First Impressions
Four Pillars is arguably the distillery that put Australian gin on the global map. Founded in the Yarra Valley in 2013, they've built a reputation for consistent quality and creative expression that's earned them recognition from the world's most respected spirits competitions. The Rare Dry is their core expression — a gin that balances classic gin structure with distinctly Australian ingredients, most notably Tasmanian pepperberry leaf, which gives this gin its signature spiced character.
Having tasted my way through the Australian gin landscape, I can say with confidence that Four Pillars Rare Dry remains the benchmark against which other Australian gins are measured.
The Distillery
Four Pillars was founded by Cameron Mackenzie, Matt Jones, and Stuart Gregor — a distiller, a brand strategist, and a writer, respectively. The gin is distilled in a custom-made 450-litre copper pot still named Wilma, using whole dried oranges (a distinctive touch) alongside the other botanicals in a combination of steep and vapour infusion.
The use of Tasmanian pepperberry leaf was a deliberate choice. This native botanical provides a unique, slow-building heat that's quite different from black pepper or chilli — it starts gently and intensifies over time, giving the gin a dynamic spice character that evolves as you drink. Combined with lemon myrtle's citrus intensity, it creates a distinctly Australian flavour signature within a framework that's recognisably gin.
Tasting
The nose is bold and confident. Juniper announces itself clearly — this is a gin that isn't afraid to lead with its most traditional botanical. Tasmanian pepperberry adds a warm, spicy aromatic that's intriguing and inviting. Lemon myrtle provides a bright citrus lift, while cinnamon and star anise contribute warmth and a faint exotic sweetness. Citrus peel brightness from the oranges rounds things out. It's an assertive, complex nose that signals a gin with something to say.
On the palate, spice takes the lead. Tasmanian pepperberry builds its characteristic slow heat — a tingle that starts gently on the front of the palate and intensifies through the mid-palate. Cardamom adds its own warmth, and lavender provides an unexpected softness that counterbalances the spice beautifully. Juniper maintains authority throughout, ensuring the gin's identity is never in question. Lemon myrtle adds brightness and acidity, and there's a subtle turmeric earthiness in the background that adds depth without drawing attention to itself. The mouthfeel at 41.8% is well-judged — full enough for the spice to carry but not so heavy as to fatigue the palate.
The finish is long and warming. Tasmanian pepperberry continues to tingle, accompanied by cinnamon spice and a dry juniper close. It's a finish that lingers and rewards, making you reach for the glass again.
How to Drink It
Four Pillars Rare Dry makes an outstanding G&T. Use a clean tonic — Fever-Tree Indian or East Imperial Burma — with an orange slice (keeping faith with the whole oranges in the distillation). The spice character means it can handle a tonic with decent quinine bitterness without being overwhelmed.
In cocktails, it's a powerhouse Negroni gin. The pepperberry spice and bold juniper stand up to Campari and vermouth with real authority. It also works beautifully in a Bee's Knees, where the honey syrup and lemon juice draw out the spice and citrus dimensions. I'd highly recommend trying it in an Espresso Martini — the spice and turmeric earthiness interact with coffee in unexpectedly delicious ways.
The Bottom Line
Four Pillars Rare Dry earns its 8 through bold flavour, excellent balance, and a genuinely distinctive Australian character. At $40, it's well-priced for a gin of this quality, and the Tasmanian pepperberry alone justifies the purchase for anyone who hasn't experienced its unique slow-burn heat. It's a gin with personality and conviction — the kind of bottle that earns its place on the shelf through performance, not just packaging. If you're going to own one Australian gin, make it this one.
