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.
We spoke to Burley, along with Stuart Baxte Caorunn’s brand ambassador, and brand manager Lynne Buckley about mixing cocktails with Highland Strength.
“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 unique natural resources by infusing five locally foraged Celtic botanicals and six traditional gin botanicals in the world’s only working Copper Berry Chamber. To create a flavor that deserves to be savored, gin master Buley uses the world’s only working Copper Berry Chamber to create Caorunn Gin and Caorunn Highland Strength. The botanicals used in Caorunn are first 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 enhances the dry, crisp, taste of Caorunn to create a peppery, fruity, and 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 Burley. “The strength of this gin enhances the unique flavor of Caorunn to create a fragrant and herbaceous gin that tastes both peppery and fruity and leaves a luxurious and satisfying finish.”
The higher ABV percentage of Caorunn Highland Strength lends itself to enhancing mixed drinks and cocktails. 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 Blush C&T
Ingredients:
- 50ml Caorunn Highland Strength
- 150ml Fever-Tree Indian Tonic Water
- 2 dashes Angostura Bitters
Preparation: Build ingredients over ice. Garnish sliced red apples.
The post Mixing with High ABV Gin appeared first on Chilled Magazine.
Source: Mixology News
