korenwijn , also known as korenwyn (or according to the spelling of the best-selling brand, Bols Corenwyn), is a deluxe version of oude-style genever that has been marketed in the Netherlands since World War II; it is not currently exported. It must contain a minimum of 51 percent malt wine, be at least 38 percent alcohol by volume, and contain no more than twenty grams of sugar per liter, compared to Korenwijn is a tiny percentage of all genever sales and is strongly associated with the herring parties that overtake the Netherlands in late May, when the first catches of herring are landed to be eaten raw and chased with a glass of korenwijn. Heavy advertising for korenwijn has ensured most people serve it chilled. Korenwijn should not be confused with korenwijn, which is the name for the optional fourth distillation of the mash during genever production, the first three being ruwnat, enkelnat, and bestnat. See also genever. By: Philip Duff A Blasenapparat, or three-chamber still, for making korn, along with its wash heater (center) and condenser (right). From a brochure for the F. R. Rath company, Neuhandensleben, Saxony, ca. 1890. Wondrich Collection.
A Blasenapparat, or three-chamber still, for making korn, along with its wash heater (center) and condenser (right). From a brochure for the F. R. Rath company, Neuhandensleben, Saxony, ca. 1890. Source: Wondrich Collection.
