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A special recipe by Patrick van Zuidam. The mash is made from equal parts of rye, corn and malted barley and distilled three times after fermentation. A refined genever which is distilled according to ancient traditions and craftsmanship. Juniper and liquorice are very prominent among the other aromatic herbs and spices. It has a characteristic mild flavour and gentle mouth feel. Smooth with a hint of heat on the finish.
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