OT - What is Gin?

pf, I also make my own sloe gin using cheap supermarket own-label gin as a base. These measurements are approx (add more or less sugar to meet your own taste) and make for a wonderful gin that is easily consumed neat.

1 lb sloe berries 1 cup sugar 1 bottle gin

I pour all the ingredients into a plastic 2 litre bottle and screw on the cap. Shake daily for about 4-5 months and then strain through a coffee filter into empty glass bottle.

Beware of heavy head after consumtion:-)

Graeme

For the life of me, I had never known what sloe gin was. You finally enlightened me!

John

You may want to try the Dutch drink Jenever. Which is a type of Gin. It is drank in Holland neat and not usually mixed unless its being drunk by trendy young folks. The Dutch prefer it very very cold. Many put it in the freezer and it never freezes over. It just becomes thick. My personal favourite is Bokma. If you can find it I highly recommend it. They have it in a "young" version and and old version and very old. The latter is a bit more tasty and in Holland is drank when the new herring catch of the season comes in. Very tasty with new herrings on rye bread and a glass of Jenever.

Peace,

Jock Arnhem, The Netherlands

Jock, you have left me confused, which is not hard to do. What you seem to be saying is that Bokma is very tasty with new herrings on rye bread AND a glass of Jenever. Please clarify. Thanks.

That makes two glasses of jenever. What's confusing about that?

Is 'Jenever' generic, while 'Bokma' is a brand? If I knew, I wouldn't ask.

When I was a kid, they all drank Beefeater's, now I drink Tanqueray. I'll have to pick up a bottle of Dutch Gin next time I'm at my liquor purveyor's.

Ah. Yes, jenever (also spelled genever, sometimes Geneva but I'm not sure if that's accurate) is generic for that type of gin. And Bokma is a brand. I'm in North America now so not up to date on the Dutch gin scene, but a couple of decades ago Bokma was, I think, the best-selling young genever.

Keep an eye out for young versus old. The young genevers tend to be a bit softer and neutral tasting, if memory serves, and the aged ones a bit sharper and more flavourful.

It can be something of an acquired taste. When I used to try to share it with Canadian friends, most didn't like it. They felt hard liquor should be drunk with ice and mix, while genever is almost exclusively drunk chilled and neat.

A few decades ago when I drank it regularly, I'd start with a shot glass of genever and a beer on the side. Nice combination.

Tanqueray's one of my favorite English-style gins. I like gin-and-tonics in summer and the occasional martini when the mood strikes. I don't believe I'd substitute genever in either G&Ts or martinis. It needs to be drunk on its own terms.

cheers.

bill

Jameson's with a Guinness back is also nice!

I agree with you on Tanqueray for g&t's and 'tini's! WhenI find some Genever, I'll chill it and try it neat. Thanks, Bill.

Now, I have been reading this conversation since its beginning and I think it's time to set things straight.. :-) I'm Dutch, so I know a thing or two about jenever. I've double-checked my knowledge on some Dutch jenever-sites.

Geneva is not accurate, it's not a drink, but a city in Switzerland! Jenever and Genever are correct, Genever being the old type of spelling. Bokma is one brand name, but best are Zuidam and Rutte (says Boyfriend). Others are Ketel 1, Hoppe, Olifant, Klarijn, Ooievaar, Weduwe Visser, and many more.

Ouch, "Dutch Gin", that hurts! Gin is actually the English abbreviation of Jenever. Jenever is a drink that was originally produced by distilling maltwine, 50% ABV (which is exactly the same stuff as is used for whisky). It was first produced around 1600. Because the alcohol didn't taste very good due to lack of refined distilling techniques, herbs were added to enhance the flavour. The juniperberry (Jeneverbes in Dutch which comes - in its turn - from the French Genievre) was best for that, hence the name Jenever.

Young versus Old is not a matter of age, but of distilling techniques. When around 1940 the distilling of a more neutral, softer type of Jenever was possible, people started using the term Old for the old-style Jenever an Young for the new style Jenever. The new style contains more grain instead of malt and can even contain plain sugar-based alcohol. It is written on the label when only grain and malt has been used (then it's called Graanjenever).

Yes! That's called a Kopstoot, which means butt of the head, like a ram would do. You can actually put the small glass AND its contents into your beer! It's a lethal combination, though. Gets you drunk in no time.

