Issue link: http://digital.copcomm.com/i/776532
january/february 2017 / the tasting panel / 1 17 january/february 2017 / the tasting panel / 1 17 CELTIC-BORN: CAORUNN SMALL BATCH SCOTTISH GIN You'd be hard pressed to find a gin with a greater sense of place—or ter- roir—than Caorunn Small Batch Scottish Gin (SRP $35). It's handcrafted in the Scottish Highlands using a handful of botanicals indigenous to the Speyside and pristine spring water drawn from the surrounding boreal forest. And while Caorunn (pronounced in Gaelic ka–roon) meets all of the techni- cal requirements of the London dry category, it doesn't drink like the prototypical London dry. So if you're looking for a singular gin experience, Celtic-born Caorunn is just the ticket. The brand is distilled by a famed whisky producer, after which gin master Simon Buley assembles a botanical blend comprised of six traditional botanicals—juniper, orange peels, coriander seeds, cassia bark, angelica root and lemon peels—and five botanicals that are native to Speyside—rowan berry, Coul Blush apples, dandelion, myrtle and Scottish heather. Growing conditions such as humidity, average temperature, amount of sunshine and annual rainfall have an effect on the local plant life, and thus the finished gin. The hand-foraged aromatics are put on trays and placed in a still called a copper berry chamber, one of only three stills like it in the world. Built in the 1920s, it is designed so that the vaporized grain spirits pass through the trays of botanicals and become infused with their flavors and aromas. The gin ultimately makes four passes through the still before being bottled at 41.8% alcohol (83.6 proof). Caorunn Gin is deserving of its top-shelf status. It has a lushly textured body and the engaging aromas of piney juniper, lemon zest, black pepper, cinnamon and subtle floral notes. The palate is an earthy blend of citrus, floral, black pepper, anise and red fruit flavors. The juniper reappears on the long, dry finish. "With Caorunn, we have distilled our Celtic landscape into a glass. The fact that Gin Master Simon Buley oversees every aspect of the production process ensures that the spirit is of the highest quality," says Ibolya Bakos-Tonner, Global Brand Manager. "To promote our gin's terroir-driven profile, we've launched a year-long initiative called 'Forage to Glass' that highlights the use of our locally foraged ingredients to express flavor and a sense of locality in the glass." Sláinte! INTERNATIONAL BEVERAGE USA, INC. Gin Petiller by Andrew Byers, Spirits Manager, Left Bank Brasserie, San Jose, CA ◗ 1½ oz. Caorunn Scottish Gin ◗ ½ oz. St-Germain Liqueur ◗ ¾ oz. Fresh lime juice ◗ 6 Fresh mint leaves Add all the ingredients into a shaker with ice and shake vigor- ously. Pour into a tall glass and garnish with a slice of cucumber on top.