Gin and tonic affected by the climate crisis – How its flavor could change dramatically

A pioneering study by the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University suggests that increasingly unstable weather conditions are impacting the flavor profile of juniper berries, the key ingredient that gives gin its distinctive taste.

As global temperatures rise and weather patterns become unpredictable, the juniper berries used in gin production may start to lose or alter their traditional aromatic compounds, resulting in gin tasting noticeably different from what consumers are accustomed to.

The Heart of Gin

Juniper berries are essential for gin. Without them, it could not legally be called gin under EU and UK laws, which require the dominant flavor to come from juniper (Juniperus communis).

These small, blue-purple berries give the drink its characteristic notes of pine, wood, and flowers, defining the character of every gin—from traditional London Dry to modern experimental varieties. However, the aromatic compounds in juniper berries—especially terpenes and essential oils that provide their unique flavor—are heavily influenced by the climate in which the plants grow.

This includes factors like temperature, rainfall, sun exposure, and even the altitude of the cultivation area. This phenomenon, known as “terroir” in the wine world, is now being studied in much greater detail in juniper.

Scientific Findings from Across Europe

In a recent study published in the Journal of the Institute of Brewing, researchers sought to understand how environmental conditions affect the chemical composition of juniper berries. They collected and distilled samples from various countries in Southern and Eastern Europe such as Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo, and Italy.

Importantly, these samples came from different harvest years, allowing scientists to assess how climatic fluctuations over time—not just geography—impact flavor development.

The research revealed clear differences in the flavor profiles of juniper berries from different regions and years. Some berries had more floral and citrus notes, while others exhibited stronger woody, earthy, or even musty tones. According to the researchers, these differences were closely linked to variations in weather conditions like rainfall and sunshine during the growing season.

How Climate Change Is Changing the Flavor

Dr. Annie Hill, Associate Professor at Heriot-Watt University and one of the lead researchers, explained that extreme weather events are becoming more frequent and intense due to climate change.

“We are already observing changes in plant chemistry worldwide—from the grapes used in wine to the hops in beer. Juniper is no exception,” she said.

Hill noted that higher temperatures, irregular rainfall, and prolonged droughts affect the biosynthesis of key aromatic compounds in plants. In juniper berries, this could lead to a decrease in certain terpenes that contribute to sweetness and citrus notes, while possibly increasing bitter compounds.

This change can subtly or dramatically alter the taste of gin, even if production methods remain the same.

Essentially, even traditional gin brands—if they continue sourcing juniper from affected areas—could begin to taste different. For a drink with such a rich history and ritual significance as gin and tonic, this is a major shift.

Threat to Tradition and Opportunity for Innovation

For gin distilleries, the implications of this study are concerning. Brands that rely on consistent flavor profiles may face new challenges sourcing reliable botanicals with stable flavors. Producers might need to explore new agricultural regions, experiment with blending juniper from different sources, or even investigate genetically resilient plant strains.

On the other hand, this change could open the door for innovation in traditional distilling. Much like with single-origin coffee or craft whisky, distillers could start emphasizing the unique terroir of juniper berries grown under specific conditions or regions.

“Climate-affected gin” could become a new category, highlighting differentiation as a feature rather than a flaw.

Alarm Signal

Beyond the impact on gin, the study contributes to a broader understanding of how climate change affects global agriculture and production. It reminds us that the effects extend beyond obvious issues like sea-level rise or melting polar ice — they reach down to the very ingredients we use every day, even in a seemingly simple cocktail.

Gin, like wine, coffee, chocolate, and tea, depends on a delicate balance between climate and cultivation.
Disrupting this balance can affect not only flavor but availability, prices, and the livelihoods of growers and producers worldwide.