Food & Drink

A Gin-and-Shiraz Hybrid That's Bound For the States

It's Bloody Shiraz and It Hails From Australia

By Hadley Tomicki ·
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“I’ll have a bloody Shiraz.”

You’re either listening to an Aussie with strong feelings towards wine varietals ordering at a bar...

Or they really mean a Bloody Shiraz.

That’s a new spirit from Four Pillars made by steeping Shiraz grapes from Australia’s celebrated Yarra Valley in the distillery's own small-batch dry gin. The company is releasing the spirit’s third batch on October 15th, with initial offerings hitting L.A, the first time this brew is offered in the U.S.

The ruby-toned, 37.8% ABV spirit is said to bear notes of pine, citrus, and white pepper, with top notes of raspberry and elongated notes of juniper and spice on the palate. As for how to drink it, cocktail recipes are available, though its wine-veteran producers recommend a take on the classic gin-and-tonic, with a splash of soda or sipped on the rocks.

Similar to wine, every vintage is a little different due to the growing conditions behind the grapes. And as an unfiltered spirit, it can also pick up dried fruit flavors with time so it is suggested that one drink it within two years.

Bloody Shiraz will be available for $39 a bottle starting October 15. If you don’t live in L.A., stay tuned to the Four Pillars website to see about procuring some of your own.

Hadley Tomicki lives in Los Angeles. He is probably going nowhere on the 10 Freeway this very second.

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