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Have you ever held a bottle containing the exact gin recipe that William of Orange brought to England in 1689? When Alexander Janssens sent me samples of Gin 1689, I was immediately captivated by the backstory. Two Dutch friends living in London, an 18-month search through British Library archives, and a 300-year-old recipe that sparked England’s gin craze. Now they’re at Schiphol Airport, in top hotels across Europe, and here on my tasting table, time to discover what history tastes like.<\/p>\n
In 2016, Alexander Janssens and Patrick van der Peet embarked on what can only be described as spirits archaeology. Intrigued by gin’s Dutch-British heritage, they spent 18 months searching for the original recipe that started it all. Their persistence paid off when they discovered one of the earliest gin recipes in the British Library archive,s the actual formula from 1689, the year William of Orange became King. He introducedhis favorite Dutch spirit to the British people.<\/p>\n
What sets Gin 1689 apart isn’t just historical pedigree. It’s the founders’ commitment to authenticity. Rather than simply drawing “inspiration” from history, they faithfully recreated the exact botanical blend that made gin more popular than beer in 18th-century England. Since launching in 2018, they’ve sold over 100,000 bottles across 30+ countries and secured a coveted spot among the top three best-selling gins at Amsterdam Schiphol Airport.<\/p>\n
The brand has collected impressive accolades: Gold at the prestigious Gin Masters in London in the super-premium category, Silver at the World Gin Awards, and more than 12 international medals since launch. They work with renowned hotels and cocktail bars, including Hilton, Marriott, Soho House, and Flying Dutchman Cocktail Bar. De Telegraaf even crowned their pink gin as the best in the Netherlands.<\/p>\n
The 1689 Dutch Dry Gin follows the original recipe with precision. Juniper forms the backbone, but the supporting cast reveals the sophistication of 17th-century Dutch distilling. The recipe includes dried quince and pippin apple (a historical apple variety that adds orchard fruit complexity), dried lemon and orange peel for citrus brightness, and warming spice notes from nutmeg, aniseed, and clove botanica, which were precious commodities in the Dutch Golden Age.<\/p>\n
What’s remarkable is how balanced this centuries-old formula tastes to modern palates. The gin sits at 37.5% ABV, making it approachable yet characterful. I always taste gin in a proper wine glass, and I recommend you do the same; it really opens up the aromatics.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/vinovonk.com\/wp-content\/uploads\/2026\/02\/L1002009.jpg” title_text=”L1002009″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/vinovonk.com\/wp-content\/uploads\/2026\/02\/L1002011-1.jpg” title_text=”L1002011″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Opening the bottle with its distinctive cork closure, I pour the gin into a copa glass. The nose immediately delivers beautiful juniper up front, exactly what you want from a proper gin. But there’s complexity here: I pick up that quince and something distinctly apple-like. That’s the pippin apple, a historical apple variety that Alexander mentioned in the materials. It’s fascinating to smell history in a glass.<\/p>\n
Beyond the fruit, there’s a lovely spiciness, with anise and clove coming through clearly without overwhelming the palate. The aromatic profile is inviting and nuanced, giving you a sense of what’s to come.<\/p>\n
On the palate, this is gorgeous. It’s soft, it’s well-balanced, and it’s not one of those bombastic botanical gins you see so much of these days where you think, “What am I even tasting here?” This is a classic gin, as it was meant to be. The juniper presence is assertive but refined, the fruit notes add gentle sweetness without sugar, and those spices create warmth and depth.<\/p>\n
What strikes me most is the balance. In an era where many gins compete on botanical count and exotic ingredients, Gin 1689 proves that sometimes the old ways were the best. This isn’t about showing off, it’s about creating harmony. The texture is smooth, the flavors are integrated, and the finish is clean and satisfying.<\/p>\n
This gin works beautifully in a classic Gin & Tonic (I recommend a 1:3 ratio with quality tonic, garnished with orange peel. Still, it’s also robust enough for a proper Dry Martini. The botanical complexity means it won’t disappear behind vermouth.<\/p>\n
Now for the Dutch Pink, and I have to say, the bottle colors are stunning; that vibrant pink glass really stands out. But I’m curious: will the gin itself be pink? Let me open it and pour…<\/p>\n
