Bols Genever

Nose: Malty, reminiscent of ale's aroma, with added botanical and spice notes including citrus, clove, and juniper, but the intensity is much lower and more balanced than in London dry gin, and the overall impression is earthy rather than floral. There is also a strong oily cereal distillate aroma. Palate: Earthy and cereal upon entry, like black rye bread with pine-forest overtones, nutmeg, walnuts, and faint juniper. The texture is waxy, oily, and slightly thick. Some hay-like and malty flavors emerge over time, and a little mild pepper and licorice appear towards the end. Finish: Medium. Malty, cereal, and lightly spicy with some warm bitterness in the tail. Almost a hopped beer aftertaste. A typical jonge genever that showcases all the aspects that define this style of spirit. The nose and palate are distinctive, and upon first acquaintance, it may seem like an unusual combination of characteristics. If you've ever tasted barrel-aged gin, imagine that profile intensified so the cask influence nearly masks the botanicals. It's also very similar to white-dog or new-make scotch whisky with the addition of a slightly hopped spice and just a trace of the fragrances typical in gin. The closest dry-style gin to this that I've encountered is the St George Dry Rye (which I'm sure was inspired by genever). Jonge genever lacks the rich malt-spirit character of oude genever, but that doesn't mean it's only for mixing. I enjoy this neat at room temperature, but many prefer it kept in the freezer and served as cold as possible. The Dutch use it as a “kopstoot,” which translates to “head-butt” (I love that term), which is beer with a genever chaser. It responds well to dilution (with up to equal parts water) and is an excellent substitute for gin in cocktails, particularly the negroni and Collins, as it is similar but with fewer aromatics and a denser, creamier palate. I've read several warnings about using it in a G&T, but I couldn't disagree more – it makes a great pairing with tonic, especially if you add a couple of ice cubes and a generous slice of citrus. “Good”: 83/100 (3.5 stars)

Rating: 15/23 Nose: Intense, vegetal, herbal. The specific scents are hard to pin down, which unfortunately suggests a blending of flavors. The caraway occasionally stands out, accompanied by an anise-like character mixed with the rich yet soft notes of black licorice and a hint of something savory but not meaty. I detect a touch more grain, which might be from the caraway. Palate: This is a more floral, sweeter, mineralic, and slightly fruity interpretation of the aroma. It remains rich with a solid body. I notice the caraway's freshness combined with herbal boldness that blends smoothly into the rich anise with a subtle black licorice undertone. I'm actually getting more complexity than anticipated. Those occasional floral notes fit well. Finish: The caraway bitterness and freshness persist for a considerable time. I also detect floral and mild black licorice notes contributing to the complexity, but the caraway is the core of the finish. - Conclusion - I've been considering this bottle for a while and am beginning to grasp what genever is. I didn't enjoy it initially, but it has grown on me. I appreciate its bold flavor and have since found it quite good in eggnog (this review has been a long time coming). Overall, it's not extremely complex and I don't see myself sipping it regularly, but I do value it. Now I'm curious to try better genever. I found this quite challenging at first, but it's somewhat drinkable now. I'd give it at least a 14, though I doubt it's higher than a 16. A 17 seems like the highest I could imagine. Based on some direct comparisons, I'm settling on a 15. I was somewhat undecided with Plymouth (14) and Ford's (15), but Roku (16) seemed likely superior.

Bourbon Aficionado Tries Gin: Part 4 Part 3: Hendrick’s Lunar Part 5, 1/5/25: Uncle Val’s Botanical >>>~~~~~~~~~~<<< I haven't sampled many gins. It's been years since I tried one. I'm not very familiar with the terminology or flavor profiles used to describe gin. I'll fake it until I make it. This is a bourbon enthusiast attempting to comprehend gin. Many thanks to a friend for the pour! >>>~~~~~~~~~~<<< Nose is like unaged whiskey. This is intriguing. There’s butter, grain, corn. It genuinely smells like unaged whiskey. It's delightful. Body is butter. Cream. Not much else is happening. Finish is dull. A little cinnamon, perhaps. Stone fruits appear on the finish eventually: grape, raisin. This tastes exactly like a solid unaged whiskey. Very good. I've tried a few brands' unaged whiskey in person, and I truly appreciate the flavors from a scientific curiosity standpoint. This fits into that category for me, which seems strange. I was starting to believe all gin flavors resided in front of a lemon-scented cleaner background, but this one is in a different realm. I no longer know what to think!

This is my go-to bottle for cocktails needing genever. While superior genevers exist, this one is dependable and performs well in every drink I use it in. The aroma has malt and hay, while the taste is dominated by grain and pepper. There's a subtle sweetness, and the juniper is present but definitely in the background. The finish has a reasonable duration, with some earthy notes and a mild burn. I find it better suited for cocktails than drinking neat, but it's solid either way. It's somewhat reminiscent of white whiskey but with a bit more character. Neat, I'd rate it a 3/3.25, but its utility and price in cocktails elevate it to a 3.5.

I had never sampled genever before, so I wanted to try this. It was much more difficult than I anticipated. The aroma and flavor strongly resemble grappa, with some rhum agricole characteristics as well. I detect musty juniper and a hint of apricot. It's actually quite intricate and interesting to contemplate. I'm not certain how much I actually enjoy the flavor, though. But considering that I dislike grappa, this is perhaps a significant success. Given how interesting it is and contrasting that with its similarity to grappa, I offer a tentative positive review. A true tasting will follow when I have a better opportunity to sample and analyze it.

As a gin drinker, I wasn't sure what to anticipate from genever, but I was pleasantly surprised. To put it simply, its flavor profile lies somewhere between an Old Tom gin and an un-aged whiskey. It's not particularly dry, nor is it sweet, possessing a slightly malty character with some juniper and more subdued fruit and herbal notes. It feels familiar, yet occupies its own distinct category. I've read that genever was a precursor to gin, and that history is evident in its overall taste. It's definitely worth trying.