The history of korn
Korn was most likely produced in Germany as early as the 15th century. The first mention was traced back to the year 1507, when the Thuringian town Nordhausen decided to impose a tax on the clear spirit. 38 years later, the first korn ban was established and korn was not allowed to be used for the production of brandy anymore.
Today, most historians agree that the movements to forbid korn were driven by beer brewers who came under pressure when the popularity of the spirit led to price increases of grain. After the regulations were loosened about 30 years later, the demand for korn started rising sharply. Although there were many crises, shortages and bans to come in the next few centuries, korn was here to stay.
Korn today
Besides Nordhausen, distilleries in countless other German towns were built, including Haselünne in Emsland, Bad Oldesloe in Schleswig-Holstein und Oelde in Westphalia. Today, the most well-known traditional brands include Schwarze & Schlichte, Berentzen, Echter Nordhäuser and Hardenberger. In the last few years, a few young innovative brands like Berliner Brandstifter and O’Donnell Moonshine have established themselves on the market.
How is korn produced?
To produce korn, the harvested grain is prepared in a grist mill and then gelatinised with water. The resulting sour mash is then blended with malt, which leads to the saccharification of the grain starch. After the mash has cooled down, the yeast is added to start fermentation. When enough sugar has been converted to alcohol, distillation ensues. Usually it is distilled multiple times to create a spirit that’s as clean as possible and free of undesired rest aromas. Finally, the korn is diluted to drinking strength.
Korn at Gustero
At Gustero, you can find popular korn brandies from exquisite brands like Berliner Brandstifter, Midnight Moon and O’Donnell Moonshine. Browse our assortment now!
