The good people at Four Pillars have steeped Yarra Valley Shiraz grapes in gin for eight weeks. The fruit was de-stemmed but kept mainly as whole berries, and the tanks were kept cold and stirred daily. After eight weeks we pressed the fruit before blending with more Rare Dry Gin. The resultant gin is an incredibly rich, deep purple colour, which turns iridescent pink when mixed with tonic or soda. Aromatically it has fresh pine needles, citrus and spice, and a clear peppery, dense raspberry character. The palate is lovely and sweet, with a long juniper and spice character on the finish. Unlike Sloe Gin, the alcohol is 37.8% (rather than <30%) so it packs a punch and is ideal in a range of cocktails. Four Pillars Bloody Shiraz Gin is best consumed within two years of vintage. The gin is unfiltered and will develop secondary fruit characters beyond two years.
Cumberland and Gloucester streets will come alive with great Australian craft beer festivities from Friday 14th of October to Sunday 16th of October, showcasing more than 30 different Australian breweries, gourmet food stalls, meet the brewer sessions, blind tastings and live entertainment.
Friday 14th: 4pm-8pm
Saturday 15th: 12pm-8pm
Sunday 16th: 12pm-6pm
For more information, please call 02 9247 2229 or email firstname.lastname@example.org
The Australian Heritage Hotel