Currently in our region, there are only three distilleries left. One in the North in Wambrechies near Lille (Claeyssens), and two in the Pas-de-Calais : the first in the Saint-Germain brewery in Aix-Noulette near Lens produces Boutefeu, the other in Houlle not far from Saint-Omer (Persyn) has an impressive range. Considered the ancestor of gin, genever belongs to the family of grain spirits. Since the last quarter of the 17th century, when the first distillery was founded in Dunkirk, the recipe has been a mixture of 70% rye, 20% malted barley and 10% oats. The three cereals are brewed before fermenting in vats. They are then distilled twice (three times in Houlle) and matured in oak barrels for several months.