ORIGIN: US: California
PRODUCT: Genevieve 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 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. 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.