What’s The Story Behind Juniper in Gin?

The flavour of gin comes from its botanicals. These include herbs, spices, fruit, flowers and more. Juniper is the classic botanical. In fact, it’s thought that the word gin derives from the Dutch word jenever, which means juniper. If you’re fascinated by gin – perhaps enough to create your own – then you may want to know a bit more about the relationship between gin and this small, purple berry.

Where did it all start?

Without getting too weighed down in history, it’s believed that the origins of mixing juniper berries with alcohol lie as far back as 70AD. The Ancient Romans and Greeks used juniper for medicinal purposes, including to aid digestion. This is certainly something that’s carried over into modern usage. Today, gin is enjoyed as an aperitif or after-dinner drink.

In the 11th century, monks recorded recipes for tonic wine infused with juniper berries. But it was in the 16th century that the Dutch started producing their ‘Jenever’ spirit. This was when it first took on the form of gin as we know it today.

The drink became popularised in England in the 1700s, a period dubbed the ‘Gin Craze’. Unlicensed gin manufacturing became legal and tax breaks were introduced on spirit production. For a while, it even overtook beer in popularity. It was cheaper to drink, after all!

Alas, that is no longer the case, but the UK has seen a recent gin resurgence.

Where does juniper come from?

These berries thrive on chalk lowland, moorland, in rocky areas and in old native-pine woodland. Juniperus communis is the most commonly used variety in gin production. These small trees can live for up to 200 years!

Today, most juniper is sourced from the following countries:

– Kosovo
– Bosnia-Herzegovina
– Albania
– Macedonia
– Italy

For gin lovers based in the UK, you may be disheartened to know that juniper berries are in decline. However, there is a volunteer-led project to bring the juniper berry back from the brink of extinction in southern Britain.

Can you have gin without juniper berries?

All gins must contain juniper. Without it, it simply wouldn’t be gin. It also has to be the predominant flavour. These aren’t just rules set by the gin enthusiasts – it’s the law! Flavoured gin liqueurs are not to be confused with authentic gin. Some gins are more juniper-rich than others – the berry is known to be the most dominant flavour in London dry gin. Others can take on other notes, including pine, cedar and much more.

How do you make gin from juniper berries?

If you’re thinking about crafting or improving your gin menu, you’re not alone. In recent years, many gin distilleries and craft gin producers and bars have sprung up around the UK. The juniper berries can be used whole, or to release more oil and flavour, they can be crushed or milled.

For commercial level gin making, the basic process involves:

– Fermenting or distilling from a grain, such as wheat or barley
– The botanicals are then added to the grain mixture
– Water can be added to ensure the correct alcohol and flavour balance

You can also steep the botanicals in your base spirit.

Looking to get started or to perfect your gin recipe? Shop dried botanicals online at Mimea today. We sell ingredients that are ideal for making gin as well as garnishing. We have dried juniper berries and a host of other popular botanicals that are ready for gin crafting.