Four Pillars Rare Dry Gin

Rare Dry is the gin that started Four Pillars — the first release from the Healesville distillery in 2013, the base for the cult Bloody Shiraz, and still the clearest statement of what modern Australian gin can be. The unusual move is whole fresh oranges, peel and flesh, distilled in the still rather than dried peel added later; Australian citrus is intensely aromatic, and it gives this gin a bright orange punch that sits above a solid base of piney juniper. Around that, ten botanicals mix classics with natives: coriander, cardamom, star anise, cassia, angelica, and Yarra Valley lavender alongside Tasmanian pepperberry leaf, which brings warmth rather than heat, and lemon myrtle standing in for lemon peel. Distilled on the copper pot still named Wilma with triple-filtered Yarra Valley water, bottled at 41.8% ABV. Wine Enthusiast scored it 92 points; it's taken Double Gold at the San Francisco World Spirits Competition more than once. Expect zesty orange oil, light juniper, pepper, and a floral lavender lift on the nose, with a luscious, weighty mouthfeel carrying candied peel, cinnamon, white pepper, and cardamom into a drying finish of licorice and lemon zest. The Gin Is In found a faint "Asian cooking" spice character — Vietnamese cinnamon and pink peppercorn — that makes it stand out. Superb in a Negroni or a Martini, and it makes a genuinely mouthwatering G&T with an orange slice.

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