Zuidam Gin Review

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“Vanilla Ice of Gins”

“Flavors peak at different temperatures and if you throw everything together in the still, you end up with a dominance of juniper and a gin that is out of balance. By distilling separately, we get the purest flavors from all our ingredients. We are the only gin that I am aware of that uses vanilla—and we use only pure vanilla beans—not extracts. It is by far our most expensive ingredient. The vanilla knits the flavors together it makes a smoother gin that is more ‘one’”. -Patrick van Zuidam


Zuidam wins for most font’s used on a gin bottle, we counted 14. Which is the same number of  distillations (5 for the base spirit and 9 individual distillations for each botanical. Having the ability to lure use in with a logo that resembles tick tac toe and Purina, This patriotic Rubic’s cube has everything from spice, citrus and today’s secret ingredient: Vanilla.

Long strokes of a painter’s brush display legs off the glass.  Hints that is well made, and well thought out. 6 weeks in a stainless steel to come together in harmony.


A sort of creaminess comes to mind pushing a medium sense of alcohol urgency. Like shoveling you through the door, to gain good seats at the play. Vanilla strudel with fine ginger candy, and lemon gum drops lend the classic approach to the corner candy store. Whole fruit is used in the process not dry peel and the vanilla delivers a silky touch of  night wear. I thought of a bedroom the second floor with windows open, and a balcony overlooking an orchard, breezes carrying all the wonderful ingredients for you to let your senses run wild.


Presentation of Citrus explosion like tuning a piano, many keys are combined to make sure there is uniform. Strong upfront with almost an aggressive chase that moves gradually into midpalate and whispers away. Lemon flavored whipped cream. 6 weeks of stainless steel do this justice as you sit down in your seats.


Oranges and lemons sooth a sore throat from multiple performances, and things only get better.  A sudden vision of pizza pie hits me, and I can think of oregano, garlic, lemon with calamari, seems to be a great accompaniment to deep dish chicago style pizza. Must be the coriander taking me to Morocco.


Vanilla still lingering in the background, but nothing that hangs around like a bad penny.  Some tingles here and there, and it’s quite pleasant but I would say the aftertaste for me sticks around for 15+ seconds.  It the throat and into the stomach it coats and is incredibility smooth, light weight, silky, with tons of energy that sizzles.

Final Thought: A harmonious gin that is sure to turn a few heads. Using vanilla, we could see many an interesting cocktails and food pairings, from Italian food to desert. Could be a cannoli’s secret weapon. Even thought this is from holland, we could see a gateway of possibilities.


  • Definitely Different because of distillation, ingredients, and aging.
  • Would turn a few non gin drinker’s into gin drinkers
  • Solid Business Plan with former De Kuyper Master Distiller for 30 years
  • Tradition meets modern Twist
  • Fine line of Mixer and Main Ingrediant


  • The Bottle doesn’t do it justice

Twelve Angry Gins are a collection of a dozen gins that are up against each other for our Seal of Approval.

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Justin Kline owns and operates Ginreviews.com, a gin reviews website and is best know for his article "What is the Best Gin"?

Questions and Comments are always welcome.


  1. I agree that this one is best served over ice on its own.

    However, to get the best flavour, it would be best to sip it and let the gin gently wash from the front to the back of your mouth for the best taste.

    I would also caution using this in a Martini, with it’s unusual smoothness for being a gin, the vermouth can quickly become too overpowering when using this particular gin, and even when the vermouth doesn’t overpower it, it will completely annihilate all of the subtle flavours in the gin.

    • Sardonicus,

      I’m glad that we are on the same page with this Ice Ice baby gin. I could only see this being ice cold.

      I agree with your Martini analogy as I would never add vermouth to a gin martini.

      I want to serve this in Ice cube shot glasses and take notice to the reactions that it causes.

      If I were to have a complete Ice bar, this would get a front row seat, and cool vanilla would complement an all white party very well.


      • Well, before I moved to Alabama and I could actually get this, I think 70-80% of the time, this was the gin I drank.

        I, as personal preference, hate adding ice to any alcoholic drink, especially one that I’m going to be slowly sipping over time as I relax and wax philosophical. The ice melts and then gradually waters down the drink over time, and my recommendation would be to drink this one slow and just enjoy the multiple subtle hints of flavour.

        What I do is I place these types of liquors in the freezer, since they won’t freeze, and that keeps them ice ice cold, much colder than simply putting ice into it after it has been sitting at room temperature, which will also keep it cooler longer.

        Pour I’d say 4 to 6 ounces at a time and sip that for 30 minutes. As far as putting anything in it, in general most citrus fruits work well with gin, however in this case, almost none of them do. Oranges/orange juice, lemons, all of them really just contrast with the flavour in a bad way.

        Other than drinking it straight-up (and there is no reason this can’t be done as it is the single smoothest gin I’ve ever tasted, and anyone who drinks dry liquors knows it can be pretty hard to find one that is both dry and smooth), maybe just a small spritz of fresh squeezed lime juice, but definitely do not put the squeezed lime into the drink itself, the oils will seep out of the rind and it will be enough to start hiding many of the flavours there. If you were to mix it with tonic water, typically outside of a bar, I see most people tend to mix a gin and tonic with a 1:1 ratio, in this case I’d say no more than one or one and a half ounces of tonic per 7 ounces of Zuidam.

        I know some people like to snack on things while they drink too, and you have to be very selective in what you snack on here as well. Rich meats like duck should be avoided at all costs. Really, no meat truly goes all that well with it. Peanuts, the most common bar nut ever, is one you’ll definitely not want to have with this either, nor cashews. In my opinion, the best nuts to accompany this would be hazelnuts and walnuts, though pine nuts and, to a lesser extent, almonds aren’t too bad either.

        Sometimes when I would host small gatherings for the discussion of arts and philosophy, what I would do is keep the Zuidam chilled in a bucket of ice, but beforehand I would crush a bunch of hazelnuts and melt some butter, then I’d toss the nuts in the butter and spread them on a baking sheet, I’d sprinkle some cinnamon on them and very lightly sprinkle on some nutmeg and then roast them in the oven at 300 degrees for about 30 minutes and those made an EXCELLENT accent to this gin.

        Baklava makes a decent snack to have with this too as long as it is made with corn syrup instead of honey.

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