Scotland is well known for their whisky distillation. But these masters of distillers know more than just whisky. At Balmenach Distillery they also distil a gin you definitely should try: Caorunn Gin!
Caorunn is a small batch, quadruple-distilled Scottish Gin hand crafted by the hand of Master distiller Simon Buley. To create Caorunn Gin he uses only the finest grain spirits, carefully selects 11 locally foraged Celtic botanicals and dilutes it with the purest Scottish water. In 1,000 liter batches, the spirit is vaporised through the world’s only working Copper Berry Chamber. Built in the 1920’s this Gin reminds us to the time where all gin was produced following this slow and careful process. Production is also limited to this single batch.
Caorunn Gin – Tasting Notes
We’re still tasting, so check back with us soon. 🙂
Take a large balloon glass and fill it up with ice (use a lot, about 2/3 of the glass). Stir the ice inside the glass to let it cool (you can use a bar spoon for this). Remove any excess water with a cocktail strainer and add the orange zest, together with some apple slices. Don’t forget to add 5 cL of Caorunn Gin to your glass! Next, add a half bottle of Erasmus Bond – Botanic – Tonic Water. Try doing this at the edge of your glass, but you can also use a bar spoon for this. Just try to keep the bubbles of your tonic in stead of pouring in the tonic all at once and lose any sparkling sensation while drinking your GT.