Tag Archives: spirit

Come On In, The Shade’s Delicious With Kraken Rum

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Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.

The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:

The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.

Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.

The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.

Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.

The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.

The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.

However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.

SUMMER ECLIPSE PERFECT SERVES RECIPES:

For videos of how to create, visit here.

Daiquiri: Dark & Eerie
STEP 1 – Rim the glass with lime and chili salt
STEP 2 – Blend with a 1/4 avocado
STEP 3 – Add 25ml lime juice
STEP 4 – Add 25ml vanilla syrup
STEP 5 – Pour in 10ml single cream
STEP 6 – Cholula to taste
STEP 7 – Add 50ml of Kraken
STEP 8 – Blend with crushed ice and pour into glass

Shake: Freak of the Deep (Made for two)
STEP 1 – Drizzle chocolate sauce all around inside of glass
STEP 2 – Add 100ml of Kraken into blender
STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender
STEP 7 – Pour into extra large glass
STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top
STEP 9 – Top with whipped cream
STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

Cider: Poison Apple
STEP 1 – Fill glass with cracked ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml ginger syrup
STEP 4 – Pour in 35ml Kraken
STEP 5 – Top with cider
STEP 6 – Add lime wedge

Spritz: Ink Spritz
STEP 1 – Add crushed ice to a large wine glass
STEP 2 – Add rhubarb soda until glass is 2/3 full
STEP 3 – Pour 35ml lillet
STEP 4 – Add 35ml of Kraken
STEP 5 – Add rhubarb stem and stir
STEP 6 – Add orange slice

Punch: Octo-Punch
STEP 1 – Fill hurricane glass with ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml orange liqueur
STEP 4 – Add 35ml of Kraken
STEP 5 – Add cold black tea
STEP 5 – Stir
STEP 6 – Top with crushed ice
STEP 7 – Add lemon twist

Mojito: Black Mojito
STEP 1 – Add 6 to 8 mint leaves
STEP 2 – Add 25ml sugar syrup
STEP 3 – Add 25ml lime juice
STEP 4 – Add 50ml of Kraken
STEP 5 – Fill glass halfway with crushed ice and churn
STEP 6 – Add lime wedge and mint sprig

Dictador Rebrands Its Iconic XO Bottle As A Dazzling Work Of Art

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Dictador, the award-winning Colombian rum producer, today announces the rebrand of its iconic XO Insolent and Perpetual Solera System rum bottles. The decision to rebrand comes at a time when Dictador is achieving overwhelming and unprecedented global interest as the brand continues to expand its distribution channels worldwide.

Representing another milestone in Dictador’s history, the impressively redesigned Insolent and Perpetual bottles stay true to the original Japanese design tradition, while being carried out in an elegant and modern way. Maintaining the previous bottle’s body shape, the new bottles are crystalline and luminescent, capturing the rich and vivid copper liquid that lies within. Exquisitely designed like a piece of art, the bottle has a modern design with a sleek and sexy look.

Marek Szoldrowski, President of Dictador Europe, said: “We are pleased to launch our new XO Insolent and Perpetual bottles which we feel capture the essence of our distinctive and luxuriously flavoured rums. The bold design makes a strong statement and will appeal to both new and existing clientele who are drawn to the liquid works of art we are known for. We have worked with an incredibly talented team of creatives on this project and are delighted to see it come to fruition.”

The two XO rums are the more decorated of the Dictador rum portfolio, mainly in part to the different aging system used. Dictador XO Insolent is made from first press sugar cane juice that is fermented for sixty hours and 100 per cent pot distilled. Aged in a combination of ex-bourbon barrels, ex-sherry butts and charred port casks, the rum features a mixture of sweet and smoky flavours from the oak. In the glass, Insolent is a deep mahogany colour, and on the nose, has combined vanilla and honey notes with hints of white chocolate and caramel parfait. On the palette, the taste is a smooth mouthful of fudge, intense vanilla and Colombian coffee.

