Four Pillars x Go-To Gin Online

Gin and skin. An unlikely duo. So how did this all start?

When Four Pillars and Go-To first met back in 2020 we quickly realised we had a tonne in common (and it wasn’t just our love of cocktail onions).

We’re the same age (joint birthday party?). We both love to use quality, best-in-class ingredients. And we don’t take life too seriously, but we take what we do very seriously. Because we both want to give you the absolute best every, single, time.

This year we decided to give My New Go-To Gin a full makeover from the inside out. We love brightness. We love freshness. We love a G&T. And boy, did Cam deliver.

We’ve combined the big, bright flavours of yuzu, lime, coriander seeds and lemon myrtle to bring that zing. And then we’ve taken that gin and infused quandong, a native Australian peach from Western Australia, to bring that big fat hit of peach.

Needless to say, it’s destined to become your new Go-To Gin. Enjoy!

Zingy citrus meets native peach (obviously!).

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.

Quandong

location: Western Australia

This outback superfood is part of the sandalwood family, offering mild dry lentil aromatics, a sweet, tangy and somewhat tart fruit, with a slightly sour and salty aftertaste.

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.

Yuzu

location: Ovens Valley

A mix of lemon, mandarin, lime and cumquat flavours, this citrus packs a real punch.

Finger Limes

location: NSW North Coast

These explosive little native limes pack a huge flavour punch – intense, piercing, vibrant lime. They are quite simply amazing, adding a superb citrusy edge to our gin.

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.

Ginger

location: Queensland

Fresh ginger provides the level of flavour lift required to match other botanicals. We like to use mature ginger for its juiciness and intensity.

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.

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.

Turmeric

location: Nepal

We use the fresh root of turmeric. The fragrance is reminiscent of dill, carrot, cucumber and fresh soil. The result adds a lovely weight and earthiness to the palate.

Dried apple

location: Australia

We use dried Australian apples for depth and texture. Dehydrating apples at the right time of the year means we get them at their peak flavour.

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Try it in a G&T, share it with friends, or save it all for yourself (no judgement here).

NO.1_Skin & Tonic

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Deliciously fruity and vibrant, entirely quaffable!

NO.2_Peach Fuzz

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A lighter and brighter Spritz than your ole’ friend, the Aperol spritz. Fruity and fresh, with a light bitterness. ‘Tis a cracking aperitif.

NO.3_Mint to Be

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It's the gin version of a Mojito! A party starter that’s bound to be a smash (pun definitely intended).

My New Go-To Gin

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