Genever

Genever, also known as jenever, is a juniper-flavored spirit produced mainly in the Netherlands and Belgium. It is considered the ancestor of modern gin, with roots dating to the 16th century when distillates flavored with juniper were used for medicinal and aromatic purposes. The name jenever comes from the Dutch word for juniper.

Production methods center on a malt-wine base. A malt-wine (moutwijn) is made from malted barley and other grains, fermented, and distilled. The resulting spirit is then redistilled with juniper and other botanicals. Some of the distillate may be aged in oak to develop color and complexity, while other portions are kept younger and lighter. Typical bottles of genever carry an alcohol by volume in the range of about 35% to 50%.

Styles are traditionally divided into oude (old) and jonge (young). Oude genever is richer and maltier, often with a deeper color due to aging in wood. Jonge genever is lighter, clearer, and based more on neutral grain spirit, usually with less emphasis on malty character. In addition, regional varieties such as Holland and Belgian genevers reflect differing production techniques and flavor profiles.

Serving and uses vary by tradition. Genever is commonly enjoyed neat or on the rocks, in a tulip-shaped glass that concentrates aroma, and it has historically been used as a basis for cocktails as well. Compared with gin, genever preserves a more substantial malt-wine character, whereas gin relies on a neutral base distilled with botanicals.