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Certified Scottish Gin
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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 their 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
Fresh, floral, citrus, slightly spicy and aromatic.
Taste
Clean, crisp, sweet, full bodied and aromatic.
Finish
Invigorating, long lasting, refreshing, crisp and slightly drying.
How to enjoy this gin
For the traditional gin and tonic, pair it with sliced red apple (Pink Lady if you’ve got them but any red apple works) and serve with chilled tonic water over ice. As an alternative to tonic, try Caorunn Gin with cloudy apple juice, a splash of lime juice topped up with soda.
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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