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Caorunn, pronounced Ka-roon, is the Gaelic word for ‘rowan-berry’; one of the eleven botanicals in Caorunn Gin. Many of these botanicals, including heather, dandelion leaf, and the rowan berry, are foraged from the Scottish Highlands.
Other more traditional botanicals include coriander seed, citrus peel, angelica root, and of course, juniper. The whole lot is distilled with the purest Scottish water at the Balmenach Distillery based in the heart of the Cairngorm National Park.
It was one of the first licensed distilleries in Scotland and has been running for almost three centuries. The result is a clean, crisp, full-bodied Gin, which tastes best when served with a thin slice of red apple.