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In a Nutshell
Fragrant with lime notes and a touch of gentle spice.
The addition of finger limes and fresh ginger during the distillation process highlight Asian spices like coriander and star anise. Finally, fresh turmeric adds a fresh but earthy quality, not unlike dill, and weight to the palate. The resulting gin has lifted aromatics of lime curd, pine needles and fragrant spices with a vanilla character which pulls the spices together. The palate is intense - sweet and juicy - but it is still very clean.
The Four Pillars gins are made in a 450 litre CARL still (only 25 of which are made a year, in Germany), which Cam and Stu have named ‘Wilma‘ after Cam‘s late mother. Cam, the distiller, uses an Australian wheat spirit as the base and preserves purity by closing all the plates during the distillation. He enhances the base spirit by the addition of coriander, juniper, cardamom, star anise, lemon myrtle, Tasmanian mountain pepper, lavender, cinnamon and angelica. Fresh organic oranges are added to the botanical pot. Cameron feels that the spices from Southeast Asia, the Australian ingredients and the oranges combine to give the gin a distinctly individual character. For the Navy Strength Gin, they reduce the amount of fresh oranges by about half and replace them with intense native ‘finger‘ limes from the coast of New South Wales, adding a really superb citrusy edge to the gin. This means the team undertake a frenzy of distilling when the finger limes are in season, and release just one edition of the Navy Strength each year.
Four Pillars is a small distillery in the Yarra Valley. The ambition of the founders Cameron MacKenzie (formerly of Innocent Bystander and Giant Steps) and Stuart Gregor is to make the best craft gin in Australia. They started distilling in the Yarra Valley in late 2013 and produced a striking dry gin that is ‘modern Australian’ in style.