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Boompjes Korenwijn is our 4 year old Single barrel Korenwijn. 

We make this genever with 60% moutwijn, the key ingredient to any genever. And in our case; it's made with rye and malt for extra flavour! The law stipulates that Korenwijn has a minimum of 51% moutwijn. Ours is at 60% and provides a hefty dose of malt-action to work in cocktails, mixed drinks or just straight up.

We make this moutwijn ourselves in our distillery and it's 3 times distilled up to 75% alcohol and then aged for 4 years in used American Bourbon barrels. Next to the moutwijn, we have distilled an "esprit" of 6 botanicals; obviously juniper but also some vanilla, lavender, licorice, lemons and all that.

Enjoy this drink any way you want, and as we do in Holland; it pairs greatly with raw herring fish.

Boompjes Korenwijn, 42% alc. vol 70cl

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Guillermo Gonzalez is the owner of HPS Amsterdam, a cocktailbar 'hiding in plain sight'. He serves amazing drinks basic on classic cocktail recipes and doesn't forget the contemporary ones. Here's his take on a Boompjes Genever cocktail...

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Ingredients list:
30 ml Boompjes Genever
30 ml Apricot eau de vie
15 ml Mozart White chocolate liqueur
15 ml lemon juice
10 ml sugar syrup

Shake it and strain it into a coupe

 

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Eldrigde Arah is the owner of Mystique bar and restaurant in Amsterdam. A cocktailbar with a restaurant on top. His style is based on the old dutch spice trading routes. See him mix with Genever like this:

Under the Apple Tree

30 ml Boompjes Old Dutch
15 ml Organic Apple Juice
10 ml Pommeau de Normandie
5 ml Perdo Ximenez Sherry
 

Stir; strain in a coupe and garnish with an apple fan

 

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Chi-Ho Ta is bartender at Dr. in Rotterdam as well as Barrelproof Company. The Dr. is the ultimate secret bar in Rotterdam only to be visited after a phone consultation.
This is what Chi-ho's mixing up for us.

Season's Change

45 ml genever
10 ml de Kuyper sour rhubarb
20 ml Gieser-Wildeman Shrub
10 ml lemon juice
5 ml cinnamon syrup

Shaken and trained over big block of ice in a tumbler. Garnish with a slice of rhubarb and quarter of fig in a stick.