Four Pillars Bloody Shiraz Gin

Four Pillars distillery has released the second vintage of Four Pillars Bloody Shiraz Gin, a gin that is batch distilled then steeped with Yarra Valley Shiraz grapes. The key point here is “vintage” as this gin is unlike any other.

Four Pillars Bloody Shiraz Gin

In 2015, the distillery released the first vintage. Shiraz grapes were left in contact with high-proof Rare Dry Gin for eight weeks, we plunged daily which gave the gin its distinctive purple colour and berry sweetness. The juice was pressed after two months, bottled and adjusted to 37.8% ABV. The 600+ bottles were released for World Gin Day and sold out in a few weeks.

For the second vintage, the fruit was kept whole with the berries stirred and plunged into the gin on a daily basis. In the first week of May, the fruit was gently pressed and bottled unfiltered. The result was a gin with a fresher fruit character than its predecessor with a little more spice.

Four Pillars Bloody Shiraz Gin (37.8% ABV) has a rich, purple colour with aromas of pine needles, citrus, spice, and a clear peppery, raspberry character. The palate is sweet and lingers with juniper and spice notes on the finish. it is recommended to be consumed within two years of vintage. Being unfiltered, the gin will develop secondary fruit characters beyond two years. And that’s a good excuse to use it in cocktails and mixed drinks.

The gin turns iridescent pink when mixed with tonic or soda. Try it in a G&T with 45ml Four Pillars Bloody Shiraz Gin topped with Fever-Tree Mediterranean Tonic Water and garnish with orange peel or in a variety of cocktails.

Four Pillars Bloody Shiraz Gin launches on World Gin Day, June 11 and is available at the distillery door or from the Four Pillars Gin website www.fourpillarsgin.com.au at RRP$85 AUD.

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Four Pillars Bloody Shiraz Gin was last modified: June 23rd, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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