The raw materials used for the Old Genever are malted Barley, corn, rye, juniper and other herbs and spices such as lemon and orange peel, coriander seeds, star-anise, and liquorice. The process begins by distilling the wash from malt, corn and rye in a pot-still up to 13% abv into a product known as 'Ruwnat'. A second distillation in the pot-still turns the liquid into 'Enkelnat' at 38%. The third distillation takes place in a column still together with Juniper berries until it reaches 48% abv and is named 'Maltwine'. A series of re-distilling then takes place; firstly of part of the Maltwine with botanicals, then of part of the Maltwine without botanicals and finally a re-distilling of the Maltwine with Juniper-berries. The final part of the process is the blending together of all four components, according to a secret recipe.
- By The Dutch
- Schiedam, The Netherlands
Method & Production
The Old Genever is a pale yellow colour that is complex on the nose, with a spicy, light malty aroma and a hint of juniper, anise, citrus peel, cloves, cinnamon and orange flowers. These aromas are mirrored on the palate; nuanced, spicy, slightly malty with juniper, anise, bitter orange, cloves, cinnamon and cumin. A wonderfully surprising spirit.
The malty flavors of Genever are more reminiscent of whisky than gin, so refrain from using it to mix a Vesper or a Gin & Tonic; just because it is juniper-dominated, do not use it as a gin substitute. Whereas 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. However, although the base is similar to whiskey 'By the Dutch' Old Genever has a unique fermentation process that distinguishes it from whiskey.