Jenever

Jenever (also spelled Genever) is a juniper-flavoured spirit from the Netherlands and Belgium, regarded as the ancestor of modern gin. It is made by blending malt wine—a grain-based distillate—with neutral alcohol and botanicals, most notably juniper. There are two main styles: oude (old) and jonge (young), which refer to production methods rather than age.

Jenever has a smooth, malty flavour with subtle herbal and juniper notes. Oude jenever is richer and more aromatic, often with hints of spice and wood from ageing. Jonge jenever is lighter and cleaner, with a more neutral taste and a touch of citrus or floral character. It’s less botanical than gin and more akin to a grain spirit with a juniper accent.

Jenever is made from malt wine and neutral spirits, giving it a malty base, whereas gin is typically made from neutral grain spirit and heavily infused with botanicals. Jenever is less juniper-forward than gin and has a softer, rounder mouthfeel. It’s often consumed neat, unlike gin which is mostly used in cocktails.

Jenever is traditionally served neat and chilled, often in a tulip-shaped glass filled to the brim. In the Netherlands, it’s common to sip it alongside a beer—a pairing known as a kopstootje or “little headbutt.” It can also be used in cocktails, especially those calling for a softer gin alternative.

The two main types are: • Jonge Jenever: lighter, cleaner, and more neutral in flavour • Oude Jenever: richer, maltier, and often aged in oak barrels Some premium jenevers are aged and may carry vintage or age statements.

Yes, Jenever works well in cocktails, especially those that benefit from its malty depth and subtle juniper. It can be used in place of gin in classics like the Martini or Negroni, or in traditional Dutch recipes.

Jenever pairs well with smoked fish, cured meats, cheese, and pickled vegetables. It’s also excellent with hearty Dutch or Belgian fare such as herring, rye bread, and stews.