Caorunn is distilled at Balmenach Distillery, which can trace its origins back to 1824, making it one of the oldest distilleries in the Speyside region of the Scottish Highlands. The Balmenach Distillery itself (first licensed in 1824 by James McGregor) was one of the first distilleries in Scotland to be licensed to produce Scotch whisky. The distillery is situated in the heart of the Cairngorm National Park, at the foot of the Haughs of Cromdale. Inspired by the landscape that surrounded them – Simon Buley (one of the distillers) wanted to use the ancient skills and recipes of spirit making and to harness the age-old Celtic botanicals that grow on the surrounding hills of Balmenach Distillery. The recipe for Caorunn includes six traditional botanicals (juniper, coriander, lemon peel, orange peel, angelica root, cassia bark) but also adds further Scottish botanicals including rowan berry, heather, dandelion and coul blush apple.
Caorunn Gin -
Drunk on its own, Caorunn is crisp, dry and well-balanced yet still full-bodied. The botanicals jump out in the palate with spices, citrus and floral notes all working well to compliment a dry juniper note that leaves you with a crisp, clean finish. Interestingly the recommended Caorunn G and T serve is with a thin wedge of red apple (fitting in nicely with the coul blush apple used to make the gin itself).