Four Pillars Three Peach Gin puts peach at the centre while keeping the dry citrus and spice base of the distillery. The fruit is generous, but the gin should not be read as a liqueur: juniper, orange, lemon myrtle, coriander and spice give it enough structure to stay useful in mixed drinks.

The nose is immediately peachy, with a ripe stone-fruit aroma and a bright citrus lift. On the palate, the fruit is round and juicy, but orange and lemon myrtle keep it fresh. Coriander and spice give the finish a drier edge, which is important because peach can quickly become heavy if the drink is too sweet.

This bottle works best in long, cold drinks where the fruit can stay lively. It can be very appealing in spritz-style serves, tonic highballs and simple summer cocktails with lemon or herbs. The aim is to refresh the peach rather than add more sweetness on top of it.

For the Perfect Serve, lemon and thyme are more useful than a second sweet fruit. Lemon brings acidity, thyme gives a dry herbal note, and the mixer should keep the drink bright so the peach remains fresh from the first sip to the finish. The import-ready version uses 10 cl of , with lemon wedge, thyme sprig.

The balance depends on keeping the peach fresh. A garnish of lemon and thyme helps because it adds acidity and a dry herbal note, two things that stop the fruit from tasting like syrup and keep the drink closer to gin than dessert.

It should be stored and served as a fresh aperitif gin. Very cold temperature, bright citrus and a dry mixer make the peach feel cleaner, while warm or sweet serves would make the profile heavier.