Gin is a bastardized form of jenever that the English created in response to the Dutch jenever in the 18th century. Gets into the base Gboils down to a combination of neutral alcohol and distillates of herbs and spices, while with jenever the malt wine fired in copper kettles is an obligatory ingredient. This malt wine provides a rich and grainy taste, so that alcohol is not only the flavor carrier of the drink, but the taste maker.
The name Holland Gin, on the other hand, has its origins in America, where jenever was extremely popular in the period prior to Prohibition in 1920. To indicate the difference between gin and jenever, Holland Gin was used to distinguish the two from each other. The taste of Holland Gin was characterized by the full and rich character of malt wine fired in copper boilers.
And if you look closely at the label of Hooghoudt RAW Genever, you see we have our RAW genever also call Holland Gin. Why? Because this jenever is made from 100% malt wine. Hooghoudt RAW genever has a fresh and spicy character and at the same time a full rich grain flavor in combination with juniper berries and spices such as licorice, star anise and cinnamon. Hooghoudt RAW genever is a gin for everyone who likes malty keep showing. Tones that you also find in some whiskeys and specialty beers encounters. A tough and strong gin.
And how do you drink that? Well, for example with tonic or grapefruit soda. Nice man!