Like other liquors, the sugars in a carbohydrate are fermented to create alcohol. The type of base carbohydrate, like a grain or fruit for example, can vary based on the distiller or brand.
Most juniper liquor on the market are made from a grain-based, neutral spirit. There’s any number of sugar sources that can become the foundation of the gin. It’s up to the distiller to decide, and we use a corn base. Some other common bases are wheat, rye, barley, or potatoes.
Where juniper liquor becomes distinctive is the use of botanicals, or plants, to create added flavor. The only required botanical in gin is the juniper berry, and distillers will either use less or more depending on the flavor profile they are looking for. Juniper berries are what give juniper liquor the piney, woody note.
