Genever

How is Genever made?

Genever starts with a malty base spirit called "malt wine," distilled from a blend of corn, wheat, and rye that gives it a rich, grain-forward character quite different from London Dry gin. Distillers then redistill this malt wine with juniper berries and other botanicals in traditional copper pot stills, creating either oude (old-style) genever with at least 15% malt wine, or jonge (young-style) with less malt wine for a cleaner profile. The final spirit captures both the hearty grain essence and the piney botanicals, resulting in a spirit that bridges the gap between whiskey and gin.

How do you drink Genever?

Genever shines when sipped neat at room temperature, allowing you to appreciate its complex malty character and botanical nuances that set it apart from modern gin. The Dutch traditionally enjoy it in small tulip-shaped glasses called "borrels," often accompanied by a beer chaser in a ritual called "kopstootje." While genever works beautifully in classic pre-Prohibition cocktails like the Holland House and Improved Holland Gin Cocktail, it also makes an excellent substitute in gin-based drinks where you want more body and grain character - think Martinez variations or Old Tom gin cocktails that benefit from its richer, more substantial profile.

How do I choose a good Genever?

Start by deciding between oude (old-style) and jonge (young-style) genever based on your taste preferences—oude offers rich, malty flavors perfect for sipping neat or in spirit-forward drinks like the Improved Holland Gin Cocktail, while jonge's cleaner profile works beautifully in citrus-heavy cocktails where you want the genever to play nice with other ingredients. Look for bottles that specify their malt wine percentage, as higher percentages typically mean more character and complexity, though they'll also carry a heftier price tag. Consider what you're mixing: if you're making a classic cocktail that specifically calls for genever like a Martinez variation, invest in a quality oude genever, but for experimental mixing or large-batch punches, a solid jonge genever will serve you well without breaking the bank.

Nutritional Information

Typical Calorie Range per Ounce: 64-69 calories

Typical Carbohydrate Range per Ounce: 0-0.1 grams

Typical Sugar Range per Ounce: 0-0.1 grams

Typically Gluten Free: No

Since genever is made from a mash bill that includes wheat, rye, corn, and malted barley, it contains gluten from these grain sources. While the distillation process removes most proteins, including gluten, some sensitive individuals may still react to trace amounts that can remain. Always check the specific product label and consult with the manufacturer if you have celiac disease or severe gluten sensitivity, as production methods and ingredients can vary between different genever producers.

Scrolled this far? Your reward? Genever Trivia!

1. Genever was actually the original "Dutch courage" - British soldiers fighting in the Low Countries during the Thirty Years' War (1618-1648) noticed Dutch troops drinking juniper-flavored spirits before battle to calm their nerves. They brought the term back to England, where it became synonymous with liquid bravery.
2. The spirit that launched a thousand cocktails almost disappeared completely during World War II. German occupying forces banned genever production in the Netherlands and Belgium, forcing distilleries to hide their copper stills and age their remaining stocks in secret underground cellars. Many recipes were lost forever.
3. Genever traditionally comes in two distinct styles based on when you were born - or rather, when the recipe was born. "Oude" (old) genever uses the pre-1900 malt wine recipe with at least 15% malt wine, while "Jonge" (young) genever uses the post-1900 cleaner style with minimal malt wine. The names have nothing to do with aging time.
4. There's a proper way to drink genever in Dutch bars called "kopstootje" - you fill the glass so full that surface tension keeps it from spilling, then lean over and take the first sip without touching the glass. It's followed by a beer chaser, and locals consider it the ultimate test of drinking etiquette.
5. Genever's protected designation of origin is stricter than champagne's - it can only be produced in the Netherlands, Belgium, and two small regions of France and Germany. The EU treats it like fine wine, with specific regulations governing everything from the grain bill to the distillation process, making authentic genever rarer than you might think.