How Victoria’s boutique gin scene took flight
With more than 28 distilleries, Victoria is Australia's self-proclaimed craft gin capital.
Gin tourism wasn’t possible in Victoria 10 years ago – there were no gin stills. Today, according to the Australian Distillers Association, there are 28 or so. All small in scale, they are mostly collaborations or family run, and production is focused on quality over quantity. To celebrate World Gin Day (13 June), here's everything you need know know about Victoria's boutique gin scene, plus Four Pillars shares the only gin cocktail recipe you'll ever need.
This is a departure from the state’s industrial-scale gin-making past, when 28 million litres of Burnett’s Dry Gin were produced annually as early as 1938 at Geelong’s Corio Distillery.
Burnett’s was a classic London dry gin and, like all gins, was made with juniper berries infused in alcohol spirit alongside other botanicals such as coriander, cassia bark, angelica and orris root. The alcohol is heated to release the aromatic compounds of the botanicals, the vapour distilled and condensed, and the ensuing liquid – which is almost pure alcohol – diluted with water and bottled.
Victoria’s 21st-century gin makers followed the success of Australia’s artisan whisky movement. Many emerged from the wine industry, including Andrew Marks of Gembrook Hill Vineyard, who branched out into distilling in 2009 and launched Melbourne Gin Company a few years later.
Likewise, Yarra Valley winemaker Cameron MacKenzie teamed up with wine PR man Stuart Gregor to create Four Pillars Gin in 2013. They followed the lead of gin makers overseas, infusing native plants such as wattleseed, lemon myrtle and mountain pepper berry into their gins to create a truly local flavour.
Juniper is gin’s essential ingredient, imparting a distinctive piney, resinous note. Most juniper is imported but some distillers are planting their own trees.
What makes a lot of Victorian gins distinctive is their use of native Australian botanicals such as strawberry gum leaves that add a sweet, heady aroma, not unlike summer berries.
Wattleseed is often roasted to give gin a broad, sometimes smoky note and smooth mouthfeel.
Finger limes add a very fine, delicate yet lingering citrus note.
Lemon myrtle is indigenous to rainforests from Mackay to Brisbane and its leaves add a clean citrus note, while aniseed myrtle gives gin a touch of anise.
With waxy leaves and purple fruit, mountain pepper berry is a shrub found in cool-climate forests in south-east Australia, its berries adding gentle lingering heat to a gin.
- 60ml Four Pillars Chardonnay Barrel Gin
- 15ml sweet vermouth
- 1 tsp maraschino liqueur
- Orange peel
The Martinez, first made in the late 1860s, is a sweeter-style cocktail said to be the forefather of the modern martini. Combine ingredients in a mixing glass over ice. Stir, then strain into a chilled martini glass. Finish by twisting the orange peel into the drink.
For every batch of gin Four Pillars makes, they are left with around three kilograms of fresh oranges, which have essentially been steamed in gin. To put these to proper use they've created their own range of marmalade, made from the oranges that helped infuse their award-winning tipples. RACV members can show their card at Four Pillars to collect a free jar of almost-gin orange jam.