Climate change could be altering the distinctive flavour of gin, as scientists warn that shifting weather patterns are affecting the chemical makeup of juniper berries — the key botanical ingredient responsible for gin’s signature taste.
Researchers at the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University have found that increased rainfall and climate variability may significantly influence the flavour compounds in juniper berries. Their findings, published in the Journal of the Institute of Brewing, highlight how climate-driven changes in terroir — a term usually reserved for wine — are now impacting spirit production.
The study reveals that wet harvest years can reduce the total volatile compounds in juniper berries by approximately 12% compared to drier years. These compounds are crucial to the complex aroma and flavour of gin, including its woody, resinous, citrus, and floral notes.
“This has direct implications for the sensory characteristics that make gin taste like gin,” said Matthew Pauley, assistant professor at the ICBD. He explained that wetter conditions increase the need for longer drying periods post-harvest, affecting the abundance of water-soluble chemicals that contribute to the berries’ flavour profile.
Using gas chromatography, the research team analysed distilled juniper berries collected from diverse regions across Europe — including Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo, and Italy — over multiple harvest years. The results showed that each region’s berries had a unique chemical signature, which could shift with changing rainfall and temperature patterns.
Professor Annie Hill, who supervised the study, noted that the least water-soluble flavour compounds are most vulnerable during the drying process. “For distillers, this means the flavour profile can shift depending on the harvest conditions,” she said. “For a multibillion-pound industry, which is increasingly focused on consistency and quality for its discerning consumers, this represents a risk.”
The implications are particularly significant for premium gin producers, who rely on carefully sourced juniper berries to preserve the consistency and identity of their products. As climate change continues to disrupt established weather patterns, ensuring flavour stability may become an increasing challenge for the global gin industry.
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