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grain wine

With "wine" (from grapes) has this strong alcohol distillate Nothing to do. Grain fires were produced in Holland as early as the 15th century and were called "Korenwijn" or "Korenbrandewijn". Distilling cereal mash three times (barley, corn, rye or wheat) produces the moutwijn , which has a very intense malt taste. Therefore, one was flavoring with herbs. Mostly these were juniper berries, in Dutch "Jeneverbes". From this then derived the name Jenever or Genever . There were and still are other recipes anise, Caraway, korean and other spices or fruits. From the beginning of the 19th century, increasingly neutral-tasting alcohol was used from sugar beets. The schnapps according to the new method was called "Jonge Jenever" and the "Oude Jenever" produced in the earlier way. The term "oud" does not name the age of the product, but the age of the recipe. The new schnapps increasingly supplanted the old one. Today, the "young Genever" may contain a maximum of 15% Malzwein.

The Korenwijn (Corenwijn) produced today is similar to the "Oude Jenever", meaning that it has an aromatic grain taste. First, the "grain wine" with 65% to 70% vol is produced by another (fourth) burning of Malzwein flavorings be added. This is then brought to drinking strength with distilled water. The maturity can alternatively take place in oak barrels, the minimum maturation period is one year, which is on the label must be noted. Often different barrels are blended together, brought to drinking strength with distilled water and bottled. Of the alcohol content must be at least 38%.

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