Ginuary 23rd: Four Pillars Bloody Shiraz Gin.

Bless gin distillers for playing with their craft, honestly. Bless them but also curse them, because despite my meagre earnings I am always keen to own every type of bottle. I feel particularly strong about this when it comes to Four Pillars gin, and I believe this is thanks to me being in their No_1 Club, as a supporter of their possible campaign when they first launched. Very clever ownership strategy there, gents. You got me. 

The Bloody Shiraz was a particularly weird and wonderful concoction that I couldn’t pass up; I believe it was offered up to No_1 Club members and distillery visitors only. I’m going to steal the origin story directly from the Four Pillars email because it’s great.

At vintage time [last] year Cam got his hands on 250kg of top class Yarra Valley Shiraz – for the purposes of this communication let’s just say he ‘borrowed’ it from a winemaking mate. Naturally enough we got to thinking of how we could turn it into gin… 

Our next challenge was what to call it. After all there is no ‘category’ for gin steeped in shiraz, so we had to come up with our own name. We used the winemaking method of ‘bleeding’ (the French call this ‘Saignee’), it was made with shiraz and it is uniquely, undoubtedly and proudly Australian. So Bloody Shiraz Gin it is. Because that’s what it is. 

In the simplest terms we took the unfermented, hand-picked and sorted shiraz grapes and plonked them on top of a stainless steel tank full of our Rare Dry Gin. We left the grapes in contact with the gin for eight weeks and then we simply drained the now blood red gin and bottled it up.

Nothing is added, so the only sugar is extracted directly from the grapes. The alcohol is lower than our regular gin but the natural sweetness is much, much higher. 


Appropriate glass, no?

I purchased my bottle of Bloody Shiraz back at the end of June last year, but held out until today to try it. Happy Ginuary to me!

I prefer soda over tonic and being that this weirdo hybrid is a little like sloe (or is it just my brain being tricked by the colour? I don’t think so, it’s a similar process), soda seemed a better choice anyway. I cracked open one of my bottles of Daylesford & Hepburn Mineral Springs Co sodas and threw in a big chunky slice of navel orange to garnish it. 

Still very much so gin, but naturally sweeter and oh, that colour! Slay me! I can’t wait to play with this some more, and then mourn it when it’s gone. Thanks for your wonderful ginnovative creations, Four Pillars.