It might just be me, but the onset of autumn, makes me appreciate all things Scottish and although Caorunn (pronounced Ka roon) was launched in 2009, it is high time that it was better known amongst us gin drinking aficionados, south of the border, of whom, I count myself one.

Produced in the Scottish Highlands, hand crafted in small batches, and quadrupled distilled, it has a uniquely vibrant flavour profile, gained from hand- picked, Coul blush apple, Dandelion, Heather, Bog Myrtle and the aforementioned Rowan berries.

The name Caorunn originates from the Gaelic name for Rowan berry.

This gin is an expert infusion of five locally foraged botanicals, six traditional gin botanicals and natural Scottish water.

Caorunn is clean, crisp, sweet, full bodied and aromatic, no wonder that it is so versatile, (of which more later), with a long, refreshing, slightly drying finish.

Caoruun Gin is perfect for a variety of delicious cocktails including one that mixes Caoruun gin with Campari, Kombucha, apple and sugar syrup garnished with a Blackberry

This is a distinctly tasty gin and I strongly suspect that I will be enjoying it far beyond autumn.

As with all good Gins, the garnish is important and not merely decoration to be ignored. It is recommended that Caorunn Gin is served with a good tonic with plenty of ice and a slice of red apple.

I make no apologies for eating the gin-soaked apple slice once the gin has been drunk, I like to think of this as my just dessert.

Caorunn Gin is available from selected Waitrose, Sainsbury’s and Tesco stores, The Whisky Shop and other specialist spirit retailers- RRP £29.00.