Forage 2 Glass With Caorunn Gin

I’m a huge fan of Caorunn Gin. I’ve tried more gins than I care to remember (probably lots that I can’t remember to be fair) but the smooth and slightly sweet taste of Carounn (pronounced ka-roon) always has me coming back for more. I wrote about their vintage inspired Martinez event a few months ago where we had a great time trying cocktails from the 1920s. This time we were getting down and dirty; we were going foraging!

Caorunn gin is made in the Speyside region of the Scottish Highlands yet there is a place, in deepest darkest Rochdale, where you can find all five of the Celtic botanicals used to make the gin. We were brought there to meet David Winnard; forager extraordinaire and self confessed mushroom addict. For me this was his only downfall! That said his story about how his gran used to pay him to find mushrooms with the price going up to 5p for rare varieties made up for it, how sweet?!

The rowan berry was one of the first of the botanicals we found in Rochdale and also gives Caorunn its name as Caorunn is celtic for rowan. It is said to protect against witchcraft and enchantment due to the pentagram underneath. The berries are very bitter but this reduces when they are cooked. You can make a fine jelly with them!

We found lots of elder on our trip and I immediately recognised the flowers from around my parent’s house. I’ll be sure to pick some next time I visit! The great thing about this plant is that it yields both flowers and berries. The flowers are incredibly fragrant and can be used to make cordial, jelly or even champagne. The berries are said to contain lots of antioxidants to boost the immune system.

As you would expect there were lots of berries around with these ones being slightly tart but still perfectly tasty. I never thought to pick them straight off the bush and give them a taste before although we were warned to make sure we picked from knee height. You never know what has been peeing on them!

The second of the botanicals we discovered is apple. Caorunn use coul blush apples which are crisp and sweet. These little ones weren’t much different!

There were lots of dandelions around and these provide the herbal notes of the gin. Did you know there are 272 sub-species in the UK alone and the leaves can be eaten raw in Spring? I’ll be playing with these at some point, they are everywhere!

 

Next of the botanicals we discovered on our trip was the bog myrtle with its sweet yet slightly spicy smell. I never thought a leaf could smell quite like this! It is a known insect repellent and is used in many brands to fight off the mozzies. This site is the only known place where you can find bog myrtle making it fairly rare in the Greater Manchester area.

A common plant to Greater Manchester and one that grows outside my office is heather. It also happens to be the last of the Celtic botanicals used to make Caorunn! It smells so beautiful with a honey like scent and it changes the look of the moors completely with its purple hue.

We were brought back to Manchester to dry off (we must have picked one of the wettest days of the year for our trip!) and for a very welcome drink! The wild urban bramble has been designed by the fabulous Elixir and you can buy one from there or Lawn Club. Caorunn gin is mixed with tonic, elderberry syrup and gomme for a sweet yet fruity cocktail. Make sure you go and try one before I destroy their elderberry syrup stock.

I was invited on this press event and was not asked to pay for the trip or my drink. This is an honest and unbiased account of my experience. Make sure you check out David’s amazing wildlife photography too, he has a first class degree in it!