Awards
Story
Botanicals
Drinking
DISTILLING
Awards
Story
Botanicals
Drinking
DISTILLING

Bloody Shiraz Gin

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. 

Take your pick of a bottle featuring our traditional label or a special limited-edition design by artist and Melbourne hospitality legend, Kris Leombruni. 


$84 AUD
$84
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.

BEST OF CATEGORY
ADI International Spirits Competition
2025
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

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 our Co-founder, Cameron 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 and then mix it in with more Rare Dry Gin.

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

Try it first in a G&T with a big squeeze of lemon, then have a go at one of these and taste for yourself how Bloody Shiraz Gin makes every drink bloody better.

No.1_Bloody G&T
No.1_Bloody G&T
View
A super simple refresher balancing Bloody Shiraz Gin and tonic with a fresh hit of lemon citrus.
No.2_Bloody Gin Sour
A Gin Sour made with Bloody Shiraz Gin.
View

Velvety deliciousness takes perfect form in this bloody take on a Whisky Sour. Think elegant, silky and tart.

No.3_Bloody Mojito
A highball glass containing a Bloody Shiraz Gin Mojito cocktail sits on top of a straw mat.
View

Fresh, bright & zesty with a natural sweetness.

No.4_Bloody Paloma
No.4_Bloody Paloma
View

Citrusy, salty & super bloody refreshing. 

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

Share
Print
A Gin Sour made with Bloody Shiraz Gin.
No.2_Bloody Gin Sour

Velvety deliciousness takes perfect form in this bloody take on a Whisky Sour. Think elegant, silky and tart.

INGREDIENTS
  • 45mL Bloody Shiraz Gin
  • 30mL lemon juice
  • 15mL sugar syrup [1:1]
  • Dash of egg white or aquafaba
METHOD
  • Add all ingredients to a shaker
  • Shake all ingredients without ice
  • Shake again with ice
  • Strain into a rocks glass over ice

Share
Print
A highball glass containing a Bloody Shiraz Gin Mojito cocktail sits on top of a straw mat.
No.3_Bloody Mojito

Fresh, bright & zesty with a natural sweetness.

INGREDIENTS
  • 50mL Bloody Shiraz Gin​
  • 25mL lime or lemon juice ​
  • 20mL sugar syrup​
  • 8 mint leaves​
  • 60mL soda water​
  • Extra mint to garnish​
METHOD
  • Combine all ingredients except soda water in a tin and shake with ice
  • Strain into a highball glass over ice and top with soda water
  • Garnish with a mint sprig 

Share
Print
No.4_Bloody Paloma
No.4_Bloody Paloma

Citrusy, salty & super bloody refreshing. 

INGREDIENTS
METHOD
  • Salt the rim of a Highball glass by rubbing the edge with lemon juice and dipping it onto a small plate of salt
  • Add gin and lemon juice to the glass over ice and top with grapefruit soda
  • Garnish with a grapefruit slice

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