November's remarkable gin has come a long way to find itself in Gin Clubber's boxes this month. Australia's finest contemporary gin, this beautiful bottle is the heart and soul of Four Pillars' distillery. Bursting with botanicals, its fresh oranges that give this gin its unique character.
Distilled by two great friends - former Australian Olympic runner, Cameron Mackenzie, and public relations guru, Stuart Gregor - the gin is made with special attention to what Cam and Stu call the 'four pillars' of their distilling: the non-negotiable elements that ensure the peerless quality of Four Pillars' gins.
Discover more about this month's beguiling blend, including how to make its perfect serve, below!
Four Pillars Rare Dry Gin
Twice a Double Gold medal winner at the San Francisco World Spirits Competition, imported from Australia for Craft Gin Club members.
Distilled in the beautiful Yarra Valley, just outside Melbourne, Australia.
Tasmanian Pepperberry Leaf, Lemon Myrtle, Cinnamon, Cardamom Pods, Coriander Seeds, Star Anise, Juniper Berries, Lavender, Angelica Root and Whole Fresh Oranges.
Light and sweet juniper opens into candied peels and angelica, with warm cinnamon and pepper building to a spicy mid-palate with subtle fruity notes. The finish is dry, with notes of liquorice and lemon.
THE PERFECT G&T
Add ice to your favourite gin glass. Add 45ml of Four Pillars Rare Dry Gin, top with 60ml of tonic water and garnish with grapefruit or orange. For a Four Pillars twist, add a dash of Campari and garnish with a wedge of lime to create what Stu likes to call a Keating.