Gingenever

Oude Genever

The 'old style' genever predates the Jonge style by centuries; the 'oude' designation emerged in the early 20th century to distinguish traditional high-malt-wine production from the newer lighter style. The style remained closest to what 18th-century drinkers knew as gin.

Flavor Profile

Drinks closest to bourbon among all gin/genever styles. The grain is the dominant foundation — malty, nutty, oily. Botanicals sit on top rather than leading. Heavy body. Malt sweetness. Whiskey-adjacent complexity with juniper present but not assertive.

Key Producers

Standard

Bols Genever

50%+ malt wine, the widely available benchmark

Craft

Zuidam Korenwijn

High malt wine content, often wood-aged, deeply whiskey-like

EU-regulated sub-style of Genever. 'Oude' (old) refers to the style, not age. Minimum 15% malt wine content; in practice most oude genevers exceed 50% malt wine. May contain up to 20g/L of sweetening agents. No minimum aging requirement though some are aged.