{"id":1806,"date":"2025-02-21T11:16:45","date_gmt":"2025-02-21T10:16:45","guid":{"rendered":"https:\/\/thoralm.at\/?p=1806"},"modified":"2025-03-05T11:38:06","modified_gmt":"2025-03-05T10:38:06","slug":"genever","status":"publish","type":"post","link":"https:\/\/thoralm.at\/en\/genever\/","title":{"rendered":"Genever \u2013 origin, production and significance of the original distillate of gin"},"content":{"rendered":"

Genever is much more than just a traditional distillate from the Netherlands and Belgium. It is the historical root of today's popular gin and has an exciting history that goes back to the 16th century. In this article, we take you on a comprehensive journey through the world of genever - from its origins and production to the differences to modern gin and current trends. Of course, we will also tell you why our THORALM Dry Gin<\/a><\/strong> which builds a bridge between ancient tradition and modern distillation art.<\/p>\n

Origin and History of Genever<\/h2>\n

Genever, also known as Jenever, has its roots in the Netherlands. As early as the 16th century, a type of grain spirit was flavored with juniper berries. The first documented mention dates back to 1269, but commercial production was not established until the 17th century. At that time, Genever was not only used as a luxury item, but also as a remedy for stomach problems and other ailments.<\/p>\n

Especially in the Dutch city of Schiedam, Genever developed into an important economic factor. The city became the center of Genever production, which earned it the nickname "genever capital<\/a>The proximity to ports and the availability of high-quality grains from the region favored this development.<\/p>\n

What is the difference between Genever and Gin?<\/h2>\n

Many people equate Genever with Gin, but this is a misunderstanding. Although both spirits share the characteristic juniper flavor, the base, production and flavor profile are fundamentally different:<\/p>\n\n\n\n\n\n\n\n\n\n
feature<\/strong><\/th>\nGenever<\/strong><\/th>\nGin (e.g. THORALM Dry Gin)<\/strong><\/th>\n<\/tr>\n<\/thead>\n
base<\/td>\nmalt wine (fermented grain)<\/td>\nNeutral agricultural alcohol<\/td>\n<\/tr>\n
The taste<\/td>\nMalty, spicy, often complex<\/td>\nFresh, floral, juniper-accented<\/td>\n<\/tr>\n
distillation<\/td>\nOften multiple, with and without botanicals<\/td>\nPure distillation with botanicals<\/td>\n<\/tr>\n
Origin<\/td>\nNetherlands, Belgium<\/td>\nWorldwide<\/td>\n<\/tr>\n
drinking style<\/td>\nPure, in cocktails, as a boiler maker<\/td>\nPure, in Gin & Tonic, cocktails<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

While THORALM Dry Gin<\/strong><\/a> Based on a neutral, particularly pure alcohol, Genever deliberately uses malt wine, which dominates the taste with its spicy, malty note. This basis gives Genever its unmistakable character.<\/p>\n

Production process \u2013 How real Genever is made<\/h2>\n

1. The basis: malt wine<\/h3>\n

Genever begins with the production of malt wine. A mash of malted grain (usually barley, rye or corn) is fermented and then distilled. This process is similar to the production of whiskey.<\/p>\n

2. Flavoring with juniper<\/h3>\n

In a second step, juniper and a mixture of herbs, spices and sometimes citrus fruits are added to the malt wine. The exact recipe varies from distillery to distillery and is one of the producers' best-kept secrets.<\/p>\n

3. Distillation and maturation<\/h3>\n

The flavoured malt wine is distilled again to concentrate the desired flavours. Genever is then often aged in wooden barrels, which gives it additional depth \u2013 a big difference from gin, which is not usually aged.<\/p>\n

The different types of Genever<\/h2>\n

Not all Genever is the same. Depending on the proportion of malt wine and the further production steps, a distinction is made between three main types:<\/p>\n

1. Jonge Genever (Young Genever)<\/strong><\/h3>\n