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Bloody Shiraz Gin 2024

Gin combined with Yarra Valley grapes? Bloody brilliant. This crazy experiment using our original Rare Dry Gin steeped with local cool-climate Shiraz grapes has become a cult-favourite, the perfect balance of sweet fruit and ginny goodness. This year’s limited-edition bottle has been designed by artist and Melbourne hospitality legend, Kris Leombruni. It showcases one of our favourite scenes (ever): a busy table overflowing with great food, great drinks and great fun.

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What started as an experiment has now earned its own category in the global spirits competitions, and the results are bloody brilliant.

2023 Award for Master Distillers
GOLD
Global Gin Masters
2024
GOLD
Global Gin Masters
2023
GOLD
ADI International Spirits Competition
2023
GOLD
ADI International Spirits Competition
2022
BEST IN CATEGORY
ADI International Spirits Competition
2022
MASTER
Global Gin Masters
2022
GOLD
London IWSC
2020

It all started with a “borrowed” parcel of Shiraz grapes from the back of a mate’s winery in 2015... 

We were happily making gin out the back of our mate Rob Dolan’s winery when a tiny parcel of Shiraz came in from one of the region’s best vineyards. Rob wasn’t sure what to do with it, so we kindly ‘took it off his hands’. 

Cam, our head distiller, steeped those grapes in high-proof Rare Dry Gin for eight weeks before pressing them off and the result was alcoholic alchemy. The juice turned a magical purple colour and found a sweetness straight from the ripe grapes. Then we mixed it in with more Rare Dry Gin to create the perfect balance of citrus, spice, sweet fruit and ginny goodness.

A photo of bloody shiraz grapes seeping in Four Pillars Gin Rare Dry Gin.
A cozy table set with a bottle of Four Pillars gin 2024 Limited Edition Bloody Shiraz Gin with label art by Kris Leombruni, and a delicious plate of food and caviar, perfect for a relaxing evening.
A crop of a cozy table set with a bottle of Four Pillars gin 2024 Limited Edition Bloody Shiraz Gin with label art by Kris Leombruni, and a delicious plate of food and caviar, perfect for a relaxing evening.

For our 2024 limited-edition bottle, we wanted to showcase a scene where Bloody Shiraz Gin is best enjoyed – over a busy table filled with great food, great drinks and great fun.  

And who better to do this than someone who works in our great drinks industry? Enter artist and Melbourne hospitality legend, Kris Leombruni, the brilliant mind behind the 2024 Limited Edition Bloody Shiraz Gin bottle design.

The marriage of Rare Dry Gin botanicals with the most delicious Shiraz fruit on the planet. No added sugar. None. Ever.

Juniper
location: Macedonia

Without juniper, there is no gin. When distilled, it adds a medicinal flavour with notes of pine needles. Juniper is grown wild, and the berries are harvested by hand on mountain slopes.

Pepperberry
location: Tasmania

We use the leaf of the Tasmanian pepperberry. This local botanical works so well with our Asian spices, adding warmth and length to the palate without adding heat.

Shiraz grapes
location: Yarra Valley

Yarra Valley cool climate Shiraz grapes are up there with the best in the world, bursting with delicate spice and red berry characters that make way for darker fruit notes.

Coriander
location: South Australia

We source coriander seeds locally for their intense aromatics. We use the dry seeds (not fresh leaves) and they produce amazing lemony citrus notes when crushed and distilled.

Green cardamom
location: Guatemala

We use green cardamom, one of the most expensive spices in the world. The flavour is intense, giving sweet perfumed notes and ginger characteristics when distilled.

Cassia
location: Sri Lanka

This spice is made from the bark of East Asian trees related to the ‘true cinnamon’ of Sri Lanka. Cassia adds a distinct richness to our gin, bringing all the other spices together.

Star anise
location: Vietnam

We source ours from Vietnam and the aromatics are insane. When we open a small package of star anise the entire distillery fills with aromas of fresh liquorice, sarsaparilla and pastis.

