Belgian jenever is the ancestor of gin: a malt-wine spirit redistilled with juniper and botanicals, either served young (jonge jenever) or aged (oude jenever) in ceramic bolleke glasses at specialist jenever bars.

Jenever has been produced in Ghent since the 17th century when Flemish distillers developed malt wine-based spirits flavoured with juniper. The Belgian Jenever received Protected Geographical Indication status from the EU in 2008. Ghent's 't Dreupelkot on the Groentenmarkt is Belgium's most focused jenever bar: 100+ varieties, serving only in ceramic bolleke glasses, with no beer, wine or cocktails. The bar has served solely jenever since it opened in the 1980s.

Where to eat Ghent Jenever in Ghent

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Make it at home

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Ingredients

  • Jenever is a licensed distilled spirit and cannot be legally produced at home in Belgium.
  • To taste the full range: visit 't Dreupelkot on the Groentenmarkt for 100+ varieties.
  • Ask for oude jenever (aged, round) vs jonge jenever (young, clean) to understand the style.

Method

  1. Commercial production: malt wine (distilled grain wash) is redistilled with juniper berries in a pot still.
  2. Jonge jenever uses a high proportion of neutral spirit; oude jenever uses a higher malt-wine fraction.
  3. Aged versions spend 12 months or more in oak casks, adding colour and rounded character.
  4. Serve at room temperature in a ceramic bolleke glass, filled to the brim.
  5. The traditional first sip: bend to the glass without touching it and sip the top off without spilling.

Editor tip. The proper service at 't Dreupelkot is a full bolleke glass; the standing-room format means you focus entirely on the drink.

Common allergens: Gluten (malt base).