Cameron Mackenzie’s Way Of Gin
Cameron grew up in Melbourne as the youngest of five boys in a fairly large and noisy family. His remembered his mother as a great cook and who liked nothing more than a family dinner.
When he turned 16, Cameron was allowed the occasional small glass of wine with meals. “I remember my mum drinking martinis —with Beefeater, a gin I still love— and wondering what all the fuss was about. I found them too dry at that age! Amazing how tastes change.”
Before Four Pillars, Cameron had worked in the wine industry for many years, starting in production and moving into various management roles.
He and Stu Gregor, Four Pillars cofounder, have been great mates for years and decided to do something together. “We loved gin but our first idea was to make tonic water! This idea lasted a few weeks before we came to our senses and decided to make gin.”
In his eyes, gin is the perfect white spirit for wine folks – it’s all about flavor, aroma, balance and texture. “We felt Australia had a lot to offer with gin because we have some amazing native botanicals but we are also very much a part of Asia so the access to spices is amazing.”
The result is a very modern and contemporary style of gin. “Juniper is a great canvas for all the other botanicals. We always serve our G & Ts with orange.”
“So far it has been amazing. We have twice won double gold at the world spirit comp in San Francisco as well as gold medals in a range of other competitions. Our Rare Dry Gin is the highest selling Australian craft spirit and we are exporting to 14 different markets. It’s been a busy couple of years!” said Cameron.
The distillery is not planning on slowing down.
FOUR PILLARS GIN
2a Lilydale Road
T:+ 61 3 5962 2791
Photographs by: Four Pillars Gin