Jenever is actually the predecessor of the gin style that we now all know as the London Dry Gin. Traditionally, jenever has a high percentage of malt wine (15% – 50%), resulting in a similar mouthfeel and malty notes to whiskey, and a blend of herbs and spices that matches the styles of gin. Jonge jenever has a lower maltwine content (up to 15%), making it a somewhat 'lighter' style jenever. Juniper berries play an important role in both old and young jenever, as do other spices, herbs and (citrus) fruits. The most famous gins such as Beefeater, Bombay, Gordon's and Hendricks are based on neutral alcohol flavored with spices and herbs. Where juniper also plays a very important role in this drink.
The alcohol in this jenever is not the flavor carrier of the herbs as in gin, but is composed as a flavoring agent in which the herbs and spices are used to accentuate the taste style.
Hooghoudt RAW Genever recently has a gold medal won the International Spirit Challenge, the Gin Masters and the San Francisco World Spirit competition.