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A study by Heriot-Watt University has warned that changing climate conditions could affect the flavour profile of gin in the future.

Heriot-Watt鈥檚 International Centre for Brewing and Distilling (ICBD) found that changing weather patterns could alter the flavour compounds in juniper berries, a key ingredient for gin.

The study, called Sources of variance in the volatile contribution of juniper to gin, was published in the Journal of the Institute of Brewing.

The study examined juniper berries from seven different regions across Europe, including Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo, and Italy.

Matthew Pauley, assistant professor at the ICBD, said that different regions can influence the flavour of juniper 鈥� similar to the wine industry.

Each region produced berries with distinct chemical profiles, with some compounds showing high variability between locations. These differences could affect the woody, resinous, citrus, and floral notes in the final gin product, the study noted.

Pauley said: 鈥淎 wet harvest year can reduce the total volatile compounds in juniper by about 12% compared to a dry year.

鈥淭his has direct implications for the sensory characteristics that make gin taste like gin.鈥�

Weather conditions during harvest years showed major variations, with 2017 being notably wetter than the following year. The researchers found that increased rainfall demanded longer drying periods for the berries, affecting their chemical composition.

Professor Annie Hill, the study鈥檚 supervisor, added: 鈥淭he least water-soluble compounds are most affected by post-harvest drying.

鈥淔or distillers, this means the flavour profile can shift depending on the harvest conditions.

鈥淔or a multi-billion-pound industry, which is increasingly focused on consistency and quality for its discerning consumers, this represents a risk.鈥�

Alternative solutions

Gin producers tend to source juniper from select regions to maintain their house style.

However, with the changing climate conditions, distillers may need to source juniper from other regions or adapt their production and blending techniques.

鈥淲ith an ever-changing climate affecting growing conditions globally, it鈥檚 increasingly important to monitor the effect on existing juniper crops and be aware of new emerging growing areas,鈥� noted Pauley.

However, Pauley expressed his confidence that the industry can adapt to climate changes.

鈥淓very year, the gin industry takes part in 鈥榯he big sniff鈥�, where the current juniper harvest is evaluated, ahead of everyone buying in their supply for the next one to two years.

鈥淪o long as we are vigilant of the changes, and curiously explore different areas for harvesting the dry, piney, signature botanical of choice 鈥� your gin and tonic is in safe hands.鈥�

Edinburgh-based Heriot-Watt University is aiming to raise 拢35 million (US$47m) to that will embrace sustainable practices.

Global gin volumes , led by emerging markets such as Italy and India, while the UK and the US continued to decline.

Last year, The Spirits Business explored

By Nicola Carruthers, Spirit Business 24.06.25