10th Birthday Rare Dry Gin

Ten years ago, in December 2013, we launched Four Pillars with one gin, our Rare Dry Gin. It’s our original, our favourite (shh, don’t tell the other gins) and to us, simply the most delicious gin on the planet. So how better to celebrate our tenth birthday than with a limited-edition bottling of the gin that started it all?
$78 AUD
$78
700mL
Qty:
STORY
BOTANICALS
DRINKING
STORY
BOTANICALS
DRINKING

Since the beginning, we have set out to make truly modern Australian gins. We love London Dry gin, but let’s be honest, the world didn’t need three bald guys from Australia making another London Dry gin. And why would we, when we have some of the world’s very best botanicals right here at our doorstep?

So in 2012, Cam started playing around with the recipe for Rare Dry Gin on an experimental still (affectionately known as his ‘Breaking Bad’ era) and by September 2013, after over ten months of distilling small batches and the arrival of our beautiful CARL copper still (named Wilma, after Cam’s late mum), he landed on the final recipe.

Our starting point was the Yarra Valley’s clean, bright water, among the very best in the world. Then we selected our nine signature botanicals, including botanicals that can only be found here in Australia like lemon myrtle and Tasmanian pepperberry, plus fresh whole organic oranges to add a highly aromatic character. It’s because of these fresh oranges that we garnish our G&T with orange!

Ten years on and this recipe hasn’t changed. It’s picked up a bunch of medals and awards we’re really proud of, and it’s become the base of some of our most loved gins like Bloody Shiraz Gin and our barrel aged gins. And if we could only pick one gin to have on our bar cart, it would still be this one. So happy birthday to you, Rare Dry Gin. The (not so) little Aussie gin that really can do it all.

Botanicals come from around the world to capture the essence of contemporary Australia’s heritage in Europe and Asia.

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.

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.

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.

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.

drag

This gin makes a life-changing G&T and holds its own in these classic cocktails.

NO.1_PERFECT G&T
NO.1_PERFECT G&T
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The simplicity of a gin and tonic garnished with orange lets the gin shine.
NO.2_TOM COLLINS
NO.2_TOM COLLINS
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This classic cocktail dates back to the nineteenth century, using a sweeter Old Tom style of gin.
NO.3_RED SNAPPER
NO.3_RED SNAPPER
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A Bloody Mary but made better with bold gin flavours. Red and snappy, spicy and savoury.
NO.4_MARTINEZ
NO.4_MARTINEZ
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A bartender’s favourite, the original (and the best) Martinez. Bold, robust and perfectly blended with Rare Dry Gin.
NO.1_PERFECT G&T
NO.1_PERFECT G&T

The simplicity of a gin and tonic garnished with orange lets the gin shine.

INGREDIENTS
  • 45mL Rare Dry Gin
  • 90mL good tonic
  • Orange
METHOD
  • Add gin and mixer to a rocks glass over ice
  • Garnish with a wedge of orange

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NO.2_TOM COLLINS
NO.2_TOM COLLINS

This classic cocktail dates back to the nineteenth century, using a sweeter Old Tom style of gin.

INGREDIENTS
  • 50mL Rare Dry Gin 
  • 25mL fresh lemon juice 
  • 15mL sugar syrup  
  • Soda water 
  • Lemon
METHOD
  • Shake the gin, lemon and sugar syrup over ice
  • Strain into a highball with ice
  • Top with soda water 
  • Garnish with a wheel of lemon

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NO.3_RED SNAPPER
NO.3_RED SNAPPER

A Bloody Mary but made better with bold gin flavours. Red and snappy, spicy and savoury.

INGREDIENTS
  • 45mL Rare Dry Gin 
  • 100mL fresh tomato juice 
  • 20mL fresh lemon juice 
  • 15mL Worcestershire sauce 
  • Tabasco sauce 
  • Lemon
  • Celery
METHOD
  • Build in a highball over ice
  • Stir well to combine
  • Garnish with a celery stick and lemon wedge 

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NO.4_MARTINEZ
NO.4_MARTINEZ

A bartender’s favourite, the original (and the best) Martinez. Bold, robust and perfectly blended with Rare Dry Gin.

INGREDIENTS
  • 45mL Rare Dry Gin
  • 15mL sweet vermouth
  • 5mL Luxardo Maraschino liqueur
  • 1 dash Angostura bitters
  • 1 dash orange bitters
  • Orange
METHOD
  • Combine all ingredients in a tin and stir with ice
  • Strain into a cocktail glass
  • Garnish with an orange twist

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