Dictador XO Perpetual is made from the fermentation of unique virgin sugar cane honey, distilled in an antique alembic copper still, then aged in the highest quality ex-bourbon barrels, as well as ex-sherry butts and port casks. The age-old traditional family solera system is used to carefully balance the delicate smoky and sweet flavours to create an exquisite blend that pays homage to the legacy of Dictador. On the nose, Perpetual is a combined intricately roasted honey, Colombian coffee and mature oak, rounded out by scents of vanilla. On the palette, the feel is extremely smooth with hints of spice and oak to create a long chocolate-filled finish. deep mahogany brown with golden colours and superb shine.

In addition to its highly regarded award-winning rum portfolio, the Dictador brand offers a collection of Dominican cigars and Colombian coffees and chocolates. Dictador’s premium line of mild and full-bodied cigars, whose tobacco leaves are aged in Dictador’s own barrels, are ideal accompaniments to their premium line of rums, gins and perfectly balanced Colombian coffees, thereby allowing the connoisseur to truly experience and enjoy the Dictador lifestyle.

Dictador will be attending ProWein in Dusseldorf, the World’s No. 1 International Trade Fair for Wines and Spirits, from 19-21 March. Stop by Booth B86 in Hall 12 for a chat and to sample their line of awardwinning spirits.

 

Bulleit Frontier Whiskey At London Beer Week 2017

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This year, Bulleit Bourbon will once again be the frontier whiskey of choice for beer enthusiasts as it pops up at bars and locations around the capital throughout London Beer Week 2017.

Over the course of London’s largest celebration of beers, ales, lagers and ciders, a selection of top bars will be serving limited edition Bulleit cocktails, all of which include beer as a key ingredient. At Hopscotch on Brick Lane, a spicy Ginger Bulleit will be on offer, comprised of Bulleit, Hop House 13, ginger, lemon and malt, as well as a shorter, headier concoction of Bulleit Hop House 13 Syrup and Campari in the Beer-vardier at Found. In addition, East London hotspot, Peg + Patriot will be serving up an unusual mixture of Bulleit, Hop House 13, Campari and Wermurtlich, finished off with a clarified banana syrup. These limited edition cocktails with Bulleit and Hop House 13 lager at their centre, showcase the complimentary tasting notes of spicy Bulleit when combined with the flavoursome maltiness of premium beer.

Additionally, Bulleit will continue to champion the iconic Boilermaker serve at the The Beer Edit directly in the epicentre of London Beer Week 2017. Running across three days from the 16th-18th March, The Drink Up Bar will be playing host to a selection of whiskies, giving guests the opportunity to upgrade any of the beers on offer to a Boilermaker serve. Due to its unusually high rye content, Bulleit is the perfect match for the distinctive flavours of the various craft beers on offer, which include Southwark Brewing Co, Cotswold Cider Co, Umbrella Brewing, Canopy Beer Co, Badger Beer, Courage SE1, Renegade Brewery and Gosnells London Mead, all at £3, with a boilermaker upgrade for £2, exclusively to LBW wristband holders.

London Beer Week is a true celebration of beers, ales, lagers and ciders alike, set against the backdrop of the capital. Running from 13th-19th March, the festival provides the perfect backdrop to enjoy Bulleit Frontier Whiskey alongside some of the world’s best beers.

@BulleitUK #BulleitBoiler #bulleitlondon

@DrinkUpLDN @LDNBeerWeek #LBW16

Altos Tequila Launches The Tahona Society Cocktail Competition 2017

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Altos Tequila is inviting bartenders across the world to increase their understanding of Tequila, perfect their mixology skills and gain international exposure by entering the Tahona Society Cocktail Competition 2017. Considered the world’s leading Tequila education programme, national heats are set to begin this month ahead of the global finale in Mexico in September.

