Genever is a traditional juniper-flavoured spirit that originated in the Low Countries and is widely regarded as the forerunner to modern gin.Â
While it shares botanical similarities with gin, genever has a distinctly different character. It is maltier, fuller and often closer in style to a young whisky than to a London Dry gin.
For drinkers exploring heritage spirits or those interested in the roots of gin, genever offers both historical depth and a unique flavour profile.
The Origins of Genever
Genever, sometimes spelled jenever, developed in what is now the Netherlands and Belgium during the late medieval period. The name comes from the Dutch word jeneverbes, meaning juniper berry.
Juniper had long been used for medicinal purposes. By the 16th century, distillers were producing a grain-based spirit flavoured with juniper and other botanicals. Dutch traders and soldiers brought the spirit to Britain in the 17th century.Â
It became known in England as Dutch courage and directly influenced the development of gin during the Gin Craze of the 18th century.
Modern gin evolved from genever, but over time it became lighter, drier and more botanical-forward, particularly in the British London Dry style.
How Genever Is Made
The key difference between genever and gin lies in the base spirit.
Malt Wine
Traditional genever is made using malt wine, a distillate produced from a mash of malted barley, rye and maize. This mash is fermented and distilled in pot stills, resulting in a rich, grain-forward spirit with texture and depth.
The malt wine may be distilled to a relatively low strength, preserving flavour compounds from the grain. Juniper and other botanicals are then added, either by redistillation or infusion.
In contrast, most modern gin uses a highly rectified neutral grain spirit as its base, which contributes little flavour of its own.
Botanical Profile
Juniper remains essential in genever, but it is usually less dominant than in gin. Botanicals such as coriander seed, angelica root and citrus peel are commonly used, though the overall profile is typically softer and more rounded.
The result is a spirit with notes of malt, bread, spice and subtle sweetness, balanced by gentle juniper.
Types of Genever
There are three main styles of genever.
1. Oude Genever
Oude means old, but this refers to the production style rather than age. Oude genever contains a higher proportion of malt wine, often at least 15 per cent, and sometimes much more.
It is fuller-bodied and richer, with pronounced grain character. Some examples are aged in oak casks, adding notes of vanilla and spice.
2. Jonge Genever
Jonge means young. This style uses a lower proportion of malt wine and more neutral spirit. It is cleaner and lighter, though still distinct from gin.
Despite the name, jonge does not necessarily mean recently produced. The term reflects a more modern production method developed in the 20th century.
3. Korenwijn
Korenwijn sits at the richer end of the spectrum. It must contain a high percentage of malt wine, often 51 per cent or more. Many examples are aged in oak barrels.
The style is complex and whisky-like, with depth from both grain and wood.
How Genever Differs From Gin
Although genever and gin both rely on juniper, their structure and flavour are quite different.
Gin is typically crisp, dry and driven by bright botanical notes. Genever is softer, maltier and more spirit-led. Where gin often highlights citrus and spice, genever emphasises grain and texture.
This difference makes genever particularly interesting in classic cocktails. In fact, many early cocktail recipes that specify gin were originally referring to genever.