| Gin reborn, a new gin like gins used to be
Caorunn is handcrafted in a unique Copper Berry Chamber at Balmenach Distillery, a working malt whisky distillery on the Speyside. A slow paced process allows the pure grain spirit vapour to collect the aromatics and flavours of the carefully selected Celtic botanicals including Rowan Berries, Coul Blush Apple, Heather, Bog Myrtle and Dandelion. “Every effort has gone into making Caorunn a delicate yet
uplifting experience through its naturally balanced taste that embodies
the true essence of Scotland and celebrates its Celtic roots,”
said Gin Master, Simon Buley. Its distinctive five sides give instant recognition and are representative of the five Celtic botanicals. This is also echoed by the Asterisk device. The botanical graphic is inspired by the Scottish Art Nouveau movement.
Bog Myrtle Rowan Berry Dandelion Coul Blush Apple Award winning taste Caorunn has recently scooped the top GOLD award in the Super Premium Category of The Gin Masters 2009. |
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Signature Serves
Caorunn and Tonic
50 ml Caorunn Gin
50 ml Tonic (best with Fentimans Tonic Water)
Pour the Caorunn into a highball glass filled with ice. Top up with tonic.
Serve with a thin wedge of red apple.
The Rowan Martini
50ml Caorunn Gin
15ml Creme de Mure
10ml Sweet Vermouth
2 drops Angostura bitters
Shake all ingredients with ice and fine strain into a 6oz Martini/cocktail
glass. Garnish with flamed orange zest.
Mackintosh Rose
35ml Caorunn Gin
15ml Chambord
75ml Cranberry / raspberry juice
75ml Tonic
5 drops Fee lemon bitters
Shake all except tonic and strain over cubed ice in a 12oz highball. Top with tonic, and squeeze and drop in a fresh lemon wedge to garnish.
More gin than you can shake a stick at
Why you'd want to waste time shaking a stick at all this gin I don't know though!
Delicious with ice and a slice. Serve with tonic. Drink sensibly. It is made from distillation of white grain spirit and juniper berries which gives it a very unique taste.
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