Due to the unique distillation process that enhances the flavor of the grains, this jenever has a soft and full flavor with a slightly sweet character.
Sandalwood and blessed thistle herb are also often used in gin. Not by chance. English distillers tried to copy Dutch jenever in the 17th century, but they did not have the right recipe or expertise. Jenever therefore underwent its own development in England into what we now call gin. A jenever and tonic is actually a very logical combination…
Grain jenever is best served pure at a serving temperature of 15 degrees. There are flavor notes of grain alcohol, citrus and coriander.
Lemons are citrus fruits with bright yellow skin and a characteristic sour taste. They are often used to add flavor and freshness to drinks.
Refreshing and spicy botanical that provides a surprising flavor boost with its distinctive citrusy and earthy flavor profile.
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.
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.
Sandalwood has a warm, woody and spicy flavor. It has notes of vanilla, amber and a hint of smoke. It can also have slightly sweet, earthy and floral undertones.
Jenever is actually the predecessor of the gin style that we now all know as the London Dry Gin. Jenever and gin are both distilled alcoholic beverages with juniper berries as the main flavouring. The difference is in the production method and flavor profile. Jenever is made by distilling malt wine with juniper berries, while gin is made by flavoring neutral alcohol with botanicals. Jenever is often maltier and softer, while gin can have more varied flavours.
Jenever is a traditional Dutch spirit, distilled from grains and flavored with juniper berries and other herbs. It has a distinctive flavor that ranges from light and refreshing to full and spicy. Jenever is often drunk neat, but can also be used as a basis for cocktails. It is a drink with a rich history and plays an important role in Dutch drinking culture. Taste the authentic taste of jenever and discover a piece of Dutch tradition in every sip.
For our gins we always use malt wine according to a secret recipe, made from (preferably) Groningen grain. Malt wine is a distillate (via the pot still method) distilled from grains. Malt wine has a clearly discernible grain aroma and each jenever has a unique malt wine composition.
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.