Verified in 2 cities.
Dutch Jenever (Genever) is a signature dish of Netherlands; we have verified places to eat it in Rotterdam and Utrecht. The Dutch ancestor of gin: a malt-wine spirit distilled from barley, corn, and rye, redistilled with juniper and botanicals.
The Dutch ancestor of gin: a malt-wine spirit distilled from barley, corn, and rye, redistilled with juniper and botanicals. Oud (aged) genever is sweeter and rounder; Jong (young) is drier and more gin-like.
Where to eat in Rotterdam:
Where to eat Dutch Jenever (Genever) in Rotterdam: the editor picks
The original Dutch distilled grain spirit, aged in oak barrels. Oude jenever is malt-forward and complex; jonge jenever is drier and cleaner. The basis of the Dutch borrel.
Jenever is the ancestor of modern gin, developed in the Netherlands in the 17th century from distilled grain spirit flavoured with juniper. Oude jenever retains significant malt wine content and is aged in small oak barrels; jonge jenever is a 20th-century lighter style. Utrecht's brown cafes serve jenever as the centrepiece of the borrel, the Dutch informal drinks culture that defines the city's cafe life.
Where to eat in Utrecht:
Where to eat Jenever (Dutch Gin) in Utrecht: the editor picks
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