Discovering Caorunn Gin

caorunn gin

Small batch Scottish Gin made in Speyside

Speyside is normally mentioned when talking about Scottish whisky, not gin, here at Caorunn they make a small batch gin in a Scottish whisky distillery. We visited to find out all about Caorunn and how it is made.

Siobhan Mackenzie tartan kilt

Where is Caorunn Gin from?

Caorunn gin is made within the Balmenach Distillery in Speyside, not far from Aviemore and Grantown on Spey.

What does Caorunn mean?

The name Caorunn, pronounced Ka-Roon, comes from the Scottish Gaelic for Rowan berry (caorann) which is one of the botanicals featured.

What botanicals are in Caorunn gin?

11 botanicals together make up the unique taste of the gin. These are traditional botanicals such as coriander seed, lemon peel, angelica root, cassia bark, orange peel and, of course, juniper berries.

The other botanicals are rowan berry, heather, dandelion, bog myrtle and coul blush apples.

Botanical garden at the distillery

What gins are in the Caorunn range?

Caorunn Classic – Crisp and aromatic with a long dry finish. (Buy here)

Caorunn Gin Blood Orange – Refreshingly citrus with a hint of chilli.

Caorunn Gin Scottish Raspberry – fresh Scottish raspberries give this smooth refreshing gin an earthy bite.

Caorunn Highland Strength Gin – A 54% version of the smooth Caorunn gin.

What is the perfect serve for Caorunn gin?

1 Part Caorunn

2 Parts Tonic Water

Method: Build over ice

Garnish: Red Apple Slices (Pink Lady)

Image from Caorunn

How is Caorunn made?

The small-batch distillation process uses a Copper Berry Chamber which is originally from 1920’s United States of America. Originally used to extract essential oils to create perfumes, the botanicals used in the gin are added to the chamber and the vapours mingle with the gin to create a balanced and delicious gin.

The images below show the steps in making the gin.

Distillery Tours

Distillery tours run daily and can be booked online here.

Where to buy Caorunn gin

Master of Malt

Whisky Exchange

and national supermarkets.




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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