Gin cannot be made without juniper berries, because the law requires that it have the predominant flavor of juniper berries in a beverage to be called gin. Juniper is the only botanical found in all gins. The law requires that the cones of the juniper shrub (often referred to as “juniper berries”) be present and perceptible in order for a liquor to be called gin. Juniper is found in 100% of spirits called gins.
The juniper berry is known for imparting the traditional pine note of gin, although it can also appear as resinous, waxy, herbaceous or even green and fresh. The juniper in gin is generally Juniperus communis; however, occasionally distillers use local species that may have a very different flavor in gin. But one of the most important ingredients is juniper, since this botanical forms the basis of all gin. Without juniper, you can't call it gin.
While all gins include juniper, several brands and types of gin contain a diverse potpourri of botanical ingredients, herbs and fruits. Here are some of the most common gin ingredients. The 18th century gave rise to a style of gin known as Old Tom gin, which is a softer and sweeter style of gin, often containing sugar. Gin is generally made from a grain base, such as wheat or barley, which is first fermented and then distilled.
Gin obtained simply by adding essences or aromas to agricultural ethanol is not distilled gin. This process is a reliable method for lighter gins with more floral flavors, such as Bombay Sapphire, which was one of the first brands to adopt this innovative process. Another outstanding botanical gin, the sweet Angelica Root, adds a little sweetness and an earthy, healthy texture to gins, creating a more accessible flavor profile that adapts to everyday beverages and special occasions. As with lemons, oranges temper gin's penetrating juniper, so many gin brands, such as Perfume Trees, use dried orange peels when distilling their gins.
Plymouth gin (the IGP has expired), Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec, etc. The fact is that every gin must contain juniper, although juniper is a whisper or a whistle in the end depends on each individual distillery. In London, in the early 18th century, much of the gin was legally distilled in residential houses (it was estimated that there were 1500 residential stills in 172) and was often flavored with turpentine to generate resinous woody notes, in addition to juniper. England became synonymous with gin, which was prevalent for decades until the craft cocktail movement inspired a new interest in liquor, and American small-batch gin distilleries began to emerge.
But without a governing body to determine if a batch of liquid tastes more like juniper than, for example, cucumber or citrus fruits (two common flavors that are mixed in gin products), this definition is totally subjective. Monks used it to distill strong, fiery and alcoholic tonics, one of which was distilled from wine infused with juniper berries. Gin is found all over the world, but many people, even those who love gin, don't understand what makes gin such an exceptional, versatile and internationally renowned liquor. While there are only a few brands of aged gin widely available, such as Beefeater Burrough's Reserve and Bluecoat Barrel Finished gins, for example, they are ideal for those who appreciate a lively, kaleidoscopic beverage that impresses.
The common juniper plant is native to the United Kingdom and most of continental Europe, and grows throughout the Northern Hemisphere. .
