Juniper is the ingredient that makes gin, gin. Its unmistakable aroma and flavour form the foundation of every bottle, from traditional London Dry Gin to modern craft gins featuring citrus, floral, herbal or spiced botanicals.
But what exactly is juniper? Why is it so important in gin production, what does it taste like and how is it used during the distillation process?
Pour yourself a G&T as we explore the story of juniper in gin and explain how we use this essential botanical here at Exeter Gin.
What is juniper?
Juniper is an evergreen plant belonging to the cypress family. It grows in many parts of the world, including Britain and across Europe, and is recognisable by its needle-like leaves and small, dark blue-purple cones.
These cones are commonly referred to as juniper berries, although botanically they are not true berries. Their fleshy, tightly packed scales simply give them their familiar berry-like appearance.
Juniper berries take time to mature, gradually changing from green to a deep blue or purple colour. Once ready, they can be harvested and dried before being used to flavour food, drinks and, most famously, gin.
The species most commonly used in gin production is Juniperus communis, also known as common juniper.
Why is juniper used in gin?
Juniper is used in gin because it provides the spirit’s defining flavour.
It is not simply one optional botanical among many. For a spirit to be classified as gin, juniper must provide its predominant flavour.
Distillers can use citrus peel, coriander seed, cardamom, angelica root, liquorice, herbs, flowers, fruit and countless other botanicals. However, the character of juniper must remain recognisable within the finished drink.
Without juniper, a spirit may still be a delicious botanical drink, but it cannot truly be called gin.
What does juniper taste like in gin?
Juniper has a wonderfully complex flavour that can be difficult to describe with just one word.
It is commonly associated with:
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Pine and fresh woodland
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Resinous and woody notes
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Citrus peel
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Herbal freshness
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Pepper and gentle spice
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A slightly bitter, dry finish
The exact flavour can vary depending on where the juniper was grown, when it was harvested, how it was dried and the way it is used during distillation.
Some juniper berries produce brighter citrus notes, while others are more earthy, peppery or resinous. This natural variation is one reason why sourcing high-quality juniper is so important to gin makers.
Does all gin taste strongly of juniper?
All gin should have a recognisable juniper character, but that does not mean every gin tastes the same.
In a traditional juniper-forward gin, you may immediately notice dry pine, resin and citrus peel. In a more contemporary gin, juniper may be balanced with stronger floral, fruity, herbal or spicy flavours.
The skill lies in creating balance.
Juniper provides the structure, while the other botanicals give each gin its individual personality. Think of juniper as the lead singer: other botanicals can add harmony, depth and character, but juniper should still lead the performance.
How do we use juniper at Exeter Gin?
At Exeter Gin, we produce our London Dry Gins using traditional alembic copper stills and a one-shot distillation method.
This traditional approach keeps us close to our roots and family history, while allowing the juniper and supporting botanicals to be distilled together as one carefully balanced recipe.
Researching the perfect juniper
Before finalising our London Dry Gin recipes, we completed numerous development runs and tasting panels.
We began with the foundation of the spirit, conducting distillations using different types of juniper. These juniper-only tasting sessions showed us just how much the quality of the berries can affect the finished gin.
Our conclusion was simple: you get what you pay for.
That is why we use exceptionally high-quality juniper in all our gins. Poor-quality berries can distort the flavour, while carefully selected juniper creates the clean pine, citrus, woody and resinous notes needed to build a balanced spirit.
Once we were happy with the juniper base, we began experimenting with different combinations of botanicals, including marigold and tarragon.
Some of our botanicals and their precise quantities remain closely guarded secrets known only to our Master Distiller, Mick.
The Exeter Gin distillation process
Our traditional London Dry Gin process can be divided into four main stages.
1. Preparing the spirit and juniper
The process begins by loading our copper still with a 96% neutral spirit made from grain, predominantly sourced from British farms.
We then add our carefully selected juniper berries.
The juniper needs to be of exceptional quality because it forms the backbone of the recipe. Every other botanical must work alongside it without removing the distinctive character that makes the finished spirit recognisably gin.
2. Adding and soaking the botanicals
The remaining botanicals are added to the still alongside the juniper and left to soak in the spirit.
This stage is known as maceration.
During maceration, the alcohol begins drawing out the natural oils, aromas and flavours held within the botanicals. Each ingredient behaves slightly differently, with some releasing their character more quickly than others.
Once the botanicals have had time to soak, the still is gradually heated. The combination of alcohol, heat and time encourages each botanical to release its individual characteristics.
