Product description
Caorunn gin is made at Balmenach Distillery in Speyside.
The distillery was established in 1824, taken over by DCL in 1925, and since 1993 has been owned by Inver House Distillers. Its main production is whisky, equipped with three pairs of stills can distill 2.8 million liters of spirit per annum. Balmenach started producing gin in 2009. The sourced triple distilled neutral spirit is pumped through a vaporizer and then to a round copper chamber where the vapors travel upwards passing several trays with various botanicals. In the final stage the distillate is cut with local water to the bottling strength (41.8% abv). Caorunn formula includes six traditional gin components: juniper berries, coriander seeds, orange peel, lemon peel, angelica root and cassia bark and Scottish botanicals including, bog myrtle, heather, coul blush apple, dandelion leaf and rowan berry. The Gaelic word for the latter is ‘Caorunn’. The gin is produced in small batches of about 1000 liters each.
Caorunn Gin has very fresh and floral nose, with notes of juniper, heather, citrus, and dash of mixed spice. Juniper makes strong statement on the palate, we also detected subtle notes of vanilla, citrus and cinnamon. The producer recommends serving it with tonic garnished with a thin slice of red apple.