Bokma aged 5 years
Five years in American and French oak: the juniper recedes, making room for vanilla, nuts and oak. A jenever for room temperature, with aged cheese or with a bock beer in autumn.
Jenever aged for five years in oak
Bokma aged 5 years is a grain jenever that has aged for five years in American and French oak barrels. The oak gives the jenever notes of vanilla, nuts and wood, while the juniper moves into the background. This brings it a step closer to whisky than unaged Bokma.
That puts it between the Oude Jenever and the 10 year. The Oude contains only a portion of aged genever; with this bottle, the jenever itself has spent five years in the barrel. The 10 year goes a step further, with double aging. All three are 38% ABV.
In brief
Vanilla, nuts and oak
Vanilla & oak
Vanilla and nuts from the oak, with juniper in the background.
Smooth and full
Rounder and smoother than an unaged jenever. Vanilla and nuts take the lead, with soft juniper underneath.
Warm and slightly sweet
A warm, slightly sweet finish with oak. Longer than with the young or the old.
Flavor profile of Bokma aged 5 years, served at room temperature.
Neat, with cheese or with bock beer
Aged jenever is best enjoyed at room temperature. The freezer actually kills the vanilla and oak notes.
Neat in a tasting glass
Pour 30 ml at room temperature into a tulip-shaped tasting glass. Swirl the glass briefly and smell the vanilla and nuts before tasting.
Tasting glasses →Autumn boilermaker with bock beer
A tulip glass of Bokma aged 5 years next to a glass of bock beer. The vanilla and oak of the jenever and the malty sweetness of the beer enhance each other.
Boilermaker →With aged cheese or sausage
A 35 ml shot glass next to a board of aged cheese or dry sausage. The fat and salt of the snacks make the jenever smoother and rounder.
Shot glasses →Whisky classics with jenever
An oak-aged jenever works in cocktails that would normally call for bourbon or whisky.
Jenever Old Fashioned
Sugar, bitters and orange zest with aged jenever instead of bourbon. The vanilla from the barrel does the work.
Sour
Lemon, sugar and egg white, with 5 Year as the base. Softer and spicier than with whisky.
Kopstoot
A full glass of genever alongside a glass of beer. With 5 Year, that beer should be a bock beer.
Hot Toddy
Hot water, honey, lemon and an aged spirit. With 5 Year, it becomes a Dutch winter variation.The right glass for Bokma 5 Year
A tasting glass for smelling the vanilla, a shot glass for cheese, a tumbler for an Old Fashioned and an Irish coffee glass for a Hot Toddy.
More Bokma flavours
Bokma
Where it all began. On the brand page, you can read everything about Bokma: origins, varieties and classic cocktails.
Go to Bokma →
Bokma Oude Jenever
Lightly spicy with liquorice, vanilla and clove. At room temperature or as a kopstoot with a weizen.
View Bokma Oude Jenever →
Bokma aged for 10 years
Double-aged in American and French oak: vanilla, orange and deep oak. Neat, like whisky.
View Bokma 10 Year Aged →Everything about genever: the varieties, the best-known brands and the cocktails.
Questions about Bokma 5 Year Aged
Can’t find your question? Read more on the Bokma page or explore our cocktail recipes.
Everything about Bokma →