Bartenders taken foraging for ingredients with Caorunn


caorunn gin

Bartenders are being taken foraging for ingredients for cocktails in a new initiative launched for Caorunn Gin.

“Forage to Glass” events brief bartenders on sustainable foraging and foraging laws before harvesting a variety of herbs and other botanicals such as rowan berry and bog myrtle which are used to make Caorunn.

Launched in Manchester with an event for bartenders on July 9, it is part of a global initiative to build awareness of the craft in the brand’s production and the importance of local, foraged ingredients.

It is being activated in key cities in the UK and the US at major events, including last week’s Tales of the Cocktail festival in New Orleans and the Bar Convent trade show in Berlin in October.

The Manchester activity was guided by urban forager David Winnward and gave bartenders a chance to forage seasonal locally grown ingredients including barberry, mugwort and raspberry for gin-based cocktails.

The day concluded at Manchester’s 22Redbank venue where David Barber, Caorunn’s brand ambassador for the region, discussed the gin’s production which is crafted with natural resources from a boreal forest and distilled with traditional botanicals such as Coul Blush apple, dandelion and heather.

Bartenders then experimented with the versatility of Caorunn Gin to create their own range of cocktails that reflected their newly foraged botanicals.

The global activity will also promote cocktail recipes, using foraged ingredients, created by leading mixologists across the UK and US to consumers and the trade.


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