Four Pillars Christmas Gin 2019
To make this gin Cam distills Christmas puddings (made to his mum’s recipe) by putting them in the botanical basket and distilling a base of juniper, cinnamon, star anise, coriander seed and angelica over the top of them. We age this gin in several Muscat barrels that are over 100 years old, including two 125-year-old ex-William Grants whisky barrels that stored Rutherglen Muscat for 80 years.
Cam adds a slight tweak of Muscat to finish, Classic Rutherglen matured at the distillery in old puncheons that used to hold Pedro Ximenez in the Barossa Valley. This rounds out the palate and adds a touch of richness. The resulting gin smells like gin and tastes like Christmas. Aromatics of classic juniper and a hint of cinnamon, backed up with a rich, luscious palate with a hint of sweetness from the Muscat and richness from the extended barrel ageing.
So, how should you drink it? We love a nip on the rocks with a slice of orange. Or try our recommendations Christmas cocktail:
Christmas Gin & Ginger
- 45ml Australian Christmas Gin
- 15ml freshly squeezed lime juice
- 2 dashes bitters
- Ginger beer or ale (it’s up to you)
Add gin and bitters to a highball glass over ice, squeeze in half a lime and top with ginger beer or ale. Drop in that squeezed lime as garnish.