Ever since being introduced to Caorunn gin at the Northern Restaurant and Bar Show I have been a huge fan. Don’t get me wrong, I love gin anyway, but this one is so smooth it can be drank neat by even the most novice of gin drinkers. When Caorunn invited me to their special 1920s themed event in Manchester I jumped at the chance.
The event took place in a vintage inspired converted horse box within 22 Redbank and started with an introduction to the gin from brand ambassador Ervin who explained the gin is made in very small batches in a small building at the side of a whiskey distillery. It’s so small that only one man knows the recipe! Like most gin blends you will find juniper, lemon, cassia and coriander among the botanicals but also some unique ones to give this gin its unique taste. Bog myrtle is undeniably Scottish but usually used as a midge repellent so a different one! Dandelion leaves and rowanberry are also interesting but blend well with the other flavours to give this gin a smooth roundness. Heather and coul blush apple are particularly apparent on the nose as are lemon and citrus flavours. Caorunn is the perfect entry level gin with a lovely sweet and smooth taste that isn’t too spikey thanks to the blend being light on juniper. With this gin being so light it is best served with Fentimans tonic with Schweppes being too heavy.
The evening, having a 1920s theme, continued with a collection of cocktails from this era. Ervin explained that during this period, because of prohibition, the majority of bartenders headed to Cuba and hit the rum for their cocktails. Taking inspiration from Dundee born Harry MacElhone who owned Harry’s Bar in Paris, our first cocktail was a White Lady. Whilst there are many varieties of this drink available we had a traditional blend of Caorunn, triple sec and lemon juice. It was a perfect palate cleanser and it was lovely to see Ervin wipe the oils from the lemon skin onto the stem of the glass. He explained that this helped the scent be remembered as it transfers to the drinkers’ hands encouraging them to come back for more!
Up next was the blue ribbon and a twist on a martini. Blue colouring is shaken with Caorunn and triple sec before being garnished with lemon zest. This was so blue that many of the guests had dyed tongues by the end of the evening! One could be fooled into thinking this drink would be incredibly sweet but it had a real dryness and was described as smelling like Frosties by one of the guests on the night.
Back to Harry’s Bar and we tried a monkey gland created around 1923. Caorunn, blood orange, absinthe and grenadine were perfect for me with just the right balance of sweetness toned down well with the absinthe.
Ervin took us to American prohibition next with an original 75. He explained that the French 75 was named after the World War II machine gun usually uses champagne whereas the original doesn’t. The blend of Caorunn, calvados and absinthe was a favourite amongst guests on the evening as it really showcased the flavours in the gin.
Last but certainly not least was the hanky panky. Most of the guests had never seen fernet branca before but I knew what was coming…! Mixed with Caorunn and red vermouth this had a spice kick that I felt killed the subtle flavours of the Caorunn, others loved it though announcing it their favourite of the evening.
A great night was had and it was the perfect way to be introduced to such a unique gin. It has climbed the list to one of my all-time favourites and I’ve tried a few… what’s next?
Massive thanks and credit for the images goes to Chris Parker. This was a free event to promote the brand to industry professionals, bloggers and press.
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