Vino Emergency

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Need a Japanese blended whiskey or a Napa red in a flash? Premium Hong Kong alcohol delivery service Winest will have that bottle in your hand before you know it.

Celebration doesn’t know a schedule. Some of life’s most precious moments come at the end of extensive planning, and others are more spontaneous, and for those you might need a little help.

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Fortunately, in Hong Kong there’s Winest, an on-demand delivery service that will place a bottle of vino in your sweaty mitts as quickly as 60 minutes after ordering. The brainchild of oenophile Ernest Lam, and boasting its own fleet of drivers, Winest offers delivery throughout the city as standard with every purchase, whether you’re picking out a cheeky chardonnay for that impromptu dinner party, or ordering up a storm for a batchelor’s party.

Need a Japanese blended whiskey or a Napa red in a flash? Premium Hong Kong alcohol delivery service Winest will have that bottle in your hand before you know it.

The company has it all, from hundreds of New and Old World wines and champagnes through to handcrafted beers and cocktails by the bottle and can. Got a sudden hankering for a peaty single malt? How about a juniper-forward Spanish gin? Missing a crucial liqueur from your signature cocktail? Winest has you covered.

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You can order directly on the phone or via the company’s website, which displays all prices inclusive of delivery, meaning no nasty surprises when you go to the check out. What’s even better, once you make that order the company will pair you with a butler-like manager, who will oversee your delivery and even arrange ice buckets and bottle openers for those alfresco occasions. Delivery is offered until 2 am on Fridays, Saturdays and the night before Public Holidays so you’re all set.

Planning be damned.

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About Author

Nick Walton is a Hong Kong-based photojournalist and Group Managing Editor for Artemis Communications, producers of Alpha Men Asia, JETSETTER Magazine, Explorer Magazine, The Art of Business Travel, Mirandus, IKHLAS, The Journal and The Edition.

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