EXTRA Juniper Berries production: the Casalvento quality that lends a unique Tuscan character to many London Dry Gin brands.
Casalvento harvests Juniperus Communis berries every year from its own specialized, certified organic crops.
Harvesting is done exclusively by hand, beginning in the second half of August and concluding at the end of November. After harvesting, the juniper cones (known in Tuscany as “coccole”) are left to rest for a few weeks; we then remove insects and foreign matter through an initial, meticulous sorting process. This selection process is lengthy and demanding, serving to grade the berries by quality and size. Curing takes place in a temperature and humidity controlled environment to enhance the natural aroma. Special care is taken to prevent fermentation and infestations; we use no preservatives, agrochemicals, or pesticides. Our product is certified organic and rigorously selected. Even in the third millennium, we continue to employ the pest-control and preservation techniques rooted in Tuscan farming culture and tradition.
The juniper is a dioecious plant: female plants bear fruit-producing flowers, while male plants have flowers that serve solely for pollination. This presents a significant production constraint, as only a portion of the plants will yield this prized aromatic berry.
Juniper is a pioneer species; it colonizes the landscape and creates an environment conducive to the subsequent growth of other trees. The hilly, calcareous soil of the Chianti region provides the perfect growing habitat, while the climate ensures the berries ripen properly each year. Gin producers are well-versed in the concept of terroir and apply it to the sourcing of their raw materials.
Juniper is a long-lived, slow-growing plant. At Casalvento, we have fully productive plants that stand 6–7 meters tall and are over 80 years old. It belongs to the Cupressaceae family and, much like the Tuscan cypress, thrives in sunny areas with well-drained soil and windy conditions.
The flowers are inconspicuous: the male ones are predominantly yellow, while the female ones are predominantly green. Pollination is followed by the development of green berries; the following year, these become ripe blue berries rich in essential oils. If left unharvested, the pulp and essences are reabsorbed, resulting in shriveled brown berries with very little aroma. Grey and white berries (typically infected or infested by parasites) may also be found on the plant; these must be strictly discarded during the sorting process. Ripe blue berries range from 3 to 12 millimeters in diameter, contain three seeds, and vary in essential oil content depending on the stage of ripeness and the season. The production cycle spans three years; yields fluctuate from year to year, which affects the wholesale price of the berries. An experienced harvester can gather between 80 and 120 kilograms of raw product per day without damaging the plants.
Liqueur recipes specify the use of Juniperus Communis berries exclusively, as they are the most aromatic, safe to use, and possess health-promoting properties. Gin production regulations do not mandate the use of fresh versus dried berries, nor do they specify whether the berries must be whole or crushed, or dictate size requirements. The regulations do, however, stipulate that the spirit’s predominant aroma must be “juniper” and that the berries used must come from Juniperus Communis.
Juniperus Sabina produces a berry similar to that of the common juniper, but the entire plant (including the berries) is considered toxic.
Juniperus Oxycedrus is a variety characterized by large cones (earning it the nickname “coccolone”, or “big berry”) that turn red when ripe; it is unsuitable for producing quality gin.
Juniperus Phoenicea also known as “false Sabina” grows primarily in coastal areas such as Sardinia; it is a slow-growing, long-lived plant, but its use is not permitted in gin production.
The quality of Casalvento’s organic Juniperus Communis berries lies in their origin (Tuscany) and in a rigorous selection process that categorizes them by diameter (three grades), maturation stage, and aromatic intensity. Juniper Needles and Juniper Wood are also available. From these botanicals, Casalvento Laboratories produce:
Organic Juniper Essential Oil – Organic Juniper Hydrosol – Organic Juniper Hyper-Hydro – Juniper Berry Absolute – Juniper Wood Absolute
Ground or crushed juniper berries are being marketed as a new type of product. We remain skeptical due to the various issues this format can present. The berry must be intact to properly assess its organoleptic and aromatic quality. The only guarantee of quality is to grind the berries yourself after purchasing them whole, thereby avoiding the use of deteriorated or contaminated material.
In recent years, the presence of an aerobic pathogenic fungus has been threatening the survival of the juniper. This new disease is caused by a fungus known as Phytophthora Austrocedrae. The fungus threatens English crops by causing them to dry out, and local producers are deeply concerned about the supply of native berries. Plants that rapidly dry out are also occasionally found in the Chianti region; however, this phenomenon does not appear to be linked to this new infection, but rather to rapid climate change.
Another fungus, Armillaria Mellea, is an unexpected enemy of gin. This fungus colonizes the bark of cork oaks and thrives in cool, damp environments. While primarily responsible for “cork taint” in wines, it also affects spirits; if juniper berries are not carefully selected, they may contain 2,4,6-trichloroanisole (TCA), a compound produced by this organism. Even in minute quantities, this molecule ruins both the aroma and flavor of the spirit, imparting damp, musty notes. At the Casalvento laboratories, this specific anisole isomer is identified using GC-MS (Gas Chromatography-Mass Spectrometry) analysis.
We face threats beyond just fungi; many other harmful organisms attack the crops and the juniper berries. Notable among these is Nezara Viridula (the green stink bug), which is far more prevalent in our area than Halyomorpha Halys (the brown marmorated stink bug). The bug pierces the ripe berry, and that tiny puncture hole serves as an entry point for another pathogen: Xanthomonas Campestris Vesicatoria. The ripe berry suffers immediate, irreversible biochemical damage involving metabolic oxidation and tannin production resulting in an unpleasant bitter taste and a brown discoloration. Trans-2-hexenal and Trans-2-octenal are the molecules responsible for the bugs’ characteristic unpleasant odor. That is why, at Casalvento, we are extremely meticulous about discarding any berries affected by stink bugs. The quality of the final product depends entirely on the quality of the botanical ingredients used to create it.
Stored berries can be attacked by other insects, such as Plodia Interpunctella (the Indian meal moth). While this infestation is not as damaging as others, it is unsightly and affects the product’s overall appearance. This moth has existed worldwide for millions of years, making it impossible to avoid completely. It feeds on flour and dried fruit, preferring to lay its eggs on surfaces of uniform color. The infestation is superficial never penetrating deep into the stored material and seasonal (occurring between June and September). It can be effectively controlled using pheromone traps and by avoiding storage in hot, humid environments; for this reason, our warehouses feature climate and humidity control.
Our regular Italian and international clients include:
Liqueur and gin distilleries, for our extra selected organic Juniper Berries
Cosmetic laboratories and non-alcoholic beverage producers, for certified organic Essential Oil, Hydrosol, and Hyper Hydro
Fine perfumery raw material suppliers, for Juniper Berry Absolute and Juniper Wood Absolute essences
We are primary producers of the source botanicals and process them directly in our own laboratories. We therefore offer the best price-to-quality ratio.