One of the few craft gins made in Australia, Four Pillars was founded in 2013 in the Yarra Valley, close to Melbourne, and uses a CARL copper pot still called Wilma to produce its Dry Gin. Funded through Pozible, an Australian version of Kickstarter, Four Pillars is the brainchild of wine making and marketing duo Stuart Gregor and Cameron Mackenzie and brand guru Matt Jones, who want to produce the best craft spirits Australia has to offer.
The name Four Pillars was chosen as a reflection of their still, the water, the botanicals and their passion for craft. In many ways all four are not just well represented and apparent in the end product, they also lay a great foundation for future developments and other gins the team may want to produce. Four Pillars Gin is now sold in leading retailers and the best bars across Australia, and has been available in the UK since October 2014.
The Four Pillars team"„¢s initial focus was to establish their Rare Dry Gin, but they have since launched a plethora of spirits. There"„¢s Barrel-Aged Gin and Navy Strength Gin in the range, and a Bartender Series featuring Spiced Negroni Gin and, in another ode to the land, Modern Australian Gin. The team will soon focus on making an Old Tom Barrel-Aged Gin, a Sloe Gin and there are rumours down the grape vine of a couple of other exciting projects as well.
Four Pillars Rare Dry Gin is crafted to deliver the best of all worlds: a perfect, classic gin and also something that would fascinate and delight even the most hardened gin fanatic. It"„¢s spicy but with great citrus, a truly modern Australian gin capturing the essence of contemporary Australia"„¢s heritage in Europe and Asia.
For the third release of their annual Christmas Gin, Four Pillars have hooked up with Melbourne artist Stephen Baker to create a label that encapsulates the poolside summer heat of the holiday season Aussie-style. This colourful bottle may not look like the White Christmas you"„¢ve been dreaming of, but you wait until you open the bottle.
Before she died, distiller Cameron MacKenzie"„¢s mother Wilma would make the Christmas pudding on the same day every year. Now on that day Cam distils homemade Christmas puddings, made to his mum"„¢s recipe, with juniper, cinnamon, star anise, coriander seed and angelica. This is then mixed with gin that has been aged in old Rutherglen Muscat barrels, and topped off with a dash of Muscat that has been aged in barrels that previously held Barossa Valley Pedro Ximénez. The result smells like gin, but tastes like Christmas, offering up raisins, mixed peel, sweet wine, mulling spices and old oak in the fireplace. Mix Christmas Gin 2018 into a festive Gin Sour, a Christmas Cobbler or a very merry Martinez.
Rich wine-like sweetness blends handsomely with robust juniper and cinnamon spiciness. A touch of juicy orange lifts the spirit, while dark chocolate bitterness add complexity.