Genever (or jenever) is a spirit originally distilled in the Netherlands, Belgium, and parts of Germany and France, from which the more familiar spirit of gin eventually evolved. Genever typically combines neutral spirit with malt wine, juniper, and other herbs and spices, all of these varying with the distillery, though it is most closely connected with the Netherlands (which is technically the only country in which it can be made and legally called genever). There are two main types of genever, jonge (young) and oude (old), although the terms do not refer to aging but rather the different ways in which the spirits are distilled, with old genever having more malt wine in the mix. Both can be bottled unaged, or can be aged in oak for as long as the distiller desires and must be bottled at a minimum of 70 proof. (Complicating matters, some distillers do refer to “old” genever as aged stock.) A lesser-known third style, korenwijn (grain wine), must be made with grain alcohol and can be as low as 60 proof. Genever is often served with a chaser, and is traditionally served in a tulip-shaped glass which is filled to the brim. The drinker leans over and sips from the glass before he picks it up to drink the rest.

Top Genever Posts:

Diep9 Genever (Young and Old)
Bols Genever
Hotaling & Co. Genevieve Genever and Barrel Finished Genever

Review: Wigle Rye Whiskey Deep Cut and Barrel-Rested Ginever

By Christopher Null | June 26, 2014 |

Pittsburgh, Pennsylvania-based Wigle (aka Pittsburgh Distilling Company) is an up-and-coming craft distiller that makes loads of products including, in a page taken from the Tuthilltown/Hudson Distillery playbook, a wide range of different whiskeys — seven of them at current count. Today we look at two of the company’s products, a rye and an aged “ginever,”…

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