Well, yes, you are right: Gin traditionally uses juniper berries, and some of the West Coast small distilleries have also tried redwood and Douglas fir if I recall correctly. My favorite for inducing an after-work rapid-onset semi-coma is to make the world's most blissful Martini, by using two shots of "Terroir Gin" from St. George Spirits ["made from 12 botanicals redolent of California's mighty Mount Tam: Juniper berries, Douglas fir, California bay laurel, fennel, coastal sage, orris root, angelica root , and other profoundly aromatic botanical ingredients all come together to create a forest in your glass."], a bit of Dolin dry vermouth, five generous dashes of Dr. Adas Elsmegirab's Dandelion & Burdock Bitters, and made moderately dirty with two quality olives and about a teaspoon of the olive brine - shaken, not stirred . . . ..
Now, of course, it is also said that "conifers=jin" as well, but you'll note the rather convincing and altogether naturally-occurring uro on my little Shimpaku, which would be the exception I suppose, though it sports jin as well, (but no berries so far with which to make a gin - alas).