Genever Manifesto Content

CHOOSING GENEVER BY FLAVOR GENEVER MANIFESTO CONTENT

1. Introduction 04 2. What is Genever 06 3. History of Genever 07 4. Protected Geographical Indication 12 5. Making Genever 13 6. Types of Genever 22 7. Flavors 24 8. How to consume 28 9. Distillers 30 10. Term sheet 48 1. INTRODUCTION THE ESSENCE OF GENEVER Genever is a complex spirit and one with a rich history. Every genever is unique, with its own recipe and Popular since the 17th century genever is the largest spirit category in the Netherlands and Belgium. flavor, using artisanal processes down to the last, little detail. However, all genever have some charac- The juniper berry, jeneverbes in Dutch, lends its name to the drink, jenever – or genever in English. teristics in common. To be called “genever” it: Juniper was used for its supposed medicinal benefits, while other botanicals were added to give flavor. Genever was once one of the largest European exports, and was widely consumed in the United States • Must contain malt spirit and juniper berry; as part of the budding cocktail culture of the 19th century. These days, in Europe genever is mostly • Must be a distilled spirit made from natural ingredients (such as grains and botanicals); served neat in a tulip-shaped glass filled to the brim, the first sip is slurped straight from the counter so as • Must be made in Holland or Belgium (and in some areas in Germany and France); not to spill a drop of the precious spirit. Many spirits experts consider genever to be one of the most versatile and interesting spirits, because: However, recently bartenders around the world are re-discovering genever as a base for classic and contemporary cocktails, as was the case back when cocktails originated in 19th century America. In • The variance in the balance of juniper, malt spirit, botanicals, distilling, and blending 1880, more than one quarter of all cocktails were made using genever. Following two World Wars and techniques, allow for an enormous diversity of flavor delivery; from aromatic, zesty, and fresh , Prohibition, genever all but disappeared from the world stage in the 20th century, but it’s recently through to earthy, malty, and rich. regained interest from bartenders as the trend for classic cocktails is spreading and gaining strength. • Unlike many categories a genever can be aged in barrels or may be unaged, allowing for even Today, European genever brands, classic and new, have united to put the genever category back on the more complexity of flavour map – ready to bring back the lost spirit to the USA. • It truly bridges the gap between transparent and aged spirits, ranging in styles from the crispness of gin to the oaky, richness of whiskey • The craft of making genever has been around for more than 500 years, and yet the industry remains a source of constant experimentation, and innovation.

FLAVOR PIONEERS

Thanks to pioneers like Lucas Bols, Herman Jansen, Simon Rutte, Hero Jan Hooghoudt, Gerard Smeets, all the historical knowledge that was acquired about the amazingly complex process of making genever is still available today. This knowledge enables genever distillers to work on new flavors and expressions with just as much enthusiasm and passion as they did in the old days. The result is genever, in which tradition and innovation meet. A new world of maltiness, herbs, spices, extraction, distillation, aging, and blending.

GENEVER MANIFESTO 04/05 CHOOSING GENEVER BY FLAVOR 2.WHAT IS GENEVER? 3. HISTORY OF GENEVER

THE DEFINITION OF GENEVER GENEVER’S ORIGINS: THE ELIXIR OF LIFE, DUTCH COURAGE AND HOLLAND GIN Malt spirit + Juniper berries + botanicals For centuries genever has been the national drink of the Netherlands and Belgium. Since 2008, it has Unaged or barrel aged even enjoyed a Protected Geographical Indication. Genever, by definition is a combination of malt spirit and juniper berries (and other botanicals). It is incredibly diverse in its styles and versatile in its uses, drawing on a rich heritage of historical craft from 1349 Europe. Treating the plague The year 1349 saw the plague haunt the Low Countries. As a precautionary measure, burning juniper What makes genever different from other spirits? berries and wood in confined spaces was recommended. Doctors started treating the plague by The first distinguishing aspect is its unique malt spirit ingredient, giving a complex malty yet fruity base dipping sponges in juniper wood oil and inserting them into mouth masks or ‘beaks’. to any genever, paired with botanicals. Genever represents a variety of expressions that is only rarely found in other distilled spirits. It can be rich in botanicals with predominantly juniper but also other key botanicals as coriander and angelica. On the 1400 other end of the spectrum it can be full of malt and the dark aroma of years on wood casks. The diversity The art of improving distillation of products and styles is reflected in the versatile opportunities this spirit gives the consumer to enjoy it. In the 14th century distillation techniques spread through Sicily and across the European continent. In From sipping it neat, to pairing it with beer or food, or mixing it in cocktails. The bartender can use it to the major port towns (Antwerp, Amsterdam, Schiedam, Rotterdam) the Dutch managed to gradually recreate the original genever based classic cocktails that predate Prohibition, or use it to push the improve the process. Wine was used as the base for the first distillation techniques and in the southern boundaries of their creativity – the way genever has been used for hundreds of years. part of the Low Countries, home to the majority of the area’s vineyards, wine remained the basic ingredient of the distillation process for a long time.

1552 Juniper berry water The first written recipe for genever dates back to 1552 – the same year Philippus Hermanni wrote his bestseller Een costelijck distileerboec (liberally translated as An Important Book on Distilling). Here again, the base liquid for the recipe was wine, but production of brandy became more and more expensive with bad harvests and cold winters wiping out many vineyards in Belgium and The Nether- lands. This resulted in an increased use in beer and cider production, using grains and apples, as the base for their juniper infusions.

GENEVER MANIFESTO 06/07 CHOOSING GENEVER BY FLAVOR 1600 lacked the sources of good grain and had to rely on whatever the country’s brewers and bakers didn’t From Belgium to the Netherlands want. As a result, towards the end of the 1700s, they learned to filter and rectify the base spirit to make it The Eighty Years’ War (1568-1648) drove the Northern and Southern Netherlands (these days The as flavorless as possible and then add the flavor back through infusion or re-distillation with a complex Netherlands and Belgium) further apart, causing different laws and regulations to come into play. In blend of botanicals. This had the advantage of being much cheaper (particularly if, as some unscrupu- 1601, in the Southern Netherlands, Count Albert and Isabella decided to ban distillates made from lous distillers would do, you replaced the expensive juniper with turpentine). It wasn’t, however, until the grain, apples, and rotten pears concerned by the possibility of a national food shortage. The remaining second quarter of the 1800s, with the introduction of column distilling and the light, neutral-tasting distillers who had not yet fled the country, were forced to leave the region. By the end of the 16th spirits it could produce, that this approach was able to yield a product of consistent quality. century, an large amount of these distillers had settled in the area of La Rochelle in France, and it was their brandy that became the beginnings of the traditional production of cognac. Not all went south, a few Golden Age of Genever distillers moved further north into what’s nowadays known as The Netherlands. This shifted a large The distillation of genever across the Low Countries was back in full swing after the distillation ban was population and prosperity to the North and laid the foundation of the “Dutch Golden Age”. lifted in the South. In 1800, in Schiedam, a small distilling port in the Netherlands had more than 250 distilleries and Belgium quickly caught up again with more than 1000 distilleries shortly after. To put The Golden Age those numbers into context it’s worth mentioning that neither Belgium nor The Netherlands are any The Dutch East India Trading Company (VOC), the most valuable company in history, was now trading bigger than the state of Maryland. with all parts of the world, bringing to Europe the most exotic spices and herbs available. The VOC not only fueled the diversity of ingredients available for use by distillers, it also made for significant demand, as every sailor was entitled to 150ml of genever a day, making the VOC the most important client to many 1862 distilleries. Holland Gin: bartender’s choice At the beginning of the 1860s, a former sailor and gold-miner by the name of Jeremiah P.—“Jerry,” for The Ancestor of Gin short—Thomas was approached by the New York publishing firm of Dick & Fitzgerald. They were The history of gin actually begins with genever This is not common knowledge abroad, but is still quite planning a book of recipes for all of the popular mixed drinks of the day, and Jerry Thomas was one of the a source of pride in the Low Countries today. most respected bartenders in the city. There had been one or two attempts at such a book before, but The English had their first introduction to genever during the Thirty Years War (1618-1648) when they nobody had ever thought to secure the assistance of an actual bartender. This turned out to be an were fighting as hired soldiers in the Netherlands. They drank plenty of the local spirit to keep their excellent idea. How to Mix Drinks, or the Bon Vivant’s Companion, as the resulting book was called nerves under control and soon genever had coined the name “Dutch Courage”. when it came out in 1862, was the world’s first bartender’s guide and a big seller. Yet genever only gained popularity in England when Dutch Willem III of Orange married Mary Stuart and Among its more than 200 recipes for mixed drinks, evenly divided between the new “American claimed the English throne in 1688. Her marriage to a protestant was welcomed by the English and Sensations” that were sweeping the world and old-school Punches and Cups (many of them out-of- known as “Glorious Revolution” resulted in deposition of her roman catholic father James II. Louis XIV, fashion formulae thrown in by the publisher), there are naturally a number that were based on gin. But king of France and catholic himself instigated a trade war against England therefore and gaining a protes- what kind of gin? The book itself is no help, since fourteen of the fifteen such recipes call only for “gin,” tant kingdom had the loss of French distilled spirits as consequence. Thanks to Willem III of Orange, an with no other information, and the fifteenth calls for “old gin,” without specifying its origin. In the 1876 alternative soon emerged in its place: genever. second edition of his book, Thomas added a further six gin drinks but still did not specify which kind. Production of this distilled spirit became common in England and was no different in its conception than Given this lack of detail, most modern readers and mixologists used to assume that Thomas’ Gin Cocktail, the Dutch product in the early 1700s it was trying to imitate (the word “gin” is in fact an abbreviation of Gin Julep, Gin Smash and all the rest were based on English-style gins, either the lightly-sweetened Old “geneva,” which is the English mangling of the Dutch “genever”). Where it differed was in quality and Tom or the unsweetened London dry. As we know now, this is highly unlikely, given the popularity of execution: the Dutch prided themselves on using the best barley and rye (mostly imported from the genever and the relative lack of availability of English gins. countries around the Baltic) to make a clean, high-quality distillate. English distillers, late to the game,

