GENEVER & HERITAGE GINS
Old-World Origins, Malty Foundations
Long before London Dry and Martini culture, there was genever—the Dutch and Belgian ancestor of modern gin. Made from malted grain spirit and flavored with botanicals (including juniper), genever has a richer, rounder profile that bridges the gap between gin and whiskey. Alongside other heritage styles like German Steinhäger or 18th-century gin recreations, these spirits offer a taste of history in every sip. Whether sipped neat, used in classic cocktails, or explored for their cultural significance, heritage gins are a window into where gin began—and how far it’s come.
Key Characteristics
Genever and heritage gins are grain-forward, lower in juniper, and often richer in body and texture. Some styles are lightly aged. They may be sweetened, blended, or distilled from pot stills with high-malt content.
Style
Traditional gin styles from Europe and pre-London Dry history; includes:
Genever (Jenever)
Old-Style or 18th-Century Gin
Steinhäger
Blended malt-and-neutral gin hybrids
Body
Medium to full
Texture
Malty, creamy, oily, or lightly sweet depending on style
Primary Botanicals
Juniper, coriander, angelica, anise, caraway, hops, dried citrus peel—often layered beneath a grain-driven base
Typical Flavors
Malted grain, light juniper, white pepper, clove, caraway, faint citrus, faint sweetness, gentle herbal notes
Origin & History
Genever originated in the Netherlands and Belgium in the 1500s as a medicinal spirit and evolved into a beloved national drink. It came to England in the 1600s, eventually transforming into what we know today as gin. In its homeland, genever remains a protected spirit with its own denomination of origin. Steinhäger from Germany offers a dry, juniper-forward alternative, while other recreated heritage styles bring back 18th- and 19th-century English gins made with pot stills, raw grain, and sugar.
How It’s Made
Genever is made from a malt wine base, a distillate of malted barley, rye, or corn, which is then redistilled with botanicals. Styles vary.
Oude Genever
Traditional, richer, and slightly sweet
Jonge Genever
Lighter and drier, with less malt wine
Korenwijn
A more robust, higher-malt version, often aged
Heritage Gins
Typically pot-distilled, using older methods and sweeter or more viscous profiles
Notable Styles
These are often regionally specific, and not always easy to find—but worth seeking out.
Oude Genever
Malty, slightly sweet, rich mouthfeel
Jonge Genever
Modern, cleaner, more mixable
Korenwijn
Barrel-aged, whiskey-adjacent, sometimes sipped neat
Historical English Gins
Based on 1700s recipes, often heavier and unfiltered
Steinhäger
Dry, juniper-dominant German heritage gin
Cocktail Pairings
Genever and heritage gins are ideal for recreating or riffing on pre-Prohibition and early gin cocktails. Their grainy backbone and subtle botanicals offer a unique twist in classics.
Classic Cocktails
Improved Gin Cocktail, Holland House, Turf Club, Martinez (original style), Gin Punches
Modern Mixes
Genever Old Fashioned, Malty Negroni, Caraway Collins, Burnt Sugar Sour
Food Pairings
With their fuller body and savory edge, these gins pair well with rich dishes, pickled foods, and anything salty or charcuterie-driven.
With Savory
Smoked salmon, liver pâté, rye toast, roasted pork belly, aged sausage, pickled vegetables
With Cheese
Aged gouda, alpine cheeses, blue cheese, rye-washed rinds, nutty cow’s milk cheeses
With Dessert
Spiced shortbread, nut cakes, dark chocolate, rye crisps with honey
How to Serve It
Glassware
Tulip glass or rocks glass for sipping; Nick & Nora or coupe for classic cocktails
Temperature
Sipped neat at cellar temp or used chilled in stirred classics
Storage
Store upright, sealed, away from light. Malt content makes some styles more fragile—best within 1–2 years of opening
Fun Fact
In the Netherlands, it’s traditional to serve genever in a tulip glass filled to the brim. You take the first sip without lifting the glass—hands behind your back, head bent low.
Try This If You Like
Light whiskey or malt-forward Scotch
Amaro-based cocktails
Dark beers, rauchbier, or brown ale
Recommended Producers
These houses exemplify the diversity and craftsmanship of modern gin, where regional ingredients and innovative techniques create uniquely expressive spirits.
Caledonia Spirits – Barr Hill Gin
A Vermont-based distillery blending classic gin botanicals with raw honey, resulting in a smooth, aromatic gin that bridges tradition and local flavor.
Recommended Pours
Caledonia Spirits & Winery - Barr Hill Gin — A distinctive American gin infused with raw honey, offering a smooth, floral sweetness that balances bright juniper and botanicals.