Four Pillars Bloody Shiraz

What happens when you combine award-winning Four Pillars Gin with some of the finest Shiraz grapes in Australia? We think Four Pillars Bloody Shiraz tastes wonderful – and looks fantastic too when you add tonic and it turns a brilliant pink.

How did they do it?

Easter 2015. The folks at Four Pillars steeped Yarra Valley Shiraz grapes in high proof Rare Dry Gin for eight weeks. The fruit was de-stemmed but kept mainly as whole berries, and the tanks were kept cold and stirred daily. Eight weeks later, they pressed the fruit before blending with more Rare Dry Gin.

The result was totally unique – and absolutely delicious. So every year ever since, they’ve been doing it again and again – though the number of grapes they use has grown exponentially.

Every vintage is very different

As you’d expect, every vintage of Four Pillars Bloody Shiraz is different. According to a neat piece over at The Gin Foundry, the 2016 ‘has a slightly dusty, dry spice smell to the base and a rich, leathery-red hue’ whilst ‘the 2017 is a little pinker in colour, with a slightly crisper nose and a spiced note that is a little less dusty and a little more biting’.

Our vintage is the X. The 2018 vintage – apparently it’s a truly incredible colour, considerably brighter than 2017, a glowing deep cerise with the most gorgeous vibrant pink hue – coming soon.

We’d like to say we’ll tuck some away in a cellar, but we doubt you’ll let us. And besides, as they say at Four Pillars, Bloody Shiraz Gin is best consumed within two years of vintage. The gin is unfiltered and may start to develop dried fruit characters beyond two years.

How do you serve Four Pillars Bloody Shiraz?

Enjoy neat over ice and marvel at that colour. Or with iced orange and regular tonic for that glorious red to pink colour changing magic.

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