Genever today tastes malty (similar to a light Scotch) with subtle undernotes of herbs and spices. If you don't like gin's piney qualities, please do not assume you'll also dislike genever.
'genever' on Serious Eats
"First, you must slurp it," Piet said. Piet van Leijenhorst, the master distiller for Holland's Lucas Bols, was giving us pointers on how to properly enjoy a Kopstootje (kop-stow-che), the Dutch pairing of a beer and a shot of Genever. According to tradition, to approach the tulip glass filled to the brim with Genever, you must first bend over and slurp—to use your hands or to spill would be bad form.
Richer, maltier, and with a greater depth of flavor than today's typical London Dry style of gin, genever was considered the style of gin for the better part of two centuries. Ah, but that was then.