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Caorunn is a small batch, quadruple-distilled Scottish Gin personally crafted by one man – our Gin Master, Simon Buley. Using only the finest pure grain spirit, natural Scottish Water and 11 botanical gin ingredients, he personally crafts each and every bottle of Caorunn.

Caorunn glass and bottle

Aromatic Taste

Caorunn is the taste of wild sophistication – an expert infusion of five locally foraged botanicals and six traditional botanicals.  Caorunn is traditionally served with cool fizzing tonic and slices of red apple to highlight its aromatic flavour profile, however our gin is beautifully versatile which means its also perfect for any classic or contemporary cocktail.

Taste Notes

Caorunn is a Modern “London Dry” Gin with a dry and crisp, aromatic taste adventure and a long dry finish.

Appearance

Perfectly clear like pure Scottish water.

Aroma

Fresh, floral, citrus, slightly spicy and aromatic.

Flavour

Clean, crisp, sweet, full bodied and aromatic.

Finish

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

Caorunn Gin Botanicals

What makes Caorunn so remarkable? The answer is simple – it's all in our unique blend of botanicals.

Caorunn, pronounced ‘ka-roon', is the Gaelic word for Rowan Berry – a Celtic botanical that forms the very soul of our gin. Infusing a total of eleven botanicals in our unique Copper Berry Chamber, we harness Scotland's unique natural resources and age old botanicals to mouth-watering effect. Wild, foraged Scottish Highland botanicals.

Wild, Foraged Highland Botanicals

Rowan Berries

Rowan Berry

From the old Gaelic word Caorunn or Rhunda-an. This piquat red berry has inspired Celtic medicines and recipes for generations. It forms the very soul of Caorunn.

Bog Mertyle

Bog Myrtle

This fragrant plant conjures up images of Highland walks. It infuses a soft, sweet resinous aroma to Caorunn Gin.

Purple Heather

Heather

Heather is an integral part of the Highland landscape. With its subtle perfumed undertones with a nuance of honey it is also an integral part of Caorunn gin.

Cool Apple Blush

Coul Blush Apple

First fruited in Coul, Ross-shire in 1827 this is a Celtic creation. Its clean, sweet, aromatic taste perfectly complements our other ingredients.

Dandelion Leaf

Dandelion Leaf

Since ancient Celtic times the Dandelion has been used as a herb. It lends Caorunn just a hint of sharpness.

Traditional Gin Botanicals

Juniper Berries

Juniper Berries

Juniper berries are at the heart of our handcrafted Scottish gin. They have been lending their subtle bittersweet aroma to gin since the 17th Century.

Coriander Seeds

Coriander Seed

A spicy, sweet citrus aroma full of exoticism and warmth. They add a subtle flavour of pine and pepper to Caorunn.

orange peel

Orange Peel

Orange peel adds Caorunn’s distinctively crisp refreshing flavour note. With its pleasant sweet odour and slight hint of bitterness it makes the perfect companion to our carefully chosen Celtic Botanicals.

leomon peel

Lemon Peel

Lemon peel is an essential flavour of Caorunn with its fragrant citrus top notes and aromatic bitter taste.

Angelca Root

Angelica Root

Fabled for centuries in Chinese medicine as a healing herb this enigmatic root also provides a sweet warm taste to Caorunn.

Cassia Bark

Cassia Bark

Like Coriander Seed this exotic spice lends a fragrant aroma to Caorunn Gin. The sweet taste is reminiscent of cinnamon but with more delicate flavour and depth of character.

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