Review: Caorunn Gin
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. Read more 