Den Crawaet
Recipe Anno 1610
According to various historical books and as also indicated in the Jenever Museum in Hasselt, the origin of jenever can be traced back to the year 1650 when a professor Franciscus de le Boë distilled a diuretic in which he used juniper berries and called it genièvre or genova. However, Sas Distilleries has been able to go further back in time and for the recipe that is used, specifically regarding the herbal mixture, we go back to a medicinal preparation for gastrointestinal disorders from 1610. Nine years earlier, in 1601, the Archdukes Albrecht and Isabella had issued a decree prohibiting the production and sale of brandy from grain, fruit, and vegetables in the Southern Netherlands.
The recipe for the malt wine is based on the “double barley” from the Kempen for making a strong blonde beer, which was probably also used in the Sas-Verellen Brewery from Lille.
