Juniper
Juniper is harvested from coniferous plants in the genus Juniperus of the cypress family Cupressaceae. Depending on taxonomic viewpoint, between 50 and 67 species of juniper are widely distributed throughout the Northern Hemisphere, from the Arctic, south to tropical Africa in the Old World, and to the mountains of Central America.
Juniper is the defining botanical in gin—its undisputed king and the very essence of the spirit. Without juniper, there is no gin. This small, aromatic berry from the Juniperus communis shrub is what legally and sensorially distinguishes gin from all other spirits. Its distinctive piney, resinous, and slightly citrusy character provides the backbone of gin’s flavour profile, anchoring all other botanicals in the mix.
Juniper has been used for centuries, not only in distillation but also in traditional medicine and food. In gin, it provides more than just flavour—it provides structure. Its complex profile brings bright, fresh notes alongside deeper, earthy tones, offering both lift and depth. Depending on its origin—whether from Tuscany, Macedonia, or the Himalayas—juniper can exhibit subtly different aromas and intensities. Macedonian berries are prized for their rich, oily profile, while Italian juniper often brings a cleaner, fresher note.
Skilful distillers build their recipes around juniper, using it as a canvas to layer other botanicals such as coriander, angelica, citrus peel, and more exotic ingredients. But even the most creative expressions must pay homage to this noble berry. The EU legal definition of gin explicitly states that juniper must be the predominant flavour.
Juniper also plays a crucial role in the distillation process itself. Its essential oils are particularly volatile and respond beautifully to copper stills, where temperature and timing are everything. The result is a spirit that can range from bold and punchy to subtle and refined—but always with juniper at its heart.
For the Gin Guild and the wider industry, juniper is more than a botanical—it is a symbol of tradition, quality, and authenticity. Its enduring centrality speaks to gin’s heritage while allowing for endless innovation around its core. Simply put, juniper is the soul of gin.
Latin name: | Juniperus Communis |
Origin: | Macedonia / Serbia / Bosnia / Italy |
Harvest time: | September - January |
How is it harvested: | Berries are picked by collectors in the mountains by hand using a stick to knock the ripe berries off the bush into a sieve leaving the unripen berries for next years harvest. Collectors first collect truffles and fungii and at the same time will review the Juniper crop and highest yielding areas. Collectors harvest after they have picked the fungii and truffles. Berries are then sifted and in certain cases colour sorted and dried if necessary. |
Other uses: | Meat processing / Smokehouses / Curing / Perfumery |
News featuring Juniper

Beefeater adds Grapefruit Gin to range in selected markets
The brand behind the world’s most awarded gin[1] launches a new, citrus-inspired flavour in growing Nordic and Eastern European markets. In Spring 2025, Beefeater is staying true to its passion for innovation and continuing to drive growth within the spirits Read more
Hernö and Vánagandr Destilerías triumph at ISC Awards 2024
The International Spirits Challenge (ISC) has recognised Vánagandr Destilerías and Hernö Gin in the Gin category at their Annual Awards Dinner in London. Vangandr picked up the London Dry Gin of the year award, and Hernö took home the coveted Read more