In 2021 TOI and the municipality of Interlaken planted four juniper bushes in the English Garden in honour of Queen Elizabeth II. These bushes are now bearing ripe fruit – and the result is to be the first Interlaken gin. To ensure that there are enough juniper berries, support from the gardens of the Bödeli is needed.
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The gardens of the Bödeli will produce the first Interlaken gin
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Die ErntezeHarvest time runs from the end of September to the end of October
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Together we will create a unique product full of history and heart
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The savin (Juniperus sabina) looks similar to the juniper at first glance, but is highly poisonous. When rubbed , the leaves give off an unpleasant smell.
Usually shrub-shaped, 1-2m tall
Young plants with needle-shaped leaves, later with scaly leaves
Fruits are significantly smaller (4-5mm) and ripen after just one year -
Common juniper (Juniperus communis) belongs to the cypress family and is an evergreen shrub or small tree that grows in Switzerland up to an altitude of 3,000m. It can reach a height of as much as 12m, but usually only reaches 2-3m. The grey-green needles have a light stripe on top. When rubbed, they give off a pleasant, fresh scent.
The berry cones are green in the first year and after two to three years reach full ripeness with a dark blue to black-purple colour. Juniper is not toxic, but can cause stomach and kidney irritation if taken in excess. The plants have inconspicuous, yellowish flowers. Only pollinated female flowers form the typical round berry cones.
Tip: To avoid confusion, simply rub a leaf: if it smells fresh, it’s juniper. If it smells unpleasant, it’s the poisonous savin.
In April 2021 TOI and the municipality of Interlaken planted juniper plants in the English Garden as a gift to Queen Elizabeth II. Interlaken has always been a popular destination for English visitors. They were the pioneers of tourism in this holiday region. The ceremony was a sign of Interlaken’s gratitude to the United Kingdom. Since then, four bushes – one for each of the Queen’s children – have been growing in the heart of Interlaken. Now the intention is to make a gin from these juniper berries. After three years the berry cones have ripened. A drink traditionally native to England, but today is enjoyed around the worldwide and across cultures.
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The origins of gin date back to the 11th to 13th centuries, when Arab alchemists and European monks distilled the first herbal extracts. In the 17th century, “Genever” became popular in the Netherlands – initially as a medicine, later also for pleasure. England experienced the “gin craze” in the 18th century. Inexpensive, often inferior gins were consumed in large quantities, which led to social problems. In the 19th and 20th centuries London dry gin emerged as benchmark for quality. Today, thanks to the craft gin movement, gin is blooming once again: creative flavours, local ingredients and new interpretations make it popular all over the world.
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Gin is based on ethyl alcohol of agricultural origin, usually obtained from cereals. What makes the taste are the botanicals, especially the juniper berry, which gives gin its fresh, resinous note. Along with this come spices, herbs and fruits – from coriander to citrus peel.
Gin must contain at least 37.5% alcohol, but is usually 40%-47%. Depending on the production process, the botanicals are added either by maceration (immersion in alcohol) or distillation (the aromas are extracted by steam). The distillate is then diluted to drinking strength by adding water.
Well-known varieties include distilled gin, London dry gin (the classic standard), the milder Old Tom gin and fruity sloe gin liqueur.
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Harvest time starts around the end of September and runs to the end of October. This can vary slightly, depending on the ripeness of the berries.
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The berries will be collected and processed into gin by Rugenbräu AG.
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The berries harvested will carefully checked by Rugenbräu AG to ensure that only the right fruits are used for the gin.