Fast forward to the 16th century and we discover the medicinal investigations into juniper and distillation have collided, with the Dutch distilling their genever to cure indigestion but mostly to help them have a laugh. From linctus to social lubricant, juniper became the star at the bar in the two centuries that followed, and today remains the dominant flavour in our gins. So what the hell is juniper? Well, it’s not a spaceship, nor is it a bathroom accessory and while it is the surname of a woman in a Donavan song, here we refer to the tree or shrub. Gin producers are specifically interested in the berries, which are actually cones and contain organic compounds alpha-pinene, also found in rosemary, and myrcene, also in hops, and cannabis. Don’t do drugs.