One day our distiller Cam thought, what would happen if you combined Four Pillars Gin with some of the best Shiraz grapes in Australia?
Bloody Shiraz Gin is what.
We'd be crazy not to utilize the incredible calibre of cool climate fruit available to us in the Yarra Valley. So around Easter time in 2015, we steeped our first Yarra Valley Shiraz grapes in high proof Rare Dry 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 resulting gin was a little bit of a success, so in 2017 we're now onto our third (and largest) vintage release.
The beauty of Bloody Shiraz Gin being a product of vintage means that it will never be the same. This year was cooler, giving us a longer ripening time. That means we’re seeing a more vibrant ruby colour in the 2017 release, with true Yarra Valley shiraz characters - earthiness, complexity and subtle white pepper spice. But still with that balanced sweetness of the previous releases.
Aromatically it shows fresh pine needles, citrus and spice, and distinct peppery, dense raspberry notes. The palate is lovely and sweet with a long juniper and spice character on the finish.
Unlike Sloe Gin (which is less than 30% ABV), the alcohol is 37.8%. So it packs a punch and is ideal in a range of cocktails, like Sam's 'Bloody Floradora'. We also love it straight on the rocks in all its pure purple glory, garnished with a slice of orange. Or in a fabulously colourful G&T!
Our Bloody Shiraz Gin is best consumed within two years of vintage. The gin is unfiltered and may start to develop dried fruit characters beyond two years.