A study by Heriot-Watt University has warned that changing climate conditions could affect the flavour profile of gin in the future.
Gin producers source juniper berries from specific regionsHeriot-Watt’s International Centre for Brewing and Distilling (ICBD) found that changing weather patterns could alter the flavour compounds in juniper berries, a key ingredient for gin.
The study, called Sources of variance in the volatile contribution of juniper to gin, was published in the Journal of the Institute of Brewing.
The study examined juniper berries from seven different regions across Europe, including Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo, and Italy.
Matthew Pauley, assistant professor at the ICBD, said that different regions can influence the flavour of juniper – similar to the wine industry.
Each region produced berries with distinct chemical profiles, with some compounds showing high variability between locations. These differences could affect the woody, resinous, citrus, and floral notes in the final gin product, the study noted.
Pauley said: “A wet harvest year can reduce the total volatile compounds in juniper by about 12% compared to a dry year.
“This has direct implications for the sensory characteristics that make gin taste like gin.”
Weather conditions during harvest years showed major variations, with 2017 being notably wetter than the following year. The researchers found that increased rainfall demanded longer drying periods for the berries, affecting their chemical composition.
Professor Annie Hill, the study’s supervisor, added: “The least water-soluble compounds are most affected by post-harvest drying.
“For distillers, this means the flavour profile can shift depending on the harvest conditions.
“For a multi-billion-pound industry, which is increasingly focused on consistency and quality for its discerning consumers, this represents a risk.”
Alternative solutions
Gin producers tend to source juniper from select regions to maintain their house style.
However, with the changing climate conditions, distillers may need to source juniper from other regions or adapt their production and blending techniques.
“With an ever-changing climate affecting growing conditions globally, it’s increasingly important to monitor the effect on existing juniper crops and be aware of new emerging growing areas,” noted Pauley.
However, Pauley expressed his confidence that the industry can adapt to climate changes.
“Every year, the gin industry takes part in ‘the big sniff’, where the current juniper harvest is evaluated, ahead of everyone buying in their supply for the next one to two years.
“So long as we are vigilant of the changes, and curiously explore different areas for harvesting the dry, piney, signature botanical of choice – your gin and tonic is in safe hands.”
Edinburgh-based Heriot-Watt University is aiming to raise £35 million (US$47m) to build a new distilling and brewing centre that will embrace sustainable practices.
Global gin volumes grew by 2% last year, led by emerging markets such as Italy and India, while the UK and the US continued to decline.
Last year, The Spirits Business explored the challenges facing botanical supplies.
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