De Borgen Malt Genever

Malt Genever is De Borgen's oldest idea — a spirit that reaches back to the 16th century, when genever was first distilled in the Low Countries and before it ever became gin. The brand is made at Hooghoudt, a fourth-generation family distillery founded in 1888 in Groningen in the north of the Netherlands, and its three genevers trace the spirit's 400-year history; this is the origin point, and the one closest to whisky. The heart of it is malt spirit — moutwijn, the pot-distilled grain distillate of malted barley, rye, and corn that gives genever its rich, bready, whiskey-like body — used here in the highest proportion of the range, lightly flavored with juniper and a restrained hand of botanicals, and finished in Oloroso sherry casks, the house signature that adds depth and a soft, nutty roundness. Bottled at 40% ABV. Expect a nose of fresh bread, malt, and toasted grain with a gentle juniper thread and a hint of sherry-cask dried fruit, opening into a full, oily, grainy palate — deep, layered, and faintly sweet — with juniper as an accent rather than a headline, and warm spice and soft oak on a long finish. It's the De Borgen for whisky drinkers and for anyone curious about what gin's ancestor actually tasted like: sip it cold and neat the Dutch way, as a kopstootje with a beer, or use it where an old recipe calls for Holland gin — a Martinez, an Improved Gin Cocktail, or a genever sour. Genever, at the root.

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