Maxxium UK is building on the success of its Bols Genever from the Netherlands with the launch of an expression aged in barrels.
Bols Barrel Aged Genever is inspired by the traditional Dutch method of storing genever – the ancestor of gin – in European oak since the 17th century.
Like Bols Genever which was launched in the UK seven years ago, it was conceived by Piet van Leijenhorst, master distiller for Lucas Bols for 25 years.
At 42% ABV, Bols Barrel Aged Genever is made from over 50% malt wine, creating a smooth full-bodied liquid. This is blended with a unique bouquet of traditional genever botanicals including hops, cloves, anise, liquorice, ginger and juniper.
Unlike other Bols Genevers which are bottled immediately, it is then aged for at least 18 months in oak barrels from France’s Limousin region. It comes in a bottle based on the traditional genever clay jugs, which date back to the 17th century.
Bols Barrel Aged Genever is pale golden in colour and has powerful wood-infused flavours, with apricot and vanilla notes.
It can be enjoyed like a good whisky, served ice cold or at room temperature, as an aperitif, a digestif or in classic cocktails, especially as a substitution for whisky.
The traditional classic serve from The Netherlands is a kopstootje: a small tulip glass of genever filled to the brim so that it has to be slurped, hands free, which is served alongside a glass of full-flavoured beer.
Johna Penman, Maxxium UK’s marketing controller for Bols, said: “Genever, a spirit ingrained in Dutch culture, is being re-discovered by bartenders in the UK.
“It is an expanding category with more and more bars having genever on the back bar and in cocktails, cementing its place as one of the original cocktail ingredients through history.
“Bols Barrel Aged Genever not only offers versatility derived from the botanicals, but also offers depth of flavour in cocktails, provided by the ageing process.”
60ml Bols Barrel Aged Genever
30ml Sweet vermouth
2 dashes of Angostura bitters
Stir with ice, strain into a chilled cocktail glass and garnish with a cherry.
Hop-stootje by Tim Ward of Alvinos, Newcastle upon Tyne
40ml Bols Barrel Aged Genever
20ml Antica Formula
10ml Pedro Ximénez sherry
Stir well with cubed ice and strain into a coupe glass. Top up with 50ml of beer such as an IPA. Garnish with a hop.