What Really Is Juniper? A Dive Into The Base Of Gin’s Flavour
As a mixologist or as a cocktail enthusiast you would have often come across the term ‘juniper-led’ while discussing the flavour profile of gin. It is this fresh, botanical element which introduces a crisp effect into gin that in turn translates into the creation of cocktails with similar bright and delicate flavours.
A classic martini cocktail made using about 30 ml of Tanqueray No. Ten Gin or any other premium gin of choice is then laced with these juniper-led notes that lend the drink its characteristic botanical nuance.
But what really is juniper? And what is the role that it plays in shaping gin’s flavours? Here are these burning questions about gin’s backbone — answered.
What exactly is juniper?
Juniper, the base ingredient used for making gin, refers to the small, blue-black berries harvested from the juniper shrub or tree. Although referred to as berries, junipers are actually modified cones with fleshy scales that give them a distinctive appearance and texture.
Why is juniper the base of gin?
The defining tasting notes in gin come from the flavours of juniper. This includes slightly piney, resinous and citrusy effects. A sharp, fresh aroma coming from the juniper berries balances out the other botanical elements in gin such that its earthy base ties together herbs, spices and several citrus additions used to complete the spirit’s profile. Several regulations specify that a spirit ought to feature juniper prominently for it to be recognised as gin.
What flavours does juniper bring to gin?
Of the different complex notes that juniper brings to gin, one of the more prominent ones is a slightly piney, evergreen effect. Bright citrus hints like those of lemon and grapefruit, as well as a peppery spice, are indicative of the presence of juniper in gin. These notes create the crisp and fresh base which is a characteristic of classic gin cocktails. Moreover, in certain gins, a herbal depth with hints of lavender, thyme or rosemary can also be discernible when juniper is paired with other botanicals.
Also Read: Jenever Explained: A Guide To Dutch Gin And Its Unique Flavour Profile
Can gin taste different if juniper changes?
Absolutely. Different sources of juniper as well as the type of juniper have a role to play in determining the flavours of the gin produced using this botanical. Juniper varieties influence how pronounced the piney or citrusy notes are in the spirit.
Since juniper is also responsible for informing the balance of sweetness and spice, this tends to shift if the juniper varieties also change. As well, the interaction of other flavours and botanicals with gin is greatly influenced by the juniper variations that go into its making. This is one of the reasons that gin crafted by different makers carries different flavours depending upon the juniper variety and how it strikes a balance with varied botanical ratios and combinations.
Are juniper berries used in anything besides gin?
While juniper is a prominent base for preparing gin, it can just as well be used in several culinary preparations. It is an ingredient often paired with different gamey meats and is added to numerous sauces, marinades and pickles. Juniper berries are also used for brewing aromatic herbal teas. Their fragrant properties are vast and extend beyond gin to be incorporated into different flavourful creations.
Can gin be made without juniper?
Well, most often than not, it is juniper which defines the flavours of gin. While modern craft distillers experiment with creative botanicals like cucumbers, rose or peppercorn as ingredient infusions in spirits, juniper has to remain the primary flavour for a liquor to be classified as gin – as much for its regulatory considerations as for the tasting notes that are characterised by the depth and brightness which juniper brings to the spirit.
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