Gin & Juniper Relationship
Making gin is not just a mechanical process. It’s part science, part craft, and part artistry. The flavors of botanicals change from harvest to harvest because of weather and growing conditions. That means distillers always need to test their botanicals before distillation and adjust their recipes to keep the taste consistent.
To achieve balance, distillers often blend batches of botanicals. This helps reduce natural variations and keeps the final product consistent. As long as every batch is made with the same method, the product is considered compliant with regulations.
Juniper – The Heart of Gin
The most important requirement for gin is juniper. All gin categories agree that the dominant flavor must be juniper. But what does “dominant” mean? That’s subjective. There’s no scientific test that proves how strong the juniper taste must be.
This is where debates begin, especially with today’s gins that highlight strong flavors like citrus, spices, or fruit. The intensity of juniper changes depending on the brand, the type of juniper, and even where it’s grown.
The regulations specify that the juniper must be Juniperus communis L.. Some distillers also add other types of juniper (as long as they are safe), but the core must always come from the specified species.
Because of this flexibility, gin has grown into one of the most innovative spirits in the world. But it has also created challenges. Some brands release products with so little juniper that experts argue they should not be called gin at all. Regulators may one day have to enforce stricter rules to protect the category.
The Base Spirit: Neutral or Grain to Glass
The second key requirement for gin is the base alcohol.
Most distillers do not make their own alcohol. Instead, they buy a highly pure neutral spirit (GNS), which must be at least 96% ABV. This purity is essential, and if it’s not achieved, the product cannot legally be called gin.
The tradition of buying neutral spirit dates back to British law, when alcohol production and gin making were kept separate for tax and control reasons.
However, some modern distillers now create their own base spirit. They may use wheat, potatoes, molasses, grapes, or even apples. Producing their own spirit allows them to tell a story of local provenance (“field to bottle”), gives them more control, and lets them market their gin as premium or exclusive.
For distilled gin and London Dry gin, regulations are very strict about purity. The base spirit must always start at 96% ABV or higher. If the producer makes gin using a multi-shot process (where a concentrated batch is diluted later), any extra spirit added must be exactly the same quality and purity as the original neutral spirit. Adding alcohol of a different type or lower purity would break the rules.
✨ In simple terms: Gin is about balance. Juniper must lead the flavor, but other botanicals bring creativity. The base spirit must be pure, whether it’s bought in or made by the distiller. Regulations protect consistency, but craft and artistry make every gin unique.
