Caorunn 1 Liter (Scotland)
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Caorunn 1 Liter (Scotland)

Caorunn 1 Liter (Scotland)

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The process of making Caorunn

Caorunn is handcrafted and small batch distilled gin controlled by the Gin

Master, Simon. A small batch is usually 1,000 litres. We use pure grain spirit, not molasses like most gins, to ensure high quality.

The pure grain spirit is vaporised through our Unique Copper Berry Chamber that was made in the 1920’s, when gin was produced with a slow process to enable enough time to infuse the subtle flavour of the botanicals. It is a round chamber with copper frame and carries 4 trays.

We spread our botanicals on the trays, allowing the grain spirit vapour to meet the botanicals on a largest possible surface during the infusion process and to pick up the aromatics and flavours of the botanicals.

Caorunn draws on centuries of distilling expertise, on the pure Scottish Highland water provided by the surrounding springs and the time-honoured Celtic botanicals which are characteristic plants of the surrounding hills of Balmenach Distillery.


The taste of Caorunn

Infusing eleven botanicals in our unique Copper Berry Chamber we harness Scotland’s unique natural resources and age old botanicals. The fabled Rowan Berry forms the very soul of our gin. Caorunn, pronounced ‘ka-roon’, is the Gaelic word for Rowan Berry that has inspired Celtic medicines and recipes for generations.

Tasting notes:

Caorunn is a dry and crisp, aromatic taste adventure with a long dry finish.


Perfectly clear like pure Scottish water.


Fresh, floral, citrus, slightly spicy and aromatic.


Clean, crisp, sweet, full bodied and aromatic.


Invigorating, long lasting, refreshing, crisp and slightly drying.

Celtic Botanicals

Caorunn Gin is infused with five Celtic botanicals, including the fabled Rowan Berry.

Traditional Botanicals

Caorunn Gin contains six traditional botanicals including Juniper Berries, Orange Peel and Coriander Seed.


Capacidad: 1 Litro
Graduación Alcohólica: 41.8%Vol.


This product was added to our catalog on Friday 18 October, 2013.
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