Genever is Dutch for “juniper.” Just because it is juniper-dominated, don’t go thinking of it as Dutch gin. Genever is a clear, botanically rich, malted grain-based spirit that can only be made in Holland or Belgium. It is a blend of two or more distillates: first, a whiskey-like triple distillate made of corn, wheat, and rye (so-called malt wine). Second, a juniper-infused distillate. A possible third part can consist of malt wine re-distilled together with different botanicals. Essentially, you can think of genever as the lovechild of a marriage between whiskey and gin.  People love gin and whiskey, so combining flavors of both is bound to be absolute perfection in a glass, or, at least, certainly authentic.


For more on the history of Genever please see the link to our partners in the Netherlands - here 




  • Alc: 38% ABV
  • Size: 700ml
  • Appellation: AOC Old Genever
  • Origin: The Netherlands
  • Production area: Schiedam
  • Produced/Distilled by: Herman Jansen Distillery

Nuanced, spicy, slightly malty flavor with notes of juniper, anise, bitter orange, cloves, cinnamon and cumin.

Pale, light yellow color.

Complex, spicy, light malty aroma’s with a hint of juniper, anise, citrus peel, cloves, cinnamon and orange flowers.

Raw materials:
Barley malt, corn, rye, juniper and other herbs and spices like Lemon peel, Coriander seeds, Star-anise, Licorise and Orange Peel (botanicals).


Awards / Reviews:

GOLD medal at the Los Angeles International Spirits Competition 2016

GOLD medal at the Global Gin Masters 2016

4.5 stars – rated as “Excellent” by Simon Difford at the Difford’s Guide – May 2016



Genever is a grain based distillate, so you need the following grains for the its production;

  • Rye (Dutch: Rogge): provides a strong and a bit harsh flavor.

  • 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.

  • Corn (Dutch: Maïs): It does softens a bit the harsh flavor of Rye. Using only corn would result in a Genever which lacks character.

Genever is produced in several stages:
In the traditional Dutch setting, there are two major steps;

  • The transition of grains into a fermented wash and distilled malt wine: Takes place in a place called the “Branderij”. This is a typical Dutch word which does not exist in English, i.e. it is simply translated as “Distillery”. Also the malting process of the grains took place in the “Branderij”, and was not performed by a specialized company as we see in modern times.

  • The maltwine is then re-distilled in the “Distilleerderij” (Distillery) in combination with Juniper berries and other botanicals into Genever.


Traditional distillation process of (Old)


  • Distilling the wash from malt, corn and rye in a Pot-still (Ruwnat).

  • Second distillation in the Pot-still (Enkelnat).

  • Third distillation in the Column still with Juniper berries (malt wine  = base)

  • Re-Distilling part of the Maltwine with botanicals.

  • Re-Distilling part of the Maltwine without botanicals.

  • Re-Distilling part of the Maltwine with Juniper-berries.

  • Blending all four components together according to a secret proportion/recipe.

BTD - Old Genever - 38%