Founded in 2010 by leading bartenders Dré Masso and the late Henry Besant, the Tahona Society welcomes mixologists to ‘Join the Mexican Evolution’ in its 2017 edition in response to the cultural movement in Mexico towards a renewed focus on craft, mastery and sustainability. These values are at the core of the creation of Altos Tequila and are reflected in the Tahona Society programme, as entrants must craft a cocktail that represents sustainable values, celebrates the flavour of agave and can be paired with a variety of authentic Mexican street food.

Local heats are set to take place from this month until September in a record 28 markets, such as USA (Texas, LA and NYC), London, and Paris. Designed to educate bartenders about the quality and provenance of Tequila, the importance of sustainability in bartending, and feature a comparative Tequila tasting, the heats will culminate with the national Tahona Society Cocktail Competition.

The winner from each country will be invited to Mexico for the week-long global Tahona Society Cocktail Competition in September. During the festivities, competitors will take part in a series of masterclasses – led by global bartending legends such as Dré Masso and Mexican agave spirits expert, Alberto Navarro – receive a tour of the Altos distillery and have the opportunity to explore the Los Altos region in the highlands of Mexico, where Altos Tequila is crafted using traditional production methods.

The second and third place winners will also travel to Mexico for the opportunity to fully immerse themselves in the country’s ancient tradition of agave spirit production, as well as to guest bartend in one of Mexico City’s leading bars.

The final contest will be judged by a jury including Dré Masso, a worldwide famous surprise guest bartender and the Tahona Society’s 2016 winner, Kelsey Ramage; and will challenge the finalists to create their cocktails with an added local-flavour twist, sustainable values and lead a short presentation and Q&A explaining the rationale behind their serve. The overall winner of the Tahona Society 2017 is set to become the Tahona Society Global Ambassador for one year and will have the opportunity to choose four countries to deliver a Tahona Society event next year.

Dré Masso, co-creator of Altos Tequila, says: “Our mission with the Tahona Society Cocktail Competition is to spread the love and knowledge of authentic Tequila around the world. It is important that we continue to provide support and education for future bartending generations by encouraging sustainability, which is at the heart of our business and at the future of the industry. We are proud of Altos’ sustainability credentials – in fact the total waste from our distillery would fit into a car boot – and we’re hoping this will inspire our 2017 entrants. Previous winners have completely blown us away with their innovation and skill, and I cannot wait to see what this year’s competition holds!”

The 2016 Tahona Society crown was given to Kelsey Ramage from renowned London bar, Dandelyan. Ramage overcame fierce competition from 20 of the world’s most talented bartenders with her winning creation, Never Die. Chosen by the expert panel of judges for its exceptional taste and ingenious use of local ingredients.

Bartenders from around the world can follow the competition and register their interest on the Tahona Society Facebook page http://www.facebook.com/TahonaSociety and are invited to contact Altos Tequila representatives in their markets for more details.

Luxardo Launches Bitter Bianco For White Negroni And Aperitifs

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Luxardo Bitter Bianco launches in the UK this Spring. The distilled infusion of bitter herbs, aromatic plants and citrus fruits is made to a recipe created by the Luxardo family who have re-imagined the classic Italian aperitivo. At 30 percent abv. it has a transparent ivory colour, which makes it ideal for mixing in a White Negroni. Luxardo global brand ambassador Gareth Franklin will be creating further adventurous new serves, with an individual take on Margarita and Daiquiri styles. Luxardo Bitter Bianco has the fruity aromas of sweet and bitter oranges, balanced by hints of spices and botanicals. Its smooth taste combines fresh citrus with a gentle bitter finish.

Similar to the creation of Luxardo Maraschino, the Luxardo Bitter Bianco also stands out as a liqueur which is unusually produced by distillation. This creates a new dimension of flavours and its signature colour, whilst still staying true to its bitter-sweet heritage.

Distinctly different with a smoother taste profile, it makes for an alternative 21st century style of Negroni, when it is mixed with gin and white vermouth. To enjoy its taste in the freshest way, drink it over ice with a splash of soda or on the rocks, garnished with a wedge of orange or lemon. Luxardo global brand ambassador Gareth Franklin adds, “Luxardo Bitter Bianco is a very modern style of distilled liqueur and works perfectly as an aperitif. It has classic Italian bitter notes and is blended to be soft, floral and aromatic; a very intriguing creation. I will be hosting a roadshow to trial new mixes with bartenders in key cities, and look forward to new taste adventures.”

