Rise of Young Jenever
After the Second World War, the popularity of the jenever recipe with neutral grain alcohol increased further. A new way of distilling jenever, which resulted in the term 'Jonge Jenever'.
After the Second World War, the popularity of the genever recipe with neutral grain alcohol increased further. This already started after the invention of column distillation in 1890. In the middle of the 20th century, this way of distilling was referred to as the young recipe for distilling jenever, which resulted in the term 'young jenever'. Jenever with more malt wine, distilled in the traditional copper kettle, is called 'old jenever'.
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