- In the 16th century, when for the first time grain liquor was flavored with juniper berries, the traditional genever emerged in the Low Countries.
- 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.
- Jenever (also commonly spelled as genever) has a long history in the Netherlands. Jenever is often described as "Dutch gin" but this is incorrect.
- The official account of Bols Genever. A rediscovered classic cocktail spirit made from a recipe created in the 1820s by the Lucas Bols company.
- Launched in 2008, Bols Genever has practically single-handedly re-established the export market for genever, particularly to the USA.
- Two provinces of France: Flanders Artois genever (genièvre Flandre Artois). Two states of Germany: East-Frisia cereal grain genever (Ostfriesischer Korngenever).
- Genever is the main ingredient in some of the oldest cocktail recipes, like the Tom Collins and Holland House. It makes a fabulous ingredient in a Gin Crusta.
- As is the case with many once-popular cocktail ingredients, the early 20th century wasn’t kind to genever, gin’s malty predecessor.
- A newer style of Genever is called Jonge, or young in which there is a much lower malt wine content (up to 15%) which results in a much lighter style of Genever.
- Cocktail recipes with Genever. Genever: A dutch spirit, widely considered to be the father of gin, was made beginning in the 15th century by distilling pure alcohol...