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Certified Scottish Gin
All our packaging can be recycled
This juicy, citrus tipple was actually a result of some consumer research by the brand who considered twelve different flavour options and Blood Orange came out on top. Similarly to Caorunn Scottish Raspberry Gin, this is a full strength, naturally flavoured gin, with no artificial flavours and colourings and no added sugar. Caorunn’s Celtic botanicals perfectly complement the natural flavour of Blood Orange, further enhanced with a hint of Chilli essence to create a vibrant, refreshing, and fruity gin. The taste is sweet and elegant, with a spicy, floral warmth.
Tasting Notes
Flavours
Nose
Notes of delicious orange citrus, followed by a sharp blood orange bitterness and sweet spicy gingerness.
Taste
Zesty orange with honeyed notes of orange blossom and a light fieriness, leaving a citrus orange spiciness on the tongue.
Finish
Juicy citrus orange notes with a warming spice heat finish.
How to enjoy this gin
For the optimum gin and tonic add two parts tonic to one part Caorunn Blood Orange Gin, with sliced orange garnish. Or try the Orange Lady, with Cointreau or Triple Sec, lemon juice, sugar syrup
and egg white.
About Caorunn
Nestled deep in the stunning landscapes of the Scottish Highlands, you’ll discover the home of Caorunn and the Balmenach Distillery. Situated on the banks of the River Spey, the distillery stands beneath the nearby hill of Tom Lethendry, where the Jacobites were defeated in the Battle of Cromdale in 1690. In 1897, the distillery was purchased by Glenlivet and was served by its own railway branch off the Strathspey Railway until 1969. The distillery closed in 1941 and re-opened in 1947, following expansion of its facilities.
Production
Established in 1824 by James MacGregor, whose family were farmers and illicit distillers, the Balmenach Distillery resides on the banks of the River Spey and is home to Caorunn Gin and the Caorunn Gin Distillery where seasoned distiller Simon Buley has been making Caorunn Gin for over a decade. Built in the 1920's, the unique copper berry chamber is legacy to a time when all gin was produced using this slow, careful process. The balanced mix of botanicals is spread across the four perforated trays of the copper berry chamber. The vapourised spirit slowly rises through the chamber, allowing the vapours to be saturated with sumptuous subtle fresh aromas and flavours.
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