Shop / London Dry / Caorunn Gin

Caorunn Gin

41.8% ABV

£30.50

Free delivery on all orders when you spend £100 or more

With depth in every detail, Caorunn Gin is expertly handcrafted in small batches of 1,000 litres a time by the progressive gin distiller Simon Buley. Harnessing Scotland’s unique natural resources, Caorunn is infused in the world’s only working Copper Berry Chamber. Quality pure grain spirit and crystal clear Scottish water are married with 6 traditional and 5 Celtic handpicked botanicals from the surrounding hills. Caorunn (pronounced ‘ka-roon’) from the Gaelic for ‘Rowan Berry’- is a quadruple distilled modern London Dry Gin. The taste is clean, sweet and full-bodied, with a fresh and long-lasting finish.

Tasting notes

Key Flavours:

Citrus, Floral, Spice, Sweet

Nose:

Fresh, floral, citrus, slightly spicy and aromatic

Taste:

Clean, crisp, sweet, full bodied and aromatic

Finish:

Invigorating, long lasting, refreshing, crisp and slightly drying

Key Botanical(s):

Rowan Berries, Coul Blush Apple, Heather, Dandelion, Bog Myrtle

Goes great with:

Slices of red apple, tonic and ice

Not the gin you were looking for? Discover more from Caorunn

About

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.

London Dry Gin

London Dry Gin is both a flavour profile and a production method. London Dry Gins tend to follow the traditional, classic flavour of piney juniper, citrus and spice. Alongside juniper, botanicals in London Dry Gin often include orris root, angelica root, cassia bark, citrus peel and coriander, among the core botanicals. The result is a dry gin that features piney juniper along with bursts of citrus and warming spice and earthy, dry notes from use of botanicals such as cassia bark and coriander. Nothing synthetic can be added like flavourings or colours and nothing can be added post distillation apart from water and a tiny amount of sugar meaning all flavours come from distillation.

Production

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.