The ferry ride from Rotterdam to Dordrecht is only an hour long, but it seems to take you centuries away. Boat seems the most appropriate way to travel to the oldest city in Holland, which thrived for centuries thanks to its location at the intersection of three rivers. Wood, grains and genever — a traditional Dutch spirit flavored with juniper — were among the goods local merchants shipped out to the rest of the world. In the 1870s, some of the genever was made by Simon Rutte, whose distillery still stands, seven generations later, in a square about a 15-minute walk from the harbor along winding cobblestone streets.
From the outside of this modest three-story building, you’d never imagine the extent of what goes on in what you might call the flavor factory inside. In the tasting room, adorned with vintage family photos, there are about two dozen dark-glass spritz bottles, each labeled hazelnoot, Kaffir lime, oranje-bloesem and an assortment of other fruits, nuts, herbs, flowers and spices. They’re the aromas of the individual distillates that are blended to craft various genevers, such as Old Simon, the founder’s recipe involving roasted hazelnuts and almonds, cinnamon, mace and celery.
“It’s the broadest category in the world,” said Myriam Hendrickx, master distiller and former food scientist, of genever. “You have all elements from gin in terms of having flavors from so many botanicals, and all the variables in whiskey, grain-wise and aging-wise. Plus you can age it or not.”
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In the Netherlands, a foray into cocktail history - The Washington Post
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