Belgian Jenever
The jenever of Flanders: Belgian jenever (genièvre) — malt wine blended with juniper spirits, served in tulip glasses filled to the brim in the jenever cafés of Hasselt and Ghent — gin's ancestor in its Flemish form.
What it is
The jenever of Flanders: Belgian jenever (genièvre) — malt wine blended with juniper spirits, served in tulip glasses filled to the brim in the jenever cafés of Hasselt and Ghent — gin's ancestor in its Flemish form. Origins: distilling in the Low Countries (see Netherlands) made Flanders a jenever heartland; Hasselt holds the National Jenever Museum. Made from: moutwijn (malted grain spirit), juniper and botanicals, sometimes aged (oude) or fruited (citroen, appel). How it's made: 1) Distil the malt wine. 2) Redistil portions with botanicals. 3) Blend; rest. Served: frozen glasses, sipped hands-free first (the traditional bend) at brown cafés. Flavor: malty, juniper, round. Strength: 35-40%. Culture: jenever cafés with 100+ varieties are Flanders' living rooms. See also: Lambic and Gueuze, Trappist Beer.
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