Mixing with High ABV Gin

Crafted at Balmenach Distillery in the Scottish Highlands, Gin Master Simon Buley created  Caorunn  Highland Strength at a bold 54% ABV to enhance the traditional Scottish botanicals that distinguish  Caorunn  Gin.

Caorunn Highland Strength takes the original award-winning Caorunn (pronounced ‘ka-roon’) Gin recipe and amps up both the flavors and the ABV to create a cocktail-friendly new spirit now available in the United States.

Chilled spoke to Buley, along with Stuart Baxter, Caorunn’s brand ambassador, and brand manager Lynne Buckley about mixing cocktails with Highland Strength and to learn more about this original spirit.

 “Caorunn Highland Strength lends itself well to mixed drinks and complex cocktails as the higher ABV holds up to dilution well, allowing Caorunn’s unique flavors to shine through,” says Buley.  

This stronger version of Caorunn Gin utilizes Scotland’s natural resources by infusing five locally foraged Celtic botanicals and six traditional gin botanicals in the world’s only working Copper Berry Chamber. The base for both gins include the namesake rowan berry (Caorunn in Gaelic), bog myrtle, heather, dandelion and Coul Blush apple. The two most prominent botanicals to Caorunn’s flavor profile—aside from juniper—are the rowan berry, which thrives on hills and rocky, peaty soil adding bitter notes, and Coul Blush apple, a dessert apple unique to northern Scotland, bringing a crisp acidity and clean, sweet taste to the gin. Each botanical is hand-foraged and all can be found within a short walk of the distillery.

During the distillation process, the botanicals used in Caorunn are spread on four large trays; as the vapor passes through the trays it picks up the flavors of all the botanicals in a long, slow process. When it cools and returns to liquid, now gin, the botanical flavors are firmly embedded in the spirit.  

“Working with a higher strength ABV gin allows the flavors to be carried through stronger and for longer,” says Baxter. “This helps ensure a more prominent drink with a wider range of dilution and therefore a wider range of flavor profiles.” 

Highland Strength heightens the dry, crisp, taste of Caorunn to create a distinctly herbaceous gin with a strong juniper character. “Consumers told us that they’d love to see a gin at a higher strength so, we’re very pleased to have introduced Caorunn Highland Strength to our range of gins,” remarks Buley. “The strength of this gin enhances the unique flavor of Caorunn to create a fragrant gin that tastes both peppery and fruity and leaves a luxurious and satisfying finish.” 

The higher ABV percentage of Caorunn Highland Strength elevate mixed drinks and cocktails to the next level. Caorunn recommends cocktail lovers enjoy the new gin with Fever-Tree Indian Tonic Water, built over ice, and garnished with red apple slices and orange oil twisted over the surface or with Dry Vermouth and Cocchi Americano, garnished with fresh lemon zest to create a Pale Highland Negroni. 

“Many UK gin brands are exploring Navy Strength or higher ABV expressions due to their versatility for mixing and enhanced botanical flavor. Our striking hand-picked botanical gin recipe is at its most efficacious at a powerful 54% ABV in Caorunn Highland Strength,” explains Buckley. “Its bold flavors make it the perfect sipping gin, or a fragrant addition to any cocktail, sure to enhance its flavor. As consumer interest in cocktails continues to grow alongside their quest for new flavors, there will be opportunity for high ABV gins which maximize the botanical experience.” 

 

 

---

 

 

Pale Highland Negroni

Ingredients: 

• 25ml  Caorunn Highland Strength
• 25ml Dry Vermouth
• 25ml Cocchi Americano 

Preparation: Build in a mixing glass, stir until chilled and diluted. Garnish with lemon zest. 

 

  

Highland Side

Ingredients: 

• 50ml Caorunn Highland Strength
• 20ml pressed apple juice
• 10ml lime juice
• 5ml sugar syrup
• Mint leaves

Preparation: Briefly muddle mint and sugar in shaker. Add the remaining ingredients with ice and shake until chilled before double straining into a coupette. Garnish with fresh mint sprig.