Juniper wood, brought back from Denmark, but foraged in Sweden. I have been bewitched by it’s aroma and have been experimenting with various methods to manifest it’s nuances in an infusion. Being a member of the Cupressoideae  subfamily of the Cyprus, and thus related to cedar, it is reminiscent of both cigar boxes and saunas, but sweet, and nothing like the berries. I have no love for juniper berries, though I love gin. I’m not sure why this should be, but I spent many hours peeling them with the tip of a tiny curved knife when stageing in Denmark last year, and can’t help but think it has something to do with it.

On the left, an infusion in some pretty intense Polish grain vinegar (10% acidity). It has been infusing for around two months, and has captured a lot of the subtleties I was hoping for. It is incredibly strong vinegar, and I am hoping that ageing will soften it somewhat.

On the right, an infusion of wood in (Polish, again) rectified spirit (79% ABV). It is two weeks old, and the alcohol has drawn a lot of pigment from the wood (it is more pink when not being photographed under strip lights) Although this suggests promise, it is very vodka-y and to lean over the open jar to smell it is still something of a trial. Again, some ageing seems necessary.

More adventures with Juniper Wood - lo-fi steam distillation

As per a suggestion from Ben Reade at Nordic Food Lab, I filled the coffee basket of my stovetop coffee pot with Juniper wood and the bottom chamber with water and a piece of unsalted butter. I filtered the peach coloured liquid that came out, and have a decent glass full of juniper stock. I had no end result in mind, save for a wish to capture the amazing aroma of juniper wood, and am considering making it into a fizzy soda or perhaps a new kombucha.

Kentish Romano Peppers 

From the Isle of Thanet and bought at Fruit Garden in Herne Hill.
I smoked them in a drum barbecue for five hours, over a smoldering mixture of elder and juniper woods, green tea and hay. I had planned to try and dry them in the sun during the micro heatwave we had, but this was too micro, and it’s gone, and so I have started to dry them at 70C in the oven. They have been in for around twelve hours so far. The kitchen smells amazing.

Halfway through the smoking, I collected the juice that had been drawn out of the pepper flesh and which had collected in the keel of the peppers. It was insanely good, and I drank it all. 

Juniper wood

Gathered by Tage Rønne, a Danish woodsman. I have a small amount left, of which this batch I am going to roast (30 mins, 120C) and leave to infuse in 79% alcohol to make a tincture.