OUR PRODUCTION OF GIN & GENEVER

A distiller will have the knowledge of physical, chemical and nutritional characteristics. Making him able to produce Gin & Genever, which are quite complicated products to distill.
On this page we would like to explain a little bit more about the main differences between Gin & Genever and the various types of Genevers.

The foremost question we get asked is: What is the main difference between Gin & Genever? The difference is the addition or non-addition of maltwine. All Genevers have the ingredient maltwine and some botanicals, whereas gins only have botanicals.

Moutwijn; what is it?

Onder De Boompjes makes its own maltwine and below is an illustration on what maltwine is and how we make it. While other genever distilleries buy a ready-made maltwine, we make the extra effort to ferment and distill rye and malted barley into alcohol called maltwine.


Esprit; How do we do it?

So now we have made our maltwine, we also need a distillate with several botanicals: juniper, angelica, citrus and many more things we love. So in order to get these flavours in every bottle, we distill a maceration of botanicals. As a result of this process we get the product called Esprit.


Esprit production in photo's

DEFINITIONS;

These are the rules.

Young genever
• Is made of agricultural alcohol
• has a minimum of 1,5% and a maximum of 15% maltwine.
• Is colorless and transparent.
• has a minimum of 35% alcohol by volume.
• contains a maximum of 10 grams sugar per liter genever

Old Genever
• Is made of agricultural alcohol
• has a minimum of 15% and a maximum of 25% moutwijn
• has an (artificial) amber-golden color
• contains a minimum of 38% alcohol by volume
• contains a maximum of 20 grams sugar per liter
• has a noticeable juniper flavour

Korenwijn
• Is made of grain alcohol
• has a minimum of 51% moutwijn
• has an (artificial) amber-golden color
• has a minimum of 38% alcohol by volume
• has a maximum of 20 grams sugar per liter
• Only has natural flavour ingredients.