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Review: Caorunn Gin

Erica Pilavaki takes a sip of Scottish Gin, Caorunn.

Small distilleries have proliferated the UK in the last 5-10 years, but no spirit seems to have captured the imagination of these small distillers more than gin has.

Take Coarunn as an example. Caorunn is a small batch, quadruple-distilled Scottish Gin passionately crafted by one man – the Gin Master, Simon Buley. Using only the finest pure grain spirit, natural Scottish Water and 11 botanical gin ingredients, Simon remarkably crafts every bottle of Caorunn personally.

As mentioned above, Caorunn is made with 11 botanicals: six traditional botanicals including angelica, coriander seed and cassia, and five Highland botanicals foraged in the wild. These latter include dandelion leaf, bog myrtle, heather, blush apple and, most importantly, rowan berries – whose Gaelic name is Caorunn which harnesses the very essence of this gin.

The spirit of Scotland is most certainly bottled in this gin. Nurtured by one man who loves what he does and is proud of his origins - given the strong focus on the Celtic branding - is evident, this gin is undoubtedly a premium product with something of a human touch.

Tasting Notes:

On the nose: Rich, earthy, leafy aromas lead with a sweet citrus tang left behind. It develops into a more lemony fizziness for a while, then back to that earthy grassiness.

On the palate: Medium weight; gentle, silky mouthfeel. It feels like you're initially licking a lemony sorbet, then it transitions into a more floral bouquet with the juniper. The rowan berries contribute some jam-like sweetness along with some slightly bitter, astringent tones too.

To finish: Good length of warmth with a tongue-tingling sting of spicy citrus and residual tartness, slightly drying.

Overall, Caorunn is a modern 'London Dry' gin with a cool, crisp ambrosial taste adventure and a lingeringly dry finish. I can confirm, it makes an excellent 'pick me up' martini with far more depth and complexity than many gins, maybe due to the fact the spirit is vaporised through the world's only working Copper Berry Chamber! A very enjoyable, very well-made gin with some interesting distinctions. Gin nerds should be lining up to try this one.


  • Add plenty of ice to a highball glass

  • Pour in 50ml of Caorunn gin

  • Add 50ml of premium tonic water

  • Garnish with slices of Pink Lady apple

Caorunn is available from Master of Malt


[Items in this article may have been gifted to Chatting Food. No financial payment has been made to feature in this article, and entries to the feature are made independently by members of the Editorial Team. This page contains affiliate links and we may receive a small commission for purchases]


Chatting Food Contributor: Erica Pilavaki

Born in Cyprus but now living in London, Erica has an insatiable appetite for good food and tasty drinks!

Follow Erica @erica_eeeats


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