Check that color! It’s genuinely pink, a beautiful ros\u00e9 hue that immediately signals something different. Here’s the historical twist: the brand explained that in historic times, gin distillers would mix their spirit with bruised red fruit, effectively creating the world’s first pink gin. Fascinating, right?<\/p>\n
Bringing the glass to my nose, I immediately get loads of strawberry and raspberry, lovely red-fruit aromas. But here’s what’s important: there’s beautiful spiciness underneath, and you can tell this is a gin. It’s not a fruit liqueur masquerading as gin. That botanical backbone is present and correct.<\/p>\n
And pay attention to this: it’s 100% sugar-free. That’s unique in Pink Gin Land, where most producers add sugar to boost fruit flavors and create that candy-like appeal. Not here.<\/p>\n
On the palate, those red-fruit notes are definitely there, but they don’t dominate. This is key; they add a beautiful extra layer to the spiciness of the original gin. You really notice that this is a mix of the original gin with something of a red-fruit character. The fruit enhances rather than overwhelms.<\/p>\n
What I appreciate is the restraint. In a category flooded with overly sweet, artificial-tasting pink gins, this offers sophistication. The berry fruit is authentic (from actual strawberry and raspberry maceration, not added sugar or artificial colors), the spices still shine through, and the finish remains dry and refreshing.<\/p>\n
De Telegraaf called this the best pink gin in the Netherlands, and after tasting it, I understand why. It’s pink gin for people who actually like gin, not just fruit-flavored vodka with a botanical label.<\/p>\n
In a gin market saturated with botanical experimentation and gimmicky flavors, Gin 1689’s innovation lies in radical authenticity. While other brands compete on exotic ingredients or elaborate origin stories, Alexander and Patrick went to the source: actual historical archives. The British Library recipe isn’t marketing fluff, it’s documented heritage.<\/p>\n
The Dutch Dry represents the purist approach to gin as it was meant to be, before the modern botanical arms race. It’s not bombastic, it’s balanced. It’s not trying to reinvent gin; it’s reminding us why gin became beloved in the first place.<\/p>\n
The pink gin exemplifies their philosophy of innovation perfectly. Rather than following trends by adding artificial colors and sugar (the easy route), they recreated the historical maceration method. This positions them in the premium, naturally-flavored segment while telling an authentic story about being the “world’s first pink gin.” That’s innovation through historical research, not laboratory experimentation.<\/p>\n
Their success at Schiphol Airport since 2024 validates this strategy. Travelers seeking authentically Dutch products gravitate toward a gin with genuine royal heritage and a story they can share. The award recognition Gold at Gin Masters London in the super premium category, Silver at World Gin Awards, plus 12+ international medals since 2018, confirms that historical authenticity doesn’t mean sacrificing quality.<\/p>\n
These are two beautiful gins with a real story. The blue one is for purists who want to taste gin as it was intended in the 17th century, with balance and refinement rather than botanical bombardment. The pink offers something other than the sugary nonsense that floods the pink gin category. It’s sophisticated, it’s authentic, and it proves that you can create fruit character without turning gin into candy.<\/p>\n
Both bottles demonstrate that sometimes looking backward is the best way forward. Alexander and Patrick didn’t need to reinvent gin; they had to rediscover it. The result is a pair of spirits that honor Dutch heritage, respect historical craftsmanship, and deliver genuine quality in every sip.<\/p>\n
If you’re in the Netherlands, you can find Gin 1689 at Gall & Gall and specialty retailers. International travelers can pick it up at Schiphol Airport. Whether you’re a gin enthusiast curious about historical recipes or simply someone who appreciates quality spirits with compelling stories, Gin 1689 delivers a taste of royal legacy that’s been 300 years in the making.<\/p>\n
Willem van Oranje zou trots zijn. William of Orange would be proud.<\/p>\n
This article is based on press samples received from Alexander Janssens \/ Gin 1689. My assessment is entirely independent; receiving samples does not influence my verdict.<\/em><\/p>\n [\/et_pb_text][et_pb_code _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]