Given a limited bar of only 12 bottles, genever may seem an odd – if not downright foolhardy – choice. Part of our devotion to genever comes from its utterly unique profile, while another part comes from the historic significance of “Dutch Courage”, as the English soldiers referred to it during the Thirty Years’ War. Even though today the spirit is a minor player on the bar scene, there was a time when – along with whiskey, brandy, and rum – genever was a cornerstone of any respectable drinking establishment.
Modern genever is essentially a blend of two distinct spirits. The first is triple or quadruple pot-distilled “maltwine”, equal amounts of corn, rye, and malted barley. The second is neutral spirit like that used in London Dry. And then, of course, there are the botanicals, which must include juniper. It’s the use of juniper that has caused many to call genever “gin”; the term “genever” translates quite literally as juniper. Indeed, when genever made its way to America in the mid-1800s, it was often referred to as Holland gin. And, while it is easy for some people to simply continue to refer to genever as “Dutch gin”, it is a phrase that truly rankles genever purists. So, for the record. Genever is not gin. Gin is not genever. One taste will tell you what genever lovers know. With its use of malty grains, its rich, fiery flavor has far more in common with whiskey, especially when compared to the crisp, clean profile of London Dry.
Read More…
