Bobby's began with a real family story: Jacobus "Bobby" Alfons emigrated from Indonesia to Schiedam, the Dutch town that's been the historic heart of genever production for centuries, and started infusing the local jenever he found there with the spices of his homeland. Decades later his grandson turned that personal recipe into a commercial spirit, launching Bobby's in 2014 in partnership with the Herman Jansen distillery, which has been distilling malt wine genever in Schiedam since 1777. The whole range runs on the same idea — Dutch tradition meeting Indonesian spice — and the bottles nod to it too, shaped after the classic jenever "kruik" and patterned with traditional Indonesian Ikat designs. The flagship Schiedam Dry Gin distills eight botanicals separately before blending, pairing juniper, fennel seed, coriander, and rose hips with lemongrass, clove, cinnamon, and cubeb pepper from Bobby's original Pinang Raci recipe, earning 87 points from Tastings.com. The Schiedam Jenever takes the range full circle, returning to the traditional malt wine base with five botanicals and no added sugar. Both deliberately break from London Dry convention, which makes them genuinely polarizing — and genuinely worth trying.

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