Keep your gin up – there are new ways to get your gin fix. 

If gin and tonics, gin cocktails or a nip of the juniper berry laden liquid weren’t enough to satisfy your gin-cravings, you’re in luck, thanks to Four Pillars Gin and their newly appointed chef, Matt Wilkinson. Now when we think of gin, we don’t necessarily think of chefs, but shame on us, the Made From Gin movement has shown us an entirely new world of edible gin products, and better yet, some are already here.

Chef Matt Wilkinson will be taking carriage of Four Pillars’ Made From Gin brand as creative director, which consists of an experimental, ever-changing and delicious set of gin-inspired treats, majority of which will be available at the distillery door. Not only can gin fans indulge in gin in a new variety of ways, but they can also feel good about it. Made from Gin is just one part of Four Pillars approach to sustainability and the commitment to turning the by-products of its award-winning craft gins into delicious ‘made from gin’ creations. Who would have thought kilos of gin-steamed orange leftovers could be turned into a delicious Orange and Breakfast Negroni Marmalade? Your new excuse to not wait till 12:00pm to start your day with a kick of gin.

However, Matt’s not set on expanding the range by one or two gin infused products, he has set his eyes to smorgasbord levels.

We’re talking gin pickles, gin cheese biscuits, salt and gin vinegar chips, gin butter, gin-cured and smoked olives among other secret delectable eats trialling in the gin kitchen.

If we have you salivating and thinking you can no longer fathom a world without genius gin goodies, we’re here to tell you it’s going to be ok. And that’s because aside from the sensational Orange and Breakfast Negroni Marmalade, there are three other edibles already on the market:

  • Gin Cheese – which sees the stillage (or water from each distillation) sent to the local cheesemaker, Jack Holman of Stone and Crow to use in his cheesemaking.
  • Gin Pigs – which sees gin botanicals go to the local rare Berkshire pig breeder, Brett Ellis at Yarra Valley Berkshires.
  • Gin Chocolate – which sees botanicals and steamed oranges turned into chocolate by Melbourne outfit, Hunted + Gathered.

Gin infusions aren’t a new concept for Four Pillars, in fact, they are renowned for them. And one of their most successful, and may we say sensational, combinations is their Bloody Shiraz Gin – the fusion of steeping Yarra Valley Shiraz grapes in Rare Dry Gin. It results in an alchemic genius of sweet, spicy and gorgeous plum red gin.

Bloody Shiraz Gin

Sydneysiders will be lucky enough to pop into Chamber’s Cellars at Tramsheds every Friday (between 5pm and 7:30pm) for a tasting in the months of June and July, kicking off 1 June with an exclusive tasting of this year’s Four Pillars Bloody Shiraz Gin.

So do yourself a favour, whether you can get down to the distillery door, purchase some goodies online, sneak a tasting at Tramsheds or buy a bottle of gin online – simply, do it.

Feature image: Four Pillars Distillery. Image via Anson Smart