1689 Dutch Dry Gin - 70cl

Product Information

Blaine SK, Milivojevic V, Fox H, Sinha R. Alcohol effects on stress pathways: impact on craving and relapse risk. Can J Psychiatry. 2016;61(3):145-153. doi:10.1177/0706743716632512

As Dutch gin enjoys a revival among spirits enthusiasts and mixologists worldwide, it remains a symbol of the Dutch spirit of innovation, craftsmanship, and cultural pride. With every sip of jenever, one is not just enjoying a drink but partaking in a centuries-old tradition that has shaped the landscape of spirits and continues to evolve and inspire. Whether one is sipping on a classic oude jenever or exploring the nuances of a craft jonge expression, Dutch gin offers a complexity and richness that is as enduring as the Dutch spirit itself. How jenever is made depends largely upon the intended type as those described above. Overall, however, the manufacturing process isn’t altogether different than gin save from a few techniques that are reminiscent of whisky. The great thing about gin is it can be stored for years without going off, but it’s recommended to drink it within two years of opening. Even if you tightly reseal it, it’ll likely lose taste and quality if you leave it any longer. What are the different types of gin? Duijst said: “With this acquisition, we aim to transform Hermit Gin into a global brand rather than just a local Dutch gin.Sampson HW. Alcohol and other factors affecting osteoporosis risk in women. National Institute on Alcohol Abuse and Alcoholism. Published June 2003. In either case, a second process will follow where juniper and other herbs are steeped in the base spirit before being distilled. While gin can sometimes be made using vapour infusion, most brands will undertake the same process. As a clear grain-based distillate, junge jenever is particularly low in energy with a single shot containing fewer than 100 calories. However, oude jenever will likely be more. In either case, carbs are essentially absent, though. The duo is determined to ‘preserve the essence of Hermit Gin while introducing modern innovations to attract a new generation of gin enthusiasts’. The first written references to genever (or jenever) are found in scientific papers written by several Flemish authors. Jacob van Maerlant ( Bruges, 1235 – 1300) described how to add parts of the juniper tree to a spirit made of distilling wine in his book Der Naturen Bloeme, published in 1266. It was the first writing of distilling in Dutch and had to do with the juniper tree. Later on, in 1522, the Antwerp-based doctor Phillipus Hermanni wrote a first recipe of genever. He described how to mix crushed juniper berries with wine and to distill it afterwards. The very first versions of genever were being made for medical purposes and came from distilled wine. Later on, when cold periods drove out the vineyards in Flanders, it was replaced by distilling beer calling it malt wine.

We try to keep the story alive,' says Ton Heuchemer, a passionate, burly stoker that works as a volunteer in the National Jenevermuseum – the only museum dedicated to the drink in the world. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2020–2025 Dietary Guidelines for Americans. Ninth Edition. The marketing spiel says this is “gin, just as it should be”, and while marketing spiels are usually guff, this one happens to be spot on. It’s hard to find a gin simultaneously this archetypal – it’s a classic London Dry – this elegant, and this flavourful (the finish goes on and on). Whether you’re a G&T obsessive or martini connoisseur, No. 3 hits the mark every time. Though, for the record: we like it best with a slug of classic Indian tonic. Of all the gins out there, none hit the sweet spot between classic gin flavour and moreish complexity quite like No. 3. If you have room for just one gin on your shelf, we’d make it this one. Smoking juniper berries and juniper wood was used to disinfect a room infested with the plague. 3. Oude jenever and Jonge jeneverWhile stoking the coal fire underneath the copper still where the barley and rye are triple distilled, Heuchemer explains how aging the resulted malt wine in American oak barrels, and then adding the juniper-berry distillate, is what gives jenever its distinctive flavour and characteristic caramel colour. The whole process can take three years to complete. LaBrie JW, Boyle S, Earle A, Almstedt HC. Heavy episodic drinking Is associated with poorer bone health in adolescent and young adult women. J Stud Alcohol Drugs. 2018;79(3):391–398. doi:10.15288/jsad.2018.79.391