Caorunn Scottish Gin Review


Caorunn is distilled at the Balmenach Distillery which dates back to 1824. It was one of the first distilleries in Scotland to be licensed to product Scotch. Simon Buley oversees every step of the distillation process.

Caorunn’s recipe includes six traditional gin botanicals: juniper, coriander, lemon peel, orange peel, angelica root, and cassia bark. In addition to this, five celtic botanicals are used to impart a unique character to the gin. These five celtic botanicals are: Rowan Berry, Bog Myrtle, Heather, Coul Blush Apple, and Dandelion Leaf.

On the nose the gin has a mild juniper character with deep lemon zest notes that leap out at you. There are some underlying vegetal and herbal qualities and just the faintest trace of vanilla in the background. These flavors are crips and fresh.

On the palate juniper and citrus lead the charge straight out the gait. There is a faint sweetness to the gin complemented by a slight greeny bitterness (mostly likely due to the dandelion). Lingering in the background are faint traces of fresh peeled carrots.

I would have liked a little more of the celtic character to peak through so as to bring a unique touch to the ever growing gin market. Overall its a typical, albeit a well crafted, London Dry Gin. If you like traditional gins this should fit right up your alley as it only tweaks the flavor profile slightly.


The first cocktail was made for me by Jade at Pouring Ribbons in NYC and is a variation on an old fashioned. (Not sure who invented it, I forgot to ask her)
Walking Home
1 3/4 oz Gin (Caorunn)
1/4 oz Lairds Bonded Apple Brandy
1/4 oz Demerara Syrup
1 Dash of Peychauds Bitters
Stir ingredients with ice and strain into an old fashioned glass. Twist a piece of lemon peel over the drink to express the oils and then discard.

The next cocktail comes from the Varnish in Los Angeles.
Violet Fizz
1 1/2 oz. Gin (Caorunn)
1/4 Violet Liqueur (Creme Yvette)
3/4 oz lemon juice
3/4 oz simple syrup
one egg white
1 oz soda water
Add all ingredients except the soda water to your shaker. Dry shake to fully emulsify the egg white. Add ice and shake to incorporate all ingredients. Strain into a collins glass with the soda water at the bottom. Garnish with an orange peel.

The last cocktail was created by me.
The Orchard
1 1/2 oz Gin (Caorunn)
1 oz Fresh Pressed Apple Juice
3/4 oz Lemon Juice
1/2 Cinnamon Syrup
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an apple slice

Review sample provided by representatives of Caoruun Gin.


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