Four Pillars Rare Dry Gin is one of those bottles that changed the conversation about what gin could be outside of Europe. Distilled at the Four Pillars Gin Distillery in Healesville — deep in Victoria's Yarra Valley — it sits squarely in the Contemporary category, and it wears that label with confidence. At 41.8% ABV, it strikes a balance between approachability and enough backbone to stand up in a cocktail.
A Botanical Bridge Between Worlds
What draws me to this gin is the botanical bill. It reads like a spice market tour that starts in the Mediterranean and ends somewhere in the Australian bush. You get your juniper foundation, of course, but layered over that are whole fresh oranges — not dried peel, whole fruit — which lends a juiciness you rarely find in London Dry territory. Then there is Tasmanian pepperberry leaf and lemon myrtle, two native Australian ingredients that give the spirit a distinct sense of place. I spent years in Singapore and Tokyo tasting gins that tried to incorporate local botanicals as a gimmick. Four Pillars does it because these ingredients genuinely belong in the recipe.
East Meets South
The supporting cast is equally considered. Star anise and cinnamon bring a warm, almost chai-like undertone that reminds me of hawker-centre desserts — think pandan kaya with a dusting of spice. Cardamom and coriander seed add lift and citrus complexity, while angelica root does its quiet job of binding everything together. A whisper of lavender rounds things out without ever tipping into soapy territory, which is a pitfall many gins fall into when lavender enters the mix.
Why It Earns a 9
I give Four Pillars Rare Dry a 9 out of 10 because it delivers something genuinely distinctive without sacrificing drinkability. Every botanical earns its place. The use of native Australian ingredients alongside classical European aromatics creates a gin that feels both familiar and surprising — and that is a difficult trick to pull off. At around £40, it sits at a fair price point for the quality and craft on offer. It is not trying to be everything to everyone, and that restraint is exactly what makes it work.
Best Served
Skip the standard G&T garnish. Instead, try it in a highball with a premium tonic, a thin wheel of blood orange, and a cracked star anise pod floated on top. If you want something bolder, mix it into a White Negroni — the lemon myrtle and pepperberry play beautifully against the bitterness of Suze. For a left-field serve, build a Four Pillars Gin Sour with a bar spoon of yuzu juice in place of half the lemon. The citrus-forward botanicals lock right into that East Asian acidity. It is a bottle that rewards experimentation.
