Old and Young
There are two types of jenever: oude (old) and jonge (young). This is not a matter of aging, but of distilling techniques. Around 1900, it became possible to distill a high-grade type of alcohol almost neutral in taste, independent of the origin of the spirit. A worldwide tendency for a lighter and less dominant taste, as well as lower prices, led to the development of blended whisky in Great Britain, and in the Netherlands to Jonge Jenever. During the Great War, lack of imported cereals, and hence malt, forced the promotion of this blend. Alcohol derived from molasses from the sugar beet industry was used as an alternative to grain spirit. People started using the term oude for the old-style jenever, and jonge for the new style, which contains more grain instead of malt and can even contain plain sugar-based alcohol. In modern times, jenever distilled from grain and malt only is labeled Graanjenever. Jonge jenever can contain 'no more than' 15% malt wine and 10 grams of sugar per litre. Oude jenever must contain 'at least' 15% malt wine, but no more than 20 g of sugar per litre. Korenwijn (grain wine) is a drink very similar to the 18th century style jenever, and is often matured for a few years in an oak cask; it contains from 51% to 70% malt wine and up to 20 g/l of sugar.
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Famous quotes containing the words old and and/or young:
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