Four Pillars Modern Australian Gin focuses on native Australian botanicals and a broader texture than the distillery’s classic citrus style. Lemon myrtle, Tasmanian pepperberry, quandong, macadamia, grapefruit and apple give it a profile that is fresh, lightly spicy and more rounded in the middle of the palate.

The first impression is citrus-led, with lemon myrtle and grapefruit giving lift. Then the gin becomes softer: macadamia adds a gentle nutty texture, quandong suggests tart stone fruit, and apple brings a clean fruit note. Pepperberry keeps the finish dry and lively, so the gin does not become too soft.

It works well for drinkers who want something recognisably Four Pillars but less classic than Rare Dry. The native botanicals make it distinctive without making it difficult. It can be served as a gin tonic, in a grapefruit highball or in lighter cocktails where citrus, fruit and spice need to stay balanced.

The Perfect Serve should use grapefruit as the main garnish. Grapefruit catches the bitter citrus side, tonic gives length, and the cold glass lets the macadamia and quandong show quietly after the first fresh impression. The import-ready version uses 10 cl of Fever-Tree Indian Tonic Water, with grapefruit wedge.

Its value is in the middle of the palate, where macadamia and quandong make the gin feel different from a standard citrus release. Serve it too cold or with too much tonic and those details disappear; serve it cleanly and they give the bottle its identity.

It is a good bridge between classic gin drinkers and people curious about native botanicals. Nothing in the profile needs to be forced: the interest comes from small differences in fruit, nut and spice.