Review: Four Pillars Bloody Shiraz Gin
Tired of Tanqueray? Here’s a crazy spin on gin that was new to me, a mashup of gin with shiraz wine.
Let me get Australia’s Four Pillars to do the explaining: “Our home is in the Yarra Valley, where our neighbours make some of the finest wines in the world. So in 2015 we combined our Rare Dry Gin with some of the best Shiraz grapes in Australia to create our Bloody Shiraz Gin for the first time. And now each year we steep Yarra Valley Shiraz grapes in gin, and after eight weeks we press the fruit before blending with more Rare Dry Gin.”
So, it’s kind of a spin on classic sloe gin, but filtered heavily through a lens of dark red wine.
What’s it like? Quite unique.
The nose is immediately heavy with wine notes alongside an herbal, juniper character. Lightly sweet and heavy with berries, the immediate impression is one of sweet vermouth, not gin. That vermouth character follows over to the palate. In fact, it’s even stronger here, with notes of cherries, raspberries, and a light chocolate note all dominating. The herbal overtones are less clear here, as the finish evokes chocolate syrup and plump raisins. Bittersweet and, of course, blood red in color, it’s as unique a “gin” as you’ll ever encounter. Try it in a Negroni.
B+ / $45 / fourpillarsgin.com.au