The juniper berries used for Elg Gin come from Croatia and Macedonia, where they grow in the wild.The Latin name is Juniperus communis – which means common juniper. Juniper have seeds but no flowers or fruits. Depending on the species, the seeds they produce take 1–3 years to mature. The chemistry behind juniper is based on terpene biosynthesis. Many different terpenes compounds can be find in juniper berries, including α-pinene and limonene. α-pinene is the terpene compound that produces the characteristic smell and taste of juniper berry. Limonene contributes citrus notes.
The coriander seeds used for Elg Gin are sourced mainly from the Ukraine and Bulgaria. The Latin name is coriandrum. The coriander seeds are actually dried fruits. The chemistry behind coriander is based on terpene biosynthesis. Many different compounds can be found in coriander seeds, including linalool and geranyl acetate. Linalool is the major compound and provides floral, slightly spicy flavour. Geranyl acetate has a rose-like flavour. Limonene is also common in coriander seeds.
The carrots used for Elg Gin come from Denmark. They are harvested once a year at the end of July and are distilled within 24 hours of being harvested. The Latin name is carota. The chemistry behind carrot is based on terpene biosynthesis. Many different compounds can be found in carrots, including myrcene, which has a “green” aroma. The carrot distillate has the miraculous ability to integrate the terpenes from the coriander seeds and juniper berries into the finished Elg Gin.