

| Subject: |
Re: Jenevers/Genevers
|
| From: | NeithTbg
|
| Posted: |
Wed Mar 14. 2001, 02:22 UTC
|
| Followup to: | "Jenevers" by christian (Tue Mar 13. 2001, 16:05 UTC)
|
> Does anybody know of any great sites relating to or about Jenevers,
> or Genevers, written in English?
Shrine to Spirits @ www.physics.uq.edu.au
De Kuyper Genièvre/Geneva:
Dutch gin, by De Kuyper Canada. Strong and somewhat unpleasant aroma hits
first, this also has a strong flavour, very much so for a Dutch gin. One could
conceivably acquire a taste for this, and it seems that many of the people in
Québec have. Once accustomed to it, it goes down without too much trouble, but
getting to that point is a bit of a chore. 40% alcohol.
T **
www.tastings.com
Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits
that are flavored with juniper berries and so-called botanicals (a varied
assortment of herbs and spices). The spirit base of Gin is primarily grain
(usually wheat or rye), which results in a light-bodied spirit.
Genever is made primarily from "malt wine" (a mixture of malted barley, wheat,
corn, and rye), which produces a fuller-bodied spirit similar to raw malt
whisky. A small number of genevers in Holland and Belgium are distilled
directly from fermented juniper berries, producing a particularly intensely
flavored spirit.
The chief flavoring agent in both Gin and Genever is the highly aromatic
blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus)
that is commercially grown in northern Italy, Croatia, the United States and
Canada. Additional botanicals can include anise, angelica root, cinnamon,
orange peel, coriander, and cassia bark. All Gin and Genever makers have their
own secret combination of botanicals, the number of which can range from as
few as four to as many as 15.
Also at www.dine-online.co.uk , which refers to Belgian Spirits/Genever
Is this what you wanted? There were a lot more I found on a
search,unfortunately they were Dutch and/or German,neither of which I read.
Sorry.
Current thread (2 messages):
|
- Jenevers - 2001.03.13, 16:05 - christian
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
|
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