GENEVER MANIFESTO 08/09 CHOOSING GENEVER BY FLAVOR It’s not until the heavily-revised 1887 third edition of Thomas’s book (published two years after Thomas’ Additionally the preference for more neutral tasting spirits increased and while some producers death), that types of gin are specified. By then, there was enough English gin being used that this was maintained the traditional way of making the “old style” Genever, some started to use larger amounts of essential information. Eight of the drinks call for Old Tom gin, including the new “Martinez” Cocktail, an neutral alcohol and a “new style” Genever was born. Traditionally this style is called “jonge” (translates early form of the Martini made with sweet vermouth, and the Silver Fizz, a gin fizz with egg white. But to “young”) yet only relates to the use of lesser malt spirit. This style is focusing more around the botani- there are still twelve drinks calling explicitly for “Holland” gin, among them the Gin Cocktail, the cals. Improved Gin Cocktail, the Gin Daisy, the plain Gin Fizz, the Hot Gin Sling and the Gin Sour, all repeated from the earlier editions. Some recipes specify that either kind can be used, but in general the trend was clear: the older, more foundational drinks were best with genever, while the newer, lighter drinks of the 21st century – a new start 1880s were preferred with Old Tom (the Fizz was an exception; most mixolgists considered this an Old In the beginning of the 21st century, the Dutch genever industry has completely forgotten its worldwide Tom drink). A study of 14 other late-nineteenth century American bartenders’ guides shows the same success in the 19th century. It is high-end bartenders and cocktail historians like David Wondrich who thing that Thomas’s books do: until the 1880s, “gin” was “gin,” and it was Dutch in style. After that, the re-discover that genever was the spirit of choice in the 19th century authors had to specify. The bedrock classics were almost always made with Holland gin while the new In 2012, spirits connoisseur Mark Ridgewell brought genever out of the shadows once again with a trendy drinks, the ones with vermouth or fizz water, were with Old Tom. There were exceptions: the Old simple observation: he claimed that genever fills the gap between whiskey and gin. Whiskey is heavy Tom Gin Cocktail, with bitters and sugar and ice, was popular, but so was the new Gin Flip, with sugar and complex; gin floral and full of botanicals. Genever – through playing with the maturation process, and a whole egg, and Gin Puff, with sugar and milk. Both were Holland gin drinks. The Collins split in the addition of more or less malt spirit, and the use of more or fewer botanicals – can move effortlessly two: The Tom Collins used, not surprisingly, Old Tom gin, but the John Collins—the older name— move between the two extremes. Across the globe, bartenders began to regain interest in genever. became purely a genever drink, even though it was originally made with Old Tom. Today, genever is still the largest spirit category in the Netherlands and is starting to be considered a The art of mastering distillation – part II serious international spirits category again, as the classic cocktail trend continues and bartenders and New and cheaper raw materials such as sugar beets and corn made their appearance, and soon steam consumers look for new discoveries and flavors. The buzz about all things craft and heritage is giving an powered, continuous distillation was introduced in Belgium as part of the industrial revolution. This extra push to the development of genever. resulted in improvements in cost and time efficiency of production, and neutral alcohol became much easier to produce. Naturally some distillers began to experiment with this new, more neutrally flavored base. SUMMARY Genever has been since the middle ages and was initially used as a medicinal recipe. Later, it came into Years of struggles: War and Prohibition fashion for recreational usage in the Lowlands and became the national drink in the 17th century. In the The first World War put an end to the golden age and while the Belgians lost almost all their copper stills early 19th century, the Dutch shipped Genever to the US since there was a large population of Dutch to German troops (reworking them into artillery shell casings) the Dutch were struggling with poverty living there. This was also the time when cocktails emerged and in the first ever written cocktail book by and a stagnant economy. Prohibition in the US eventually finished off the struggling export business and Jerry Thomas in 1862 aproximately 1 out of 4 cocktails were originally made with Genever. Genever was genever soon disappeared from the back of the bars in the US and many other countries. the gin of choice in the mid 19th century, and was imported into the US 8 to 1 versus gin. Due to 2 world In the mid 19th includes genever as its base spirit. Until the Prohibition era in 1920 genever is widely wars and prohibition, genever disappeared from the stage internationally but remained the national sold globally – and therefore plays an important role in the rich pre-Prohibition cocktail history. spirit in the Lowlands. Since the beginning of the 21st century, classic cocktails are a continuing trend and the demand for Genever is back and the genever category is growing again in cocktail bars around Different styles emerge the world. With an dreadful food and grain shortage and new distillation methods that created more neutral spirits also based on alternative products as sugar beet, the foundations were laid for a new style of genever. Credits for research and content go to David Wondrich, Oliver and Emile Ward and all distillers.

GENEVER MANIFESTO 10/11 CHOOSING GENEVER BY FLAVOR 4. PROTECTED GEOGRAPHICAL 5. MAKING GENEVER

Discover the world of grains, botanicals, spices, macerating, aging, blending, and distilling. Distillers INDICATION have been developing their processes for years, searching, and experimenting to deliver the best balance of flavor. The result? The most amazing genever. Since January the 15th 2008 genever is geographically protected by the European Union, just like whiskey and cognac. Genever has its own ‘appellation’ and can now only be made in ;in Belgium, the Netherlands, and some specific parts of France (departments Nord and Pas-de-Calais) and Germany THREE PRODUCTION DIAGRAMS: (North Rhine-Westphalia and Lower Saxony). Product that carries the name jenever, genievre or genever 1. Making malt spirits can only be produced in these regions. a. grainselection b. soaking c. drying d. milling e. mashing f. fermentation g. distillation 1 h. distillation 2 i. distillation 3 max 80%vol.

