Spirit overview

Jenever

Jenever is the Dutch-Belgian ancestor of gin, built around malt wine and juniper.

Quick facts

BaseDistilled fermented grain, fruit, wine or botanicals

AlcoholUsually 35-50% ABV

ServeNeat, chilled, with food or in cocktails

Taste mapClean, herbal, fruit, spice, smoke or oak

These places are strongly associated with jenever through origin, production, serving culture or everyday ritual.

A fermented base is distilled to concentrate alcohol and aroma. Some spirits are aged, flavored with botanicals, or diluted before bottling.

More topics, events and calendar moments.

Oude jeneverMore malt wine, fuller body and grain character.

Jonge jeneverLighter, cleaner and more neutral.

KorenwijnHigher malt wine content, richer and rounded.

Aroma	Smell first: fruit, grain, roast, herbs, spice, oak or fermentation tell you what to expect.
Texture	Notice body, bubbles, tannin, creaminess or alcohol warmth.
Finish	A short finish feels simple; a long finish keeps changing after you swallow.
Food match	Pair intensity with intensity: delicate drinks with lighter food, bold drinks with richer or saltier dishes.