Caorunn Gin has launched their new higher ABV gin, Caorunn Highland Strength. The expression was created specifically to enhance cocktails.
Produced at the Balmenach Distillery in the Scottish Highlands, Gin Master Simon Buley crafted Caorunn Highland Strength at a bold 54% ABV to amplify the local Scottish botanicals that distinguish the original Caorunn Gin. “We find that with this higher ABV, the alcohol quickly evaporates in your mouth, leaving behind our beautiful botanical flavors that linger on your palate with a luxurious finish,” explained Buley.
This stronger version of Caorunn Gin utilizes Scotland’s unique natural resources by infusing five locally foraged Celtic botanicals (rowan berry, bog myrtle, heather, dandelion, and Coul Blush apple) with six traditional gin botanicals in the world’s only working Copper Berry Chamber.
Built in the 1920s, the Copper Berry Chamber was originally designed to extract essential oils to use as a base for perfumes. Absolutely unique in gin production, the round chamber contains four large trays on which Gin Master Simon Buley spreads the botanicals. As the vapor passes through the trays it picks up the flavors of each botanical in a long, slow process. When it cools and returns to liquid, now gin, the botanical flavors are firmly embedded in the spirit.
The new Highland Strength enhances the dry, crisp, taste of Caorunn to create a peppery, fruity and herbaceous gin with a strong juniper character and minty fresh aroma. This higher strength ABV gin allows Caorunn’s bold taste to carry through stronger and to endure, ensuring a more prominent drink with a wider range of dilution and therefore flavor profiles.
For those looking to make a cocktail with the gin, the brand recommends mixing up a Pale Highland Negroni, Highland-Side, or a Highland Blush C&T:
Pale Highland Negroni
- 1 oz. Caorunn Highland Strength
- 1 oz. Dry Vermouth
- 1 oz. Luxardo Bitter Bianco
- Garnish: Lemon zest
Method: Build in a mixing glass, stir until chilled and diluted. Pour into a cocktail glass.
Highland-Side
- 2 oz. Caorunn Highland Strength
- 1/2 oz. pressed apple juice
- 1/4 oz. lime juice
- 1/8 tsp. sugar syrup
- Mint leaves
Method: Briefly muddle mint and sugar in a shaker. Add the remaining ingredients with ice and shake until chilled before double straining into a coupette. Garnish with a fresh mint sprig.
Highland Blush C&T
- 2 oz. Caorunn Highland Strength
- 5 oz. Indian Tonic Water
- 2 dash’s Angostura Bitters
- Garnish: Sliced red apples
Method: Build ingredients over ice in a tall glass.
Caorunn Gin is exclusively imported into the U.S. by Hotaling & Co, San Francisco, CA, and is priced at $40 per 750ml bottle. For more information, visit the brand’s official website.