2. Distillation a. malt spirit b. neutral alcohol (not allowed in 100% malt spirit Genever) c. botanical macerate (either with neutral alcohol or malt spirit, but for a 100% malt spirit genever this needs to be with malt spirit) d. botanical distillate (either with neutral alcohol or malt spirit, but for a 100% malt spirit genever this needs to be with malt spirit) e. water f. sugar (optional) g. blending h. marriage i. bottling

3. Maturation a. ageing and blending all can be blended and THEN put on a barrel (uncommon but can be done) or malt spirit is aged in barrels and after ageing being blended potentially with different barrels and remaining ingredients. b. bottling

GENEVER MANIFESTO 12/13 CHOOSING GENEVER BY FLAVOR THE PROCESS OF MAKING GENEVER - OVERVIEW SOURCING

BOTANICALS JUNIPER

DISTILLING MACERATING MILLING MALTING MASHING FILTERED NEUTRAL WATER SPIRIT FERMENTATIONFERMNATION DISTILLING

BOTANICALS MALT JUNIPER

BOTTLING

AGED UNAGED GENEVER GENEVER

GENEVER MANIFESTO 14/15 CHOOSING GENEVER BY FLAVOR THE PROCESS OF MAKING CLEAN GERMINATE AND SIFT GENEVER - PER DIAGRAM a.

MALT b. SPIRIT NEUTRAL c. MALT SPIRIT NEUTRAL UNAGED GRAINSELECTION SOAKING DRYING GENEVER JUNIPER WATER FILTERED Only the best grain is BOTANICALS 1. MAKING MALT SPIRITS DISTILLING selected for our alcohol, MACERATING MALTING UNAGED preferably from theGENEVER JUNIPER

WATER province of Groningen. Barley is malted FILTERED BOTANICALS a. grainselection DISTILLING so that it germinates MACERATING and can be fermented. b. soaking c. drying d. milling e. mashing BOTTLING f. fermentation d.

g. distillation 1 BOTTLING e. h. distillation 2 f. i. distillation 3 max 80%vol. AGED

MILLING MASHING FERMENTATION GENEVER

AGED FERMENTATION GENEVER The mashin of the grain pulp. The pulp is rinsed and ﬁltered. This is called “wort”. The wort (malt pulp) is fermented,

JUNIPER aer which is has 8-10% alcohol. BOTANICALS JUNIPER BOTANICALS

POT STILL DISTILLATION COLUMN

g. h.

SOURCING i.

1st 2nd 3th 4th SOURCING DISTILLATION DISTILLATION DISTILLATION DISTILLATION The wort is distilled in the pot still to produce the ﬁrst distillate (20%g alcohol). MALTING MASHING

DISTILLING 1. FERMNATION MALTING MASHING DISTILLING FERMNATION

MALT SPIRIT MALT SPIRIT 46 - 48% 60 - 80% We distill the initial distillate into malt spirit - only when it reaches an alcohol percentage + of 46-48% can it be called malt spirit. FILTERED NEUTRAL DISTILLATE MACERATE + WATER SPIRIT FILTERED NEUTRAL BOTANICALS WATER SPIRIT JUNIPER SOURCING

MILLING GENEVER MANIFESTO 16/17 CHOOSING GENEVER BY FLAVOR

MILLING BLENDING

DISTILLING & MACERATING DISTILLING MACERATING Herbs, fruit or spices Herbs, fruit or spices are heated in alcohol infuse into the alcohol and the evaporated liquid to create the aroma is collected. and ﬂavor of genever. BOTTLING

+ FILTERED NEUTRAL DISTILLATE MACERATE MALT WATER SPIRIT

HARMONIZATION BLENDING

BOTTLING + FILTERED WATER

BLENDING

BOTTLING MALT SPIRIT NEUTRAL UNAGED GENEVER JUNIPER WATER FILTERED BOTANICALS DISTILLING MACERATING

CLEAN GERMINATE AND SIFT BOTTLING

GRAINSELECTION SOAKING DRYING MALT SPIRIT

Only the best grain is NEUTRAL selected for our alcohol, MALTING

preferably from theAGED

province of Groningen.GENEVER Barley is malted so that it germinates UNAGED GENEVER and canJUNIPER be fermented. WATER FILTERED BOTANICALS DISTILLING MACERATING JUNIPER BOTANICALS BOTTLING

MILLING MASHING FERMENTATION

FERMENTATION The mashin of the grain pulp. AGED MALT The pulp is rinsed and ﬁltered. This is called “wort”. GENEVER SPIRIT

The wort (malt NEUTRAL pulp) is fermented, aer which is has 8-10% alcohol. SOURCING UNAGED GENEVER JUNIPER WATER FILTERED BOTANICALS DISTILLING JUNIPER MACERATING BOTANICALS

POT STILL DISTILLATION COLUMN MALTING MASHING DISTILLING FERMNATION BOTTLING

1st 2nd 3th 4th DISTILLATION DISTILLATION DISTILLATION DISTILLATION SOURCING The wort is distilled in AGED GENEVER the pot still to produce MALT SPIRIT

the ﬁrst distillate NEUTRAL (20%g alcohol). UNAGED GENEVER JUNIPER WATER FILTERED BOTANICALS JUNIPER DISTILLING BOTANICALS MACERATING THE PROCESS OF MAKING MALTING MASHING

GENEVER - PER DIAGRAM DISTILLING FERMNATION MILLING MALT SPIRIT MALT SPIRIT 46 - 48% 60 - 80% We distill the initial distillate into malt spirit BOTTLING - only when it reaches an alcohol percentage + of 46-48% can it be called malt spirit. a. FILTERED NEUTRAL DISTILLATE MACERATE MALT SPIRIT MALT WATER SPIRIT SPIRIT NEUTRAL b. NEUTRAL + 2. DISTILLATION FILTERED NEUTRAL BOTANICALS WATER SPIRIT JUNIPER SOURCING SOURCING AGED UNAGED GENEVER GENEVER JUNIPER UNAGED GENEVER

a. malt spirit JUNIPER WATER FILTERED BOTANICALS WATER DISTILLING FILTERED BOTANICALS DISTILLING

b. neutral alcohol (not allowed in 100% malt spirit Genever) MACERATING c. botanical macerate (either with neutral alcohol or malt spirit, but for a 100% malt spirit MACERATING genever this needs to be with malt spirit)

d. botanical distillate (either with neutral alcohol or malt spirit, but for a 100% malt spirit JUNIPER genever this needs to be with malt spirit) BOTANICALS BLENDING e. water MILLING MALTING MASHING BOTTLING DISTILLING

f. sugar (optional) BOTTLING g. blending FERMNATION c. h. marriage d. i. bottling AGED AGED GENEVER DISTILLING & MACERATING

DISTILLING MACERATINGGENEVER Herbs, fruit or spices Herbs, fruit or spices are heated in alcohol infuse into the alcohol and the evaporated liquid to create the aroma

is collected.SOURCING and ﬂavor of genever. BOTTLING JUNIPER JUNIPER BOTANICALS BOTANICALS

+ FILTERED NEUTRAL DISTILLATE MACERATE MILLING MALT e. WATER SPIRIT MALTING MASHING f. DISTILLING FERMNATION SOURCING SOURCING

g. h.

HARMONIZATION BLENDING MALTING MASHING MALTING MASHING DISTILLING DISTILLING FERMNATION FERMNATION

2. MILLING i.

BOTTLING + FILTERED WATER

GENEVER MANIFESTO 18/19 CHOOSING GENEVER BY FLAVOR MILLING MILLING

BLENDING

BOTTLING CLEAN GERMINATE AND SIFT

CLEAN GERMINATE AND SIFT GRAINSELECTION SOAKING DRYING Only the best grain is selected for our alcohol, MALTING preferably from the province of Groningen. Barley is malted so that it germinates and can be fermented. GRAINSELECTION SOAKING DRYING Only the best grain is selected for our alcohol, MALTING preferably from the province of Groningen. Barley is malted so that it germinates and can be fermented.

