If modern gin had a grandfather, it would be genever. This was the first type of gin made in England, after the English learned about gin from the Dutch. Thus, as a prototype of sorts, genever employs bare bones botanicals such as fennel and literally mashes them with austere malted rye, barley, or corn, or sometimes a combination of the three. Whichever alcohol the distiller prefers, genever’s fermentation creates a heavier, more malty gin than London Dry. But genever’s also smokier and more luscious than London Dry, making this rough but charming spirit an excellent option for people who also enjoy scotch.