1689 Dutch Dry Gin - 70cl

Product Information

Firstly, jenever is served in a stemmed tulip glass similar to Polish karczmiak flutes for vodka. This is filled until the spirit’s service tension allows it to rise above the glass’ brim without spilling. Traditionally, the first sip is taken by leaning forward with the glass on the table to avoid spilling it. Genever vs Gin and Whiskey: Just because it is juniper-dominated, don’t go thinking of genever as “Dutch gin”, and do not use it as a substitute for gin. The malty flavors of genever are more reminiscent of whisky than gin, so refrain from using genever to mix a Vesper or a Gin & Tonic. Well, genever is actually the ancestor of gin. HERE you can read about the evolution of gin from Genever. Although they are both spirits accented by juniper, they are very different animals. Gin is created by mixing a neutral spirit base with a blend of botanicals, predominantly juniper. Genever has a completely different base – malt wine (distillate of rye, corn, and wheat), which is more representative of a blended bourbon or light scotch. The base is whiskey-like. The malt wine is then blended with a neutral spirit and a botanical mix to craft a spirit that tastes like the love child of gin and whiskey. 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 2023

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 We try to keep the story alive,' says Ton Heuchemer, a passionate, burly stoker that works as a volunteer in the National Jenevermuseum – the only museum dedicated to the drink in the world. In modern times, jenever distilled from grain and malt only is labelled Graanjenever. Jonge jenever can contain no more than 15% malt wine and 10 grams of sugar per litre. Oude jenever must contain at least 15% malt wine, but no more than 20 g of sugar per litre. Korenwijn (grain wine) is a drink very similar to the 18th-century-style jenever, and is often matured for a few years in an oak cask; it contains from 51% to 70% malt wine and up to 20 g/L of sugar. Although the name oude jenever does not necessarily mean that the jenever is in fact old, there are some distilleries that age their jenever in oak barrels.

Dutch-based Lucas Bols produces and sells oude genever, known as ginebra in Spanish, in South America. Ketel One is now more known for producing vodka, but started out as, and still is, a jenever distillery. 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. If you’ve heard of gin, then it’s likely you’ve heard of Dutch gin. It’s a spirit that’s been around for centuries and has become a favorite in the Netherlands. But what is it? And why should you care about it? Let’s dive into what makes Dutch gin so special and why it’s worth exploring if you’re looking for a new type of gin to try.

The names Genièvre and Genièvre de Jura are also protected geographical indications of Switzerland (recognised in the EU).

Our distilled Gin is made at Herman Jansen Distillery in Schiedam, the city where Gin originated. The traditional Dutch spices & botanicals are distilled separately in a pot still. The distillated are then blended and brought to 42,5% alcohol by volume; a percentage chosen by our master distiller for the perfect balance or aroma and mouthfeel. A unique gin, blending the tradition of Schiedam genever with the best botanicals and spices. O'Keefe JH, Bhatti SK, Bajwa A, Dinicolantonio JJ, Lavie CJ. Alcohol and cardiovascular health: the dose makes the poison…or the remedy. Mayo Clin Proc. 2014;89(3):382-93. doi:10.1016/j.mayocp.2013.11.005 Dutch entrepreneurs and brothers Noah Duijst and Siward de Groot, who have extensive experience in the wine and spirits industry, are behind the acquisition. Financial terms of the agreement were not disclosed. The maltwine is then re-distilled in the “Distilleerderij” (Distillery) in combination with Juniper berries and other botanicals into Genever. Traversy G, Chaput JP. Alcohol consumption and obesity: An update. Curr Obes Rep. 2015;4(1):122–130. doi:10.1007/s13679-014-0129-4

Made by historic London wine merchants Berry Bros. & Rudd, the six-botanical spirit took two years to develop with Dr David Clutton – a man who holds a PhD in gin (yep, that exists). It was worth the effort. But Schiedam isn’t just resting on its laurels. The traditional jenever recipe is being reinterpreted and reinvented by a new wave of craft distillers in the city, which is served up in small storehouses and hip bars that attract a young crowd. 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. Estruch R, Sacanella E, Badia E, et al. Different effects of red wine and gin consumption on inflammatory biomarkers of atherosclerosis: a prospective randomized crossover trial. Effects of wine on inflammatory markers. Atherosclerosis. 2004;175(1):117-23. doi:10.1016/j.atherosclerosis.2004.03.006Modern 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.

Whatever the type of jenever, the process will consist of at least two distillates. The first one is a triple-distillation similar to whisky. The chosen ingredients is the deciding factor of what type of jenever is being made. For instance, a predominantly malt grain distillate will result in Oude Jenever. In either case, a second process will follow where juniper and other herbs are steeped in the base spirit before being distilled. While gin can sometimes be made using vapour infusion, most brands will undertake the same process. Genever is a grain based distillate, so you need according to the historical recipes the following grains for the grainbill; 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. Interested in tasting some different jenevers? In Amsterdam, several jenever distilleries are open to the public. Here you can drink a real Dutch gin or buy a bottle of Dutch gin in Amsterdam.Since the 1950s, Dutch flag carrier airline KLM has issued a series of Delft Blue houses modelled on buildings in the Netherlands filled with jenever, which are presented to passengers. Malted Barley (Dutch: Gemoute Gerst): Malted barley is necessary as it contains the enzymes which are critical to the fermentation process of Rye and Corn starch. We caught up with Alexander Janssens - Founder of Gin 1689 in Amsterdam, to find out what makes Dutch Gin special and how the industry has grown in recent years. Also berries and fruits can be added during the distilling process. Some became a hit and are now a brand of themselves. Examples are Bessenjenever (Sloe Gin), distilled from raspberries. Bessenjenever has sugar added and is very sweet, with less alcohol. Citroen (‘lemon) jenever, (also named ‘ Citroentje‘, ‘a small lemon’) has lemon added. 5. Dutch ginis not very sexy 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.