Genever, also known as Dutch gin, has a distinct taste that sets it apart from traditional dry gins. Unlike gin, where juniper is typically the predominant flavor, genever showcases a more malty and grainy character.
When it comes to the production process, genever starts with a base of grains, which are fermented for around five days. This fermentation process helps develop the unique flavors and characteristics of the spirit. Once fermented, the grains are turned into a mash, similar to how whiskey is made.
One key difference between genever and dry gin lies in the addition of botanicals. While both spirits incorporate juniper, genever utilizes a wider variety of botanicals, including herbs, spices, and sometimes even fruits. These additional botanicals contribute to the complexity of genever's flavor profile.
Now, let's dive into the taste of genever. Compared to gin, genever tends to have a fuller and more robust flavor. Its malty and grainy notes give it a distinct character that can be reminiscent of whisky or even beer. The botanicals used in genever provide additional layers of flavor, adding depth and complexity.
When sipping genever, you may notice a smooth and velvety texture on the palate. The malty base creates a rich and slightly sweet foundation, which is complemented by the botanicals. The juniper, while not as dominant as in dry gin, still contributes a subtle piney and herbal note to the overall flavor profile.
In terms of aroma, genever can offer a range of scents, including earthy, herbal, and sometimes fruity notes. The botanicals used in the production process play a significant role in shaping the aroma of genever, making it a fragrant and enticing spirit.
It's worth noting that there are different styles of genever, ranging from Jonge (young) to Oude (old). Jonge genever is lighter and more neutral in flavor, with a milder maltiness. On the other hand, Oude genever is aged in oak casks, resulting in a more pronounced malty and woody taste.
To truly appreciate the nuances of genever, it's best enjoyed neat or in classic cocktails such as the Genever Martini or the classic Dutch cocktail, the Kopstootje (a shot of genever served alongside a glass of beer).
Personal experience-wise, I have had the pleasure of tasting various genevers during my time as a sommelier and brewer. Each genever had its own unique flavor profile, ranging from lighter and more delicate to bold and malty. Exploring the world of genever has been an exciting journey, allowing me to appreciate the craftsmanship and heritage behind this traditional spirit.
Genever offers a distinct taste compared to gin. Its malty and grainy character, along with a wider range of botanicals, creates a more complex and robust flavor profile. While juniper is present, it takes a back seat to the maltiness, allowing other botanicals to shine. Genever is a spirit that showcases the rich history and craftsmanship of Dutch distilling, and exploring its flavors is a rewarding experience.