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Aged 5 Years gin

Aged 5 Years gin

Aged 5 Years gin

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Sublimity in every sip, Aged Genever 5 years reveals its mastery, capturing the essence of time with grace and finesse.
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Michiel Brandsma

Marketing Manager

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Aged 5 years

You take a barrel that has been used in Spain for more than 20 years to mature high quality sherry oloroso. The barrel is made with craftsmanship from oak wood (Quercus Robur) by a leading "toneleria". The staves have been dried in the open air for a long time, which ensures an optimal mixing of the flavors in the wood, the tannins and the liquid in the barrel.

 

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What am I tasting?

Warm tones of currants and raisins from the oloroso sherry, warm spicy, light wood tones with a hint of vanilla, a hint of juniper, the freshness of aniseed and the warm sweetness of toffee.

Mouth-filling, rich, warm spicy, licorice, round, soft tones of currants and raisins, figs, toffee and a wonderfully long aftertaste.

In short: A big smile.

  • juniper berries

    juniper berries

    The juniper berry provides the characteristic taste of jenever: fresh bitter, slightly spicy. In collaboration with the Drentse Jeneverbesgilde, we pick these ourselves every year on the Drentse heath.

  • Grain

    Grain

    Grains are the seeds of grasses that are used as a food source worldwide. They are rich in carbohydrates, fiber, vitamins and minerals and form the basis for many foods.

  • Currants

    Currants

    Currants are small dried grapes known for their sweet and intense flavour. They are a good source of dietary fiber, antioxidants and several vitamins and minerals.

  • Figs

    Figs

    Figs are delicious fruits that come from the fig tree, a species of tree that grows in many parts of the world. They have a smooth and sweet taste with a slight nutty undertone.

  • vanilla

    vanilla

    Vanilla, the refined and sensual flavor obtained from the exotic vanilla orchid, adds an irresistible, luxurious taste.

  • toffee

    toffee

    Toffee is a sweet, sticky caramel-like candy made from sugar, butter, and cream. It is often eaten as a confectionery or used in desserts.

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The process

Craft, history and stories come together in our distilling process. Find out below. Cheers!

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step 1

Grain selection

Hooghoudt is proudly part of the cooperative De Graanrepubliek. Together with the other members of the cooperative, we work together to take the taste of stitch products to a new level. For example, we combine the tastiest grains and distilled botanicals to produce unique drinks.

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step 2

firing

During heating, alcohol evaporates earlier than water. As a result, the alcohol and the aromas from the grain concentrate, whereby the vapor is liquefied again by cooling.

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step 3

Bearing

Bearing, an art that requires time and patience. During this process, the malt wine carefully rests in oak barrels, where it develops and refines its character. The wood gives off subtle notes, while the liquid blends and matures harmoniously, resulting in a rich and complex taste experience.

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step 4

Botanicals

Where in most other wood-aged categories the product is finished when it comes out of the barrel, here it only starts for jenever: We can accentuate the character, give it a twist or both at the same time. The art of distilling, lagering, blending and distilling botanicals comes together in our Jenevers.

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What others ask us

We allow malt wine, grain alcohol and even our classic JDG to mature in oak sherry casks or port casks. The tones of the barrel, and what was once in it, soak into the alcohol. This is how special flavors are created.

Sherry oloroso barrels are barrels originally used to age sherry wine. Oloroso is a type of sherry that is darker, richer and more intense in flavor. These casks are often used in the gin (and whiskey) industry to age gin, enriching the gin with the characteristic sherry notes, such as dried fruit, nuts and spices.

We let a mixture of alcohol, water (or extract) and herbs boil. The fine aroma substances evaporate from the herbs and we condense them. This is how we capture flavors, but mainly smells. The color of the mixture remains in the kettle. Bee Hooghoudt we use for this.

According to the 'older' recipes, jenever is made with a higher percentage of malt wine than the 'younger' recipe. It's all about the malt wine.

Each Hooghoudt spirit contains a unique selection of the finest regional herbs from the Hooghoudtherb garden on the Ewsum estate. Classic monastery herbs such as nettle leaf, blessed thistle herb and orange peel bitter give our gins a fine, soft taste. In addition, spice supplier Jacob Hooy supplies the best natural herbs to complement our regional herbs.

Read more in the ginpedia