Korn (liquor)

Korn is a type of German liquor that is distilled from fermented cereal grain. It is a popular spirit in Germany, particularly in the northern regions of the country. Korn is typically consumed neat or as a base for cocktails.

History

The origins of Korn date back to the 15th century, when it was first distilled in Germany. The name "Korn" comes from the German word for grain, reflecting the primary ingredient used in its production. The spirit gained popularity due to its relatively simple production process and the abundance of grain in Germany.

Production

Korn is produced by fermenting cereal grain, typically rye, wheat, barley, or buckwheat. The fermented grain is then distilled to produce a clear, colorless spirit. The distillation process removes impurities and concentrates the alcohol content. The resulting spirit is typically bottled at 32% to 38% alcohol by volume (ABV), although some varieties of Korn can have an ABV as high as 50%.

Varieties

There are several varieties of Korn, each with its own unique characteristics. These include:

• Kornbrand: This is the most common variety of Korn. It is typically distilled from rye or wheat and has an ABV of 32% to 38%.

• Doppelkorn: This variety of Korn has a higher alcohol content, typically around 38% ABV. It is often aged in oak barrels to enhance its flavor.

• Alter Korn: This is an aged variety of Korn, typically matured in oak barrels for several years. The aging process gives Alter Korn a more complex flavor profile and a golden color.

Consumption

Korn is typically consumed neat, often served chilled. It is also commonly used as a base for cocktails. In northern Germany, it is traditional to consume Korn with a beer chaser, a practice known as a "Herrengedeck".

See also

• Schnapps
• Vodka
• Whiskey

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  Korn in Nordhausen

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  DDR Nordhäuser Doppelkorn with glasses

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  Korn (liquor)