Olive Leaf Gin is the first savory gin from Four Pillars Distillery in Australia, five years in the making. It's textural, bright and perfect for a Martini or Gin & Tonic. The distillery used three types of cold-pressed extra virgin olive oil and olive leaf tea from the world-class groves of Victoria's Cobram Estate. Botanicals like rosemary and bay leaf transport you to the Mediterranean while native macadamia nuts and lemon myrtle make the gin distinctly modern Australian. We were amazed at how much we enjoyed this savory gin-- olive oil?? YES!
Our first foray into savoury, Mediterranean-inspired gin flavours was our 2015 limited-edition Cousin Vera Gin made with our friends at Santamanía Destileria Urbana in Madrid. It was from the making of this gin, that we knew gin and olives combined beautifully. And that there was a real love for savoury gin.
A few years later we paid a visit to our great mates at Cobram Estate in Victoria’s Boundary Bend during olive harvest, and it was there that we realised olive oil could actually be a brilliant botanical alongside dried olive leaves.
Then came the countless trials to perfect the gin. The aroma, flavour and texture of fresh olive is stunning, and so we did an entire year of trials before finalising the recipe.
Along with the cold-pressed olive oils and olive leaf, we landed on botanicals like rosemary and bay leaf that transport you to the Mediterranean (even though they’re from Cam’s garden), while native macadamia nuts and lemon myrtle make the gin distinctly modern Australian.
The result is a completely delicious, savoury and bright gin that we released in August 2020.
Our first foray into savoury, Mediterranean-inspired gin flavours was our 2015 limited-edition Cousin Vera Gin made with our friends at Santamanía Destileria Urbana in Madrid. It was from the making of this gin, that we knew gin and olives combined beautifully. And that there was a real love for savoury gin.
A few years later we paid a visit to our great mates at Cobram Estate in Victoria’s Boundary Bend during olive harvest, and it was there that we realised olive oil could actually be a brilliant botanical alongside dried olive leaves.
Then came the countless trials to perfect the gin. The aroma, flavour and texture of fresh olive is stunning, and so we did an entire year of trials before finalising the recipe.
Along with the cold-pressed olive oils and olive leaf, we landed on botanicals like rosemary and bay leaf that transport you to the Mediterranean (even though they’re from Cam’s garden), while native macadamia nuts and lemon myrtle make the gin distinctly modern Australian.
The result is a completely delicious, savoury and bright gin that we released in August 2020.
