It may be that the Brits come to mind first when you think of Gin (the birth of the Gin & Tonic is deeply nestled in the history of the British Empire's use of tonic as an anti-malarial, after all, but that's another story). But as with most things, Scotland has a way of taking a good thing and making it...well, better. How much better? Better enough to win international acclaim five years in a row, including at several competitions in London (get 'em where they live, boys). But if we were in the business of recommending things just because they're already highly acclaimed, we'd be another sort of website. No. So let's start again: Caorunn gin has a lot going for it. For one, it's Scottish (we may have mentioned this). Two, it's on the forefront of our foraging fascination— the unique blend of botanicals that make it such a nice sip are sourced from the Scottish Highland itself. Rowan Berry, Bog Myrtle, Heather, Coul Blush Apple, and Dandelion Leaf are added to the mix of traditional gin botanics to create something that's truly unique— so unique, in fact, that it's served garnished with apple slices to better accent the flavor profile. Oh, and it's produced in the world's only working Copper Berry Chamber, making the technique more akin to something you might find distilling perfume than liquor. If you're listening to this—the foraging for Celtic botanics, the antiquated distillation method—and thinking it probably seems a lot quicker to, you know, not do this, you're right. But when have we ever treasured something that was quick and easy to make? Caorunn gets to the heart of our fascination with small-batch, artisan made goods...and tastes good while doing it. Turns out, sometimes life rewards those who are set in their sentimental ways— just as long as you're not too set in your ways to try some apple slices in your G&T. Trust us, it's worth it. Get it here.