To make this gin, head distiller Cameron Mackenzie first distills some Christmas puddings (made to his mother Wilma's 1968 recipe) with juniper, cinnamon, star anise, coriander and angelica over the top.
Separately, barrel-aged gin (aged in a couple of 125-year-old ex-William Grant scotch whisky barrels that had previously stored Rutherglen Muscat for 80 years) is blended with the Christmas Pudding gin, and to finish, a slight tweak of Rutherglen Classic Muscat is added to round out the palate. Mackenzie also adds a touch of Four Pillars own Muscat that has been sitting in barrels which previously aged Pedro Ximenez. This adds further depth, richness and complexity.
This year Melbourne artist Stephen Baker's artwork 'Basking in the Sun' graces the label, channeling all that is great about a hot Aussie Christmas. More than ever, it smells like gin and tastes like Christmas. Sip it neat (it’s dangerously drinkable, so one 700mL bottle may not go far on Christmas Day) or try it in some of Four Pillars specialty cocktails.