Four Pillars Rare Dry Gin, 70 cl - Award Winning Premium Australian Gin - With 9 Signature Botanicals and Mediterranean Citrus - Idea for Gin and Tonic Serves

Product Information

While gin has a long history in places like The Netherlands and the United Kingdom, it’s made in all corners of the globe. While not often thought of historically as a gin destination, Australia has become a great country to be a gin drinker in the last decade or so with many craft and artisanal distilleries cranking out amazing, noteworthy gins. Add to that, Australia is starting to become known as a gin destination all over the world after capturing some of the biggest awards at the 2022 World Gin Awards. Rise of Gin in Australia Gregor adds that the membership of the Australian Distillers Association has increased from 30 members in 2014 to 280 at the start of 2021, showing the rapid growth of the domestic distilling industry. “The greatest growth is coming from gin but there are also many more great whisky distillers cropping up all over Australia as well as rum distilleries predominantly in the warmer north of the country,” he says. While gin is made from distilled grain spirit, it doesn’t contain gluten peptides and is therefore gluten-free and safe for coeliacs. The verdict: Best gin 2023 Diane: " Australian's typically like to 'have a go' at almost anything, so re-working traditional flavours to create their own version is becoming a national sport!"

Southern Wild Distillery is the home of Dasher and Fisher gins. It has a lounge and bar serving a range of drinks, bar food and they also host regular live music acts here. With distilleries producing unique gins, consumers are now spoilt for choice and can be left pondering which is best Australian gin to buy. We’ve put together a guide to the best Australian gin which includes various types such as a dry style, navy strength gin, oak-aged gin, and gins with a distinct flavour profiles. What sets Australian gin apart is its botanical bill. Distillers forage for indigenous ingredients that speak of their terroir, such as the lemon myrtle, Tasmanian pepperberry, and the illusive finger lime. These are not mere exotic touches but form the heart and soul of the gin, giving it a character that cannot be replicated elsewhere. This deep connection to the land doesn't just end with the botanicals; even the water used in the distillation process is often sourced from pristine local springs, contributing to the gin’s unique taste profile. If you want to leave it to the experts, relaxed licensing rules around the country make it easier to buy pre-batched negronis as takeaways at restaurants, as well as on bottle shop shelves. Mona led the charge during quarantine earlier this year with their takeaway ‘ Unholy Water’ double smoked negronis in miniature bottles, made using a recipe from last years’ Dark Mofo festival. While Adelaide Hills Distillery worked with with Lot. 100 to craft a fantastic 200ml takeaway Wattleseed negroni using their spirits and a wattleseed tea.In terms of flavour, Australian gins can range from the boldly botanical to the subtly sophisticated. You might find one with a heady, floral bouquet thanks to the addition of native wattleseed, or another with a citrus-forward punch from the addition of blood orange and river mint. There is a versatility in Australian gins that makes them suitable for a classic G&T, a dry Martini, or a more elaborate mixed drink. At Fleet in Byron Bay, Australian flavour is underlined with a sharpie, by using Brookie’s Mac, a roasted macadamia and wattle-seed liqueur which scooped up a “ world’s best” gong earlier this year, in place of vermouth in their Mac-Eroni. While fellow Byron-region restaurant Harvest Newrybar sells a takeaway Jar-Groni using Brookie’s gin, Okar amaro and Adelaide Hills Distillery’s Rosso Vermouth.

Four Pillars Distillery in Melbourne’s Yarra Valley took a punt by marrying Shiraz grapes with Rare Dry Gin. The result is a deep, reddish purple gin juice with a sweetness straight from the grapes. Separating Australian gin from the rest of the world, the spirits expert confirmed that there are a few common traits that are unique to the domestic market. Long-time readers will know that I’m a huge fan of Melbourne Gin Company Dry gin, it’s my go-to in a martini. Andrew uses fractional distilling, meaning all the botanicals were distilled separately before he blends them together, making the most of his wine-making skills. It’s won many awards and since it’s release many have been waiting patiently for Andrew to release another gin. The Best Australian Gins & The Distilleries That Make Them Never Never Distilling Co Best Australian Gin: Triple Juniper GinCumquats are steeped in dry gin and macerated for several months to balance the spirit and create springtime in a gin. Anther Distillery Just as the distillers suggest, keep the wasabi gin simple by having it straight, on ice or with tonic. The launch is a particular coup for Lotte Duty Free as the expression is unavailable in the Australian domestic market. Focusing on differentiating the distillation process, Adelaide Hills Distillery uses a careful approach to crafting its spirits. Making the most use of pure Adelaide Hills water, the team here employ a vapour distillation method using a unique column and basket technique purposed towards retaining as much of the flavours and aromas of the various botanicals used. This innovation extends to the production process itself. Australian distillers are not afraid to experiment, whether that means employing unusual distillation techniques, ageing gin in wine barrels for extra complexity, or crafting zero-waste spirits. The sustainability ethos that permeates much of Australian culture is mirrored in its gin production, with many distillers striving for practices that are as good for the planet as they are for the palate.