This gin was originally an exclusive collaboration between Four Pillars Gin, QANTAS and the Rockpool Group. Alongside some great native botanicals, we used Asian spices like Szechuan peppercorns to give it a lovely warm mouthfeel (a tiny bit like Neil Perry’s famous numbing duck dish from Spice Temple). Combined with local fruits and Australian macadamia nuts this gave us a gin with lots of softness and spice.

And then something not entirely unexpected happened. Everyone wanted in on this ‘secret’ gin they had seen in fancy restaurants and airport lounges.

This traditional underpinning is supported by native lemon myrtle, quandong, macadamia nuts, fresh grapefruit peel, red and green Szechuan (because what would modern Australia be without Chinese flavours?) and fresh red apples.

The result is a bright and dry gin, made in a truly Australian way, and now available to share in the United Kingdom. Home of the classic dry gin.

Try it in a Melbourne Martini, a Gin Sunset or a spritzy Summer Heatwave.