There are two types of Genever: “Old” and “Young”. This is not a matter of aging, but of distilling techniques. The difference between “Young” and “Old” Genever has arised around the second world war. Due to lack of grain during the war, just a little maltwine was distilled. As a result, maltwine was distilled multiple times (to gain a higher alcohol level). This created a new born recipe for Young Genever with less maltwine, which was more neutral in flavor, like Vodka. The pre-war genever was named automatic “Old Genever” (high level of malt wine).