Marketing manager Craig Chapman adds, “The Luxardo classic liqueurs & specialities have established themselves very successfully in top bars. This year, Cellar Trends will be backing Luxardo Bitter Bianco to join the line-up of Maraschino, Amaretto and Limoncello, and the Sambuca range. They are authentic, full strength choices which bartenders can rely on to really deliver on taste.”

Luxardo White Negroni

1 shot (25ml) Luxardo Bitter Bianco
1 shot (25ml) gin
1 shot (25ml) white vermouth

Stir over ice and garnish with a wedge of fresh orange.

Luxardo Bitter Bianco gin & tonic

1.5 shots (35ml) gin
1 shot (25ml) Luxardo Bitter Bianco

Mix over ice and top up with tonic water. Add a squeeze of fresh lime and stir.

Beefeater 24 To Launch A Stylish New Look

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Beefeater, the world’s most awarded gin*, has unveiled a sophisticated new bottle design for Beefeater 24. The new red glass bottle reflects the product’s super-premium quality and will increase its visibility on shelf.

The super premium gin category has seen a continued period of growth and the new bottle has been developed in response to evolving consumer demand. The sleek design will make the product stand out against competitors while reinforcing the differences between Beefeater 24 and Beefeater Dry. It will also help Beefeater to attract new consumers looking to explore the super premium gin category. Inspired by the Arts and Crafts movement of the 20th Century, the decoration mirrors the super premium gin’s 12 botanicals, which were carefully selected by Master Distiller Desmond Payne following two years of experimentation. The filigree on the bottle is unique to the Royal Dalton factory that was located next to the original Beefeater distillery.

The bottle’s eye-catching red colour pays homage to one of the UK’s oldest crown jewels, the 170-carat Black Prince’s Ruby centrepiece in the Imperial State Crown. Similarly to Beefeater, the history of the precious stone is intertwined with the Tower of London and the Yeoman Warders who guard it. The figure of a Beefeater has been introduced alongside the authentic signature from Beefeater founder, James Burrough. The Tower of London raven, which is historically said to protect the crown, is clearly visible on both the front and reverse of the bottle.

Global Brand Director for Beefeater, Eric Sampers, comments: “Our new Beefeater 24 design will capture the consumer’s attention, with a striking red colour which makes it clearly stand out from its competitors. Beefeater 24 is a very special gin – created by the world’s most experienced Gin Master Distiller, Desmond Payne – and we want people to know just from looking at the bottle that there is a high-quality liquid inside. The updated look will appeal to consumers who are keen to explore the growing super-premium gin category as well as existing Beefeater 24 fans.”

The new bottle design for Beefeater 24 has been available in Czech Republic, Bulgaria, Slovenia, Sweden, Netherlands and France since October, with a revised RRP at 39USD. It was then rolled out to Andorra, Portugal, Germany, Thailand and USA in November and Morocco, New Zealand, Norway, UK and South Africa in time for Christmas in December.

North East Distillery Launch First Gin of Limited Edition Range

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Poetic License Independent Small Batch Distillery kick off range of one-off spirit products ‘The Rarities’ with an Orange Blossom Gin.

As you would expect from the name, this gin offers a strong aroma of orange and is zesty, refreshing yet floral on the palate. It’s slightly sweeter than a typical gin with its hints of vanilla and a lingering citrus finish.

The Rarities are set to be a one batch distillation of whatever the creative chaps at Poetic License fancy making. There will only be a few hundred bottles of each and when they’re gone, they really are gone!

“We like to indulge in our creative side and wanted drinkers to be able to enjoy more of our experimental concoctions with us. Hence, The Rarities was born” explains Luke Smith, Poetic License’s distiller.

