How the Korn gets into the glass
Did you know it takes around 25,000 grains of rye to make a single bottle of Korn? This is where we show you the individual processing steps the grain undergoes to end up in your glass as a fine liquor.
rye is ground in gristmills.
the ground rye is mixed with water to form a pulp - the mash.
This process releases the starch locked up in the grain. By adding malt, the starch turns into sugars, and the mash is now "saccharified"..
yeast is added to the saccharified mash in the wooden fermentation tanks. This converts the sugars into alcohol and carbon dioxide.
after three days, the fermented mash is heated very strongly and brought to a boil. This is the actual distillation process.
The alcohol, which comes off as vapour, is trapped, condensed by cooling and collected: in other words, it is distilled.
the alcohol produced in the first distillation process is not suitable for drinking. This is known as raw spirit.
Only in a further distillation step, called rectification, is the raw spirit purged of unpleasant tastes and odours. The result is a fine spirit of high purity with the typical Nordhausen Korn bouquet.
the fine spirit is left to cool again.
the fine spirit still has an extremely high alcohol concentration.
During temporary storage it is mixed with the purest water until it reaches the ideal strength for keeping.
Storage & maturing:
at the Echter Nordhäuser traditional distillery, the Korn is left for at least 3 years to mature in peace and quiet and to develop its bouquet, colour and harmony, that character which makes it unmistakable!
Bottling & labelling:
once maturing is complete, the still extremely strong Korn is reduced to 38% strength by adding more water and can now be bottled by hand as Feiner Alter Doppelkorn.