One of the few craft gins made in Australia, Four Pillars was founded in 2013 in the Yarra Valley close to Melbourne using 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 the four pillars of the gin; the still, the water, the botanicals and their passion for craft.
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 XimÃ©nez. 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.
Barrel Aged Gin
Juniper berries, whole oranges, lemon myrtle, coriander seeds, Tasmanian pepperberry leaf, angelica root, cardamom, star anise, cassia bark, lavender, green Szechuan, red Szechuan, cubeb berries, turmeric, pink grapefruit, ginger, grains of paradise, finger limes, gyokuro, desert lime, macadamia nut, quandong and red pine.Â
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.