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December 17, 2019

Review: Caorunn Gin

by Jeff Ellingson

Caorunn Gin is crafted by Gin Master Simon Buley at the Balmenach Distillery.  This distillery was one of the first to be licensed to make Scotch whiskey when it opened in 1824.  It is made from neutral grain spirit vaporized in a 1920 era copper berry chamber.  The botanicals are infused into the spirit.  Five locally foraged botanicals are amount the eleven botanicals used to craft Caorunn Gin.  The entire list includes Juniper Berries, Cassia Bark, Lemon Peel, Coriander Seed, Angelica Root, Orange Peel, Rowan Berry, Bog Myrtle, Heather, Coul Blush Apple, and Dandelion Leaf.  Terrior is a French word translated in English to, a sense of place.  It has been used for years to differentiate climate, soil, and terrain in the wine industry.  The tequila industry has used the term to differentiate between agave grown in the Highland and Lowland region for years.  For years many gins have promoted their ingredient list sourced from several to a dozen different countries.  The gin industry is now filled with several craft gins and it’s good to see some like Caorunn promote the terrior of their locally grown botanicals.   The aroma is citrus, floral, and juniper.  Additional time in the glass brings out notes of cassia bark and bog myrtle.  The crisp apple, fresh orange, and cassia bark entry is joined by juniper, coriander, floral heather, and orange peel with a creamy somewhat earthy backing.  It fades with heather, lemon, vanilla and spice.  The finish is warm and dry with orange zest, rowan berry, dandelion, and pine, leaving a mild peppery sting.  Caorunn is a refreshing take on your typical juniper heavy gin.  While juniper is present it doesn’t overwhelm the other fresh botanicals infused in this spirit. 

Caorunn Twist Negroni

25ML Caorunn Gin

25ML Sweet Vermouth

25ML Aperol

Serve in an Ice Filled Rocks Glass

Stir and Garnish With an Orange Twist  

Made in Cromdale Scotland

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41.8% Alcohol

Score: 93

Award: Gold Medal

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