Editing Jenever (section)

==Old and young==

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There are two types of jenever: ''oude'' (old) and ''jonge'' (young). This is not a matter of aging, but of distilling techniques. Around 1900, it became possible to distill a high-grade type of alcohol that was almost neutral in taste, independent of the origin of the spirit. A worldwide tendency for a lighter and less dominant taste, as well as lower prices, led to the development of [[blended whisky]] in Scotland and in the Netherlands to ''Jonge Jenever''. During [[World War&nbsp;I]], the lack of imported cereals — and hence malt — forced the promotion of this blend. Alcohol derived from [[molasses]] from the [[sugar beet]] industry was used as an alternative to grain spirit. People started using the terms ''oude'' for the old-style jenever and ''jonge'' for the new style, which contains more grain instead of malt and can even contain plain sugar-based alcohol.

In modern times, jenever distilled from grain and malt only is labelled ''Graanjenever''. ''Jonge jenever'' can contain no more than 15% malt wine and 10 grams of sugar per litre. ''Oude jenever'' must contain at least 15% malt wine but no more than 20 g of sugar per litre. ''Korenwijn'' (grain wine) is a drink very similar to the 18th-century-style jenever and is often matured for a few years in an oak cask; it contains from 51% to 70% malt wine and up to 20 g/L of sugar. Although the name ''oude jenever'' does not necessarily mean that the jenever is in fact old, there are some distilleries that age their jenever in oak barrels.

About 90% of all ''Jonge Jenever'' sold on the market is a blend of malt wine produced by Filliers in Belgium, sugar beet or grain based ethyl alcohol from factories in Germany, France, and (mostly) Russia, and water.{{citation needed|date=February 2020}} Most of the bigger brands contain no malt wine, so they resemble, in essence, vodka. Distilleries in Belgium and the Netherlands actually distill jenever, which mostly produces limited volumes of specialty drinks.