In Northern Europe for many centuries, "jeneverbes" (juniper berries from the evergreen Juniperus communis) were recorded as a beer additive in medieval Cologne and are effective antimicrobial agents. Once the production of spirits reached the Low Countries, "oude jenever"(old gin) was distilled from "moutwijn" (malt wine), which was flavored with various herbs and other plants, known in gin as "botanicals".
Nancy and Christopher McGreger, Brauwelt International I/2019













