Genevers

Genevers are a traditional Dutch spirit, typically referred to in English as genever or jenever. The plural form genevers is used when discussing multiple varieties or bottles. Genever originated in the Low Countries during the 16th and 17th centuries and is often described as the precursor to modern gin. It remains closely associated with the cultural and historical traditions of the Netherlands and Belgium.

Classification and styles

Genever comes in several styles, the most common being oude (old) and jonge (young). Oude genever is usually darker and maltier in character, benefiting from a longer aging or higher malt-wine content, which gives depth and a richer finish. Jonge genever is lighter in color and flavor, typically blended with a larger proportion of neutral spirit and less emphasis on aging. Some producers also offer additional variants that balance malt-forward flavors with contemporary botanical profiles. The exact production methods and labeling can vary by distillery.

Production and flavor profile

Traditionally, genever is built on a malt-wine base (moutwijn) made from malted grain, which is then blended with neutral grain spirit and flavored with juniper and other botanicals. The result is a spirit that carries a malty backbone distinct from the herbal-forward character of gin. Alcohol by volume generally falls in the 35–50% range, with oude styles tending toward the higher malt presence and deeper color, and jonge styles favoring a clearer, lighter palate.

Serving and use

Genever is commonly enjoyed neat or with a splash of water, often in a tulip or copa glass that concentrates the aromas. It is also used as a base in cocktails and has historical ties to gin-based drinks. As a historic regional spirit, genevers remain a point of culinary and cultural pride in its region of origin.