Caorunn – Gin Diaries pt. 5
It’s time!
Time for a gin created at a Scottish Speyside whisky
distillery.
Huh?
Travel back in time, if you will, to 1824 when the good Mr.
James MacGregor established the Balmenach Distillery. Scotch has thrived as the
primary product over the years, but the wealth of locally foraged botanicals
turned thoughts toward producing a high-quality gin with a real sense of place.
Say hello to Caorunn
Gin.
Simon Buley, Gin Master at the distillery proclaims: “With
Caorunn we have distilled the Scottish Highlands into a glass. The foraging
initiative celebrates the lengths that artisans will go to create balance and flavor.”
What precisely are these Celtic botanicals, foraged at the
foot of the Haughs of Cromdale, used in Caorunn Gin (pronounced ‘ka-roon’)? Many
of the traditional gin ingredients are present, including juniper, coriander, lemon and
orange peel, angelica root, and cassia bark. As for the locally foraged items,
how about a dash of rowan berry, heather, dandelion, coul blush apple, and bog myrtle.
Is your palate intrigued?
The results of Mr. Buley’s labor produce a crisp and rather
elegant gin. Nicely balanced with citrus, earth and floral notes on the nose, a
taste reveals a touch of that apple botanical, along with citrus, floral and
spice notes that play well with the mellow juniper.
A hint of richness or sweetness makes this gin particularly
excellent in cocktails such as a Tom Collins, but a gin and tonic (the distillery
recommends a slice of apple), or a martini also consume well.
Crisp, balanced, subtly unique. Caorunn is Connoisseur
recommended.
Cheers!
Marty Feldmann, The Connoisseur, is the
highly sought-after consultant who assists businesses and individual clients
with the acquisition of the finer things life has to offer. Whether you are planning
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