First distilled in the early 1500s as a medicinal tonic by Dutch physicians, jenever gained popularity during the Eighty Years’ War,
Jenever
Jenever (also spelt Genever) is the traditional juniper-flavoured spirit from the Low Countries, especially the Netherlands and Belgium. It is the ancestor of modern gin, but unlike gin, jenever is made with a base of malt wine, giving it a much richer and grainier character.
Origin: First distilled in the early 1500s as a medicinal tonic by Dutch physicians, jenever gained popularity during the Eighty Years’ War, when English soldiers encountered it and brought the concept back home—coining the term “Dutch courage.”
Production: Jenever is made from a combination of:
Malt wine (moutwijn): A distillate of malted barley, rye, and corn
Neutral grain spirit
Juniper berries and other botanicals (in smaller amounts than gin)
The final blend is typically pot distilled, and styles vary by the proportion of malt wine used.
Types of Jenever:
Oude (Old) Jenever: Not aged, but based on traditional recipes—softer, maltier, and more flavorful
Jonge (Young) Jenever: Modern style with less malt wine—lighter, cleaner, and drier
Korenwijn: A rich, fuller style with at least 51% malt wine, often aged in oak
Aged Jenever: Barrel-aged for complexity, similar to whisky in character
Flavor Profile: Malty, grainy, and lightly herbal with juniper, spice, and a gentle sweetness. The malt wine base makes it much more like a whisky-gin hybrid than traditional gin.
Cultural Note: Jenever is traditionally served in a tulip glass filled to the brim and sipped neat, often with a glass of beer (a kopstoot or “headbutt”) in Dutch bars.
