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Genevieve Genever Gin
Genevieve genever-style gin is an offshoot of Anchor Distilling Company's
research into the history and evolving production methods that led to modern
gin. In the late 19th century, technological advances enabled distillers to
produce neutral spirits at very high proofs. When re-distilled with complex
blends of juniper berries and other natural botanicals, these neutral spirits
were transformed into what is known today as modern "distilled dry gin." The
earliest gins, however-which came to be known as "genever" (or "Geneva gin," or
"Hollands gin," or "Schiedam-style gin")-were a very different product. To be
sure, juniper berries and other botanicals are used in both styles, but 17th
century "genever" gin was distilled in primitive pot stills from a grain mash.
Genevieve Genever Gin
Genevieve is Anchor's interpretation of this ancient and mysterious gin style. A
grain mash of wheat, barley, and rye malts is distilled in a traditional copper
pot still with the same botanicals used in Anchor's modern "distilled dry gin,"
Junípero Gin. Many early cocktail recipes that call for "gin" actually mean "genever
gin," which has a strong flavor profile because it is pot-distilled from a grain
mash. A powerful, pungent aroma, malty but fresh, smells like it rolled right
off the still. Dry, warm and fairly boozy finish, with a hint of anise. The most
common way to consume genever has always been straight: either chilled, over
ice, or, best of all, shaken with ice. A slight haze may form, which is normal
for this all-natural product.
It, Now! |
To understand modern Gin, one should take a look at its origins and the
evolutionary steps it was subject to. First of all, the early styles of Gin
evolved in late XVII century England directly from Genever. It wouldn’t be wrong
to think of Genever as the ‘father of Gin’. In fact, the Dutch were already
distilling high quality spirits using juniper berries as main botanical long
before Gin was even prototyped. And their mastery was well renowned in Europe.
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