Whisky Barrel Gin

Name: Whisky Barrel Gin
Brand: Four Pillars Gin
SKU: WBGLK700GIFT
Price: 175.0 AUD
Availability: OutOfStock

Craft, collaboration, complexity and time. We've drawn on everything we’ve learnt from the past decade of gin making to create this, our first Whisky Barrel Gin, made in collaboration with LARK Distillery. Gin aged in barrel for over four years was transferred to LARK whisky barrels for a final six months of maturation, resulting in a gin that is a heady mix of dark spices along with some preserved citrus and nice malty notes.

Although we're sold out online, a small amount of Whisky Barrel Gin is on shelves at our Healesville Distillery and Sydney Laboratory. And if you're flying sometime soon, you can find it in Lotte and Heinemann Duty Free stores in Australia and Singapore.

700mL

Qty:

Orders limited to a maximum of 2

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In its first-ever outing, Whisky Barrel Gin was awarded a Master.

GOLD

Global Gin Masters

2024

MASTER

Global Gin Masters

2022

Cam has long had a passion for ageing gin in barrel. In fact, a barrel-aged gin was one of the very first gins Cam started working on, filling Chardonnay barrels with Rare Dry Gin at about the same time as Four Pillars launched in late 2013.

So when we got chatting with LARK a few years back and the idea of collaborating came up, we knew we could (and should) do something special together.

We’ve been friends with the Lark family and business since before we even began making gin. Bill and Lyn Lark are true pioneers of craft spirits in Australia and among the first people we spoke to about our gin dreams.

In mid-2022, LARK sent us some whisky barrels to experiment with, and whether it be a stroke of good fortune or Cam’s immaculate forward planning, we had some extra special Sherry and Apera barrels full of high-proof Rare Dry Gin set aside waiting to be used for a special project.

The gin had been ageing in these barrels at our distillery for around four years, and at the beginning of 2023 we transferred this barrel-aged gin into the LARK whisky barrels, letting it rest for a further six or so months to finish its maturation before blending all the barrels together.

The final gin is a heady mix of dark spices along with preserved citrus and some nice malty notes. And according to the judges at the World Gin Masters where it won the highest accolade – a Master – in its first-ever outing: “this remarkable gin shows rich Sherry, coffee cake and walnuts” and “soft vanilla notes.”

We have bottled the final gin at cask strength – 56.8% ABV – to allow discerning drinkers the option to taste this exactly how it came from the barrel or to dilute it to a more moderate sipping strength.

Rare Dry Gin aged in Sherry and Apera barrels, and finished in LARK whisky barrels.

LARK whisky barrels

location: Tasmania

Whisky barrels sourced from one of Australia's finest whisky producers, LARK Distillery.

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.

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.

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.

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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Taste it exactly how it came from the barrel or dilute it to a more moderate sipping strength, the choice is yours.

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Whisky Barrel Gin

FOUR PILLARS GIN REWARDS

INGREDIENTS

METHOD

Whisky Barrel Gin

FOUR PILLARS GIN REWARDS

INGREDIENTS

METHOD

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