To make this gin Cam first distills some Christmas puddings (made to his mother Wilma’s 1968 recipe) with juniper, cinnamon, star anise, coriander and angelica over the top.
Cam also ages gin in a couple of 125-year-old ex-William Grant scotch whisky barrels that had previously stored Rutherglen Muscat for 80 years. He then blends this with the Christmas Pudding gin, and to finish he adds a slight tweak of Rutherglen Classic Muscat to round out the palate. Cam also adds a touch of Four Pillars muscat that has been sitting in barrels which previously aged Pedro Ximenez. So he gets even more depth, richness and complexity.
More than ever, it smells like gin and tastes like Christmas. Sip it neat (it’s dangerously drinkable, so one 700mL bottle may not go far on Christmas Day).
Four Pillars Gin launched back in 2013, it was among the first wave of craft distillers to produce a gin in Australia. The company is the brain child of wine making and marketing duo Stuart Gregor, Cameron Mackenzie and brand guru Matt Jones.
DID YOU KNOW?
Four Pillars has been awarded a Double Gold, Gold or Master status for all their mainstay gins in the past two years.