“Orange Blossom is a beautiful flavour that we knew we wanted to use. We experimented with it in vodka but actually felt the flavour sat very well in with the juniper of gin. It’s an uplifting drink that stirs up the vibes of the lighter, warmer months. It drinks really well with Mediterranean tonic and an orange peel and rosemary garnish.”

Located in the North East, Poetic License Independent Small Batch Distillery launched in 2015. They make their award-winning spirits on 500L still, Gracie, which is based in a bar of the same name. They have 3 core products (Northern Dry Gin at 43.2%, Old Tom Gin at 41.6% and Graceful Vodka at 40.4%) and well as always having a seasonal offering available; at the moment, this is their Fireside Gin with flavours of mulled winter fruits.

Future products for The Rarities are still under-wraps but Luke did say “We have lots of ideas, so keep your eyes on our social media for more information and, if you see them, make sure you grab them while you can!”

Orange Blossom Gin Rarity will be available to from the start of February with pre-orders now being taken.

Buy online now at http://www.poeticlicensedistillery.co.uk or for trade sales enquiries please contact Beth Race on 0191 5103564 or beth@poeticlicensedistillery.co.uk

Poetic License

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One of the main brands to cause a stir over the last 12 months originates from the North East of England, Sunderland to be exact, the home of Poetic License Distillery.

Started up by Mark Hird, a figurehead of the leisure trade for 20 years, the seeds were sown back in 2012 when Mark saw the opportunity in growing a business that could reach both the local and national community, opening a microbrewery in 2012 and naming it Sonnet 43, after the famous poem of Elizabeth Barrett Browning who was born a stone’s throw from the brewery site.

Knowing the rise of micro distilling after visiting distilleries in South Africa, he looked to Luke Smith, a man who had started his career at Sonnet 43 brewery, to help him plan and operate a new distillery. After several experiments and distilling courses, on January 4th 2015 the project became official and Luke moved to begin working within the Roker Hotel (now known as Poetic License Distillery Bar and Soul Food), one of Mark’s venues, as a full time gin distiller and using a 5 litre still to produce trial recipes.

It took 7 months to create a London Dry Gin as well as a rough Old Tom Gin within Gracie, the fist copper still to be sourced from China. The 500 litre hybrid allows the use of her as both a pot still and a column still. For their gin, hand-crushed botanicals are macerated for 24 hours and then boiled to gently and gradually release their flavours, whilst the vodka, using British wheat as the spirit base, is distilled 7 times.

This feature though won’t be focusing on their Northern Dry, Old Tom or Graceful Vodka, but their new Fireside Gin, the distillery’s limited edition gin available for autumn/ winter that focuses on ‘Mulled Winter Fruit and Juniper’. It is their second seasonal and comes following the success of their first – Picnic Gin, a strawberries and cream flavoured gin which was available throughout the summer of 2016.

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Poetic License Fireside
– 40.1%

Subtle saffron and orris come through on the nose, followed by clove and nutmeg scents. Mulled flavours of clementine, stemmed cherry and cranberry are present on the palate, with soft cinnamon and orange peel bringing a warm finish to the table.

A great gin to serve straight over ice in front of the fire, but one of these will still work well for a refreshing mulled long drink, with the team suggesting “to be enjoyed while cosying up around glowing amber warmth of the fireplace. Pour over large chunks of ice with premium tonic and garnish with cranberries.”

Be rude not to add this to your drinks cabinet now, and these cold nights don’t seem to be easing up anytime soon!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Foxhole

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Normally, grapes would be closely associated with wine, Champagne and brandy if used to create alcohol, but the steady need to explore ahead of the usual limits, gin and its floral complexities creates an ideal category to invoke the use of a variety of grape styles.

G’Vine and Ciroc are your two commonly seen brands that use grapes for their base ingredient, but the UK has entered the fray with their first gin to be made from English-grown grapes, created by Sam Linter and James Oag-Cooper.

The South East of England offers a climate suitable for both still and sparkling wines, with English wine producer Bolney Wine Estate a leading name. Due to their shared focus on quality and sustainability, Foxhole Spirits have partnered with the team at Bolney Wine Estate to create Foxhole Gin.

