Description

Juniper Berries – 100g

Essential if making your own gin. You cannot call it gin without using juniper berries.

Used to good effect lightly crushed and added to flavour casseroles, marinades, stuffing and complement pork, venison, beef and duck. They can also be used in sweet dishes such as fruitcakes.

If you want to understand gin, it’s important to get to know juniper. We would compare it to understanding the influence of casks for whisky fans, or dilution of ice for bartenders.

What Is Juniper in Gin?

Juniper is the defining botanical in gin. By law, it must be the dominant flavour in any gin. It delivers the classic piney, fresh character on the nose and palate. The word “gin” comes from genièvre and jenever, meaning juniper.

Where Juniper Grows

Juniper grows across England and much of Scotland in scattered patches. It is most common in the Scottish Highlands. Two subspecies grow in Scotland, with the shrubby form most widespread. UK plants rarely exceed 5 metres, but can reach 10 metres elsewhere.

Juniper in the Highlands

Juniper thrives in the drier eastern Highlands. Young plants have brown bark that turns grey with age.

Flavour Profile of Juniper Berries

Young green berries contain high levels of pinene. This gives a strong pine and resin character. As berries mature, they develop citrus and fresh green notes.

Using Juniper Berries

The outer skin of the berry has little flavour. Producers usually crush the berries before use. In gin, alcohol extracts flavour even without crushing. Most producers use dried berries instead of fresh ones. Fresh berries have stronger flavour, which fades during drying and storage.

Juniper Berries in Distilling History

Juniper has a long history in traditional distilling. Highland distillers once used juniper wood as fuel. It produced little smoke and avoided attention from excise officers. Some distillers still add berries to season new stills. This practice is now mostly ceremonial rather than functional.

Why Juniper Matters

Juniper defines gin both legally and stylistically. It remains one of the most important botanicals in spirits.