Caorunn, pronounced “ka-roon,” is a Scottish gin distilled in small batches and made from local ingredients. Produced on the site of the Balmenach distillery in Speyside, it uses a specific still (Copper Berry Chamber), which was used in the 1920s in the United States to extract essential oils used as a base for making perfumes. Through this particular infusion process, alcohol vapors will gently and slowly extract the flavors of the various ingredients used. Among the 11 ingredients used, 5 of them are hand-harvested around the distillery: dandelion leaf, heather, bog myrtle berry, a variety of wild apple (Coul Blush), and the rowan berry. The latter, called “Caorunn” in Gaelic and which gives its name to the gin, is similar in taste to juniper berry and will bring a particular typicity to it. Rich, fruity, and floral, it is enjoyed on ice or with tonic water. Add a slice of red apple to awaken its fruity and gourmet side.