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Bols Genever

(70cl, 42.0%)
Bols Genever

Bols Genever Details

Country
(Dutch Jenever)
Distillery
Bottler
(Bols)

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Contains Allergens

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$32.87

Bols Genever Bottling Note

A beautiful, old fashioned Genever made by the great Dutch distillers, Bols. Loads of character, and very unique in flavour.
In stock, worldwide delivery available.
Can be dispatched today.
Bols Genever (3cl Sample)
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$5.20

Tasting Note by The Chaps at Master of Malt

Nose: Creamy aromas of malt and spice, hints of berry fruits, hops and a little citrus.

Palate: Grassy palate with sourdough bread, juniper, barley and pepper.

Finish: Peppery, spiced finish.

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    User Reviews of the Bols Genever

    Muddy, brown tasting.

    Can somebody explain to me the practical uses of this spirit please?
    I recently ordered some and am at a loss as to what to do with it.
    I appreciate it's history as a pre-gin juniper heavy spirit but I find it's earthiness (much like natural saké) is just too much for modern ginny drinks and cocktails. When combined with tonic, be it schweppes or fever tree, its muddy, soil-like flavours overpower the tonic and so far, have been unsuccessful. Simply, not delicious.
    Upon discovering that the spirit has such a powerful flavour, i tried splitting it with other gins as a base in some cocktails. Using 25ml tangueray no.10 and 25ml genever as a base for both a classic tom collins and gin martini yielded fairly similar results.. a passive aggressive, woody taste that was more akin to a peaty whisky.
    I intend to try it as an ingredient in an Old Fashioned style cocktail, as either a rinse or split base spirit but it seems my intentions of creating a delicious, full bodied, juniper heavy, crisp and sharp cocktail have failed for the time being.
    Surprisingly (or not so, considering the similarities to whisky) this drink is particularly tasty neat, on or off the rocks.
    If anybody has any experiance with this Genever and could suggest some cocktails that are genuinly enhanced by thr presnrv of said spirit please get in touch,
    Thanks,
    Sam.

    3rd April 2015

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