Some gins it’s easy to fall in love with. And not just with the gins, but with the people. To swipe (and amend) an adage from Beers Manchester, just like beer people, gin people are good people. It’s a small (but growing) community and everyone knows or knows of everyone else.
Four Pillars is the baby of Stuart Gregor, Cameron Mackenzie, and Matt Jones and hails from the Yarra Valley, Australia. Back at the end of 2013, they brought their first bottle of Four Pillars gin into the world, following a lot of research and backed by crowdfunding. Since then, their range has grown, and Stuart was over in the UK recently – enabling yours truly(amongst others at Atlas Bar) to sample the range, from their original, through to their Bloody Shiraz.
As I perched precariously on a bar stool (there are some perks to a broken foot), I got to chat to Stuart, and his lovely wife about the gin, about their visit, and Stuart’s love of football – particularly a certain red coloured team not so far from my home. What’s clear to see (aside from his love of Manchester United) is that Stuart loves gin, is passionate about flavour and bringing the flavours of Australia, via the botanicals in Four Pillars, to our taste buds.
Something which having sampled all the gins, I’m rather keen on too. These are gins I’d like to see in my personal collection. And no, not for sharing.
First of those sampled was the original – Four Pillars Rare Dry (41.8%). As ever, Four Pillars keep the full list of botanicals to themselves. However they do tell us that of the 10 botanicals, two are native to Australia – Tasmanian pepperberry and lemon myrtle. Add to these the essential juniper, cassia bark, star anise, cardamom, coriander, lavender, whole oranges and angelica root.
The result is delicious. Sweet lemony hints of coriander and the more herbal lemon myrtle and the florals come through on the nose, particularly the cardamom and star anise. The orange comes through as a juiciness, and rich citrus that supports the florals and the spice – the pepperberry isn’t sharp or spiky, but warms the palate instead. Every sip seemed to offer a different element, with the lavender and juniper as a backbone, with the orange, supporting the play of the other flavours.
Our second sample was of the Navy Strength (58.8% abv), which we tried both neat and as a Gimlet cocktail.
It’s a much more savoury gin to it’s lighter sister – the lavender and coriander come through as more herbal, backed up by the myrtle. It’s a good dry gin, with a citrus base, from the finger limes that are an added botanical. The finish is lightly salty with a touch of sweet creaminess, which means as a Gimlet it’s sharp, savoury, herbal and right up my street.
Our penultimate gin was the Barrel Aged (43.8%). The oaked or barrel aged gin range is a growing area, one I generally refer to as the bastard child of gin and whisky. Whilst some are better than others, this one is another (along with Few and the brand new but not out yet Mulberry Barrel Aged from Makar) that I really would like on my shelves at home.
There’s a delicious combination of oak and juniper on the nose, hinting at vanilla and toffee. The result is light, warm and soft with a lightly salty finish, that just begs for a late summer evening in the fading sun.
Finally, the lightest of all the gins at 37.8% the Four Pillars Bloody Shiraz.
I need this gin.
Yarra Valley Shiraz grapes are steeped in high proof Rare Dry Gin for eight weeks (stirred daily). At the end of the eight weeks, the fruit is pressed and then blended with more gin.
This is bloody gorgeous. It has the depth of a Negroni, but softer, rounder and less bitter. It’s nice with tonic, but on it’s own it’s just heavenly. The orange is stronger playing with the grape and the berry, with hints of bitterness that doesn’t quite come out to bite you.
As I said before, I need (more of) this gin (please).
The whole visit was fabulous – though shorter than I’d have liked. But Stuart did hint that if I can arrange an event around the football season, he’d head over again.
I think I can work with that.
With huge thanks to Four Pillars and Atlas Bar for hosting this tasting – and putting up with me hobbling about on a broken foot!