MILLING MASHING FERMENTATION

FERMENTATION The mashin of the grain pulp. The pulp is rinsed and ﬁltered. This is called “wort”. The wort (malt pulp) is fermented, aer which is has 8-10% alcohol. MILLING MASHING FERMENTATION

FERMENTATION The mashin of the grain pulp. The pulp is rinsed and ﬁltered. This is called “wort”. The wort (malt pulp) is fermented, POT STILLaer which is has 8-10% alcohol. DISTILLATION COLUMN

POT STILL DISTILLATION COLUMN

1st 2nd 3th 4th DISTILLATION DISTILLATION DISTILLATION DISTILLATION The wort is distilled in the pot still to produce the ﬁrst distillate (20%g alcohol).

MALT SPIRIT MALT SPIRIT 46 - 48% 60 - 80% We distill the initial distillate into malt spirit - only when it reaches an alcohol percentageCLEAN GERMINATE AND SIFT + of 46-48% can it be called malt spirit. FILTERED NEUTRAL DISTILLATE MACERATE + WATER SPIRIT FILTEREDMALTNEUTRAL SPIRITBOTANICALS MALT SPIRIT WATER SPIRIT JUNIPER

SOURCING 46 - 48% 60 - 80% We distill the initial distillate into maltCLEAN spirit GERMINATE - only when it reaches an alcohol percentageAND SIFT + of 46-48% can it be called malt spirit. FILTERED NEUTRAL DISTILLATE MACERATE GRAINSELECTION SOAKING WATER DRYINGSPIRIT Only the+ best grain is FILTERED NEUTRAL BOTANICALS selected for our alcohol, MALTING WATER preferablySPIRIT from the JUNIPER SOURCING province of Groningen. Barley is malted so that it germinates and can be fermented. BLENDING GRAINSELECTION SOAKING DRYING Only the best grain is selected for our alcohol, MALTING preferably from the province of Groningen. Barley is malted so that it germinates and can be fermented. BLENDING

DISTILLING & MACERATING DISTILLING MACERATING Herbs, fruit or spices Herbs, fruit or spices are heated in alcohol infuse into the alcohol and the evaporated liquid MILLINGto create the aroma MASHING FERMENTATION is collected. and ﬂavor of genever. BOTTLING FERMENTATION The mashin of the grain pulp.

DISTILLING & MACERATING DISTILLING MACERATINGThe pulp is rinsed and filtered. This is called “wort”. Herbs, fruit or spices Herbs, fruitThe or spices wort (malt pulp) is fermented, aer which is has 8-10% alcohol. are heated in alcohol MILLINGinfuse into the alcoholMASHING FERMENTATION and the evaporated liquid to create the aroma is collected. and flavor of genever. BOTTLING + FERMENTATION The mashin of the grain pulp. FILTERED NEUTRAL DISTILLATE MACERATE MALT The pulp is rinsed and filtered. This is called “wort”. WATER SPIRIT The wort (malt pulp) is fermented, POT STILLaer which is has 8-10% alcohol. DISTILLATION COLUMN + FILTERED NEUTRAL DISTILLATE MACERATE MALT WATER SPIRIT POT STILL DISTILLATION COLUMN

1st 2nd 3th 4th DISTILLATION DISTILLATION DISTILLATION DISTILLATION The wort is distilled in

HARMONIZATION the pot still to produceBLENDING the ﬁrst distillate (20%g alcohol).

1st 2nd 3th 4th DISTILLATION DISTILLATION DISTILLATION DISTILLATION The wort is distilled in

HARMONIZATION the pot still to produceBLENDING the ﬁrst distillate (20%g alcohol). THE PROCESS OF MAKING MALT2. SPIRIT MALT1. SPIRIT GENEVER - PER DIAGRAM BOTTLING 46 - 48%+ 60 - 80% We distill the initial distillateFILTERED into malt spirit - only when it reaches an alcoholWATER percentage + of 46-48% can it be called malt spirit. FILTERED NEUTRAL DISTILLATE MACERATE a. + WATER SPIRIT FILTERED MALTNEUTRAL SPIRITBOTANICALS MALT SPIRIT WATER SPIRIT JUNIPER BOTTLINGSOURCING 46 - 48%+ 60 - 80% 3. MATURATION We distill the initial distillateFILTERED into malt spirit - only when it reaches an alcoholWATER percentage + of 46-48% can it be called malt spirit. FILTERED NEUTRAL DISTILLATE MACERATE a. ageing and blending →all can be blended and THEN put on a barrel (uncommon but + WATER SPIRIT can be done) or malt spirit is aged in barrels and after ageing being blended FILTERED NEUTRAL BOTANICALS WATER SPIRIT JUNIPER potentially with different barrels and remaining ingredients. SOURCING BLENDING b. bottling BLENDING

BLENDING BLENDING b.

DISTILLING & MACERATING DISTILLING MACERATING Herbs, fruit or spices Herbs, fruit or spices are heated BOTTLINGin alcohol infuse into the alcohol and the evaporated liquid to create the aroma is collected. and ﬂavor of genever. BOTTLING

+ FILTERED NEUTRAL DISTILLATE MACERATE MALT WATER SPIRIT

HARMONIZATION BLENDING

BOTTLING + FILTERED WATER

BOTTLING + FILTERED GENEVER MANIFESTO 20/21 WATER CHOOSING GENEVER BY FLAVOR

BLENDING

BOTTLING

BOTTLING MALT SPIRIT This ingredient is at the heart of genever, the distinguishing element versus other spirits and ensures the 6. TYPES OF GENEVER unmistakable grainy malt flavor that’s so unique in genever. It’s defined as a distillate made exclusively from grain and is traditionally distilled three times in a copper still. After three distillations it has an alcohol Genever is a spirit that by definition must contain malt spirit and juniper. Yet, it is a bit more complex than percentage of around 40% - 80% Vol. The grains used are typically a mix of barley, rye, wheat, and corn, that. yet some genever is based on malt spirit distilled from only one type of grain. JONGE & OUDE (NEW-STYLE and OLD-STYLE)

NEUTRAL ALCOHOL New and old style describe the two official categories of genever, set by legislation in The Netherlands Neutral alcohol is a distillate of grain, wheat, or sugar beet distilled in a continuous column still. It and Belgium (here they have to be called “jonge”and “oude” on the label). In Dutch, the categories are contains almost no flavor and reaches an alcohol percentage of 96%. called “jonge” (young) and “oude” (old) . This can lead to some confusion as jonge and oude make no claim to whether the product is aged or unaged.

MACERATION Botanicals, spices or fruits and are infused in a mixture of alcohol and water for several weeks to absorb The new style (or jonge) genever represents a lighter, crisper, style of genever and has a minimum of the flavor of the ingredients in the liquid. Once the liquid has been filtered, the etheric oils, colors, bitter 1.5% of malt spirit (and a maximum of 15%). The botanicals play the main role, yet depending on the flavors, and the aroma remain in the alcohol – this process is known as maceration. While this is one amount of malt spirit content this style of genever is much smoother in the mouthfeel than gin (for option to add flavor to genever it isn’t always used in all products. example). The old style (oude) genever has a minimum of 15% malt spirit up to a 100% malt spirit, and can span from

BOTANICAL DISTILLING malty but juniper centered flavors to warm and heavy malt notes that mirror those of a whiskey, but with A mixture of alcohol (neutral alcohol or malt spirit), water and botanicals are heated in a pot still. Fine the additional complexity delivered by use of juniper and different botanicals. As the amount of malt aromas evaporate with the alcohol and then condense. That’s how flavors, and especially volatile spirit used in the genever varies across each brand, the flavour profiles can be very different from one old aromas, are captured. The distillate is completely clear, as all the color stays behind in the still. genever to another.

BLENDING AGED and UNAGED GENEVER During the blending process the master distiller or master blender will compose the perfect balance of While new and old style refers to the amount of malt spirit used, it doesn’t reveal whether the genever all distillates and macerates and put them to rest, usually in steel tanks. This gives the liquid time to fully has been aged in wooden barrels or not. While both styles could in theory be aged, (new style or jonge merge. with each other.. is required to be colorless to meet labelling in the Netherlands and Belgium) it is usually the old style that is put on new or used barrels to mature.

