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Korn (grain brandy) is a tradition in northern Germany, and has been since the 15th century. Among the Hanseatic people always popular in the countryside, it is also gaining more and more popularity in the city and sets trends at the bar. High time to set an example with our Piekfeinen Nordlicht, the barrel-aged rye double grain.
In the nose, our rye brandy has a delicate and light aroma reminiscent of cereal. On the palate, it impresses with its harmoniously spicy taste and fine barrel note.
The strength in grains must be released in order for the molecular chains to be enzymatically broken down into sugar chains. Only then can it be mashed with special pure yeast and fermented under controlled conditions with acid protection and oxygen exclusion. The distillation process is traditionally carried out using the rough and fine distillation method. This laborious, double distillation in small copper stills and careful separation of the "heart" preserves the flavors and results in a natural smoothness. The freshly distilled grain is then aged in our former VAN LOON whisky barrels for at least one year. We only use water to dilute the spirit during bottling. No flavorings or sugars are added, and it is not diluted or blended. The filtration process is carried out using activated carbon.