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Aromatic family: Resinous

Juniper

Scientific name: Juniperus communis

Resinous, fresh and lightly citrusy, with echoes of pine, pepper and woodland.

Origin: Temperate and cold regions of the northern hemisphere

Juniper galbuli — popularly called berries — are known for defining gin, but they also bring resinous tension to some vermouths. Their presence is especially expressive in the hybrid formulae gathered in special vermouths.

They are lightly crushed before a brief maceration to release oils of pine, citrus and pepper. Prolonged extraction can give wood, turpentine or seed bitterness.

It pairs with coriander, lemon, rosemary and cardamom, so it works very well in dry whites. The special vermouths guide includes gin-inspired profiles, and Noilly Prat Original Dry helps train perception of dry herbs and resins.

Role in the recipe

  • Brings resinous freshness and a pinewood outline.
  • Reinforces dry profiles and links with cocktail culture.
  • Connects spicy seeds with Mediterranean herbs.
  • Trims the sugary sensation of white formulae.

Related vermouths

24 catalogue references linked to this botanical.