Hooghoudt 6 years 2022 Batch 002

Local flavours, Hooghoudt has long been passionate about extracting flavours, colours and scents from nature. In the case of the new Aged 6, Hooghoudt makes use of distilled raspberries, fermented grapes and cocoa, but this new gin also has a first: hand-picked juniper berries from its own soil! And this special blend of botanicals can now be tasted for the first time in a 100% malt wine aged for 6 years in Oloroso casks.

Tasting note

Nose

Perfectly balanced with lots of fresh summer fruit, sweet ripe scents and distinctive sherry notes.  Raspberry, currant/raisin, vanilla and a hint of Brazilian coffee beans combined with toasted almonds and cocoa. The whole is complemented by a freshness of juniper and floral notes reminiscent of elderflower. Spanish oak and the full notes of Sherry Oloroso bring it all together.  After a brief rest in the glass, the scent of beeswax emerges combined with some spiciness. 

Taste

Velvety, filmy and perfectly balanced. It is a sultry dance where many different flavors follow one another. Warm Sherry Oloroso notes with currants and raisins combined with vanilla emerge first. Followed by a hint of blue agave. Then forest fruits, particularly raspberry, roasted coffee beans and cocoa. A black pepper finishes. In the finish you will find Spanish oak, vanilla and toasted almonds complemented by cocoa. A fantastic interplay between warm sweet notes, fresh summer fruit, wood and nuts.

More information

Jenever, also called genever, jonkie or klare, is a traditional strong drink originating in the Netherlands and Belgium. The drink is made by distilling a grain mash and using botanical herbs. The most famous herb used is, of course, juniper. Other herbs that can be used are: St John's wort, angelica root, nutmeg, cloves, aniseed, citrus peel and coriander.

History

The history of genever in the Netherlands dates back to the 16th and 17th centuries. The emergence of the alcoholic delicacy is linked to the emergence of distillation techniques and the use of grain as a base for spirits. Distillation of grain was originally introduced to Europe by the Arabs. In Europe, the process was refined during the Middle Ages. This led to production of brandy.

Distillation was initially used mainly for medicinal purposes, such as distilling wine and herbs to make extracts and tinctures. Many herbs and fruits were usually added. Around 1650 in Amsterdam, a grain distillate was designed with juniper as a remedy for muscle pain. People soon discovered that the drink could be used not only as a medicine, but also as a stimulant. Moreover, at the time, the import of brandy was prevented, so people switched to the local alcoholic drink: jenever.