1689 Dutch Dry Gin - 70cl

Product Information

While you might be used to drinking your gin with a dash of tonic, in the Netherlands things are done a little differently. Today, as they have been since early in the 16th century, the Dutch have been drinking gin's predecessor, jenever, which is traditionally produced by distilling grains and malt wine.

The first written references to genever (or jenever) are found in scientific papers written by several Flemish authors. Jacob van Maerlant ( Bruges, 1235 – 1300) described how to add parts of the juniper tree to a spirit made of distilling wine in his book Der Naturen Bloeme, published in 1266. It was the first writing of distilling in Dutch and had to do with the juniper tree. Later on, in 1522, the Antwerp-based doctor Phillipus Hermanni wrote a first recipe of genever. He described how to mix crushed juniper berries with wine and to distill it afterwards. The very first versions of genever were being made for medical purposes and came from distilled wine. Later on, when cold periods drove out the vineyards in Flanders, it was replaced by distilling beer calling it malt wine. Firstly, jenever is served in a stemmed tulip glass similar to Polish karczmiak flutes for vodka. This is filled until the spirit’s service tension allows it to rise above the glass’ brim without spilling. Traditionally, the first sip is taken by leaning forward with the glass on the table to avoid spilling it. Furthermore, juniper has anti-microbial and anti-fungal properties.Therefore, jenever can be used to help with coughs and sore throats, especially when used in combination with other herbs. For instance, ginger can be an excellent addition when using jenever as a remedy.

Proeflokaal de Ooievaar

Recognized for its historic and cultural contribution, and subject to production specifications, the European Union protected genever with 11 specific types of jenever as a geographical indication:

Dutch gin's character is inherently linked to its terroir – the grains, water, and even the air of the Low Countries contribute to its unique taste. As such, jenever is not merely a spirit but an expression of Dutch culture and ingenuity. Historically, jenever was believed to have medicinal properties and was prescribed by doctors for a variety of ailments. This medicinal link is credited with helping to spread its popularity across Europe, particularly as a soldier's comfort during times of war, leading to the term "Dutch Courage." Jonge jenever has a neutral taste, like vodka, with a slight aroma of juniper and malt wine. Oude jenever has a smoother, very aromatic taste with malty flavours. Oude jenever is sometimes aged in wood; its malty, woody and smoky flavours resemble whisky. Different grains used in the production process – such as barley, wheat, spelt and rye – produce different flavoured jenevers. The taste is sometimes enhanced by adopting barrels previously used for American whiskey.After distillation, oude jenever is often aged in oak barrels, which mellows the spirit and imparts subtle wood notes. The length of ageing can vary, with some of the more premium expressions spending several years in barrels, developing richness and depth. Jonge jenever, on the other hand, is typically bottled soon after distillation, ensuring a fresher, brighter profile. Venture all the way to the east of the city to sip jenever in the leafy surroundings of the Flevopark. As one of the most scenic spots on the list, Distillery 't Nieuwe Diep benefits from a waterside location and is housed in an old pump house built in 1880. It opened as a distillery in 2010 and serves up homemade jenever using traditional methods. Don’t miss their special fruit flavoured options, and if you feel like a break from jenenver their liqueurs make a great alternative. In de Olofspoort

We try to keep the story alive,' says Ton Heuchemer, a passionate, burly stoker that works as a volunteer in the National Jenevermuseum – the only museum dedicated to the drink in the world. Duijst said: “With this acquisition, we aim to transform Hermit Gin into a global brand rather than just a local Dutch gin.Traversy G, Chaput JP. Alcohol consumption and obesity: An update. Curr Obes Rep. 2015;4(1):122–130. doi:10.1007/s13679-014-0129-4

There is a distinction between oude jenever (old gin) and jonge jenever (young gin). Oude jenever is produced in a much older procedure (before 1900). Jonge jenever was developed during WW II, when the ingredients needed for jenever were in short supply. Instead, molasses and sugar beet were used. The different procedures and ingredients give old jenever a softer and sweeter flavour. It’s more yellow of color and often a higher percentage of alcohol.Whatever the type of jenever, the process will consist of at least two distillates. The first one is a triple-distillation similar to whisky. The chosen ingredients is the deciding factor of what type of jenever is being made. For instance, a predominantly malt grain distillate will result in Oude Jenever. Genever is a grain based distillate, so you need according to the historical recipes the following grains for the grainbill; National Institute on Alcohol Abuse and Alcoholism. The link between stress and alcohol. Alcohol Res Curr Rev. 2012;34(4). We’ve already covered some of the health benefits of gin in its own dedicated guide, which are actually the same due to the similar production process. This mostly consists of juniper’s unique properties given that it’s a natural antioxidant.