- Two provinces of France: Flanders Artois genever (genièvre Flandre Artois). Two states of Germany: East-Frisia cereal grain genever (Ostfriesischer Korngenever).
- In the 16th century, when for the first time grain liquor was flavored with juniper berries, the traditional genever emerged in the Low Countries.
- alkol oranı % 20 den % 45 lere kadar değişen, genever bitkisiyle yapılan içki, cin değildir. genevere çok değer verilir, çavdardan başka birşey yetişmediği dönemde...
- 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.
- This method imparts Genever with a characteristically smooth, complex flavor profile that bridges the gap between whisky and gin.
- Now that we know the basics of Genever – also known as Jenever, Genevieve, Geneva, Holland gin, and Dutch gin – we can examine its history.
- However, asking Genever producers about their product, they often say it's more of a cross between Whiskey and Gin. So, what is it exactly?
- 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.
- Not to scoff at gin’s resurgence, but for the brassy among us, it’s the arrival of genever en masse to bars that makes our hearts skip a beat.
