Story
Botanicals
Drinking
Story
Botanicals
Drinking

Australian Christmas Gin 2026

To make this special annual release, we distil all the ingredients needed to make a perfect Christmas pud, then age the liquid in some very special casks. The resulting gin has aromatics of classic juniper and warming cinnamon, backed up with a rich palate and a hint of sweetness from the Muscat. Sip it neat, mix it with ginger beer or try it in some festive cocktails, like a fruity Strawberry Cup or the zesty Holiday Pash.

$100 AUD
$100
700mL
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This gin is a tribute to four things our Co-founder, Cameron Mackenzie loves: Australia, Christmas, gin and his late mum, Wilma.

Each year Wilma would use the 1968 Australian Women’s Weekly recipe to make her puds on Victoria Derby Day, while the rest of the family listened to the races. To this day, one of Cam’s great childhood memories is how his house would smell like Christmas over Cup Weekend.

“I found the recipe and thought it would be fun to start doing it with my girls every year. But even as I was buying all the ingredients at the shops (mixed peel, oranges, dried fruit) I just kept thinking how well it would all distill. And with juniper having such a great pine needle character to begin with, a Christmas gin just started to make sense really quickly.” – Cameron Mackenzie, Four Pillars Co-founder

In keeping this beloved tradition alive, every year we distil all the ingredients from Wilma's original pudding recipe in the copper still we named after her. We then age the resulting gin in special aromatic casks. To finish, we add a little splash of Rutherglen Classic Muscat to round out the palate with a touch of luscious richness.


With juniper-led Christmas tree notes and plum pudding character, it smells like gin and tastes like Christmas.

For our eleventh annual Australian Christmas Gin label art, we asked Sydney collage artist Kubi Vasak to step in. The hand-cut collage is full of nostalgic references to the balmy Australian Christmas we know and love. Think decadent Chrissy puds, native botanicals, blooming wattles and flowering banksias. It's a celebration of the colour and ritual of Australian Christmas tradition and feels like beautiful memories scattered across a dining table.

We distill classic Christmas pudding ingredients like sultanas, nutmeg, citrus peel and currants, along with amped up juniper, cassia and star anise.

Christmas pudding ingredients
location: Yarra Valley

We take all the ingredients from Wilma Mackenzie's 1968 Women's Weekly Christmas Pudding recipe, and distill them in the copper still named after her. Think sultanas, raisins, currants, nutmeg, cloves and citrus peel.

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.

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.

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.

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.

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.

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.

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.

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.

Nutmeg
location: India

Warm, woody and intense warming spice. A great way for us to round out the other botanicals.

Cloves
location: Australia

Pungent flavour with this popular spice. Just the right amount of this intense spice warms up the fruit element to the blend.

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Try a nip on the rocks with a slice of orange, or mix up a celebratory Christmas cocktail.

No.1_Gin & Ginger
No.1_Gin & Ginger
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Ginger spice and refreshing citrus. A warming Christmas Mule.
No.2_Christmas Gin Eggnog
No.2_Christmas Gin Eggnog
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A classic Chrissy drink, made a little more indulgent with the addition of our pudding-infused gin.  Rich and smooth, we like this one as a nightcap with some leftover pud. 

No.3_Holiday Pash Cocktail
No.3_Holiday Pash Cocktail
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A zesty cocktail full of festive ginger, warming spices and some fruity, refreshing passionfruit to balance it all out. 

No.4_Christmas Cup
No.4_Christmas Cup
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Like a Fruit Cup but with the warm hug of Christmas Gin spice.
No.1_Gin & Ginger
No.1_Gin & Ginger

Ginger spice and refreshing citrus. A warming Christmas Mule.

INGREDIENTS:
  • 45mL Australian Christmas Gin 
  • 2 dashes Angostura Bitters 
  • Ginger beer or ale 
  • Lime
METHOD:
  • Add Australian Christmas Gin and bitters to a tall glass 
  • Squeeze in a wedge of lime and add ice 
  • Top with ginger beer or ale and garnish with another lime wedge 

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No.2_Christmas Gin Eggnog
No.2_Christmas Gin Eggnog

A classic Chrissy drink, made a little more indulgent with the addition of our pudding-infused gin.  Rich and smooth, we like this one as a nightcap with some leftover pud. 

  • INGREDIENTS
  • 240mL Australian Christmas Gin
  • 6 Eggs
  • 100g caster sugar
  • 250mL heavy cream
  • 450mL milk
  • 5g nutmeg (grated)
  • 5g salt
  • 5g vanilla extract
  • METHOD
  • Combinegg yolks and sugar in a bowl and whisk until light combined and creamy.   In a saucepan, over a low / medium heat combine milk, cream, salt and nutmeg. Stir until mixture comes to a light simmer. Then remove from heat. 
  • Add a spoon of the hot milk liquid to the egg sugar mix. And stir in to temper. Add another spoon of the cream mix and repeat. Do this eight times. 
  • Pour Egg mix back into the cream mix, stirring to combine.  
  • Return to the heat, whisking constantly, until the mix hits 70 degrees Celsius. Remove from heat. 
  • Add Christmas Gin and vanilla extract, stir to combine.   
  • Pour mix through fine strainer.   
  • Refrigerate  
  • Will keep for one week refrigerated.  

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No.3_Holiday Pash Cocktail
No.3_Holiday Pash Cocktail

A zesty cocktail full of festive ginger, warming spices and some fruity, refreshing passionfruit to balance it all out. 

  • INGREDIENTS
  • 45ml Australian Christmas Gin  
  • 15ml Ginger Syrup  
  • 10ml Fresh Passionfruit Pulp or Passionfruit Liqueur  
  • 10ml Lime Juice  
  • 70ml Soda  
  • Mint  
  • Lime  

  • METHOD
  • Combine ingredients in a highball glass
  • Add soda
  • Top with ice and garnish with mint and lime wedge

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No.4_Christmas Cup
No.4_Christmas Cup

Like a Fruit Cup but with the warm hug of Christmas Gin spice.

INGREDIENTS
  • 500mL Australian Christmas Gin
  • 750mL dry ginger ale
  • 750mL lemonade
  • Cucumber
  • Lemon
  • Mint
  • Strawberries
METHOD
  • Combine Australian Christmas Gin, dry ginger ale and lemonade in your favourite jug or carafe and top with ice
  • Garnish with wedges of lemon, ribbons of cucumber, sprigs of mint and half strawberries

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