Dark ruby red in colour. Impeccable fresh, fruity aromas are given depth by delicate tertiary notes, exemplary structure & roundness. The long, persistent finish is lifted & bright. ...

125 years ago, during the hot Australian summer of 1888, William & Ralph Foster gave the thirsty people of Australia their first taste of true refreshment. Delicate fruity hop aroma with a balanced taste & a crisp clean finish. Brewed under licence in the UK. ...

125 years ago, during the hot Australian summer of 1888, William & Ralph Foster gave the thirsty people of Australia their first taste of true refreshment. Delicate fruity hop aroma with a balanced taste & a crisp clean finish. Brewed under licence in the UK. ...

An elegant Pouilly-Fum showing the appellations famous smoky note alongside the typical lemon & elderflower characters of Sauvignon Blanc. Lively & long in the mouth, with fine balance & a mineral finish. ...

Crisp, flavoursome Sancerre which offers floral & boxwood aromas. The palate shows juicy citrus fruit alongside the trademark elegance & minerality of the appellation. ...

Get ready to bask in the glory of the frothy head's floral bouquet. Relish the citrus accents from the abundance of dry hopping. This one's sweet, yet balanced. Malty undertones shake hands with the hop character for a finish that never turns too bitter. ...

So good it's almost wrong. Dark ruby in colour & brewed with seven varieties of imported malts. Complex in finish, with hints of smoke & peat, paired with a malty richness & a right hook of hop power to give it the bad attitude that a beer named Dirty Bastard has to live up to. Ain't for the wee lads. ...

When pouring this into a glass there is an immediate aroma in the room of preserved citrus, crushed coriander & an awesome ginger character. Lifted French oak sits really nicely in balance with the botanical characters, & the line of spice has continued to build from Solera No_3. The texture is just so soft & the oak props everything up. Solera No_4 is rich, complex & bloody drinkable. To create Barrel Aged Gin, the first batch is distilled distill in Four Pillars CARL still using the same botanicals as their Rare Dry Gin. Then they transfer the gin into a solera of nine French oak chardonnay barrels, each with a subtly different character. Every six months, Cameron tastes each barrel & then blends a portion of each to create this complex, nuanced & entirely too sippable gin. Solera No_2 was released in late 2014, & went on to win a Gold Medal at the 2015 San Francisco World Spirits Competition. A year later the distillery are releasing Solera No_4, deeper & more complex than the last releases. & this will be the last blend from our original nine barrels (now that they have the space they have a number of new 'old barrels' to add to the solera system). ...

Aromatically it has fresh pine needles, citrus & spice, & a clear peppery, dense raspberry character. The palate is lovely & sweet with a long juniper & spice character on the finish. Recently featured in The Sunday Times Magazine, Bloody Shiraz is a sweet, violet elixir that is steeped for eight weeks with freshly picked shiraz grapes, this near full strength gin (37.8% abv) is sweet & luscious & unlike anything on the world gin market. In Australia, the entire production sold out in two months. ...

A balanced, sippable drink. Enjoy neat or on the rocks, or over one piece of ice with a drop of honey. As with previous releases, the preserved ginger character (thanks to the cardamom) is amazing & sits nicely with crushed coriander & preserved citrus notes. The oak continues to contribute to colour & sweetness, weight & texture. This is the seventh solera release from the original chardonnay barrel solera. These barrels were originally used for maturing Yarra Valley Chardonnay for six to eight years prior to being filled with Rare Dry Gin. These barrels were filled on Christmas Eve 2013 & have never been fully emptied. Today this solera has grown from 2 barrels to 9, & this latest release has had a full year in barrel. The botanical oils have developed & changed dramatically, whilst still remaining distinctively gin. The juniper base has become resin-y in texture, while the spices show developed intensity & fragrance. . ...