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This juicy, citrus tipple was actually a result of some consumer research by the brand who considered twelve different flavour options and Blood Orange came out on top. Similarly to their Caorunn Scottish Raspberry Gin, this is a full strength, naturally flavoured gin, with no artificial flavours and colourings and no added sugar. Caorunn’s Celtic botanicals perfectly complement the natural flavour of Blood Orange, further enhanced with a hint of Chilli essence to create a vibrant, refreshing, and fruity gin. The taste is sweet and elegant, with a spicy, floral warmth.
Not the gin you were looking for? Discover more from Caorunn
Nestled deep in the stunning landscapes of the Scottish Highlands, you’ll discover the home of Caorunn and the Balmenach Distillery. Situated on the banks of the River Spey, the distillery stands beneath the nearby hill of Tom Lethendry, where the Jacobites were defeated in the Battle of Cromdale in 1690. In 1897, the distillery was purchased by Glenlivet and was served by its own railway branch off the Strathspey Railway until 1969. The distillery closed in 1941 and re-opened in 1947, following expansion of its facilities.
Flavoured Gins vary in flavour and colour. Often the gin will be infused with a flavour post-distillation through maceration or even the addition and blending of individual distillates or essences. Sometimes the gin will be created in one distillation. These styles of gin often have a key flavour which tends to lead the flavour profile, such as fresh berry fruit, citrus or any number of possible key botanicals and flavours. Although this gin style should still include juniper, it is often not the leading botanical.
Established in 1824 by James MacGregor, whose family were farmers and illicit distillers, the Balmenach Distillery resides on the banks of the River Spey and is home to Caorunn Gin and the Caorunn Gin Distillery where seasoned distiller Simon Buley has been making Caorunn Gin for over a decade. Built in the 1920's, the unique copper berry chamber is legacy to a time when all gin was produced using this slow, careful process. The balanced mix of botanicals is spread across the four perforated trays of the copper berry chamber. The vapourised spirit slowly rises through the chamber, allowing the vapours to be saturated with sumptuous subtle fresh aromas and flavours.