If this gin doesn’t get you feeling Christmassy, nothing will.
If you’ve been sticking around with us here at Honeycombers, you’ll know we’re a little partial to gin – and have a soft spot for Aussie boutique distillery Four Pillars, hailing from the Yarra Valley. Remember that time we learned how to make classic cocktails, and when Four Pillars mixologist Sam Ng joined us on our Amoy St Bar Hop for a little cocktail masterclass? Now we’ve got to let you in on something Four Pillars has created for the festive season: its limited edition Christmas Gin, was made with a unique blend of botanicals, but distilled with an actual homemade Xmas pudding. Consider our minds blown.
Sorry to humblebrag, but we nursed a glass or two of this festive tipple while gazing at the sunset on Cempedak Island recently, and yes it captures all the complexity of fruit, spice and lovely festive feels you get while tucking into a damn good Christmas pudding. We can’t say we’re surprised that Four Pillars pulled off this feat: it is, after all, lifting the craft gin scene thanks to its intense dedication to local and exotic botanicals and a detailed, devoted process. The distillery’s MO? Creating small batches of next-level gins that make you want to stay in for a drink.
But here’s the really warm and fuzzy bit: founder and distiller Cameron Mackenzie has Christmas puddings made, following the recipe his late mother Wilma used since 1968. These are placed in a copper-pot still with juniper, cinnamon, star anise, coriander and angelica… and here’s how Four Pillars breaks down what happens next:
“We also now have gin ageing several 100+ year old Muscat barrels, including two 125-year-old ex-William Grants whisky barrels that once stored Rutherglen Muscat for 80 years. Cam blended this gin with the Christmas pudding gin and to finish added a slight tweak of Classic Rutherglen Muscat to round out the palate and add a touch of richness. We also add a small amount of our ‘own’ Muscat that is maturing at the distillery in old puncheons that used to hold aged Pedro Ximenez in the Barossa Valley. This extra component adds an additional layer of complexity and richness.”
In short: this is a drink that smells and tastes like Christmas. And it’s too interesting to dilute, so sip it neat, we say.
This is the third year Four Pillars has released its Christmas Gin, with a different artist designing the label each time: this year, the design comes courtesy of Stephen Baker, depicting a true Aussie Xmas on a scorching hot day. Just saying: this is a small batch treat, so get your hands on a bottle ($135) from the likes of EC Proof and Co and PS. Cafe before they’re all gone. You know what we’ll be serving the crew for Xmas drinks this year.
UPDATE: Unsurprisingly, this is selling out faster than you can say gin o’clock, but our sources tell us PS. Cafe Paragon still has some in stock!
This post is in partnership with Four Pillars Gin.
