Zuidam Old Genever 12 yo Oloroso - LITER

Volume: 1 litre | Alcohol content: 38% | Chill filtration: No | Colouring: No

Special Features:

A single Oloroso sherry cask shapes this twelve-year-old Oude Genever from Zuidam. Its grain base consists of equal parts rye, maize and malted barley. To make the genever, the fermented grain mash is distilled three times in copper pot stills. Part of the fresh spirit then undergoes a further distillation with botanicals, including juniper, liquorice root and aniseed. The distillates are then brought back together before cask maturation.

The genever was distilled on 26 August 2011 and bottled on 5 September 2023 after twelve years in Oloroso sherry cask R0190. The cask yielded 636 bottles, each containing 1 litre at 38% alcohol. The release has no added colouring and is non-chill filtered. It comes with a presentation tube, a ribbon around the bottle neck and a gold wax seal.

Tasting Notes:

• Nose: On the nose, orange punch and roasted hazelnuts mingle with dates and plum cake. Leather and cinnamon complete the aromatic picture.
• Palate: The genever is intense on the palate, with candied orange, rum-soaked raisins and chocolate nut cake. Honey, spicy oak, cloves and white pepper add further notes.
• Finish: Red fruits and roasted nuts accompany the long finish.

Distillery/Bottler:

Zuidam Distillers is an independent family distillery in Baarle-Nassau in the Netherlands, now run by the second generation. It processes its distillates and extracts in-house and produces whisky, gin and liqueurs alongside genever. Natural raw materials form the basis of its production; no artificial fragrances, colourings or flavourings are used.

For its genevers, the family has malted barley, rye and maize ground in traditional windmills. The slowly turning millstones generate very little heat in the grain, helping to preserve its aromas. During the subsequent mashing with hot water, the grain starch is converted into sugar; this stage takes approximately eight hours. The mash is then cooled to 20 °C. Fermentation takes place in small batches at a low temperature and lasts around five days, giving fruity aromas time to develop.

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