A new pentagonal bottle is being launched for Caorunn gin, celebrating the five natural Scottish botanicals used to make it.
With a five-pointed base, the new sleek and contemporary design is the first revamp for the bottle since the premium brand was launched nine years ago.
Keeping the original recipe, it is made with coul blush apple, heather, dandelion, bog myrtle and rowan berry from Scotland alongside six traditional gin ingredients plus Scottish water.
Using contemporary labelling techniques with traditional craftsmanship, the new bottle has extra tactility through raised gloss varnishing, profiling the brand’s red asterix that is placed prominently at the top.
It also carries the signature of Caorunn gin master Simon Buley to highlight that he alone oversees the entire craftsmanship process.
Simon said: “I am proud to see Caorunn showcased within such an exquisite bottle. The design has taken into consideration the Celtic botanicals foraged on the hills around Balmenach Distillery and how Caorunn is infused in the world’s only working copper berry chamber. The care and attention of the spirit and bottle sets Caorunn apart.”
The new bottle, which will be available from March, was created by design agency JDO under group creative director Ben Oates with graphics specialist Ray Smith and production director James Davies, with production at Allied Glass in West Yorkshire.
Drinks writer and bartender Tristan Stephenson (pictured), part of the team behind The Worship Street Whistling Shop, Sack, Black Rock and The Devil’s Darling bars in London, describes the enhanced bottle shape as “beautiful and functional, allowing bartenders to keep the clean and crisp gin close to hand”.
He said he also admired the superb shelf presence and user-friendly features “which now match the handcrafted, versatile taste, creating an enjoyable drink experience for all involved”.
For the launch, Tristan created two original cocktails. See below for the recipes.
Owned by International Beverage Holdings, Caorunn is now available in more than 35 countries and stocked by leading cocktail bars, hotels and restaurants in the UK such as London Gin Club, Merchant House, Mr Fogg’s, Duck & Waffle and Hawksmoor Guildhall.
Caorunn Cooler by Tristan Stephenson
50ml Caorunn gin
150ml Herbal apple soda*
Build in a highball glass. Garnish with a sage leaf.
*Herbal apple soda
1 part lemon juice
7 parts apple juice
7 parts green tea
Hot brew the green tea to extract the flavour and tannins, and allow to cool. Mix ingredients well and chill in a fridge. Carbonate using a Sodastream.
Fireside by Tristan Stephenson
10ml Lemon juice
10ml Ginger juice
80ml Apple juice
Build in a highball glass. Garnish with honey-roasted walnuts.