Our take
Olive Leaf Gin is Four Pillars’ savoury expression. Australian olive leaves, rosemary, lemon myrtle and pepperberry distilled with juniper. It smells like a Tuscan afternoon: herbaceous, dry, a hint of brine, a long peppery finish.
Cocktail chameleon: great in a dirty martini (the olive brine finds an echo), lovely in a gin and tonic with a strip of orange peel, gorgeous with fresh lemon and sage over ice.
What to mix it with
Dirty Martini, Gin and Tonic with orange peel and olive, Olive Leaf Negroni. Thai green curry and any Mediterranean dish — salt cod, grilled octopus, lamb with rosemary.
Background
Released in 2019 as part of Four Pillars’ exploration of Mediterranean flavours through an Australian lens. The olive leaves come from Mount Zero in the Grampians. Bottled at 43.8% ABV — slightly higher than Rare Dry — because the savoury botanicals need the strength to carry.
Recipes and cocktails this pairs with
Every post on Food & Drinks that recommends this bottle.
