our distilling process

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The process of making great gin is an art, to maximise both purity of spirit and concentration of flavour.
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The process of making great gin is an art, to maximise both purity of sprit and concentration of flavour.

That’s the holy grail we aim for with every gin we make.

To begin, we get our base grain spirit from Bomaderry on the south coast of NSW, which sources wheat from around 6000 farmers across the state. Wheat creates an incredibly clean spirit and Australia has a global reputation for high-quality produce and production.

The grain spirit is diluted to around 30% ABV and 450 litres are pumped into the belly of the still known as the ‘pot’. We add our dry botanicals directly into the pot with the base spirit, around ten different dry seeds, leaves and roots.

Our botanicals
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The distillation begins as we heat the water bath around the pot containing our base spirit and botanicals.

Beth, our largest still, is powered by steam. Jude and Wilma, her smaller production siblings, are both heated by electrical elements (with power coming from the solar cells on our distillery’s roof).

Once the pot is boiling, vapours begin to rise and head up out of the top of the pot, through the botanical basket, steaming the oranges and releasing the flavours of the fruit. For the next seven hours the liquid will condense and re-condense as it passes from the pot, to the basket and then through seven separate plates on our column still.

Each of these plates remains closed, acting as a mini-distillation of its own, further refining and purifying the spirit. This ensures a gin as smooth and as pure as… well, as something extremely smooth and pure. Let’s stick with great gin.

Eventually the high proof gin is dispensed from the still at a remarkable 94% ABV. Such is the purity of this spirit that it can be sipped (in a minute quantity) and you can taste the botanicals. It is not ‘rocket fuel’, which comes from inferior distillations, but a smooth gin which is also super strong.

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Once diluted we allow the gin to rest for a couple of weeks before bottling.

You may notice your gin go a tiny bit cloudy if you store it for long periods in the fridge. Not to worry! This is caused by the botanical oils that often become cloudy in cold temperatures. We could of course chill filter our gin at this stage of production to ensure this doesn’t occur, but that would strip away a tiny bit of the flavour.

Once the gin is tasted and approved, it’s time for bottling. And this happens a mere ten metres from where it has just been made, before being boxed up and out the distillery door.

Meet the team at Four Pillars

Four Pillars Gin has an exceptional group of people working on all aspects of the business from distilling and bottling, to branding and events.

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Take a look at our magnificent copper stills

Without our German-made copper stills even this amazing team wouldn’t be able to produce such
world-class gin.

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Want to see the magic happen up close and personal?

Come visit our distillery in Melbourne’s Yarra Valley to taste our full range of gins next to the beautiful
copper stills that made them.

GROUP BOOKINGS
Plan ahead to bring your group to our craft distillery out in Healesvillle, because we love showing people around but we are a small venue. So make sure to book your tasting, masterclass or event prior to rocking up.
Masterclasses
Book a ticket and head to the Valley for an intimate masterclass in our new mezzanine space. Get hands on making gin at our Maker Session, become an expert at our Gin Masterclass or shake up a gin drink at our Cocktail Masterclass.
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