The invitation to learn how to make and sample the perfect Gin and Tonic proved irresistible. No surprise there, my wife says.
For me, the first surprise was to learn that Caorunn is Gaelic for Rowan i.e. my own surname, although pedants may well point out, that it actually means Rowan berry. The red star fish logo is based on the base of the Rowan berry, where it attaches, to the stem.
Rowan berries are one of the 11 botanicals used in Caorunn gins, I like to think it is the main botanical, but that may be stretching things, but whether it is or not, it would be churlish not to raise a glass or two to the Rowan.
First stop was learning how to make the perfect gin and tonic, and whilst I feel that I am pretty well practiced, there is always room to learn.
My Copa glass, resplendent with the Rowan berry logo, was filled with ice, over which was poured the gin. Fevertree Tonic water was also added, a little at a time, to my taste. Remember you can always add more tonic, but you can’t reverse the process. Finally, a slice of Pink Lady apple, because the sweetness cuts through the sharp taste of the Coul Blush Apple, one of the other main botanicals. The resulting gin has a clean fresh taste.
Caorunn is based in and well known in Scotland, but now is the time to share this fabulous gin south of the border. Whilst a regular imbiber of the straight Caorunn gin I had no idea that they had also brought out a Raspberry Gin with Perthshire Raspberries and Blood Orange and Chilli the latter is going straight to the top of my Christmas list for Santa.
The Orange and Chilli gin was blended by Claire, to whom I shall be forever grateful, for a gin that will be perfect for Christmas, with that Christmassy Orangey citrus flavour, and the hint of chilli that only comes in at the end.
Claire took me through to the next gin station where I was about to taste something magical:
My first task was to decide on my favourite gin between the orange and the raspberry, an easy choice, although I will definitely buy the raspberry, come the summer.
The man performing the magic filled my Copa glass with ice, before producing, not a rabbit from a hat, but a small plastic spritzer. The spritzer was filled with Caorunn Blood Orange and Chilli together with a sprig of thyme and some shreds of orange peel which once strained would form the spray essence.
This I was informed was to be stored for three days to a week to allow the botanicals to infuse. Like the gin magician he was, he produced one that he had made earlier which he spritzed over the iced tonic water and the rim of the glass, a very impressive cabaret. I tend to rub the orange peel around the rim but this is far more effective in bestowing the flavour immediately to the lips, and how useful for drivers, who would like the experience without the level of alcohol. Of course, if like me you are not driving you can still enjoy the magic, and add the gin, which is my preference.
I feel as though I have rather ignored the Raspberry Gin throughout this review, and my last stop at the mixologist’s proved to me what a mistake that would have been. My final taste of gin was in Raspberry Gin Fizz which was light and lip smackingly tasty, and I could imagine enjoying this on the beach or in the garden on a hot summer’s day. Though to be honest, a number of us were enjoying it in late October.
If you think you would like to try this at home, I did manage to get the recipe for you.
40ml Caorunn gin
20 ml Raspberry Cordial
20 ml Lemon Juice
30 ml Soda Water
Method
Build over ice in a highball glass. Stir gently and garnish with a lemon wedge.
Images courtesy of Jonathon Hordle.
Caorunn Gin | Handcrafted Premium Gin
RRP £28.00.