Caorunn Gin launches ‘Forage to Glass’ events

‘Forage to Glass’ is a global initiative that will build awareness of the Caorunn Gin's unique crafting process and will highlight the importance of the local, foraged ingredients that make the gin so unique.

To launch the initiative in the UK, Caorunn Gin will host a series of interactive foraging events this summer, which has already kicked off in Manchester.

Guided by urban forager David Winnward, top Manchester mixologists were briefed on sustainable foraging and foraging laws, before harvesting a variety of herbs and botanicals including rowan berry and bog myrtle, all key to Caorunn Gin’s complex flavour. Mixologists were also given the chance to forage seasonal delicacies including barberry, mugwort and raspberry ensuring they have enough local edibles to prepare their gin-based cocktails.

The day concluded in Manchester, at 22RedBank, where David Barber, Caorunn Gin’s Brand Ambassador for the region, revealed the secrets to Caorunn Gin’s production. Crafted using natural resources from a boreal forest and distilled with traditional botanicals, alongside the wild foraged rowan berry, Coul Blush apple, dandelion, bog myrtle and heather in one of the world’s three Copper Berry Chambers. Bartenders were then be invited to experiment with the versatility of Caorunn Gin and create their own range of unique cocktails that reflect their newly foraged botanicals.

Caorunn Gin will be activating the ‘Forage to Glass’ initiative in key cities in the UK and US at major events, including Tales of the Cocktail in New Orleans and Bar Convent in Berlin. Consumers and trade members will be introduced to Caorunn Gin’s distinctive handcrafted process through a showcase of foraged cocktail recipes, created by leading mixologists across the UK and U.S.

For further details about the Manchester events, contact David Barber.

New regulations come in for sampling and analysis of PBCs and...

A new regulation has recently been implemented, laying down the methods of sampling and analysis for the control of levels of dioxins, dioxin-like PCBs and non-dioxin-like PCBs in certain foodstuffs.

This new regulation replaces the Commission Regulation (EU) No. 252/2012.

Analysis of PCBs and Dioxins in Food The Commission Regulation (EU) No. 252/20122 described in detail the methods for sampling and methods of analysis for the official control of dioxins, dioxin-like and non-dioxin-like PCB’s in certain foodstuffs.

It allowed screening methods of analysis with widely acceptable validation and high throughput to be used to identify samples with significant levels of PCDD/Fs and dioxin-like PCBs (preferably selecting samples exceeding action levels and ensuring the selection of samples exceeding maximum levels). The only limitation was that the levels of PCDD/Fs and dioxin-like PCBs in these samples needed to be determined by a confirmatory method of analysis such as High Resolution gas chromatography coupled to high resolution mass spectrometry (GC-HRMS).

This regulation has now been withdrawn and replaced by the Regulation (EU) No. 589/20141 whereby in addition to the gas chromatography/high resolution mass spectrometry (GC-HRMS), due to technical progress and developments, also gas chromatography/tandem mass spectrometry (GC-MS/MS) can be used as a confirmatory method for checking compliance with the maximum level.

Regulation (EU) No 252/2012 has therefore been replaced by the new Regulation No. 589/2014 which allows for the use of GC-MS/MS as an appropriate confirmatory method for checking compliance with the maximum level.

The ML for certain contaminants in foodstuffs are set out in the Commission Regulation (EC) No 1881/20063 of 19 December 2006.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close