OUR PRODUCTION OF GENEVER

A distiller will have the knowledge of physical, chemical and nutritional characteristics. Making him able to produce 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.

Maltwine; 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.