Boompjes Korenwijn is our 4 year old barrel aged Korenwijn. 

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

We produce this maltwine with craftsmanship in our distillery and it's 3 times distilled up to 70% alcohol and then aged for 4 years in used American Bourbon barrels. Next to the maltwine, we have distilled an "esprit" of 6 botanicals; obviously juniper but also vanilla, lavender, licorice, coriander seeds and angelica root.

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

or see:

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...

Twentieth Century Fox

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

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

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.