Description
Gin is named after this berry – genever, from juniperus. On its own it's piney and resinous with a citrus lift and a faint peppery bite, sharp enough to cut through fat. Crush a few lightly to open them up, then use them on pork, duck, venison, cured meats, sauerkraut, or a pot of braised cabbage.
They aren't really berries. Juniper is a conifer, and these are its cones, grown fleshy enough to pass. Ours are hand-harvested along Croatia's Dalmatian coast, where the shrubs grow in among wild rosemary, lavender, and thyme.
Ingredients
Whole dried juniper berries.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
