the bar, and only went into production once demand grew enough to justify a full spirits release nationwide. It has been handcrafted in Dunedin since 2010, still carrying the same easy-drinking idea that made it a local favourite, built around a straightforward whisky base.

Each bottle blends malty whisky with smooth caramel and a hint of Marlborough sea salt, landing somewhere between a dessert pour and an after dinner dram. It sits within the wider world of whisky liqueurs, a category built for sipping neat, over ice, or added to a simple mixed drink when something sweeter is called for. Made right here in New Zealand, it is a distinctly local twist on a familiar style.