3. Heating and distillation
As the contents of the pot are heated, alcohol vapour carrying the botanical aromas rises into the swan neck of the copper still.
The vapour then travels through a coiled condenser. A flow of recycled cooling water cools the vapour and turns it back into a liquid, creating the newly distilled gin.
Different botanical flavours become noticeable at various points during the distillation run. This means the spirit can be tasted and carefully assessed throughout the process.
4. Selecting the heart of the gin
The liquid produced during distillation is divided into three stages:
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The heads
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The heart
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The tails
The heart is the desirable central part of the distillation run. It contains the cleanest and best-balanced combination of alcohol and botanical flavour, so this is the section we retain for our gin.
At this stage, the gin is produced at a very high alcoholic strength. We then carefully reduce it to its final bottling strength using purified water from Dartmoor.
The result is a locally crafted Devon gin in which juniper provides the essential foundation and every supporting botanical contributes to the final aroma, flavour and finish.
What is a one-shot gin distillation?
A one-shot method means the gin is distilled to create the intended concentration and botanical balance before being brought down to its final bottling strength with water.
The juniper and other botanicals are distilled together as part of a complete recipe, rather than concentrated gin being produced and then stretched across a much larger quantity of neutral spirit.
This approach requires careful planning because the botanicals must be balanced correctly before the distillation begins. Once the process is underway, there is limited opportunity to adjust the recipe.
For a craft distiller, the one-shot method provides a close connection between the ingredients placed in the still and the final gin poured into the bottle.
What other botanicals are used with juniper?
Juniper rarely works alone. It is normally supported by a carefully balanced recipe of complementary botanicals.
Popular gin botanicals include:
Coriander seed
Coriander can contribute citrus, spice and a slightly nutty character. It is one of the botanicals most frequently used in traditional gin recipes.
Citrus peel
Lemon, orange, grapefruit and lime peel add brightness and freshness, helping to balance juniper’s deeper pine and resinous notes.
Angelica root
Angelica brings dry, earthy flavours and can help connect the different botanicals within a recipe.
Orris root
Orris has a delicate floral and earthy character. It is also traditionally valued as a fixative, helping aromas remain present within the finished gin.
Cardamom
Cardamom can provide aromatic spice, eucalyptus-like freshness and gentle warmth.
Liquorice root
Liquorice root adds subtle sweetness, body and a lingering finish without necessarily making the gin taste strongly of liquorice.
Modern craft gin recipes may also feature flowers, herbs, locally inspired ingredients, tea, fruit, peppercorns or less familiar spices.
However adventurous the recipe becomes, juniper must remain at the heart of the spirit.
Where did the relationship between gin and juniper begin?
Juniper has been used for centuries in food, traditional remedies and alcoholic drinks.
Gin’s history is closely connected to the Dutch spirit genever, or jenever, which was also flavoured with juniper. Versions of this drink became known in England, where gin later developed into its own distinctive spirit category.
Gin became particularly prominent in Britain during the 17th and 18th centuries. Its popularity rose dramatically during the period now remembered as the Gin Craze, when inexpensive spirits became widely available.
Over time, production methods and regulations improved. Gin evolved from the often-rough spirit of the 18th century into the refined and carefully balanced drink enjoyed today.
The modern craft gin movement has since brought renewed creativity to the category, but juniper remains at its heart.
Is juniper grown in the UK?
Yes, common juniper grows naturally in the UK, including areas of heathland, chalk downland and upland countryside.
However, many distillers source juniper berries from different parts of Europe and beyond, where particular growing conditions can produce distinctive flavour profiles.
The origin of the berries matters.
Soil, rainfall, sunshine, altitude, growing conditions and the timing of the harvest can all affect the aromatic oils within the juniper and, ultimately, the way it tastes in a gin.
What is a juniper-forward gin?
A juniper-forward gin is one in which the piney, woody and resinous characteristics of juniper are particularly noticeable.
These gins often have a classic, dry profile and work beautifully in a traditional gin and tonic or Martini.
Citrus, coriander and earthy roots may still be present, but they support rather than overpower the juniper.
A contemporary gin may place more emphasis on fruit, flowers, herbs or spice. However, juniper should still provide the underlying structure required for the spirit to be called gin.
Neither approach is necessarily better. It simply depends on your preferred style and how you intend to serve it.
Does juniper affect how gin should be served?
The balance of juniper and supporting botanicals can help determine the best way to serve a gin.
