Bokma Oude Jenever
Bokma's Oude Friesche Graangenever: lightly spiced, with liquorice, vanilla and a hint of clove. Fuller than the jonge, and best enjoyed at room temperature or as a kopstoot with a weizen.
Oude is a style, not an age
Bokma Oude Jenever, officially Oude Friesche Graangenever, is a lightly spiced jenever with notes of liquorice, vanilla and a hint of clove. The flavor has remained the same for generations. For extra richness, five-year-aged genever from one of its own casks is added; that's where the soft woody notes come from.
In jenever, oude refers to the style, not the age of the entire bottle. An oude jenever is fuller and grainier than a jonge, and you can taste it: while Bokma Jonge is light and dry at 35%, the Oude is rounder, spicier and comes in at 38%. That's why it belongs at room temperature in a tulip glass, not in the freezer.
In brief
Grainy, spicy and slightly woody
Liquorice & grain
Grainy and fresh-spicy, with liquorice and a hint of vanilla.
Round and spicy
Fuller and rounder than the jonge, with clove and a soft sweetness from the grain.
Warm with wood
A medium-long, warm finish with woody notes from the aged genever in the blend.
Flavor profile of Bokma Oude Jenever at room temperature. Served ice-cold, you lose some of the spices.
How to drink oude jenever
You don't drink an oude jenever straight from the freezer. The spices and wood only truly open up at room temperature.
Neat, at room temperature
Pour 35 ml into a tulip-shaped jenever glass and let it rest for a moment. Smell first: liquorice, vanilla, clove. Then take small sips.
Jenever glasses →Kopstoot with a weizen
A tulip glass of Oude Jenever next to a glass of witbier or weizen. The fruity, fresh beer pairs better with the spicy oude than an ordinary pilsner.
Kopstoot →Amsterdam Sour
50 ml Oude Jenever, 25 ml lemon juice, 15 ml simple syrup and one egg white, shake first without ice and then with ice. Strain into an ice-filled tumbler.
Go to the recipe →Cocktails with oude jenever
The full, grainy flavor of an oude jenever stands up well in cocktails with lemon and sugar.
Kopstoot
A full glass of jenever next to a glass of beer. Weizen pairs best with De Oude.
Amsterdam Sour
Jenever with lemon, sugar and egg white. De Oude gives it more spice and body.
John Collins
Genever, lemon, sugar and sparkling water over ice. Fuller with old genever than with gin.
Aperitif cocktails
Cocktails for before the meal, where a spicy genever fits right in.The right glass for Bokma Oude Jenever
A stemmed tulip glass for smelling the spices, a roemer for tradition, a tumbler for the Amsterdam Sour and a long drink glass for the Collins.
More Bokma flavours
Bokma
Where it all began. The brand page tells you everything about Bokma: origins, varieties and classic cocktails.
Go to Bokma →
Bokma aged 5 years
Five years in American and French oak: vanilla, nuts and oak. Neat, with aged cheese or with bock beer.
View Bokma aged 5 years →
Bokma aged 10 years
Double-aged in American and French oak: vanilla, orange and deep oak. Neat, like whisky.
View Bokma aged 10 years →Everything about genever: the varieties, the best-known brands and the cocktails.
Questions about Bokma Oude Jenever
Can't find your question? Read more on the Bokma page or explore our cocktail recipes.
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