Talk:Jenever

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I think the text should clarify that calling genever 'Dutch Gin' is factually incorrect. It's a form of Anglo-biased history writing. Factually correct would be: "gin is English jenever", not the other way round. 81.100.177.219 (talk) 11:08, 11 September 2011 (UTC)[reply]

On the other hand it seems very odd to me that there is no link (either way) between this page and the one on gin. PhilomenaO'M (talk) 20:57, 18 September 2012 (UTC)[reply]

I love this beverage :-) Wouter Lievens 11:06, 31 Mar 2005 (UTC)

Don't talk just drink :p Kenny 11:07, 31 Mar 2005 (UTC)

The usual reaction of tourists who are served the stuff is "Egh...this tastes like nail-polish remover". I was having dinner at the Haasje Claes, in the room was a package tour of 40 Australians and that was the consensus. It's an acquired taste, but it's definitely the way to get smashed fast in A'dam. Ellsworth 22:38, 14 Jun 2005 (UTC)

Any reason in English to capitalize the word in generic use? Doesn't seem to be a proper name in most usages I can find, despite germanic capping of nouns. Putting initials down. Ninly 20:53, 12 September 2006 (UTC)[reply]

Tendency to use caps probably comes from a false but common belief that it has to do with the city of Geneva.Sjwells53 (talk) 15:49, 8 March 2011 (UTC)[reply]

Strange... the only jenever I've seen has been currant-flavored. Is that common? What does juniper taste like? Salvar (talk) 00:02, 21 June 2009 (UTC)[reply]

Juniper berries are fairly easy to buy in the UK, so easy to taste. Juniper trees and shrubs grow well in cool hilly climates and you can often pick the berries for culinary use. The flavouring is used in gins in other countries too, often more powerfully. The London and Plymouth styles found in the UK, USA, Spain and France are strongly flavoured with juniper.Sjwells53 (talk) 15:48, 8 March 2011 (UTC)[reply]

The name 'submarine' is not for any combination of jenever and beer, but specifically for when the (smaller) glass of jenever is submerged, inverted, in the glass of beer. At first one tastes just the beer, until the glass with jenever tips over, releasing the jenever. Haven't found a good source for what is basically common knowledge in The Netherlands, except this one in Dutch.SQB (talk) 11:18, 29 May 2011 (UTC)[reply]

Somebody needs to fix this gross inaccuracy: Because the resulting spirit was not palatable due to the lack of refined distilling techniques (only the pot still was available), herbs were added to mask the flavour.

Look up Pot still and Batch distillation to discover that distillers have almost total control over the finished product, unlike the Column still which does not permit "passing over" unwanted fractions.

My own thought is that regardless of what Answers.com may have said about Bols Distilleries (the citation given for the above statement), the truth is more certainly that in the 1500s and early 1600s the quality of base fermentate was often less than optimal -- the good stuff was never given to the distillery. BTY, this strategy was used extensively in the speakeasies common during the USA Prohibition era, when poor quality (ethyl/methyl) alcohol was flavoured with fruit juice to make it drinkable...

203.161.102.82 (talk) 11:04, 3 November 2012 (UTC)[reply]

Would it be appropriate to place this article under the Category:Gins? Jenever is a type of gin, right? Honestly, I'm not sure. - Kzirkel (talk) 19:39, 31 August 2016 (UTC)[reply]