Kalkwijck. Ten jenevers.

Part of the genever goes into oak casks after distilling, just like whisky. The label then states how many years: three, five, ten or sometimes twenty.

Wood does the same to jenever as it does to whisky: the sharp edges become rounder and vanilla, caramel and woody spice are added. The grainy base of the malt wine can still be tasted, and that makes aged jenever something of its own, not simply a Dutch whisky.

Serve it neat, at room temperature, in a tulip glass rather than a shot glass.

Aged jenever is not whisky, but anyone who drinks whisky will immediately recognise something in it.