But how do we create such a product?

The end of summer see’s the grapes picked and ready to head to the winery for pressing. Not all the grape material is used for wine production though, with by-products and unused grape juice being left behind, becoming the inspiration for the gin. Once the grapes are bought to the winery, they are placed in the press and would normally go through one cycle which would extract the juice for wine production, leaving between 30-40% of the juice in the grapes. The remaining grape material would be thrown away, but now, the process has changed and it see’s a second pressing occur after the first press has been collected. This extracts more of the grape juice, which is collected in a stainless steel tank.

Within the tank, yeast is added and the juice ferments into an English Wine. Once complete, the wine is drawn from the tank and delivered to the distillery in Albury, Surrey where it is added in small batches to a 350 litre copper pot still. Then, the first of two stages occur.

To create an English grape spirit, the wine is heated using steam from a wood fired boiler, resulting in a high percentage spirit being distilled. The second stage involves the process of adding the botanicals (Juniper, Coriander, Angelica Seed, Orris Root, Liquorice Root, Bitter Orange, Fresh Lemon Zest, Fresh Grapefruit Zest) to the distilled wine spirit for 48 hours maceration. The spirit is then added back into the still for a second time and distilled with the botanicals present.

Once distilled, the gin has natural on-site spring water added to it, before being bottled and labelled. Named after the Foxhole Vineyards and Foxhole Lane, the location where Foxhole Spirits is based, lets see what the finished result is like –

Foxhole – 40%

Very light on the nose, with subtle aromas of peach, zest of grapefruit and fresh juniper coming through. Smooth as it hits the palate, becoming slightly intense as the grapefruit and lemon zest come together. Rich grape flavours follow, with the coriander bringing a warm, lingering finish.

A delicate offering that is one to be enjoyed over ice, crystal cut glass, and a healthy measure. One for the drinks cabinet as we head into Spring.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Head To The Caorunn Distillery This Autumn

summer bbq and packshotThe Caorunn Gin Plant at Balmenach  Distillery, home to Caorunn Gin, is open to the public and gin lovers from near and far will be able to book a tour round the famous distillery to learn about the special botanicals and processes that go into making the much-loved craft gin.

The Balmenach Distillery is a destination quite unlike any other in Scotland; it lies in the heart of Speyside’s rolling hills, with breath-taking views of the highlands. Visitors can learn more about the Scottish botanicals including dandelion, heather, coul blush apple, bog myrtle and rowan berry –  which all grow in the surrounding countryside and blend together to create Caorunn’s distinct flavour.

Each batch of Caorunn is passionately handcrafted in small batches by Gin Master, Simon Buley. Visitors will be guided through the craft process used to create the exceptional Scottishgin . Guests on the Caorunn Gin Tour will gain an insight into Caorunn’s artisanal production process through a privileged behind-the-scenes tour of the production area. What’s more, visitors will be given the truly unique chance to discover the world’s only working Copper Berry Chamber, which gives Caorunn it’s clean and versatile taste. Built in the 1920s the Chamber is legacy to a time when all gin was produced using this slow, careful process.

The tour includes  an intimate and personal Gin Masterclass, where guests will uncover the history of Scotland’s best loved gin.

The tutored sampling section of the tour is sure to be a highlight, where guest will taste how Caorunn has distilled the essence of the Scottish Highlands into a glass. Visitors will be taken on an aromatic taste adventure and enjoy a deconstructed nosing and tasting session to learn how locally foraged ingredients are used to create the uniquely dry and crisp, aromatic flavour of Caorunn. Caorunn will be sampled both neat and as a classic Caorunn &T, served with red apple to complement its fragrant tasting notes.

There will be one intimate tour each day, for a maximum of six guests. Tours cost £10 per person and start at 11.30am, Monday to Thursday. To make a booking or for more information, please call + 44 (0)1479 874933 or send your enquiry to tour@caorunngin.com