Four Pillars Bloody Shiraz Gin

Bloody Shiraz started as a problem: in 2015 a parcel of Yarra Valley Shiraz grapes arrived at Four Pillars and nobody knew what to do with them. Co-founder Cameron Mackenzie, a former winemaker, steeped the whole destemmed berries in high-proof Rare Dry Gin for eight weeks in cold tanks stirred daily, pressed the fruit, blended it back with more Rare Dry, and created a cult classic. It's now made every vintage, and Four Pillars has become the largest buyer of Shiraz in the valley. Unfiltered, deep crimson, bottled at 37.8% ABV with no added sugar — every drop of sweetness is the grape. Difford's found piney juniper, blackcurrant, black tea, and cracked black pepper on the nose, then sweet red berries and blueberry jam over dry piney juniper, tea-like tannins, black pepper spice, and angelica's nutty woodiness, finishing warm on berry and spiced juniper — calling it the Australian answer to sloe gin, jammy but balanced by pine freshness and enlivening spice. Travel Distilled: pretty bloody wonderful, with the peppery, spicy Shiraz character and a punch of red fruit taking over from the juniper. The Whisky Shop's reviewer: try a Bloody Sour and your life is complete. Honest note: it's a fruit gin at lower proof, and the distillery says drink within two years of vintage as it develops secondary characters. Pour it over ice with tonic and watch it turn iridescent pink, or shake it into a sour with lemon and egg white. Australia's most famous gin, in red.

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