Caorunn is launching a 54% ABV Highland Strength gin ahead of its upcoming ten-year anniversary and in celebration of World Gin Day on June 8.
Produced at the Balmenach Distillery in the Scottish Highlands, the stronger version of Caorunn Gin infuses five locally foraged Celtic botanicals and six traditional gin botanicals in what is thought to be the world’s only working Copper Berry Chamber.
Highland Strength is said to enhance the dry, crisp, taste of Caorunn to create a peppery, fruity and herbaceous gin with a strong juniper character.
Caorunn recommends serving 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.
The higher ABV of Highland Strength also lends itself well to mixed drinks and cocktails. For summer, Caorunn suggests combining with dry vermouth and Cocchi Americano, and garnishing with fresh lemon zest to create a Pale Highland Negroni.
Gin master Simon Buley said: “Consumers right across the UK have told us that they’d love to see a gin at this higher strength so, we’re very pleased to be introducing Caorunn Highland Strength to our range of gins this summer, just ahead of our tenth anniversary.
“The strength of this gin enhances the unique flavour of Caorunn to create a fragrant and herbaceous gin that tastes both peppery and fruity and leaves a luxurious and satisfying finish.”
Caorunn will be offering tastings of the new Highland Strength gin at Junipalooza, taking place between 8-9 June at Tobacco Dock, London.
Highland Strength is the latest instalment in the Caorunn range, which includes the original and Small Batch Scottish Gin, the recently released Caorunn Scottish Raspberry and the travel retail exclusive, Caorunn Gin Master’s Cut.