Tasting

Anyone tasting Genever from Schiedam for the first time often expects the sharp juniper punch of a London Dry. What usually follows is a surprise. Grain comes first, warm and round like fresh bread, sometimes with a slight sweetness. Only afterward does a subtle pine note push forward, accompanied by toasted notes from the distillation.

Nolet's Silver Dry Gin and Ketel One, made at the same distillery, show just how closely gin and Genever are related at their origin. Even so, the two go different ways. A classic Jonge Genever tastes leaner and drier. An Oude Genever feels rounder and grainier. A Korenwijn is often the richest, with vanilla and caramel notes from the barrel.

A simple approach helps when tasting. The glass should sit for a moment before you nose it. Then take a small sip and hold it in your mouth briefly instead of swallowing right away. This lets the tongue separate grain, juniper, and any barrel notes rather than perceiving everything all at once.

A side-by-side comparison of Jonge and Oude Genever shows the difference most clearly. Both share the same basic ingredients. And yet the balance between freshness and depth feels completely different. Tasting both one right after the other quickly reveals why the names on the label reveal more about the recipe than about the age of the bottle.

Temperature also changes the impression dramatically. Served ice-cold, Genever feels smoother, and the sweetness of the grain recedes. At room temperature, by contrast, toasted and barrel notes come through more clearly, especially with an aged Korenwijn. Comparing both temperatures shows just how much serving temperature can change the flavor of one and the same Genever.