Lavender
location: Yarra Valley

Lavender is used sparingly to lift the other aromatics, so it isn’t an obvious character in the final gin. Grown locally, though occasionally we have to source from France.

Angelica
location: Netherlands

We use the root of the plant, which has a very earthy, mushroom or woody smell. Angelica adds to the soft texture of the final gin, along with a very, very subtle bitterness.

Lemon myrtle
location: Queensland

Lemon myrtle is a beautiful alternative to lemon peel when distilling. Its floral character mingles with the other spices without dominating any flavours, textures or aromas.

Orange
location: Australia

In Australia we’re lucky to have oranges all year round, from different growers depending on the season. Fresh biodynamic oranges give warm Mediterranean citrus notes that lift all the spices.

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This is unmistakably a gin, but it’s not like other gins, so there’s one question we get asked a lot: how do you bloody drink it?

Try it first in a G&T with a big squeeze of lemon, then have a go at one of these cocktails:

No.1_Bloody G&T
No.1_Bloody G&T
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A super simple refresher balancing Bloody Shiraz Gin and tonic with a fresh hit of lemon citrus.
No.2_Bloody Spritz
No.2_Bloody Spritz
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Bloody Shiraz Gin, grapefruit and bubbles come together to create a gorgeously pink party starter.
No.3_Bloody Floradora
No.3_Bloody Floradora
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Pure purple deliciousness in a glass, with sweet fruit, spicy ginger and zingy lime. 
No.4_Bloody Black Martinez
No.4_Bloody Black Martinez
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A Black Manhattan meets a classic Martinez to create a slightly sweet, bitter and boozy drink, perfect for the cooler months!
No.1_Bloody G&T
No.1_Bloody G&T

A super simple refresher balancing Bloody Shiraz Gin and tonic with a fresh hit of lemon citrus.

INGREDIENTS:
  • 45mL Bloody Shiraz Gin 
  • 100mL good tonic 
  • Lemon 
METHOD:
  • Add Bloody Shiraz Gin and tonic to a rocks glass over ice 
  • Garnish with a lemon wedge

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No.2_Bloody Spritz
No.2_Bloody Spritz

Bloody Shiraz Gin, grapefruit and bubbles come together to create a gorgeously pink party starter.

INGREDIENTS:
  • 30mL Bloody Shiraz Gin 
  • 30mL ruby red grapefruit juice 
  • 30mL soda water 
  • 90mL sparkling wine 
  • Grapefruit 
METHOD:
  • Add the ingredients to a wine glass over ice 
  • Top with sparkling wine 
  • Garnish with a slice of grapefruit

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No.3_Bloody Floradora
No.3_Bloody Floradora

Pure purple deliciousness in a glass, with sweet fruit, spicy ginger and zingy lime. 

INGREDIENTS:
  • 50mL Bloody Shiraz Gin 
  • 25mL fresh lime juice 
  • 60mL ginger beer 
  • 10mL raspberry cordial 
  • Lime hull 
METHOD:
  • Squeeze lime juice into a shaker and reserve the hull 
  • Add gin, cordial and ice to the shaker, shake, then strain into a Highball glass 
  • Add ginger beer, ice and garnish with the lime hull

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No.4_Bloody Black Martinez
No.4_Bloody Black Martinez

A Black Manhattan meets a classic Martinez to create a slightly sweet, bitter and boozy drink, perfect for the cooler months!

INGREDIENTS:
  • 40mL Bloody Shiraz Gin 
  • 10mL Amaro 
  • 10mL sweet vermouth 
  • 2 dashes orange bitters 
  • Orange 
METHOD:
  • Combine all ingredients in a tin 
  • Stir with ice and strain into a coupe glass 
  • Garnish with an orange twist 

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Our experimental approach to gin making has led us down some interesting paths. Our Bloody Shiraz Gin uses grapes from local Victorian vineyards.

SEE HOW IT'S MADE
00:45
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