The spirit primarily flavored with juniper berries is gin.
Gin is a distilled alcoholic drink whose defining flavor is juniper. Producers begin with agricultural alcohol, often made from grain, molasses, grapes, potatoes, or other fermentable materials, and redistill or infuse it with botanicals. Juniper must remain the predominant flavor in recognized gin styles, even though recipes may contain many additional ingredients.
Coriander is one of the most common supporting botanicals, while citrus peels, angelica root, orris root, cardamom, cassia, and pepper may add floral, spicy, earthy, or bright notes. The name gin ultimately traces back to words related to juniper, including the Dutch jenever and Latin juniperus.
Gin’s history connects medieval and early modern medicinal spirits with Dutch and Belgian jenever. It became especially popular in England after the late 17th century, eventually contributing to the Gin Craze of 1695–1735. Modern gin is commonly mixed with tonic water, but styles range from malty pot-distilled gin to crisp London dry gin. Vodka, rum, and tequila are not defined by juniper flavor.