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We're well into 2017 now. You can stop saying "happy new year, and all that" to people, and start saying "y'all up for a gin?"...or something along those lines.

Check out what we're up to this February.

In our home city of Melbourne...

Four Pillars Gin x Circa gin dinner, Wednesday 8 February: Back for 2017, if you missed out last year you'll want to grab a ticket for this special 'Summer Edition' featuring mud crab, whiting and white peachHeld in Circa's Balcony Room, guests will be treated to four inspired courses designed to match four custom-made cocktails by Four Pillars 'Bartender-at-large,' Sam Ng. Tickets and more details here.

Up in lovely Sydney town...

Coogee Bay Hotel Meet the Makers, Wednesday 8 February: The Coogee Bay team are swinging back into their Meet the Makers series with a Four Pillars evening. You'll be joined by co-founder Stuart Gregor, our man with the gift of the gab, who'll tell you all about the Four Pillars Gin story. Enjoy gin tastings and complimentary cheeseboards, and some acoustic tunes afterwards. Attendance is free, RSVP is essential. More details here.

And back home in Healesville...

Monroe's Burgers and Beers pop-up, Saturday 11 & Sunday 12 February: local burger and beer rockstars Monroe's will be joining us to serve up their mouthwatering creations alongside a Friday cocktail or two... Plan for cheat day. Trust us. Food porn available here.

Masterclasses, Saturday 18 February: We have a couple of tickets left for both our Maker Session at 9.30am, and our Distiller's Masterclass at 2pm (call the distillery on 03 5962 2791 to get ticket returns). Join us for gin school! 

Paella by Barney food truck, Friday 24 and Saturday 25 February: Head over to the distillery after work on Friday for gintonicas plus paella, calamares fritos, croquetas, patatas bravas and churros. And Barney will be back on Saturday from lunchtime until he runs out!

Keep an eye on socials for more details folks...

 

 

Hanging out with Four Pillars Gin around the world

(but mostly in the bar that’s 10 metres from our stills)

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