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grain wine

With "wine" (from grapes) this has strong alcohol distillate Nothing to do. Grain fires were produced in Holland as early as the 15th century and were called "Korenwijn" or "Korenbrandewijn". By distilling grain mash three times (barley, maize, rye or wheat) the malt wine (Moutwijn) is created, which has a very intense malt taste. Therefore, a flavoring with herbs. Mostly these were juniper berries, in Dutch “Jeneverbes”. From this the name Jenever or Genever was derived. But there were and still are other recipes anise, Caraway, corander and other spices or fruits. From the beginning of the 19th century, neutral-tasting alcohol from sugar beet was increasingly used. The brandy according to the new method was called “Jonge Jenever” and the brandy produced “Oude Jenever”. The term “oud” does not mean the age of the product, but the age of the recipe. The new schnapps increasingly replaced the old one. Today the "young genever" may contain a maximum of 15% malt wine.

The Korenwijn (Corenwijn) produced today is similar to “Oude Jenever”, which means that it has an aromatic cereal taste. First, the (fourth) distilling of malt wine creates the "grain wine" with 65% to 70% vol flavorings be added. This is then brought to drinking strength with distilled water. The maturity can alternatively take place in oak barrels, the minimum maturity is one year, which is on the label must be noted. Different barrels are often blended together, brought to drinking strength with distilled water and bottled. The alcohol content must be at least 38%.

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