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 distilled according to ancient traditions and craftsmanship.
Nose: Juniper and liquorice are prominent among the other aromatic herbs and spices.
Palate: Characteristic mild flavour and gentle mouth feel.
Finish: Smooth with a hint of heat.