I was fortunate enough to get my hands on a bottle of this year’s Four Pillars Bloody Shiraz Gin. Four Pillars introduced this ginnovation to the world in 2015 during their World Gin Day celebrations. While I never had the chance to try the first vintage, a few people have told me that 2016 is a definite improvement.
Shiraz .. Gin?
Yes, really. Two delicious beverages in one! Four Pillars make their gin amongst some of Australia’s best vineyards, so it only makes sense that someone would come up with the idea of combining the two.
Four Pillars take their Rare Dry Gin and combine it with Shiraz grapes using a winemaking method typically used for Rosé wine called Saignée (pronounced sonyay). This involved leaving the gin in contact with the grape skins over a period of two months and then draining off the results!
How to drink it
The ABV of Bloody Shiraz Gin is about halfway between a liqueur and a spirit, so while it’s a bit boozy – it’s easy enough to drink neat. On first taste, the berry of the Shiraz grapes hits the tastebuds up front, followed by the peppery spicy notes of the gin with a nice hit of juniper to round things out.
It’s .. interesting. Not a massive fan of it neat, BUT with some ice and a couple wedges of orange to tone down the berry sweetness (per the photo), it’s stunning. I’m also going to have a go at coming up with a mulled wine style cocktail, as I think it would lend itself very nicely to that.
Gin nerd stuff
- ABV: 37.8%
- Style: Distilled Gin
- Botanicals: Whole Oranges, Cardamom, Cinnamon, Star Anise and others
Picture credit: Tuesday night Gin tasting (taken by me)