Four Pillars is a small Australian Distillery which bases all of its gin on four pillars. Their main focus is on the craft of distilling. Located in the Yarra Valley, close to Melbourne, they use the CARL copper pot which was made in Germany. The gin is made from the Tasmanian pepper berry leaf and lemon myrtle. Today, Four Pillars is going to discuss their gin, the ingredients and process with regard to its distillation.
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Four Pillars Gin is distilled by Cameron Mackenzie who has more than 15 years of experience in wine production and operations. Using a German-engineered copper CARL still called Wilma (after Mackenzie’s late mother), each batch is around 300 to 350 ltrs. It is the first new CARL still in Australia and its arrival marks both a milestone for the German manufacturers, whose stills are in operation all over the world, and a clear sign of the global ascendancy of craft distilling. Having experimented with various recipes for around 18 months, the final gin includes 10 botanicals – juniper berries, coriander seeds, cardamom pods, lemon myrtle, Tasmanian pepper berry leaf, cinnamon, lavender, angelica, star anise and fresh oranges. Perhaps most interesting in this lineup is the use of whole oranges.
What you’ll get at the Four Pillars Gin Club:
- Welcome cocktail
- Introduction to the specialty gin of that week
- Two more cocktails (that you’ll learn how to make)
- Passing hors d’oeuvres
- Lively conversation with other guests and the distillers–BOOM!
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Previous Gin Clubs: