Korn

Korn, also known as Kornbrand or Kornbranntwein, is a traditional German distilled beverage made from fermented cereal grains such as rye, wheat, barley, oats, and buckwheat. Unlike vodka, Korn is distilled to a lower alcohol proof and undergoes less intensive filtering, allowing more of the grain's natural flavors to be retained. By law, Korn must have a minimum alcohol content of 32% ABV. Specific variations include Kornbrand and Doppelkorn, each with its own alcohol content requirements.

Korn is typically enjoyed either neat or mixed with a soft drink. It is also popularly paired with beer in a combination known as Herrengedeck.

Korn has been an integral part of German culture for centuries, with production dating back to the 15th century. A significant milestone in its history was the establishment of the first purity law for distilling Korn in 1789, which established guidelines for its production. The process of making Korn involves grinding, cooking, fermenting, and distilling the grains. Some varieties are even aged in oak barrels to develop a richer flavor.

Industrial production of Korn is primarily concentrated in regions such as Bad Oldesloe, Nordhausen, Haselünne, and Oelde in Germany. Renowned brands include Oldesloer Weizenkorn, Strothmann Weizenkorn, and Echter Nordhäuser Korn. For Doppelkorn, popular brands include Echter Nordhäuser Doppelkorn, Berentzen Doornkaat, and Fürst Bismarck Kornbrand.

Korn is also versatile. It is used to make Ansatzkorn, a strong spirit for homemade liqueurs, and can even serve as a disinfectant. While Korn itself cannot be flavored, fruit-flavored liqueurs made from Korn are available.