MATURATION Unaged genever mostly has a malty, botanical flavor profile, depending on the types and amounts of When genever or malt spirit is stored in casks previously used for wine, bourbon, sherry, or port, it malt spirit and botanicals used. Its flavor ranges from fresh and crisp to rich, grainy and herbal. becomes smoother and changes flavor. The choice of cask has an influence on the resulting flavor of the genever. Casks can be ex-bourbon, ex-sherry, ex-wine, or completely new wood. The oak removes some of the earthier new spirit characteristic and adds warmer and woodier flavor complexity to the final liquid. Cask selection has been developed into a fine art in the distilleries. A key skill in genever creation is the choice of cask to create the complex profile and perfect blend of flavor.

GENEVER MANIFESTO 22/23 CHOOSING GENEVER BY FLAVOR The aged genever segment uses barrel aging to transfer complex flavors from the oak to the malt spirit or to the genever itself. The essence of the wood and the rich grainy spirit form the flavors in this type of 7. FLAVORS genever, plus the subtle use of distillates ensures a perfectly balanced genever. Aged genever has Discovering, experimenting, and surprising the world with new and unique flavors has been a constant additional flavors from the (oak) wood, such as vanilla and dried fruit notes, and a rich golden color for genever distillers since 1600. The balance between malt spirit, juniper berries, botanicals, pure depending on the length of aging and the type of cask used. When age is mentioned on the label the water, and aging has continued to offer endless possibilities and a diverse portfolio of products. The youngest distillate is the reference. flavor profile of genever ranges from fresh and fruity (gin-like) at one end to malty and aromatic (whiskey- ;like) at the other. The world of genever is characterized by its richness and diversity in terms of flavor – • ●GENEVER legal definition: Amount of malt spirit: min.1,5% of the alcohol volume from velvety soft to strong and powerful. The entire range includes accessible genevers that are popular • ●Amount of sugar: max. 20 grams per liter with everyone, as well as special niche flavors for the connoisseurs. This diverse portfolio is a source of • ●Colorings: possible, but only with caramel enormous versatility for bartenders to be inspired by in their cocktails creations.. • ●Flavorings from juniper berries and possibly other botanicals and malt spirit • ●Alcohol percentage: min. 30% THE FLAVOR CHART OF GENEVER A unique genever flavor chart has been developed, giving an overview of the various styles. In this chart, NEW-STYLE GENEVER genevers are classified according to various flavor descriptors. • A younger/newer style that originated more recently with a lower malt spirit content and usually more botanicals • ●Amount of malt spirit: min. 1.5% up to max. 15% GENEVER FLAVOR MATRIX • ●Amount of sugar: max. 10 grams per liter • ●Color: none • ●Alcohol percentage: min. 35% ROBUST OLD-STYLE GENEVER • ●The old or traditional style, with a more pronounced grain flavor due to more malt spirit RICH & GRAINY & • ●Amount of malt spirit: min. 15% up to 100%

DRIED FRUIT COMPLEX HERBAL • ●Amount of sugar: max. 20 grams per liter • ●Color:from light yellow through to darker brown (depending on aging) Alcohol percentage: min. 35%

FULL-BODIED, FRESH, FRESH FULL BODIED FULL-BODIED SPICY & FRUITY & SWEET FLORAL SPICES

FRUITY

GENEVER MANIFESTO 24/25 CHOOSING GENEVER BY FLAVOR GENEVER FLAVOR MATRIX PLOTTED

ROBUST

4. 9. 7. 6. Genever flavors DRIED FRUIT 2. 1. Rutte Koornwyn XO 12. 2. De Borgen Malt 5. 3. De Borgen Old Style 8. 4. Bols Barrel Aged 5. Notaris 3 yrs 10. 6. Notaris Bartenders Choice Rome 7. Notaris Bartenders Choice 8. Smeets Extra 1. 9. Bols 100% Malt FRESH 10. Rutte Old Simon 3. 11. De Borgen New Style 12. Bols Original FULL BODIED FULL-BODIED 13. Bobby’s Schiedam Jenever 11.

13. SPICES

FRUITY

GENEVER MANIFESTO 26/27 CHOOSING GENEVER BY FLAVOR 8. HOW TO ENJOY

To enjoy genever at its best, respect its traditions and history – but don’t take it too seriously. In Jerry Thomas’ Bartender Guide from 1862 the Martinez is mentioned in two different variations, one with French and one with Italian Vermouth. The latter became more common and we recommend to NEAT: stick to the 2nd recipes in Jerry Thomas’ book: Our Genevers are distilled in the best fashion and can be enjoyed in their purest form to get all of its variety and flavour. Pour it in a nosing glass to enjoy the scent of centuries in all its variety and the taste of Martinez: the lowlands, from heavy malt and barrels to fresh and herbal. • 2 dashes of Curacao • 2 dashes of Angostura bitters WITH A BEER: KOPSTOOTJE • 1.5 ounces of Italian Vermouth A Kopstootje (literally translated as head butt) is a typically Dutch drink that gives an instant kick. Or rather • 1.5 ounces of the Genever of your choice. two drinks, because Kopstootje is the nickname for the combination of a beer and a shot of genever. It’s • Stirred and served in a coupe. called a Kopstootje because it’s a heavy-hitting combination, but also because you run the risk of hitting your head on the beer while slurping your genever… The second yet more surprising serving suggestion is the John Collins. While its relative the Tom Collins The Dutch are known for their frugality (like the expressions “let’s go Dutch” etc.), and they like value for received a lot of attention in the past 100 years, the John Collins vanished from cocktail menus and out of money…. So when a glass of genever was poured they requested the glass to be filled to the rim, until people’s minds with the disappearance of Genever. It is now the perfect time to revisit this classic. not another drop could fit. This resulted in a beautiful bulge. Of course being Dutch you did not want to spill a drop, so you bent over, and ‘slurped’ the first sip from the glass before picking it up and enjoying We recommend the following recipe the rest, sip by sip. The glass the Dutch use for their Genever is a tulip glass, which has been around for centuries and has the shape of a tulip, for drinking comfort and is perfect for that first slurp! John Collins: • 2 ounces of the Genever of your choice With the rise of the craft beer movement, a whole new generation got inspired to bring the tradition of • 1 ounce freshly squeezed lemon juice Kopstootje back to life. Like genever, craft beer is immensely diverse. So now there is a matching beer • 0.5 ounces of simple syrup for every type of genever, opening up a world of possibilities that emphasize the richness of genever. • top up with soda • build in a longdrink glass over ice and garnished with the twist of a lemon. IN A COCKTAIL A mixed drink or cocktail brings out entirely new flavors from the genever. And there’s a perfect combination for every moment of the day. The genever can act as a carrier, or as the lead part of a symphony of flavors. Thanks to its rich and malty yet herbaceous taste, a good genever really stands out in any drink.

Particularly two cocktails stood the test of time and both of them give all styles and brands of genever a great platform to show their characteristics; the Martinez and the Collins. And while you’d expect the new style to perform better in the lighter, citrusy drink and the old style in the stirred classic, let us prove you wrong and let us show you the versatility of each of our products.

GENEVER MANIFESTO 28/29 CHOOSING GENEVER BY FLAVOR In 1820 Bols developed a new revolutionary genever recipe with a more subtle flavour. This new Bols 9. DISTILLERS Genever was shipped to the United States and played an important role in the cocktail revolution. In the world’s first cocktail recipe book, written in 1862 by bartender Jerry Thomas, one in four cocktails was made with genever. By the end of the 19th century, genever was six times more popular than gin in the United States. After two world wars and prohibition in the United States in the 1920s, genever was almost forgotten. But, at the request of international bartenders who were rediscovering classic cocktails, the BOLS original 1820 Bols Genever recipe was relaunched in 2008—now in a glass version of the old stone jug. The classic taste of Bols Genever is back and is used worldwide as the ultimate cocktail base: for classic and LUCAS BOLS N.V. modern cocktails and has been awarded many gold prizes around the globe as best new spirit.

