Oude Genever is an early type of gin made in Holland. Oude Genever is typically made from a maltwine, which is a blend of corn, wheat and rye that is fermented and then distilled, and blended into grain alcohol and flavorings, usually including juniper.
While the word "Oude" means "old", Oude Genevers are rarely aged for an extended period of time. The name came about through two events: the invention of the column still in the 1820's, and World War I. The column still allowed more production of a cleaner, lighter spirit, and with the limitation of grain imports into Holland during the war, other sugars (such as beet sugar or molasses) began to be used in the production of genever. The use of maltwine was limited, so these newer genevers were more like their cousin, London Dry gin. These new style products were called "Jonge", while genevers made using the traditional methods and maltwine were labelled "Oude".
Today, Oude genever must contain 15% or more maltwine, and no more than 20 g/l of residual sugar. The color of Oude genever can come from either caramel coloring or a small amount of oak aging.