Introducing Boomsma Genever


On a warm night in May, The Dead Rabbit Grocery and Grog played host to the U.S. launch of Boomsma Genever's Jonge and Oude expressions (the Jonge was a winner in the 2014 NY International Spirits Competition). It was a chance to dive into the mindset of Dutch Genever and the makers behind it.  As the drinks were imbibed, my curiosity about the differences between U.S. gin and Genever (Dutch style gin) began to grow. Thankfully the night wasn't just filled with pleasant-tasting cocktails, the owners of Boomsma Distilleerderij (Chantoine and Saskia Boomsma) were on hand to answer questions and teach us some Dutch phrases. Sin en willekinne folle tille-

Sun and fun make life more pleasurable.

While we butchered the Dutch language, we learned that the proof for Dutch gins ranges from 70 to 80 proof, compared with U. S. gins that are at 80 proof (and sometimes higher). Dutch gins are made with either rye, malted barley or corn in pot stills. Boomsma Genever is a blend of grain alcohol, malt wine, cornwine, botanicals and juniper distillate. This produces a product with a lower proof. During fermentation juniper distillate and other botanicals are added after distillation. What truly separates the two is the last step; Genever is aged in oak casks.

De see bestiet ut dripped'-

The sea is made of drops.

Honestly, I can't tell you what it means, and that might have been because of the special Dead Rabbit Boomsma Punch made with the Jonge and Oude expressions of Genever citrus and secret spices. While we drank, we were educated on Jonge and Oude. We learned that the difference between the two had more to do with the Genever recipe styles and everything to do with World War II and malt wine.

Apparently, after World War I, malt supplies were scarce causing many distilleries to modify their Genever recipe. After World War II another change was made - rectification stills were used to create Dutch Gin (Genever) - thus creating a new, lighter style of Genever. It was decided that Genever made the old way (with at least 15% malt wine and no more than 20 grams of sugar) should be called Oude and the others to be named Jonge. Jonge Genever must NOT contain more than 15% malt wine and a max of 10 grams of sugar per liter. The other pronounced difference - Oude (old) Genever is aged in an ex-Scotch cask for a least one year. Giving it a peat like finish - something you can't find in your typical U.S. Gin.

Fine Old +Young Genever
Fine Old +Young Genever

Elk sprekt fan myn supen mar nimmen fan myn toarst!-

They always talk about my drinking but never about my thirst!

The Boomsma Genever cocktails.

The Boomsma White Lady Boomsma Jonge Genever Alvear Pale Cream SherryCombier Pamplemousse Rosé Lemon Poppyseed Egg White

Mockingbird Boomsma Oude Genever Novo Fogo Aged Cachaça Macadamia Vanilla Lemon Aromatic Bitters

The Boomsma Old Fashioned Boomsma Oude Genever Royal CombierPierre Ferrand Dry Curaçao Jerry Thomas Decanter Bitters

After tasting both styles of Genever in various ways it is clear to me that all five generations of the Boomsma family put their collective hearts and souls into making a high quality Genever. It's a bright addition to the Genever family - something seasoned and novice drink makers can enjoy. Here's to sipping a great spirit and share that knowledge with friends!