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Four Pillars Rare Dry Gin, 70 cl

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With a sip, sweet orange leaps forward, followed by a hint of subtle florals. The finish is extremely smooth. Pepper providing spice rather than heat, with a hint of liquorice from the anise. Juniper is there throughout, but never takes the main stage, preferring to be the support act for the dominant citrus and spices. With tonic Made with a light style tonic, this Rarest Dry G&T showcases the big botanicals in this gin. INGREDIENTS

Four Pillars Distillery - The Gin Guild

litres are then added to the pot of Wilma, along with the nine dry botanicals for maceration. The tenth and final botanical is orange, and quite unusually, these are distilled in their whole form, through vapour infusion. The vapours from the pot rise to the botanical basket above where the oranges are placed, steaming them to release their delightful flavour.

It took Four Pillars 18 months of experimenting with their recipe before deciding on the botanicals which make up their gin. They’re a mix of native ingredients, and those from Asia and further afield. Over seven hours, the liquid condenses and recondenses through the pot, basket and seven plates on the column still. These remain closed throughout to further purify the spirit, acting as a “mini-distillation” through each plate. This helps to make the gin super-smooth and comes out at an impressive 93.5% ABV. It’s then diluted down to 41.8% ABV and rested for a couple of weeks before bottling. Whole oranges

FOUR PILLARS Drinks-Lab | Four Pillars Gin FOUR PILLARS Drinks-Lab | Four Pillars Gin

Learning about Four Pillars’ distillation process it’s clear that they take great pride in how their gin is made. For the base, they source wheat spirit from New South Wales. This is then diluted to 30% ABV before distillation commences. The word ‘innovation’ is often overused, but it certainly applies to Four Pillars in spades. If you’ve ever had a taste (or even a look) at their lineup of gins, it’s clear they’re guys who are pushing boundaries. Not in a shiny, coloured, sparkly kind of way, but in a direction which is in keeping with the category. This cookie is used to a profile based on user's interest and display personalized ads to the users.Indeed, for my palate, this is definitely one where less tonic is more, somewhere in the region of one and a half/two parts tonic to one part gin being my ideal sweet spot. Too much and the liquorice became too dominant. Indeed, the distillery themselves suggest 2:1 tonic to gin. Further, Four Pillars Rare Dry Gin establishes itself as quintessentially Australian with its use of some local ingredients. Tasmanian Pepperberry (also appears in Botanic Australis and Never Never’s Southern Strength) adds a warmth and spice. Again, lemon myrtle makes an appearance as a stand in for traditional lemon.

Four Pillars Rare Dry Gin Review - From the Gin Shelf Four Pillars Rare Dry Gin Review - From the Gin Shelf

This four pullers rare gin is probably one of the worst fins I have ever consumed, I taste the gin before it is mixed with anything, I considered it rough, sorry but the gin manufacturers in Australia are looking for an income before scotch and we don’t compare to the home of scotch either. I just tried it in a gin and tonic (Fever Tree Premium Indian). I always cut my G&T’s with soda (1/2 Tonic, 1/2 soda) so as to cut down the sugar intake. I think this gin makes a Very good G&T with a good quality tonic. The tonic does well to mitigate that anise/licorice flavor. I will try it in a Negroni next. Gathers information for WordPress by themselves, first party analytics tool about how WP services are used. A collection of internal metrics for user activity, used to improve user experience.While is uses a London Dry process, and is therefore classified as such, Four Pillars doesn’t have the classic flavour you’d expect from a classic London Dry and is more contemporary in nature. While a great brand story is important, it absolutely must deliver on flavour. And it’s fair to say Four Pillars Rare Dry Gin is more than up to the task. Neat To taste, green bergamot is a hybrid of lemon and bitter orange. How’s that not awesome? So out with the oranges and in with the bergamot.

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