Since the 1950s, Dutch flag carrier airline KLM has issued a series of Delft Blue houses modelled on buildings in the Netherlands filled with jenever, which are presented to passengers.

Jonge jenever has a neutral taste, like vodka, with a slight aroma of juniper and malt wine. Oude jenever has a smoother, very aromatic taste with malty flavours. Oude jenever is sometimes aged in wood; its malty, woody and smoky flavours resemble whisky. Different grains used in the production process – such as barley, wheat, spelt and rye – produce different flavoured jenevers. The taste is sometimes enhanced by adopting barrels previously used for American whiskey. Once the flavor has properly bonded, the 8 components are then re-distilled separately in a Pot Still, to highlight the characteristics of the botanical infusion. Genever is a grain based distillate, so you need according to the historical recipes the following grains for the grainbill;If you’ve heard of gin, then it’s likely you’ve heard of Dutch gin. It’s a spirit that’s been around for centuries and has become a favorite in the Netherlands. But what is it? And why should you care about it? Let’s dive into what makes Dutch gin so special and why it’s worth exploring if you’re looking for a new type of gin to try. But from the old storehouses to the giant windmills that spear the skyline, it’s jenever that made this town and it's this traditional Dutch tipple that is continuing to shape its future. The history of Dutch gin If you are looking for the best Dutch gin brands, here are the 3 best results from a tasting session: During the First World War, however, grain imports struggled. Therefore, producers turned to distilling alcohol from other ingredients such as sugar beet molasses and potatoes. As a result, this became known as “jonge” or “new style” jenever.

Zuidam Dutch Courage seems like a good mixing gin at a good strength as well. I’d try it in a French 75 or Tom Collins. Overall, Zuidam Dutch Courage Owned by the same family since 1691, the Nolet Distillery brilliantly combines centuries of family tradition with state-of-the-art technology. Located in the De Nolet tower mill, you can observe the distillation process and bottling plant up-close, with the original coal-fired copper pot fully operational to this day. The Nolet's Silver Gin brings forth a heavenly tingle, with refined aromas of Turkish rose, peach and raspberry. In modern times, jenever distilled from grain and malt only is labelled Graanjenever. Jonge jenever can contain no more than 15% malt wine and 10 grams of sugar per litre. Oude jenever must contain at least 15% malt wine, but no more than 20 g of sugar per litre. Korenwijn (grain wine) is a drink very similar to the 18th-century-style jenever, and is often matured for a few years in an oak cask; it contains from 51% to 70% malt wine and up to 20 g/L of sugar. Although the name oude jenever does not necessarily mean that the jenever is in fact old, there are some distilleries that age their jenever in oak barrels. Pedeliento G, Andreini D, Dalli D. From mother’s ruin to ginaissance: Emergence, settlement and resettlement of the gin category. Org Studies. 2020;41(7):969-992. doi:10.1177/0170840619883366Dutch-based Lucas Bols produces and sells oude genever, known as ginebra in Spanish, in South America. Ketel One is now more known for producing vodka, but started out as, and still is, a jenever distillery. Traditionally, jenever was produced using malt grain in a relatively similar way to whisky, which results in a smooth and aromatic flavours with unsurprisingly malty flavours. The is still practised today and is referred to as oude jenever. The maceration time for each botanical is ± 15 days, before distillation. The exact time is different for each botanical. The great thing about gin is it can be stored for years without going off, but it’s recommended to drink it within two years of opening. Even if you tightly reseal it, it’ll likely lose taste and quality if you leave it any longer. What are the different types of gin?

After distillation, oude jenever is often aged in oak barrels, which mellows the spirit and imparts subtle wood notes. The length of ageing can vary, with some of the more premium expressions spending several years in barrels, developing richness and depth. Jonge jenever, on the other hand, is typically bottled soon after distillation, ensuring a fresher, brighter profile. How jenever is made depends largely upon the intended type as those described above. Overall, however, the manufacturing process isn’t altogether different than gin save from a few techniques that are reminiscent of whisky. Alexander: " As genever was originala Dutch drink many Dutch gins are strong on juniper berries and many herbs are used. Additional The Netherlands is a very sea focussed country and coastal gins are very popular where botanicals are used which are available near the coastal areas." Furthermore, juniper has anti-microbial and anti-fungal properties.Therefore, jenever can be used to help with coughs and sore throats, especially when used in combination with other herbs. For instance, ginger can be an excellent addition when using jenever as a remedy. Modern distillers have embraced the tradition of Dutch gin while also pushing the boundaries, experimenting with new grain bills, distillation techniques, and unusual botanicals. These innovations have introduced a new wave of jenever that respects the spirit's heritage while appealing to contemporary palates.The marketing spiel says this is “gin, just as it should be”, and while marketing spiels are usually guff, this one happens to be spot on. It’s hard to find a gin simultaneously this archetypal – it’s a classic London Dry – this elegant, and this flavourful (the finish goes on and on). Whether you’re a G&T obsessive or martini connoisseur, No. 3 hits the mark every time. Though, for the record: we like it best with a slug of classic Indian tonic. Additionally, jenever can still be made from other non-grain base spirits. Meanwhile, those only produced from grain and malt can be labelled as Graanjenever. Genever vs Gin and Whiskey: Just because it is juniper-dominated, don’t go thinking of genever as “Dutch gin”, and do not use it as a substitute for gin. The malty flavors of genever are more reminiscent of whisky than gin, so refrain from using genever to mix a Vesper or a Gin & Tonic. Well, genever is actually the ancestor of gin. HERE you can read about the evolution of gin from Genever. Although they are both spirits accented by juniper, they are very different animals. Gin is created by mixing a neutral spirit base with a blend of botanicals, predominantly juniper. Genever has a completely different base – malt wine (distillate of rye, corn, and wheat), which is more representative of a blended bourbon or light scotch. The base is whiskey-like. The malt wine is then blended with a neutral spirit and a botanical mix to craft a spirit that tastes like the love child of gin and whiskey. Whatever the type of jenever, the process will consist of at least two distillates. The first one is a triple-distillation similar to whisky. The chosen ingredients is the deciding factor of what type of jenever is being made. For instance, a predominantly malt grain distillate will result in Oude Jenever. Nowadays all that remains is the Amsterdam gin distillery in the Pijlsteeg. At the charmingly small decorated tasting room you can try their many liqueurs and jenevers. On Saturday you can tour the distillery.

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