Four Pillars Bloody Shiraz Gin is an Australian flavoured gin developed by Four Pillars Distillery in the Yarra Valley, Victoria. First released in 2015, it was conceived as an exploration of how Australian shiraz grapes could interact with a juniper-led gin base. The concept draws on the region’s strong winemaking heritage and reflects the distillery’s broader philosophy of integrating local produce into contemporary gin styles.

The production begins with Four Pillars Rare Dry Gin as the base spirit, itself distilled with a selection of classic and native Australian botanicals. Whole cool-climate shiraz grapes from the Yarra Valley are then added and steeped in the gin, allowing natural sugars, colour and flavour compounds from the fruit skins to infuse gradually. This process gives the gin its deep crimson-purple hue and contributes structure and richness without the addition of artificial colouring or added sugar.

On the nose, Bloody Shiraz Gin combines fresh juniper and pine with ripe dark fruit aromas reminiscent of blackberry and plum, supported by subtle citrus lift and gentle spice. The palate is rich and textural, opening with juniper and coriander before moving into a pronounced fruit core driven by shiraz grapes. Tasmanian pepperberry adds a dry, spicy edge, while lemon myrtle introduces a bright, aromatic citrus note that balances the sweetness of the fruit. The mouthfeel is rounded and silky, with a natural tannic grip from the grape skins. The finish is long and layered, where juniper, spice and dark fruit persist together.

Bloody Shiraz Gin can be enjoyed in multiple ways depending on the desired expression. It is commonly served over ice as a sipping gin, lengthened with tonic or soda for a fresher profile, or incorporated into classic cocktails such as a Negroni, where its fruit-driven depth offers a distinctive variation. Its balance of gin structure and wine-like richness makes it a singular expression within the flavoured gin category.