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Four Pillars introduces Fresh Yuzu Gin

Four Pillars Fresh Yuzu Gin

Four Pillars has introduced the bright and aromatic Fresh Yuzu Gin to its core range following a series of experiments with yuzu citrus.

Made with yuzu grown in the Ovens Valley, Fresh Yuzu Gin has bright and fresh citrus notes of lemon, mandarin, cumquat and grapefruit, with the addition of finger lime adding some deeper citrus character.

Other ingredients include ginger, turmeric and sencha genmaicha, a Japanese green tea with roasted brown rice, for depth of flavour, with a canvas of strong pine-needle juniper and lemon myrtle adding a touch of lemon curd.

“We first dabbled with yuzu when we made Pure Kisumé Gin with our friends at Melbourne’s Kisumé restaurant in 2017, and again making our Distiller Series Changing Seasons Gin with the Kyoto Distillery in 2019,” Four Pillars said.

“And then fate played its part as in early 2020; what should literally land on our doorstep but some fresh, perfect yuzu grown just up the road in the Ovens Valley by the good folk at Mountain Yuzu, specialty growers of cool climate citrus.

“Later in 2020, we released our most distinctive Yuzu Gin under the guise of the limited batch Rarer Dry Gin. It was a hit with our team and gin drinkers across the land.

“So here we are. A stand-alone Fresh Yuzu Gin. The newest addition to the core range at Four Pillars, because as it turns out, our gin loving friends have taken as much of a liking to this unique citrus fruit as we have.”

Four Pillars Fresh Yuzu Gin (RRP $80) is available direct from Four Pillars starting March 23, with wider distribution rolling out from April.

“Drink it however you like to drink your favourite gin, but for us it’s at its best in a highball with plenty of ice, soda or light tonic and any kind of citrus garnish,” Four Pillars says.

More:
Top 10 Australian Gins of 2021, with The Gin Queen: S12E3
Never Never Distilling’s champion gins, with co-founder Sean Baxter: S11E7
Base spirit matters in gin, says brewer & distiller Simon Brooke-Taylor: S10E6

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