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They are also used in the Italian region of Apulia, especially to flavour brines. Juniper, typically J. communis, is used to flavor gin, a liquor developed in the 17th century in the Netherlands. [5] The name gin itself is derived from either the French genièvre or the Dutch jenever, both of which mean "juniper". [1]
This method yields a gin lighter in flavour than the older pot still method, and results in either a distilled gin or London dry gin, [31] depending largely upon how the spirit is finished. Compound gin is made by compounding (blending) neutral spirits with essences, other natural flavourings , or ingredients left to infuse in neutral spirit ...
Sloe gin is a British red ... such as the beach plum and the Aronia berry, ... giving sloe gin a particular aromatic flavour. However, some recipes use a shorter ...
A berry is a small, pulpy, and often edible fruit. ... In juniper berries, used to flavour gin, the cone scales, which are hard and woody in most conifers, ...
The Botanist gin is distilled after an overnight maceration of nine base botanicals (the seed, berry, bark, root, and peel categories) in 100% wheat spirit and Islay spring water. The alcohol vapor infusion from the distillation then passes through a botanical basket containing the collected leaves and petals.
Behold Ritual, which makes zero-proof gin, rum, whiskey and tequila (which Davison’s PureWow100 review describes as “slightly smoky and grassy” with “a peppery burn at the end which will ...
In botany, a berry is a fleshy fruit without a stone ... Juniper "berries" (family Cupressaceae), in particular those of Juniperus communis, are used to flavour gin.
Forget salty, sweet, and umami—2025 is the year of sour. More specifically, sour cherries are about to have a moment, according to market research firm Mintel's 2025 Global Food and Drinks ...