JUNIPER LIQUEUR

 JUNIPER LIQUEUR

Herbal liqueur made from juniper berries
(Juniperus communis)

 Production method

Juniper liqueur is prepared by macerating ripe juniper berries in alcohol over an extended period. This slow extraction allows the aromatic and resinous characteristics of the berries to be released gradually.

After maceration, the extract is gently sweetened according to traditional recipes and left to rest, allowing the flavours to harmonise. The process is unhurried and relies on time rather than intensity.

 Traditional use and cultural context

In Istrian, Karst, and Central European traditions, juniper liqueur was traditionally consumed in small quantities:

• as a digestif after meals,

• during colder periods of the year,

• as part of household hospitality,

• in social and festive settings,

• as a liqueur associated with forest landscapes and rural life.

Moderation and respectful consumption were always emphasised.

 Detailed description

Juniper (Juniperus communis) has long been valued for its distinctive aroma and strong connection to landscape and tradition. In liqueur form, juniper expresses a softer and more rounded profile than distilled spirits.

This juniper liqueur is balanced, gently aromatic, and warming, without sharpness or excess. The sweetness supports the resinous notes of the berries rather than masking them.

Each bottle reflects patience, restraint, and respect for traditional herbal liqueur-making.

 Warnings

• alcoholic beverage

• consume responsibly and in moderation only

• not suitable for children, pregnant or breastfeeding women

• keep out of reach of children

• do not use before driving or operating machinery

 Sources

European herbal and liqueur traditions
German Commission E – Juniperus communis
Central European household distillation practices