Paulus Potterstraat 14, 1071 CZ Amsterdam In 2010 Bols also launched a Barrel Aged version of its Original Bols Genever and in 2017 its Bols Genever Phone: +31 20 570 8575 100% Malt Spirit, showcasing the rich ingredient that makes any Bols Genever stand out in terms of taste Website: www.lucasbols.com and mixability.

Lucas Bols is world’s oldest distilled spirits brand, since 1575 in Amsterdam creating liqueurs and Dutch genever. Bols Genever is the world’s oldest and number one genever, distributed in over 20 countries world wide and in more than 3500 bars in the USA. BOLS GENEVER THE ORIGINAL The Bols family started their distillery called ‘het Lootsje’ in 1575 in Amsterdam with the production of liqueurs and in 1664 with Bols Genever. The company is named after the influential grandson Lucas Bols The original recipe from 1820. Back then, Bols Distiller’s secret ingredient because he turned the distillery into and international company in the 18th century. In 1700 he became a introduced a new recipe with a subtler and more that has been used for more majority shareholder of the VOC (United East Indian Company) ensuring himself of first choice of newly harmonious taste. That’s the one that ended up than 3,5 centuries in Bols arrived exotic botanicals and spices. These botanicals and spices were used in distilling, macerating and revolutionizing cocktails in the USA. It’s still as Genevers. percolating extracts which were used to develop 300 different liqueur recipes. Using his VOC connections complex and powerful today. True story. he also made a first start on world-wide distribution of Bols liqueurs and later Bols Genever. Flavour: Exceptionally Bols Genever blends our unique Lucas Bols malt smooth and complex.

In 1664 the Bols family expanded its expertise in distilling with the production of the famous Dutch drink spirit with 22 botanicals – ranging from juniper Comes on with an initial genever. A flavourful drink made from fermented rye, wheat and corn, triple distilled in copper pot stills and berries, hops and coriander, to cloves and ginger. apricot tone with sweet blended with a juniper distillate and other botanical distillates. This blend gives Bols Genever its character- Exceptionally smooth and complex due to the macadamia nuts, followed istic smooth and malty taste. Bols Genever was bottled in the characteristic clay beardman jugs that genever unique Lucas Bols malt spirit recipe, as a good by clove and toasted rye. would become known for. The craft of distilling and the Bols recipes have been passed down the genera- genever should be. tions of Lucas Bols Master Distillers, as is still being done today. Comes on with an initial apricot tone with sweet macadamia nuts, followed by clove and toasted rye. Brings your tongue to life thanks to our Master

GENEVER MANIFESTO 30/31 CHOOSING GENEVER BY FLAVOR BOLS BARREL AGED GENEVER Our premium genever. Hand-produced in limited Distinctively smooth and complex, quantities by our Master Distiller and stored for at with a round malt flavour and least 18 months in oak casks from the French a woodiness combined with Limousin region – giving it its golden color and vanilla and apricot tones sweet, rich, oaky, flavor. This is the genever for sipping, drinking neat, or the traditional Flavour: Exceptionally smooth and Amsterdam ritual of the ‘Kopstootje’. Consider it complex with a round malt flavor one for the true genever connoisseurs of the and a woodiness combined world. with vanilla and apricot tones.

BOLS GENEVER 100% MALT SPIRIT Malt spirit is the heart of genever. It’s what makes Flavour: Exceptionally smooth genever genever, you could say. We wanted to and complex: grainy, grassy notes showcase our unique malt spirit in its purest form with undertones of fresh citrus – just like how they were drinking it way back when and green apple. in the 17th century and to show what we use to make all our Bols Genevers unique. Aroma: Bready oatmeal tones with nutty and musky juniper. A unique combination of long fermented corn, rye Finished with slight apricot- and wheat, triple distilled in copper pot stills, peach weetness. which is used in all Bols Genevers. We’ve bottled it at 47% copper pot still strength as an ode to that original 17th century spirit. Complex to make with a complex flavour, giving bartenders worldwide a new ingredient to enter new territories and recreate some of the earliest drinks ever made.

GENEVER MANIFESTO 32/33 CHOOSING GENEVER BY FLAVOR Hooghoudt distillery De Borgen produces and bottles its spirits at Hooghoudt, a small family distillery in the north of the Netherlands. Established in 1888, Hooghoudt is renowned for its centuries-old tradition of capturing DE BORGEN flavors from herbs, spices and fruit to create high-quality drinks that keep our typical Dutch flavors alive. Hooghoudt uses both traditional and innovative techniques to distill small batches of the finest spirits. FAMILY DISTILLERY With its in-depth knowledge of this professional craft, Hooghoudt is a 4th generation family distillery – HOOGHOUDT B.V. making it the perfect fit for the production of De Borgen’s authentic spirit range. With respect for the past, and full of zest for the future. Address: Hooghoudtstraat 1, 9723 TG Groningen Of the hundreds of genever distilleries that the Netherlands has been home to, Hooghoudt is one of the Phone: +31 50 542 0000 few fully independent distilleries to have stood the test of time. Hooghoudt is the only distillery in the Website: www.deborgendistillery.com Netherlands that focuses completely on genever, for instance. De Borgen’s entire range is inspired by the rich history of Dutch distilled spirits. And that celebrates three unique styles of genever that are being put back in the spotlight of the international spirits markets. If our genevers were made anywhere else in the world, they wouldn’t taste the way they do now. That’s Inspired by the stories of the past 400 years, our products are based on recipes from the 16th century, the influence of the ingredients grown in the land surrounding Groningen, the production process in techniques from the 17th century, and botanicals and distillation methods from the 19th century. The our Groningen distillery, and the mentality of the people of Groningen. Northerners are stoic and history, secrets and flavors of bygone eras regain their place in De Borgen’s bottles. Our spirits range self-willed, that’s for sure. But they’re also full of life – passionate craftsmen with a love of particular flavors. along a spectrum from cask-aged genevers with the complexity of whisky to light genevers with the Flavors that mostly originate in our own province and region. herbal characteristics of a delicate gin.

Authentic flavors While De Borgen’s product range may be new, the flavors inside our bottles have existed for centuries. DE BORGEN NEW-STYLE In De Borgen, we rediscovered a piece of genever history; we wanted to protect these authentic flavors GENEVER that we so firmly believe are worth preserving for generations to come. Traditional recipes and distilla- New trends in flavor and distillation methods in With only a hint of malt, our tion methods have been translated into authentic flavors that people still love today. Genever is a corner- the 19th century made the style of genever new-style genever is full stone of Dutch culture – but it’s also played a role globally. Bartenders across the world are rediscovering cleaner, crisper and more accessible – hence the of copper-distilled botanicals this authentic, natural, artisanal product that’s made with passion and craftsmanship. name “new-style”. While the proportion of malt – like the curious orange- spirit dropped, pure grain alcohol became more apple from the Dutch popular – and it’s this neutral backdrop that brings Antilles, which brings out out the avor of the botanicals. A boundary-pusher a unique citric freshness in of a drink, our genever is inspired by the impact the spirit. this spirit had on the cocktail world of centuries past (then known as Holland Gin to distinguish it from English gin).

GENEVER MANIFESTO 34/35 CHOOSING GENEVER BY FLAVOR DE BORGEN OLD-STYLE GENEVER Our old-style genever echoes the more re ned been triple-distilled in copper, distillation process of the 17th and 18th centuries. grain alcohol and unaged With the classis taste of malt spirit, heavy on juniper malt spirit. This beautifully berries and light on botanicals, this genever has a silky combination is a strong yet smooth avor, making for a re ned taste product of patience and that’s as popular now as it was 300 years ago. To craftsmanship. create a drink that’s as accessible as it is sophisti- cated, we balance malt spirit that’s been matured in oak for 17 years, juniper berry distillate that’s

DE BORGEN MALT GENEVER To discover the core flavor of Dutch distilled While Oloroso sherry casks spirits, we went back to the original distillation are used to add depth techniques of the 16th century – creating a of avor, botanical extracts full-bodied avor that transports you right back to like caraway, fennel and the origins of genever, when it became popular sweet woodruff give the in the Dutch Golden Age. This noble spirit spirit its smooth taste. travelled the world on Dutch VOC ships, including to England, where it evolved into gin. A unique combination of juniper berries distilled in copper stills coupled with plenty of malt spirit made from corn, wheat and rye gives this malt genever its characteristic powerful kick.

