An overproof gin, packed with sixteen individually distilled botanicals, including fresh pears from Orange in NSW, rose petals, elderflower, pronounced juniper and distilled honey direct from our local beehives.
Distinguished, complex and intense, with a higher ABV, Archie Rose Distiller’s Strength is for those who love bigger, bolder flavours.
Our carefully crafted Signature Dry Gin uses fourteen traditional and native botanicals, each individually distilled in our 300L handmade copper pot still.
Perfectly balanced and wonderfully complex, it’s accented by native Australian botanicals, including blood lime, Dorrigo pepperleaf, lemon myrtle and river mint. All underpinned with pronounced juniper.
Straight up you’ve got those pine forest notes, white pepper and spices, and the gin is beautifully balanced with a delicious sweetness and nice tannins to finish.
The ABV of this totally unique gin is 37.8%, unlike Sloe Gin where the alcohol less than 30%. So it packs a punch and is ideal in a range of cocktails. The gin is unfiltered, so it will develop secondary fruit characters beyond two years, and is best consumed within two years of vintage.
Drink it young and fresh with red berry and spice characters, or enjoy it as it develops. Try it simply with lemon tonic.
Three 200ml bottles, packaged up and ready to gift: the original Rare Dry Gin, our aromatic Spiced Negroni Gin, and the magical Bloody Shiraz Gin.
Have a mini-tasting at home, and try them in a G&T line-up with different garnishes. Or go crazy and use them as a progressive cocktail starter pack: begin with a Rare Dry Gin & tonic garnished with a slice of orange, follow with a classic Negroni, and finish with a Bloody Shiraz & lemon. That's a good night in...
Red and green Szechuan give it a lovely warm mouthfeel (a tiny bit like Neil Perry’s famous numbing duck dish from Spice Temple), while the macadamia nuts give it softness and an almost creamy palate. The fresh Rose Glow apples, fresh tangelos, fresh grapefruit peel and dry native quandong add fruit and lift.
Rockpool’s bartenders were aiming for a gin with nice spicy complexity and mixability – something to create a great G&T, or classic dry martini. Plus, with all that spice it also makes a spot-on Red Snapper, so next time you feel like a better Bloody Mary try one with Four Pillars Modern Australian Gin instead.
To make this high-proof gin, Four Pillars add native finger limes (alongside their beautiful organic oranges) into the botanical basket, along with some fresh ginger, to give their Navy Strength Gin its signature power and intensity. The finger limes highlight the Asian spices like coriander and star anise, and are complemented by the fresh ginger. Then turmeric adds weight to the palate and a fresh but earthy quality, not unlike dill. The resulting gin has lifted aromatics of lime curd, pine needles, and fragrant spices with a vanilla character which pulls it all together. The palate is intense - sweet and juicy - but it is still very clean.
The cinnamon and star anise add rich fruitcake tones, the Tasmanian pepperberry leaf provides warmth rather than heat, and the lemon myrtle is a beautiful alternative to lemon peel.
Our Rare Dry Gin has been awarded THREE double gold medals at prestigious international competitions: the New York World Wine & Spirits Competition 2017, and the San Francisco World Spirits Competition in 2016 and 2014. Plus Gold at the Global Gin Masters 2016, and Gold at the Hong Kong International Wine & Spirits Competition 2014 - just a bit of bling!
Four Pillars Spiced Negroni Gin is a highly aromatic, rich and (yes) spicy gin with great power and intensity. We use spices like Tasmanian pepperberry leaf, cinnamon, West African spice grains of paradise and Indonesian cubeb to up the ante. Plus there some fresh ginger to the botanical basket to help lift the spice, and we opened up the plates to add weight and intensity to the gin.
We're pleased to announce our Spiced Negroni Gin has been awarded Master status at the Global Gin Masters two years in a row (2017 and 2018), and gold in Stuttgart (2018) and Hong Kong (2016).
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