Raw materials:
Barley malt, corn, rye, juniper and other herbs and spices like Lemon peel, Coriander seeds, Star-anise, Licorise and Orange Peel (botanicals).

Awards / Reviews:
GOLD medal at the Los Angeles International Spirits Competition 2016
GOLD medal at the Global Gin Masters 2016
4.5 stars – rated as “Excellent” by Simon Difford at the Difford’s Guide – May 2016
HOW IT’S MADE –> hand crafted
Our “Old Genever” is made according to an old recipe dated back to 1942. The smooth, subtle and malty flavour comes from using a high maltwine-content, made from rye, corn and malted barley, triple-distilled in copper pot stills. This maltwine – the base of the genever – is then infused and blended with carefully selected distillates from juniper berries and botanicals (hops, cloves, anise, licorice, ginger, citrus and many others) and brought to 38% alcohol: a percentage carefully chosen by the master-distiller for the perfect balance of aroma and mouth-feel.
Distilling process:
Distilling the wash from malt, corn and rye in a Pot-still up to ±13% abv into „Ruwnat”.
Second distillation in the Pot-still up to ±38% abv into “Enkelnat”.
Third distillation in the Column still together with Juniper berries to 48% abv into “Maltwine”
Re-Distilling part of the Maltwine with Botanicals.
Re-Distilling part of the Maltwine without botanicals.
Re-Distilling part of the Maltwine with Juniper-berries.
Blending all four components together according to a secret proportion/recipe.
AOC
In 2007 Genever became a protected spirit of Holland, meaning it has the equivalent of a French appellation controlé d’origine (AOC). It can only be made from high-quality ingredients in the traditional way, and only in Holland and a few nearby areas.