Is gin made with juniper berries?

The juniper most used in gin production is the Juniper communis, a small tree or shrub that can live up to two hundred years. Juniper is generally sold whole or as crushed or cut berries. It can also be purchased in powder form (it is most commonly used in confectionery, food products, etc.) Gin is an alcoholic beverage that is obtained by distillation from a grain base (wheat or barley). In an additional procedure, botanical ingredients are added together with water until the desired flavors are met.

To be called gin, the spirit drink must have a predominant juniper berry flavor. Juniper is a type of aromatic “fruit” that grows along the branches of junipers. There are many ways to make gin, but most start with a distilled base alcohol. This liquid is then mixed with juniper and other botanical ingredients.

Believe it or not, you can make a custom-made batch of aromatic gin at home, without any high-tech equipment or a degree in chemistry. Gin is made by distilling a neutral-grain alcohol with juniper berries and other botanical ingredients to create the fragrant liquor we all know and love. The botanical ingredients are infused into the raw liquor to release their flavors. You can also vary the recipe by adding different spices, fruits and floral elements.

The original method for making gin, soaking is still a common process, especially for distillers who create unique brands and products. Some reliable contemporary gins include rhubarb-infused Malfy Gin Rosa, the sour KOVAL blueberry gin liqueur and the tasty but floral Broken Bones Ljubljana Dragon gin. You might not think that an autumnal, ginger-infused spice like coriander would go well with resinous juniper, but the two botanical ingredients have been used hand in hand for centuries. Some contemporary gins may have more spicy or floral notes; others may be based on citrus or earthy herbs.

Once you've mixed the magic formula, learn how to prepare the perfect gin & tonic to enjoy in your spare time. Vacuum distillation is one of the newest ways of making gin and shows that this century-old liquor continues to evolve. Regardless of the alcohol the distiller prefers, the fermentation of gin creates a heavier, milkier gin than London Dry. Sometimes known as Chinese parsley, coriander is the second most common botanical gin, after juniper.

It was then and there that the Dutch mixed juniper and wine to create a medicinal liquor called “Jenever”. With a neutral alcohol and more subtle botanical products, London Dry Gin allows spicy juniper to take the initiative and provide the dry flavor that gin is known for. 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. Made with a base of fermented grains, fruits or starch, the addition of juniper berries and an infinite variety of other botanical ingredients, such as spices or herbs, gin has developed its well-deserved place in the alcoholic beverage industry.

We should also mention that soil, climate and minerals influence the flavor of juniper, which explains why even similarly distilled gins can taste markedly different, just one of the many reasons why gin is such an adaptable beverage. The only botanical required in gin is the juniper berry, and distillers will use less or more depending on the flavor profile they are looking for.

Terrance Wilson
Terrance Wilson

Avid student. Incurable social media guru. Lifelong internet geek. Zombie expert. Wannabe travel scholar. Unapologetic web enthusiast.