Caorunn Scottish Gin communicates a sense of place with each sip. Produced by Gin Master Simon Buley at the Balmenach Distillery in the heart of the Cairngorms National Park using the world’s only working Copper Berry Chamber, Caorunn is made from a combination of traditional gin botanicals (juniper berries, orange peel, lemon peel, angelica root and cassia bark) and five wildly foraged, hyper-local Celtic botanicals (all sourced within walking distance of the distillery).
Gathered prior to each production run, local botanicals include:
The Rowan Berry (Gaelic: Caorunn), which thrives on hills and rocky, peaty soil and adds notes of bitterness
Dandelion: Contributes herbal notes with a hint of sharpness
Coul Blush Apple: A dessert apple unique to northern Scotland, which brings a crisp acidity and a clean, sweet taste
Bog Myrtle: Infuses a soft, sweet aroma and notes of spice
Scottish Heather: An integral botanical of the Highland landscape that allows subtle perfumed undertones with a nuance of honey
The result is a modern London Dry Gin in style, which Simon describes as “A dry and crisp, aromatic taste with a fruity, floral touch and a long dry finish.” Below, please find six recipes created specifically to highlight Caorunn Gin’s wildly Scottish aromatic and taste profile from around the country.
Leave a Reply