Bols Genever

Bols Genever shines when sipped neat or on the rocks, allowing its complex malt-wine base and botanical notes to unfold on the palate. It also excels in spirit-forward cocktails that showcase its unique character, making it a versatile choice for both cozy winter evenings paired with hearty Dutch cheeses and charcuterie, as well as refreshing summer libations alongside light, herb-infused dishes.

Nose: Grainy malt aromas dominate, reminiscent of freshly baked bread. Juniper is present but subtle, complemented by hints of nutmeg, coriander, and a touch of licorice root. There's an underlying earthy quality, like damp forest floor.

Palate: Smooth and creamy texture. Malted barley takes center stage, offering flavors of toasted oats and warm cereal. Juniper berries provide a gentle piney note, while white pepper and ginger add a mild spice. A slight sweetness emerges, reminiscent of vanilla and honey.

Finish: Medium-long finish. The malty character lingers, gradually giving way to a gentle warmth. Subtle herbal notes of angelica and hops appear. A faint bitterness, similar to unsweetened cocoa, rounds out the experience, leaving a clean, slightly dry sensation.

Bols Genever is crafted using a unique triple-distillation process that begins with fermenting malted barley, wheat, and rye to create a malt wine. This malt wine is then distilled with a blend of botanicals, including juniper berries, in copper pot stills, resulting in a smooth and complex spirit that bridges the gap between gin and whiskey.

• Bols Genever predates gin by over 150 years, with its origins traced back to 1575 in Amsterdam. This makes it one of the oldest distilled spirits in the world, even older than whiskey production in Scotland or Ireland.
• During the 19th century, Bols Genever was so popular in the United States that it was featured in 25% of all cocktail recipes. Its sudden decline in popularity was largely due to the interruption of imports during World War I.
• Unlike most spirits, Bols Genever is made with a malt wine base (a mixture of rye, wheat, and corn) that's triple-distilled in copper pot stills. This gives it a rich, grainy character more similar to whiskey than modern gin, earning it the nickname "white whiskey" among bartenders.