Four Pillars Olive Leaf Gin

Four Pillars Olive Leaf Gin is a savoury Australian gin built around olive leaf tea and olive oil, giving it a texture and flavour profile that stand apart from fruit-led modern gins. The recipe includes olive leaf, olive oil, rosemary, bay leaf, macadamia, lemon myrtle, lemon, grapefruit, juniper, coriander and lavender. Bottled at 43.8% ABV, it carries the clarity expected from Four Pillars while leaning into a Mediterranean-Australian register: green, aromatic, lightly oily and structured for MartinisDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary as much as gin and tonic.

Citrus · Herbal · Earthy

The nose opens with olive leaf, rosemary and bay, followed by citrus and a dry juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary line. Lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary gives a distinctly Australian brightness, while macadamia and olive oil contribute roundness and texture. Lavender remains a subtle aromatic accent rather than a sweet floral note.

On the palate, the gin feels fresh but savoury: juniper and coriander provide the gin frame, citrus lifts the attack, and olive leaf creates a green, slightly tannic centre. The mouthfeel is polished, with a gentle oiliness that makes the gin particularly interesting in stirred drinks.

For a gin and tonic, a clean tonic and a garnish of rosemary and lemon keep the profile precise. The serve should feel dry and aperitif-like, not sweet or tropical. Four Pillars Olive Leaf Gin is also excellent in a Martini, where olive leaf, olive oil and juniper can show more texture. The finish is long, green and herbal, with bay, rosemary, citrus and a soft nutty roundness. It is a strong database addition because it represents a confident modern gin style with a real culinary identity.