Bloody Shiraz Gin
fourpillarsgin.com Botanical bill reviewed & confirmed by distillery
Four Pillars' Bloody Shiraz takes their Rare Dry Gin and steeps whole cool-climate shiraz grapes from the Yarra Valley for eight weeks before pressing and blending. The result turns a deep, rich reddish-purple with sweetness straight from the ripe fruit and no added sugar. Beneath the juniper, coriander, cardamom, cassia, star anise, lavender, angelica, lemon myrtle and orange, expect fresh pine needles, peppery Tasmanian pepperberry and dense raspberry notes. Steeping whole shiraz grapes is a trick to borrow when you build your own bill.
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Botanicals in Bloody Shiraz Gin
Juniper
Juniperus communis
Piney, Resinous, Citrus-bright
More about Juniper
Tasmanian Native Pepper
Tasmannia lanceolata
Sharp-pepper, Pine-aromatic, Slow-warming
More about Tasmanian Native Pepper
Coriander Seed
Coriandrum sativum
Citrus-bright, Warm-sweet, Lightly-floral
More about Coriander Seed
Cardamom Green
Elettaria cardamomum
Bright-aromatic, Cool-camphor, Floral-sweet
More about Cardamom Green
Cinnamon
Cinnamomum verum
Sweet-warm, Aromatic, Wood-spiced
More about Cinnamon
Star Anise
Illicium verum
Sweet-anise, Warm-spice, Liquorice-deep
More about Star Anise
Lavender
Lavandula angustifolia
Floral-soft, Camphor-sweet, Herbaceous
More about Lavender
Angelica Root
Angelica archangelica
Earthy, Herbal, Musky-sweet
More about Angelica Root
Lemon Myrtle
Backhousia citriodora
Intense-lemon, Sweet-citral, Aromatic-clean
More about Lemon Myrtle
Orange Peel
Citrus aurantium Dulcis (sweet orange) — also Citrus × sinensis
Sweet-citrus, Bright-aromatic, Sunshine
More about Orange Peelshiraz grapes
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