GENEVER MANIFESTO 36/37 CHOOSING GENEVER BY FLAVOR In 1909 Herman Jansen starts his own glass factory after discovering that the glass supplier he works with charges significantly lower prices to Herman’s competitors. With a sense of irony, Herman renames the NOTARIS factory UTO: Established Out of Vindication. In 1928 Herman Jansen’s son, Dick senior, takes over the business from his father. Dick Jansen senior and HOUSE OF Dick Jansen junior decide to commence a new distillery in 1987: Branderij De Tweelingh, where the original Schiedam malt wine of Notaris is the first malt wine jenever that is being produced under the HERMAN JANSEN municipal regulation of 1902. From now on, Notaris is avowed to carry the municipal seal. Address: Herman Jansen Beverages Nederland B.V., Zijlstraat 6, 3111 PS Schiedam In 2011, UTO Netherlands, the parent company of Notaris Jenever, changes its name to Herman Jansen Phone: +31 10 409 1000 Beverages Netherlands. Consequently, the old family name Herman Jansen is once again actively being Website: www.houseofhermanjansen.com used. In 2012 Herman Jansen is being awared, by the organization of the World Spirits Award, Distillery Herman Jansen is a family-owned distillery, located in Schiedam, the Netherlands, and has been producing of the Year and seizes the classification World Class Distillery. spirits since 1777. For over seven generations the family dedicated their lives to building a business based on honesty and quality. The Dutch Jenever distillery from back then has developed into a global company, The emphasize Herman Jansen’s excellence globally, 2014 marks the founding of The House of Herman offering a wide, modern range of spirits throughout the world. Dedicated craftsmanship, in combination Jansen. Without compromising on quality, and treasuring the Schiedam roots, this high-class label with sound knowledge and our open approach to collaborations, gained us world fame in distilling and assembles a unique portfolio with brands that will conquer the world. led us the honorable Distillery of the Year award and the prestigious classification of World Class Distillery in 2012. Born out of ambition to introduce our quality labels on a global scale, we created The House of Herman Jansen, which represents a continuously growing premium selection of fine spirits and liqueurs. It is 1777 when Peter Jansen takes over a malt spirit distillery in Schiedam’s Kethelstraat. The success of NOTARIS BARTENDERS this malt wine from Schiedam, sold to jenever distillers throughout the Netherlands, makes Peter expand CHOICE swiftly. New trends in flavor and distillation methods in the With only a hint of malt, 19th century made the style of genever cleaner, our new-style genever is Peter Jansen passes awa in 1812 and is being succeeded in the company by his second son, William. In crisper and more accessible – hence the name full of copper-distilled 1825 William buys a beautiful, stately mansion. With this exquisite property comes a distillery, which is “new-style”. While the proportion of malt spirit botanicals – like the again situated in Schiedam, at Noordvest. dropped, pure grain alcohol became more curious orange-apple popular – and it’s this neutral backdrop that brings from the Dutch Antilles, The mercantile spirit of Dutch distillers goes beyond national borders. Of which Peter Jansen’s out the avor of the botanicals. A boundary-pusher which brings out a great-grandson Herman’s entrepreneurial drift is an illustration. In 1895 Herman begins to transport malt of a drink, our genever is inspired by the impact unique citric freshness wine abroad. this spirit had on the cocktail world of centuries in the spirit. past (then known as Holland Gin to distinguish it from English gin).

GENEVER MANIFESTO 38/39 CHOOSING GENEVER BY FLAVOR NOTARIS 3 YRS Our old-style genever echoes the more re ned unaged malt spirit. distillation process of the 17th and 18th centuries. This beautifully silky c With the classis taste of malt spirit, heavy on juniper ombination is a product berries and light on botanicals, this genever has a of patience and strong yet smooth avor, making for a re ned taste craftsmanship. that’s as popular now as it was 300 years ago. To create a drink that’s as accessible as it is sophisti- cated, we balance malt spirit that’s been matured in oak for 17 years, juniper berry distillate that’s been triple-distilled in copper, grain alcohol and

NOTARIS 10 YRS To discover the core flavor of Dutch distilled avor, botanical extracts spirits, we went back to the original distillation like caraway, fennel and techniques of the 16th century – creating a sweet woodruff give the full-bodied avor that transports you right back to spirit its smooth taste. the origins of genever, when it became popular in the Dutch Golden Age. This noble spirit travelled the world on Dutch VOC ships, including to England, where it evolved into gin. A unique combination of juniper berries distilled in copper stills coupled with plenty of malt spirit made from corn, wheat and rye gives this malt genever its characteristic powerful kick. While Oloroso sherry casks are used to add depth of

GENEVER MANIFESTO 40/41 CHOOSING GENEVER BY FLAVOR BOBBY’S SCHIEDAM BOBBY’S JENEVER Bobby’s Schiedam Genever is a real Dutch genever made with Juniper, cardamom, lemon grass, BOBBY’S ginger and tail pepper. The design is a modern interpretation of a classic Genever bottle, striking GIN COMPANY white lines on a green bottle that is covered by a Address: Herman Jansen Beverages Nederland B.V., Zijlstraat 2, 3111 PS Schiedam sturdy Cork. The best way to enjoy Bobby’s Phone: +31 10 409 1048 Schiedam Gin is to drink it from a Tulip glass. Website: www.bobbysdrygin.com Nice to know: the white lines or Ikat-pattern is traditional Indonesian art. Bobby’s journey. Schiedam, the Netherlands. It is here, in the jenever capitol of the world, that Herman Jansen distills his first malt wine gin at Distillery ‘De Tweelingh’ in 1777. This unique spirit, lovingly known as ‘Dutch Courage’, is shipped to the United Kingdom where over time it evolves to what we now know as London Dry Gin. In 1950, Jacobus Alfons, or Bobby to his family and friends, born in Naku, Ambon (Indonesia), migrated to the Netherlands.

Bobby loved Dutch Jenever, but missed the taste of home, so he started infusing his jenever with familiar Indonesian spices and herbs. Unknowingly creating his own gin. And laying the foundation for Bobby’s Schiedam Dry Gin.

In 2012, Bobby’s grandson Sebastiaan discovered an old bottle at his mother’s house. Inspired by the story about his grandfather and his unique Indonesian recipe, he went to Schiedam, the city where gin originated. There he met the seventh generation master distiller of Herman Jansen. Together they started working on creating a unique gin, blending the tradition of Schiedam jenever with the best Indonesian botanicals and spices. After almost two years of distilling, developing and refining, Bobby’s Schiedam Dry Gin is born.

In 2016, Bobby’s Schiedam Jenever came as a brother for the Dry Gin. It was genever that Bobby infused and what evolved into Bobby’s dry gin. Since 1777 Herman Jansen is distilling maltwine genever. We sat down with the master distiller to refine our own taste through a maltwine base new style genever that benefits the name Bobby’s is named after my grandfather Jacobus Alfons, known to his friends and family as Bob or Bobby. It was his reipe that inspired us to make a very fine and balanced young jenever of 8% of maltwine, five botanicals, no additives, sugars or extractions. Simply pure taste.