A classic juniper-led gin often pairs well with a crisp, neutral tonic and a simple slice of lemon or lime.
A more citrus-forward gin may suit grapefruit, while floral or fruit-led styles can work well with berries, herbs or a lighter tonic.
It is easy to overwhelm a carefully made gin with too many garnishes. A good garnish should complement the spirit rather than disguise it.
When tasting a gin for the first time, try a small amount neat or with a little water. This gives you an opportunity to identify the juniper and supporting botanicals before adding tonic and garnish.
Is juniper used in every type of gin?
Juniper must be present and provide the predominant flavour in every product sold as gin, but production methods and styles can vary.
London Dry Gin
London Dry Gin is a production method rather than an indication that the gin was made in London.
Its flavour must be created during distillation using natural botanicals, with strict restrictions on what can be added afterwards.
Distilled gin
Distilled gin is made by redistilling agricultural alcohol in the presence of juniper and other natural botanicals. Permitted flavourings may also be added after distillation.
Contemporary gin
Contemporary gin is an informal description for products in which other botanicals may appear almost as prominent as juniper.
These gins may highlight citrus, flowers, fruit, herbs or spice while retaining their essential juniper character.
Navy strength gin
Navy strength gin is bottled at a much higher alcoholic strength, traditionally around 57% ABV.
The increased strength can carry bold botanical flavours and produce a powerful, full-bodied drinking experience.
At Exeter Gin, our range includes Exeter Gin at 44% ABV alongside Ivaar the Boneless, our 57% ABV Navy Strength Gin. Each offers a different way to experience the relationship between juniper, supporting botanicals and alcoholic strength.
Discover gin at Exeter Gin in Devon
Learning about juniper is one thing, but tasting how it works alongside different botanicals brings the story to life.
At Exeter Gin, our locally crafted spirits are produced at our distillery in Teignmouth, South Devon.
Visitors can join us for a Gin Tour and Tasting, discovering more about our traditional distillation process while sampling a selection of our locally produced gins and rums.
Those looking for a more hands-on experience can take part in one of our gin-making sessions. You will learn how different botanicals work together before developing and distilling a gin recipe of your own.
Whether you prefer traditional juniper-led gin, refreshing citrus flavours or something a little more unusual, visiting a working Devon gin distillery is the perfect way to deepen your appreciation of everything that goes into your glass.
Frequently asked questions about juniper in gin
What makes gin different from vodka?
Both drinks may begin with a neutral agricultural spirit, but gin is flavoured with juniper and other botanicals.
Juniper must provide the predominant flavour in gin, while vodka is generally intended to have a much more neutral aroma and taste.
Can gin be made without juniper?
No. A spirit made without juniper cannot be classified as gin.
It may instead be described as a botanical or flavoured spirit, depending on how it has been produced.
Is juniper a fruit?
What we call a juniper berry is technically a modified seed cone rather than a true botanical berry.
Why does gin taste like pine?
Gin’s pine-like flavour comes primarily from the natural aromatic compounds found in juniper berries.
Depending on the berries and production method, juniper can also taste citrusy, woody, peppery, herbal or resinous.
Does all gin contain juniper?
Yes. Juniper is an essential ingredient in every gin and must provide the spirit’s predominant flavour.
Other botanicals may influence the final character, but juniper is what gives gin its defining identity.
What is the best tonic for a juniper-forward gin?
A neutral or lightly flavoured tonic is often the best choice because it allows the juniper and supporting botanicals to remain noticeable.
Lemon, lime or grapefruit peel can provide a simple complementary garnish.
Where can I learn how gin is made in Devon?
Exeter Gin offers gin tours, guided tastings and gin-making experiences at its distillery in Teignmouth, South Devon.
Visitors can learn about juniper, botanicals, copper stills and the process used to create a balanced London Dry Gin.
The botanical at the heart of every gin
From its woodland aroma to its dry, citrusy and gently spiced flavour, juniper gives gin its unmistakable identity.
Every gin maker approaches it differently. Some allow its bold pine character to dominate, while others balance it with fruit, flowers, herbs or warming spices.
Whatever the recipe, juniper remains the foundation upon which the rest of the spirit is built.
The next time you enjoy a G&T, pause before adding the garnish. Take in the aroma, taste the spirit and see whether you can identify the pine, citrus, herbs and spice of the botanical that started it all.
Ready to discover more?
Visit Exeter Gin in Teignmouth for a gin tour, tasting or gin-making experience and explore the fascinating world of juniper, botanicals and traditional Devon gin distillation for yourself.