Four Pillars Rare Dry Gin
Four Pillars Rare Dry Gin is spicy but with great citrus aromas and flavours. The cinnamon and star anise add rich fruitcake tones. The Tasmanian pepper berry leaf provides warmth rather than heat. Finally, the lemon myrtle is a beautiful alternative to lemon peel. The highly aromatic oranges support the spicier botanicals. A strikingly pure gin, so pure in fact that it can be drunk chilled and on its own.
Four Pillars is a small distillery located in the Yarra Valley, Australia.
The ambition of the founders Cameron MacKenzie and Stuart Gregor is to make the best craft gin in Australia. They started distilling in the Yarra Valley in late 2013 and produced a striking dry gin that is “modern Australian” in style.
“We established Four Pillars with a focus on gin. But great gin doesn’t just make itself. We recognised that our real focus would need to be on the craft of distilling. If we could elevate this area of expertise in Australia, and bring a modern Australian sensibility to the process… then maybe we could make a gin worth shouting about.”
How the Four Pillars Rare Dry Gin is made
Cameron distills the Four Pillars gin in small batches of 450 bottles per batch.
They use 450 litre CARL still (only 25 of which are made a year, in Germany), which Cam and Stu have named “Wilma” after Cam’s late mother. Cam, the distiller, uses an Australian wheat spirit as the base and preserves purity by closing all the plates during the distillation.
He enhances the base spirit by the addition of few key botanicals:
– star anise;
– lemon myrtle;
– Tasmanian mountain pepper;
The addition of fresh organic & biodynamic oranges is key the botanical pot.
Cameron feels that the spices from Southeast Asia, the Australian ingredients and the oranges combine to give the gin a distinctly individual character.
Four Pillars Rare Dry Gin – Hay Wines
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