GENEVER MANIFESTO 42/43 CHOOSING GENEVER BY FLAVOR OLD SIMON RUTTE GENEVER The founder of our distillery, Simon Rutte, made genevers and liqueurs from the beginning. Truly a RUTTE DISTILLERY recipe from his hand, Old Simon Genever preserves Address: Vriesestraat 130, 3311 NS Dordrecht his legacy and distilling traditions. Although it Phone: +31 78 613 4467 contains some traditional Dutch ingredients, such Website: www.ruttedistillery.com as juniper, it also includes other signature ingredi-

The Rutte family originally came from the south of Holland. They moved to Rotterdam in the 18th ents unique to Simon’s creativity such as nuts, mace century. By the middle of that century they were already involved in the distilling business. The Ruttes and celery. remained directly involved in the distillery right up until the start of the 21st century, with the craft being handed down from father to son throughout the years. Sijmon Rutte was born in 1749 and married Trijntje Tessel in 1783. Their son Simon was born in 1779 and he married Catharina Molenschot in 1802. We do not know very much about these family members, except, of course, that they laid the foundations for the distillery and began gathering the knowledge and expertise that has been used here ever since. RUTTE KOORNWYN XO EXTRA OAK Our spirits today are the result of seven generations of Rutte fathers meticulously teaching their sons the Where the regular Koornwyn is soft and subtle in art of distillation, always with a passion for craft. We still hand-make our gins and genevers in the same taste, making it an excellent companion of fish, the tiny back-room where our founder, Simon Rutte, concocted his first spirits back in 1872. Simon, with Koornwyn XO has a very distinct taste. For the access to exotic spices and fruits from the Dutch East Indies, put them to good use in the still. Soon his Koornwyn Extra Oak the Rutte Distiller has made a spirits were so popular that he transformed the family’s store-front café out front into a liquor store. Thus, very special blend of malt wines of different ages, Rutte Distillateurs was born. We haven’t changed much since our origination. The family’s former living matured in new and old oak barrels. The young room continues to welcome guests as Rutte’s tasting room. In the back, walls of spices and botanicals wood tones are beautifully balanced with the taste surround the Vulkaan 4, our fourth copper pot still. Frankly, we have been a bit stubborn about growth. components from the older malt wines. We are the custodians of a great heritage, our zeal for craft can only be achieved through our hands-on, intimate production. We are the smallest distillery in Holland, but that’s just the way we like it.

We love our spirits and enjoy all aspects of the small, hands-on process and ultimately sharing our products with you. Our little back-room laboratory and distillery is home, it is where we honor our heritage, tradition and refine fantastic new creations. Rutte just wouldn’t be Rutte if we created it any other way. Sourcing and utilizing the finest natural ingredients is an obsession of ours as well. Our spirits are 100-percent natural; we use no artificial colors or flavors, we use fresh fruit, never oils, and we are committed to careful sourcing.

GENEVER MANIFESTO 44/45 CHOOSING GENEVER BY FLAVOR SMEETS SMEETS JENEVER Address: Bruggeman N.V. – Smeets, Wiedauwkaai 56, 9000 Gent Phone: +32 9 253 51 51 Website: www.smeets.be

The story of Smeets starting in 1921. After the first world war was the Genever production as good as at a standstill. Gabriel Smeets, his wife Emma and his brother Joseph seized the chance to start a store in liqueurs, genevers and tabak. Gerard knew of. With his bike he crossed the Kempen and Maasland to take orders.

After the second world war, Smeets put with the Hasselt genever really put on the map. Louis, son of Gerard Smeets, came into the family company. There was immediately heavy investment, they rebuilt and added assortment. This was not always lubricated. But the family passion and work force threw get paying off. In 1950 Smeets opened a brand new grain distillery in the raamstraat. Followed by a new warehouses and a new head quarter. If that wasn’t enough, in the same year, meets deposited over more than 50 new Smeets brands.

Starting in the 1980s, Jo -the son of Louis- takes over from his father. New brands such as Edeldauw, Papago, Bokrijks likeurke and many other are at top of speed. The commercialization of all these brands went according to the latest marketing techniques. Sports sponsorship made its appearance. Responding to the culinary world as well as the tourism saw the first light of day.

SMEETS EXTRA This genever has a pronounced grain taste with its at least 6 months within the own aroma of herbs and juniper berries. In order territory of Hasselt and to come to this grain jenever, the malt wine for one become the basis, the year maturing in barrels. Because of its aromatic malt wine, within this strength is the Extra Smeets extremely suitable for area fired. culinary preparations. It is a gin for the lover of a rounded and very recognizable taste. To the “use, Hasselt Jenever: all grain jenevers by Smeet aged

GENEVER MANIFESTO 46/47 CHOOSING GENEVER BY FLAVOR 10. TERM SHEET

• Barrel/Cask: vessel made from american or french oak (can previously been used or unused) to • Oude Genever (old style, or old genever): mature malt spirit or genever. - must contain at least 15% malt spirit, but no more than 20 grams of sugar per liter. Definitions of oude and jonge are exclusive to Belgium and the Netherlands. • Blending: The process of mixing the different liquids to find the right balance and full flavour that we want to achieve in our genevers. • Pot still: Traditional copper kettle in which malt spirit is distilled. • Botanicals: are any herbs or plants that are used to add additional flavour and complexity to • Protected Geographical Indication: The geographical indication identifies a spirit drink as the spirit. Most of the botanicals initially used in genever production were used for either flavor originating within the territory of a country where a given quality, reputation or other or intended for medicinal purposes. Typical botanicals are orris root, angelica and coriander. characteristic is attributable to its geographical origin While gin uses citrus, this isn’t a traditional botanical in genever production and is still not used • Tulip glass: is a tulip shaped glass that is used traditionally to serve genever, its design allows in most products. for genever to be filled all the way to the brim. • Distillation: The process of purifying an alcoholic liquid through heat application and cooling. • Wort: During the process of mashing malt and other cereal starches are transformed into sugars • Fermentation: The process of converting sugars into carbon dioxide and alcohol by using and proteins and other materials are made soluble, creating a fermentable wort. added or natural yeast. • Grain: wheat, rye, barley, maize, oat, buckwheat and triticale are allowed a ‘grain’ for the production of genever. • Jonge Genever (new style, or young genever): can contain no more than 15% malt spirit and 10 grams of sugar per liter. Definitions of oude and jonge are exclusive to Belgium and the Netherlands. • Juniper berry: The female seed cone produced by the juniper bush. The cones from a handful of species, especially Juniperus communis, are used as a spice– particularly in European cuisine. They add to genevers unique flavor character. The essential oils that lend its flavour to genever are under the skin of the berry and the amount varies depending on the region of origin. • Low Countries: The Netherlands and Belgium. • Maceration: Botanicals, spices or fruits and are infused in a mixture of alcohol and water for several weeks to absorb the flavor of the ingredients in the liquid. Once the liquid has been filtered, the etheric oils, colors, bitter flavors, and the aroma remain in the alcohol – this process is known as maceration. While this is one option to add flavor to genever it isn’t always used in all products. • Malt Spirit: It’s defined as a distillate made exclusively from grain and is traditionally distilled three times in a copper still. After three distillations it has an alcohol percentage of around 40% - 80% Vol. The grains used are typically a mix of barley, rye, wheat, and corn, yet some genever is based on malt spirit distilled from only one type of grain. Only wheat, rye, barley, maize, oat, buckwheat and triticale are allowed a ‘grain’ for the production of genever. • Malting: The process by which green barley (or wheat or rye) is converted to malted grain prior to mashing. The Malting Process consists of 4 stages which are steeping, germination, kilning and roasting. • Mashing: The process where crushed grains and warm and cold water are mixed to form a porridge-like mixture called mash. • Master Distiller/Blender: The head distiller is known as the master distiller, who overseas production and often teaches distillation techniques. The person who combines different malt spirits, neutral grain alcohol, juniper berries, and botanicals, according to a recipe to create genever is known as Master Blender. Yet, due to the size of most distilleries both tasks are done by one person. • Maturation: The aging process. Over time, individual characteristics of each spirit emerge in interaction with the barrels used.

GENEVER MANIFESTO 48/49 CHOOSING GENEVER BY FLAVOR CHOOSING GENEVER BY FLAVOR

GENEVER MANIFESTO