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A man walks into a bar. . .

Not any old bar but Four Pillars Distillery Door in Healesville.

He orders a drink and strikes up a chat with the bartender.

So what do you do? asks Elton. Breed pigs is the reply. Rare Breed Black Berkshire pigs.

Where? Up the road.

What do they eat? Anything.

Do you reckon they’d eat all these spent botanicals we have after distillation? Don’t see why not, let’s give it a shot . . . .

And thus was born one of our greatest ideas EVER.

Ladies and Gentlemen we give you the FOUR PILLARS GIN PIGS. Rare Breed Pure Black Berkshire pigs, bred in the Yarra Valley and fed with spent botanicals from all our distillations.

So, pigs fed on juniper, coriander seeds, cardamom, star anise, lavender, lemon myrtle, occasionally some turmeric and ginger. No oranges, the jam makers get them. But here we are, with what might be the tastiest pigs in the world. And one more puzzle piece of our nose-to-tail distilling approach.

And so our gin pig dinners became a thing (a big thing big that they tend to sell out within a day). We take a pig or two, partner up with mates who run awesome restuarants, naturally drink some cocktails made with gin, some local wines from the Yarra, and even chat with Brett the pig breeder. And Stuart Gregor is official gin and pig ringleader in a role we think he might be born for...

Not to blow our own trumpet, but our gin pig dinners are epic. We've got our second instalments coming up in the next couple of months, so make sure you join us living high on the hog for one of them.

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