Crafting the Perfect Onboard Wine and Spirits Menu with Onshore Cellars

‘Every part of the yacht lends itself to a different mood, and the wine should reflect that,’ says Edward Dunnett, co-founder of Onshore Cellars. ‘We think about what guests are doing - not just what they’re drinking.’

Daytime calls for crisp, refreshing options. Think mineral-driven whites like Assyrtiko or Falanghina, and the ever-popular magnums of Provence rosé, perfect for sharing poolside or during lunch on deck. Come evening, more structured reds emerge: iconic Super Tuscans, silky Burgundies, and bold Napa Cabernets, ready to be paired with a chef’s tasting menu or served as a statement bottle at sunset.

Charterers are also being more intentional with spirits. ‘We’re seeing a shift toward clean, high-quality tequila and rum - served simply or as the base for elegant, understated cocktails,’ Dunnett notes. Clase Azul and Don Julio 1942 continue to top provisioning lists, while Japanese whiskies and artisanal Mediterranean gins round out the bar for guests looking for something smooth, rare, and memorable. Signature cocktails are also a growing request, bespoke creations built around guest preferences or themed to the destination, with Onshore Cellars even providing recipe cards and bar kits to elevate the experience.

Rather than overwhelming yachts with volume, Onshore’s team focuses on quality and balance, selecting wines and spirits that offer versatility and prestige without excess. ‘It’s about having a thoughtful core selection that can suit any moment on board—from aperitifs at anchor to bold reds under the stars,’ Dunnett explains.

Whether for a family cruise or a chartered holiday, Onshore Cellars ensures every bottle onboard tells a story, fits the setting, and enhances the journey. With tax-free provisioning, bespoke sourcing, and a white-glove approach, it’s a level of service designed to match the luxury of the yachts themselves.