Caorunn Dry Gin Highland Strength

Highland Strength was Caorunn's tenth-birthday present to itself. Master distiller Simon Buley created the original in 2009 at Balmenach Distillery in Speyside, and to mark a decade in August 2019 he released the same recipe at a robust 54% ABV — nearly 25 proof higher — on the logic that a stronger gin keeps its flavors from being diluted away and gives a G&T or cocktail more punch. Nothing else changed: the classic six botanicals — juniper, coriander, angelica, cassia, orange and lemon peel — plus the five Celtic botanicals foraged within a ten-minute walk of the distillery: rowan berry (caorunn in Gaelic), bog myrtle, heather, dandelion leaf, and Coul Blush apple, the UK's most northerly apple. It's still distilled in the world's only working 1920s Copper Berry Chamber, where vaporized spirit passes slowly across four trays of botanicals. Travel Distilled called it Caorunn on steroids: intense juniper and spice on the nose, fresh but intense, with a herbal, bitters-like note. Drinkhacker found it surprisingly fruit-heavy — sweet orange and grapefruit before a gentle hit of juniper, essentially the standard Caorunn's notes in reverse — turning duskily earthy in the glass with mandarin, then thyme, sage, and rosemary, finishing quite peppery with more bite and less vanilla sweetness than the original. For a Martini with backbone, a Negroni that doesn't fade, or a G&T with apple that actually tastes like the gin. Scottish apple gin at full volume.

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