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There was a time when the humble G&T would consist of a London Dry Gin joined by a slice of lemon and Schweppes tonic.

\n

Nowadays, gin is the fastest-growing spirit in the market with seemingly every man and his best friend launching a new gin label. One such\n pioneer is Stu Gregor, another Noosa local who is doing great things in boozeland. Stu’s sister is principal at Gregor & Lewis Bespoke

\n

Travel in Noosa Junction and we had the pleasure of sampling Stu’s delicious gin range under the watchful eye of Noosa’s most knowledgeable\n spirit man, Dion at Rumba.

\n

Stu educated and entertained us, telling us that when he first looked at the market he was originally contemplating making a boutique tonic\n water. Given that Fever-tree had just entered the market and was gaining solid traction, Stu and co-founder Cameron MacKenzie changed\n tack and settled on gin. Given Fever-tree is now valued at 4.5 billion pounds and Four Pillars a little less, Stu is having\n too much fun to regret the bulging bank balances the founders of Fever-tree have ended up with.

\n

The Four Pillars Rare Dry is effectively their signature gin. As well as lemon myrtle and Tasmanian pepperberry providing\n uniquely Australian botanicals, whole organic oranges provide the citrus element as the sweetness of orange works better with spices\n such as star anise, cinnamon and cardamom than a slightly tarter citrus. For this reason Stu recommends garnishing the Rare Dry with\n a slice of orange and Fever-tree Mediterranean tonic (the blue label to save you reading).

\n

For those who like their gin stronger, the Navy Strength at 58.8% ALC/Vol will give you the kick you are looking for. The addition of native\n finger limes with the trademark organic oranges delivers a unique Asian-flavoured twist with the addition of ginger, coriander, star\n anise and turmeric. A slice of blood orange and Fever-tree tonic completes the picture.

\n

The Four Pillars Bloody Shiraz Gin sees local shiraz grapes (Yarra Valley) steeped in Rare Dry Gin. Eight weeks later the grapes are pressed\n and the resultant liquid blended with more Rare Dry Gin creating a delicious burgundy-coloured gin. This can be used in cocktails but\n why not just put it over ice, sip and enjoy. For those looking at a true spiritual journey you can visit the Distillery Door in Healesville,\n in the Yarra Valley, about an hour out of Melbourne. A visit to their website will show events and Masterclasses being conducted throughout\n the nation, frequently with the High Priest himself, Stu Gregor, preaching the Four Pillars sermon. A little taste and Stu is soon preaching\n to the converted.

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Tony Cox strays from his usual\nstomping ground of vineyards to\ndiscover a refreshing alternative\nto quench the thirst after a day\non the beach.

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Just The Tonic

Tony Cox strays from his usual stomping ground of vineyards to discover a refreshing alternative to quench the thirst after a day on the beach.

There was a time when the humble G&T would consist of a London Dry Gin joined by a slice of lemon and Schweppes tonic.

Nowadays, gin is the fastest-growing spirit in the market with seemingly every man and his best friend launching a new gin label. One such pioneer is Stu Gregor, another Noosa local who is doing great things in boozeland. Stu’s sister is principal at Gregor & Lewis Bespoke

Travel in Noosa Junction and we had the pleasure of sampling Stu’s delicious gin range under the watchful eye of Noosa’s most knowledgeable spirit man, Dion at Rumba.

Stu educated and entertained us, telling us that when he first looked at the market he was originally contemplating making a boutique tonic water. Given that Fever-tree had just entered the market and was gaining solid traction, Stu and co-founder Cameron MacKenzie changed tack and settled on gin. Given Fever-tree is now valued at 4.5 billion pounds and Four Pillars a little less, Stu is having too much fun to regret the bulging bank balances the founders of Fever-tree have ended up with.

The Four Pillars Rare Dry is effectively their signature gin. As well as lemon myrtle and Tasmanian pepperberry providing uniquely Australian botanicals, whole organic oranges provide the citrus element as the sweetness of orange works better with spices such as star anise, cinnamon and cardamom than a slightly tarter citrus. For this reason Stu recommends garnishing the Rare Dry with a slice of orange and Fever-tree Mediterranean tonic (the blue label to save you reading).

For those who like their gin stronger, the Navy Strength at 58.8% ALC/Vol will give you the kick you are looking for. The addition of native finger limes with the trademark organic oranges delivers a unique Asian-flavoured twist with the addition of ginger, coriander, star anise and turmeric. A slice of blood orange and Fever-tree tonic completes the picture.

The Four Pillars Bloody Shiraz Gin sees local shiraz grapes (Yarra Valley) steeped in Rare Dry Gin. Eight weeks later the grapes are pressed and the resultant liquid blended with more Rare Dry Gin creating a delicious burgundy-coloured gin. This can be used in cocktails but why not just put it over ice, sip and enjoy. For those looking at a true spiritual journey you can visit the Distillery Door in Healesville, in the Yarra Valley, about an hour out of Melbourne. A visit to their website will show events and Masterclasses being conducted throughout the nation, frequently with the High Priest himself, Stu Gregor, preaching the Four Pillars sermon. A little taste and Stu is soon preaching to the converted.

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