Fresh Yuzu Gin
Fresh Yuzu Gin
Four Pillars has long been defined by its love of bright flavors and the abundance of Australian-grown citrus. The journey began with oranges in Rare Dry Gin, followed by finger limes in Navy Strength Gin, and has since embraced blood orange, grapefruit, kumquat, and bergamot — an ever-growing list that showcases the distillery’s citrus obsession.
Most recently, another fruit has joined the lineup: yuzu. Unassuming in appearance yet remarkable in flavor, this Japanese citrus brings extraordinary character to distillation and has quickly become a cornerstone of the Four Pillars flavor palette.
Tasting Notes
Native to China, Tibet, and Japan, yuzu is a citrus fruit prized for its distinctive aromatics — a vibrant blend of lemon, mandarin, kumquat, and grapefruit. In Four Pillars Yuzu Gin, this brightness is layered with the deeper citrus notes of Australian finger lime.
To add further complexity, the recipe incorporates ginger, turmeric, and sencha genmaicha — a Japanese green tea blended with roasted brown rice — which lend warmth and depth. A bold canvas of pine-needle juniper is lifted by lemon myrtle, contributing a subtle note reminiscent of lemon curd.
Four Pillars has long been defined by its love of bright flavors and the abundance of Australian-grown citrus. The journey began with oranges in Rare Dry Gin, followed by finger limes in Navy Strength Gin, and has since embraced blood orange, grapefruit, kumquat, and bergamot — an ever-growing list that showcases the distillery’s citrus obsession.
Most recently, another fruit has joined the lineup: yuzu. Unassuming in appearance yet remarkable in flavor, this Japanese citrus brings extraordinary character to distillation and has quickly become a cornerstone of the Four Pillars flavor palette.
Tasting Notes
Native to China, Tibet, and Japan, yuzu is a citrus fruit prized for its distinctive aromatics — a vibrant blend of lemon, mandarin, kumquat, and grapefruit. In Four Pillars Yuzu Gin, this brightness is layered with the deeper citrus notes of Australian finger lime.
To add further complexity, the recipe incorporates ginger, turmeric, and sencha genmaicha — a Japanese green tea blended with roasted brown rice — which lend warmth and depth. A bold canvas of pine-needle juniper is lifted by lemon myrtle, contributing a subtle note reminiscent of lemon curd.
