1689 Dutch Dry Gin - 70cl

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Pedeliento G, Andreini D, Dalli D. From mother’s ruin to ginaissance: Emergence, settlement and resettlement of the gin category. Org Studies. 2020;41(7):969-992. doi:10.1177/0170840619883366 Gin was developed on the basis of the Dutch drink jenever and became popular in Great Britain (particularly in London) when William of Orange, leader of the Dutch Republic, occupied the English, Scottish, and Irish thrones with his wife Mary. Surprised? It turns out the Dutch are pretty good at inventing things. Steiner JL, Crowell KT, Lang CH. Impact of alcohol on glycemic control and insulin action. Biomolecules. 2015;5(4):2223–2246. Published 2015 Sep 29. doi:10.3390/biom5042223

How jenever is made depends largely upon the intended type as those described above. Overall, however, the manufacturing process isn’t altogether different than gin save from a few techniques that are reminiscent of whisky. The maceration time for each botanical is ± 15 days, before distillation. The exact time is different for each botanical. 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.

The first Dutch gin was sold only in pharmacies. It was herbal medicine. Bathing in water boiled with juniper berries was used to cure skin diseases.

While gin is made from distilled grain spirit, it doesn’t contain gluten peptides and is therefore gluten-free and safe for coeliacs. The verdict: Best gin 2023Gin is sometimes called ‘Dutch courage’ in English. According to historians, Dutch gin was popular among English soldiers fighting on the side of the Spanish during the 80-year long war between Holland and Spain. They found a bit of jenever helped them relax before going off battle, giving them ‘courage’. 9. Tasting rooms forDutch gin Meanwhile, oude jenever is often appreciated like whisky where it is served at room temperature in a copita nosing glass. The nose has juniper, lemon, and a lovely Bombay-Sapphireesqeue note of exotic coriander. The nose is well-rounded with a lovely citrusy undertone. Quite nicely balanced and quite classic. The palate of Zuidam Dutch Courage citrusy at first, but with a rich spicy character, with notes of violet, anise, and pine-note accentuated juniper. Hints of walnut and nutmeg in the late palate, leading into the finish. Moderate in length with a dry clean finish, this is easy drinking, well-balanced classic gin. 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.

As far as we’re concerned, there’s no right or wrong way to drink jenever as long as you enjoy it. Nevertheless, there are certain traditions in the way jenever has been consumed in its home country. But from the old storehouses to the giant windmills that spear the skyline, it’s jenever that made this town and it's this traditional Dutch tipple that is continuing to shape its future. The history of Dutch gin Today, jonge jenever consists of less than 10 grams of sugar. Consequently, jonge jenever has a much more neutral taste, which is reminiscent of vodka or dry gin. Similarly, it must not feature more than 15% malt wine whereas oude jenever must contain at least this amount. The great thing about gin is it can be stored for years without going off, but it’s recommended to drink it within two years of opening. Even if you tightly reseal it, it’ll likely lose taste and quality if you leave it any longer. What are the different types of gin?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. The production of Dutch gin is an art that has been refined over the centuries. The process begins with the fermentation of grains, such as barley, wheat, corn, and rye, which are then distilled into malt wine. This malt wine is then distilled again with the juniper berries and other botanicals, which may include herbs, roots, and fruits unique to the distiller's recipe. Some common additions are anise, caraway, coriander, and citrus peels, which contribute to the complexity of the spirit's flavour. Jenever cities [ edit ] Bottles of jenever for sale in Hasselt, including two in traditional clay bottles

Although “oude” refers to the old style of producing jenever, there is actually now a tendency to age the spirit in oak barrels too. Nevertheless, this is not a requirement for its production. Modern distillers have embraced the tradition of Dutch gin while also pushing the boundaries, experimenting with new grain bills, distillation techniques, and unusual botanicals. These innovations have introduced a new wave of jenever that respects the spirit's heritage while appealing to contemporary palates. 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.Welch A, Caramanica K, Maslow C, et al. Frequent binge drinking five to six years after exposure to 9/11: Findings from the World Trade Center Health Registry. Drug Alcohol Depend. 2014;140:1-7. doi:10.1016/j.drugalcdep.2014.04.013 In its traditional form, there are two main types of Dutch gin: "oude" (old) and "jonge" (young). These designations do not refer to the age of the spirit but to the production methods and the proportion of malt wine in the blend. Oude jenever must contain at least 15% malt wine, though it often contains more, and is only lightly filtered, retaining a smooth, complex flavour and a slightly yellowish hue from the ageing process. Jonge jenever, a product of more modern distillation methods, has a lighter body, a clearer appearance, and a malt wine content of no more than 15%.