Well, writing about this made me ask my boyfriend to bring a bottle of Korenwijn from the shop. That's a drink very similar to the 18th century style Jenever, and is often matured for a few years in an oak cask. And what does THAT remind us of.....? ;-)

Any questions on this lecture? Proost!!! Marjon

How are you, Jock?

Arnhem, huh? So you're practically my neighbour! I'm from Nijmegen. The Primroseway looks good. Do you ever play in Nijmegen? And I see you do N&T's! Perhaps you could keep me posted on both? I've been to my first N&T last Saturday, and it was heaven. (7 whiskies: Longmorn-Glenlivet 25y, 40%, Gordon&McPhail / Balmenach 27y, 46%, Highland Selection (OB) / Old Pulteney 26y, 46% Highland Selection (OB) / Glenrothes

1974, 28y? 51,4%, Scott's Selection / Arran Port Cask Finish 1997-2004, 57,5% OB / Ardbeg 1990, 55%, OB / Caol Ila 25y, 1977, 58,1%, Douglas Laing OMC Platinum). I hope I'm not spoiled now. Anyway, I plan to go to N&T's more often! If I can find them. And luckily there's much more to discover than 'just' rare bottlings :-)

Marjon

LOL. I will try and explain. First of all English is my first language BUT I have left Scotland at an early age and have lived in both Israel and since 28 years now in The Netherlands. Here is the explanation: In Holland a national treat is salted herrings. Not cooked, not fried, but raw salted. They are available all the year round. But in early summer the fishers are allowed thei yearly quota catch and at that time the so called "new herrings" get brought in. In the part of the country where I live people love to hold parties to celebrate the new catch. I play the melodeon or diatonic accordion and often get invited to such parties sometimes held by catering companies and suchlike. They hire me in to play while they eat and drink. What happens is they serve the new herrings salted and raw on rye bread and often old Jenever is served with it ice cold in a small tiny glass. People eat the herrings and down a glass of Jenever after it. Bokma or Sonnema or Claerijn or Hooghout. Here is an English language page of what Jenever is

So yes to clear up all confusion a glass of cold Jenever preferably old jenever is very nice when it washes down raw salted herrings.

Peace,

Jock

Snippage>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Yes Jenever is generic and Bokma is a brand. I posted a earier with more brand names.

Peace,

Jock

Hi Marjon I work in Nijmegen:-) Nice to meet you. I usually go to the N+T's at Yves Boode in Arnhem's Steenstraat. Have been doing it for years. You should check out the whisky festival in The Netherlands held every November. You have just missed one I am afraid. It was in Leiden and was fantastic.

Check it out. If you have any time I invite you to come to our New Years concert in the accordion museum in Malden very close to Nijmegen. Its in the pub of the museum on 2nd of January at 2PM. Free entrance and great selection of beers and whiskies. The URL is here: You can find our band in the " agenda" section. Irish and Scottish music and cabaret.

Peace,

Jock

Nice to meet you too!

I know I missed it, couldn't make it. I'm going to Gent in February though! I think that one's a bit smaller, but there must be plenty to discover.

I'll (try to) be there. Looking forward to a good sesiun! My expectations are high :-)

Slainte! Marjon

Oh but there are lots to discover:-) I am sure you will like it.

A bit off topic for this group. But I hope to see you there. Give me a shout if you manage. I am the dark haired guy with the beard that does most of the talking between tunes. Its not a session. Its a concert BTW. They have sessions on the last sunday of the month where everybody is allowed to play. This time we get the stage to ourselves. There will be a live CD made of the concert. To bring this back on topic a couple of the set tunes we will be playing will be, "Neil Gow's Farewell to Whisky"and "Neil Gow's Hello to Whisky Again" "Empty Bottle" and "Fill Her Up". Of course Whiskey In The Jar we will only sing if its required by the audeince. But there is always somebody in our audience that requires that for some reason. Along with "The Wild Rover". *sigh*

Peace,

Jock

I know. But so is this whole topic. ;-)

Oops... sorry

I promise I won't ask for the last one. But the other ones sound good. So that's what Scottish music is all about?

Anyway, hope to make it. Looks like there's some fine musicians in the band, I'm looking forward to it.

Marjon