Jenever (junever, genièvre, genever, jeniever, peket or in the English-speaking world as Holland gin or Dutch gin), is the juniper-flavored and strongly alcoholic traditional liquor of the Netherlands and Belgium, from which gin evolved. Believed to have been invented by a Dutch chemist and alchemist named Sylvius de Bouve, it was first sold as a medicine in the late 16th century.
Nowadays, jenever is produced by distillation from malted grain (which is like the grain used to produce whisky), crushed into a soft mass. Depending on combinations of berries used in jenever’s production, there are different blends of the drink.
There are two types of jenever: "Oude" (Old) and "Jonge" (Young). This is not a matter of aging, but of distillation techniques. Jonge jenever is sometimes served cold from a bottle that has been kept in a freezer. However, the higher-quality oude jenever (and korenwijn) is usually served at room temperature. When jenever is drunk with lager beer as a chaser, it is referred to as a kopstoot (headbutt).
Traditionally jenever is served in completely full shot glasses that have just been pulled from the freezer. The first step to drinking jenever properly is to keep the glass on the table, bend down to the glass and take the first sip without holding the glass. Once this traditional first sip is accomplished one can drink the rest of the drink normally.
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Did you know that ...... the Dutch invented gin?, amsterdamsights.com
Jenever Gin: History and Drink Recipes, drinkfocus.com