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With depth in every detail, Caorunn is personally crafted in small batches of 1,000 litres a time by just one man – the progressive Gin Master, Simon Buley at Balmenach Distillery, a working malt whisky distillery in the Speyside region of the Scottish Highlands.

Craftsmanship, passion and innovation are infused with an unexpected blend of natural, local botanicals. Harnessing Scotland’s unique natural resources, Caorunn is made of the highest quality pure grain spirit, crystal clear Scottish water, 6 traditional and 5 Celtic botanicals (Rowan Berries, Heather, Coul Blush Apples, Dandelion and Bog Myrtle). Gin master Simon handpicks the botanicals from the hills surrounding the breath-taking setting of Balmenach Distillery in the Cairngorms National Park, when they’re in season. “There is no better feeling than savouring drinks made with hand-picked ingredients. Not only do they taste better, but it also connects you to the natural world and the wonders on offer,” says Buley.

Caorunn – pronounced ‘ka-roon’ from the Gaelic for Rowan Berry – is a quadruple distilled modern London Dry Gin. The botanicals are infused to perfection in the world’s only working Copper Berry Chamber. Built in the 1920s, it was originally designed to extract essential oils to use as a base for perfumes. The spirit vapours pass through the 4 botanical trays at a very slow rate – 12 litres per minute – to ensure maximum uptake of the flavours and aromas of the botanicals. This hand-crafted process creates a gin with an invigorating personality, fusing the centuries-old tradition of London Dry Ginmaking with a contemporary Scottish edge. The result is a dry and crisp, aromatic taste adventure, with floral, fruity notes. The taste is clean, sweet and full-bodied, with a fresh and long-lasting finish. Try Caorunn &T with freshly cut red apple to enhance its invigorating, dry and crisp taste.

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