Four Pillars Olive Leaf Gin

Olive Leaf Gin was five years in the making, and it began with a cult one-off. In 2015 Four Pillars made a small run called Cousin Vera's with Santamanía distillery in Madrid — their first savory, Mediterranean-style gin using fresh olives and rosemary — and it convinced them gin and olives belonged together. A 2019 visit to Cobram Estate in northern Victoria during harvest sealed it: co-founder Cameron Mackenzie realized olive oil itself could be a botanical, not just the leaf. A full year of trials followed. The recipe builds on Rare Dry Gin with three cold-pressed extra virgin olive oils — picual, hojiblanca, and coratina — and olive leaf tea from Cobram, one of the world's great olive producers, alongside rosemary and bay leaf from Cam's own garden, native macadamia and lemon myrtle, coriander, orris, fresh lemon, and grapefruit. Bottled at 43.8% ABV, unfiltered to keep the oily texture. Wine Enthusiast's blind tasting found a cool, mentholated whiff opening into a savory palate of rosemary, fleeting green olive, saline, and a zippy juniper finish. 88 Bamboo described a creamy, silky texture with macadamia, pine nut, sage, and a green-tea tannin underneath. This is a gin made as an antidote to citrus-forward gins, and it's become a bartender favorite for exactly one drink: the Martini, dirty or not, olive garnish essential. Also excellent in a G&T with rosemary.

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