Awards
Story
Botanicals
Drinking
DISTILLING
Awards
Story
Botanicals
Drinking
DISTILLING

Bloody Shiraz Gin

Gin combined with Shiraz 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.

2024 Limited Edition Bloody Shiraz Gin is here! Learn more about it over here.

$84 AUD
$84
700mL
Qty:

FOUR PILLARS GIN REWARDS

With our Gin Reward program, this product could earn you 84 points!

Learn more here

Loyalty Banner

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

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

Four Pillars Distillery is in Melbourne’s Yarra Valley, beautiful cool climate wine country. We’d have to be crazy not to take advantage of it. 

So back in 2015 that’s what we did. We were happily making gin out the back of our mate Rob Dolan’s winery, and in late April 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 took it off his hands – perhaps without his knowledge…

It seemed perfectly obvious to Cam Mackenzie that we should steep these grapes in Rare Dry Gin to see what happened.

The result was alcoholic alchemy… the juice turned a magical purple colour and found a sweetness straight from the ripe grapes. 

So now each year we take local Shiraz fruit, steep the whole berries in high-proof gin for eight weeks before pressing. The colour remains a deep, rich, reddish purple. Aromatically it shows fresh pine needles, citrus and spice, and distinct peppery, dense raspberry notes. The palate is lovely and sweet with a long juniper and spice character on the finish.

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.
drag

This is gin, not sloe gin, so it packs a punch and is ideal in a range of cocktails.

No.1_Bloody & Tonic
No.1_Bloody & Tonic
View
A super-simple refresher balances sweet Bloody Shiraz Gin and tonic with a fresh hit of lemon citrus.
No.2_Bloody Spritz
No.2_Bloody Spritz
View
Bloody Shiraz Gin, grapefruit and bubbles combine for a gorgeously pink party starter.
No.3_Bloody Floradora
No.3_Bloody Floradora
View
Pure purple deliciousness in a glass, with sweet fruit, spicy ginger and zingy lime.
No.4_Bloody Jasmine
No.4_Bloody Jasmine
View
A delicious balance of sweet fruit, bitter Campari and lemon with an intense colour.
No.1_Bloody & Tonic
No.1_Bloody & Tonic

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

INGREDIENTS
METHOD
  • Add Bloody Shiraz Gin and tonic to a rocks glass over ice
  • Garnish with a wedge of lemon

Share
Print
No.2_Bloody Spritz
No.2_Bloody Spritz

Bloody Shiraz Gin, grapefruit and bubbles combine for 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

Share
Print
No.3_Bloody Floradora
No.3_Bloody Floradora

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

INGREDIENTS
METHOD
  • Squeeze lime juice, reserving the hull
  • Shake gin and lime juice over ice, then strain into a rocks glass
  • Add ginger beer, ice and garnish with the lime hull

Share
Print
No.4_Bloody Jasmine
No.4_Bloody Jasmine

A delicious balance of sweet fruit, bitter Campari and lemon with an intense colour.

INGREDIENT
  • 20mL Bloody Shiraz Gin
  • 20mL Campari
  • 20mL dry curacao (or any other orange liqueur, such as Cointreau)
  • 20mL fresh lemon juice
  • 1 dash of Regan’s Orange Bitters
  • Lemon
METHOD
  • Add ingredients into a cocktail shaker with ice
  • Shake and strain into a chilled cocktail glass
  • Garnish with a disc of lemon peel

Share
Print

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

SEE HOW IT'S MADE
00:45
View