Genever
The ancestral spirit that English gin descended from. Dutch genever (from 'jenever,' derived from 'juniperus') was brought to England by soldiers returning from the Thirty Years' War in the 17th century. Most pre-19th-century 'gin' cocktail recipes were designed for genever's malty, full-bodied profile, not for modern London Dry.
Flavor Profile
The grain hits first — malty, nutty, closer to unaged whiskey than anything gin-adjacent. Botanicals sit on top of the grain foundation rather than leading. Much heavier body than London Dry. Less clean, more complex. Reminiscent of bourbon or unaged whiskey more than a G&T.
Key Producers
Over 50% malt wine, the reference point for oude-style genever
From Dordrecht, spans the full jonge-to-oude range
Small-batch artisanal, near the Dutch-Belgian border
Indonesian botanicals blended into traditional Dutch genever — artifact of Netherlands' colonial history with Indonesia and the spice trade