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Four Pillar’s award-winning rare dry gin is full of the quintessential Australian botanicals that showcase both Asian and European heritage—juniper, orange, lemon myrtle, coriander, cardamom, cassia, star anise, lavender, angelica, and pepperberry—and make it highly aromatic with a kick of spice. The Shiraz grapes steeped into this mix for eight weeks give it a wonderful purple color and dense raspberry notes.
This brilliant concoction allows the opportunity for all sorts of fun cocktail combinations. Update your G&T by mixing this gin with strong lemon-flavored tonic and grapefruit garnish. Try a new spin on mimosas by mixing Bloody Shiraz with grapefruit juice and a sparkling wine of your choice. Make a stunning take on Tom Collins by mixing regular gin and lemonade in a glass of ice then topping it all off with Bloody Shiraz. Or come up with something delicious and new all on your own!
These are the Four Pillars behind the brand. Inside an old timber yard in the Yarra Valley of Australia, back in 2015, a copper still system and lab rose on one side of the property and a very hip tasting room came up on the other. Four Pillars positions itself as a modern Australian gin company and makes the most of all the diverse botanicals available in the country. They’ve been so successful, the IWSC has named them the world’s leading gin producer of 2019.
Store your bottle of gin upright in a cool, dark place, ideally between 13 and 16°C. Higher temperatures will affect its flavor and alter its taste. If you prefer to drink your gin cold all the time, you may keep it in the freezer, as its ABV percentage prevents it from freezing. Unopened bottles can last for an indefinite amount of time, but the closer you get to the bottom third of the bottle, please consume quickly to prevent oxidation and taste alteration.