How to pour it
a korenwijn in
Place the bottle in the refrigerator door for a few hours or in a cool cellar. Serve korenwijn cellar-cool, around ten degrees, not from the freezer: ice-cold temperatures make the grain's sweetness you're looking for disappear.
Pour 4 cl into the tulip-shaped tasting glass, just below its widest point. The narrow rim leaves space above the drink, allowing the aromas to gather there instead of drifting away.
First smell it with your mouth slightly open, then take a small sip. You’ll taste malt, a hint of oak from the barrel and a sweetness that comes from the grain, not added sugar.
For a kopstoot, place a glass of pilsner next to it: first take a sip of korenwijn, then the beer. Also place a glass of water nearby to keep your palate clean.
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The story
Korenwijn belongs to the genever family, but its grain character makes it closer to whisky. Its base is malt wine: a mash of rye, malted barley and corn is fermented and then distilled in a still. Whereas young genever derives most of its volume from fairly neutral alcohol, korenwijn must, by law, contain a high proportion of malt wine, and only a limited amount of sugar may be added. Many bottles are then aged for several more years in oak barrels and sold in the stoneware jug that makes them recognizable. The name is protected, so not every grain genever may be called korenwijn.
The right glass
Korenwijn calls for a small tulip-shaped glass: the bowl lets the malt wine breathe, the narrow rim directs the aroma toward your nose, and the stem keeps the warmth of your hand away from the drink. A true brim-filler, the tulip-shaped genever glass that you fill to the rim, is currently out of stock, so we chose the closest alternative. The Schott Zwiesel Bar Special Classico glass is described as having a slender tulip shape on a fine stem for distilled spirits, and that is exactly what is needed here. If you prefer something more neutral, also take a look at the digestif glasses.
Schott Zwiesel Bar Special Classico Grappa Glass 9.5 cl (6 pieces)
Royal Leerdam Specials Wine Glass / Tasting Glass 13 cl (6 pieces)
Both sets together € 72,65.
The right tools
For a korenwijn, besides the glass, use a jigger to measure out exactly 4 cl and a bar spoon when using korenwijn instead of whisky in a stirred classic. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 73,60.
Variations & twists
Korenwijn can take the place of whisky in a stirred classic: with a few dashes of bitters and a little sugar, you get a truly Dutch old fashioned. For a kopstoot, pilsner remains the classic choice, but a full-bodied amber bock also pairs well. And if you find it too full-bodied neat, add a few drops of cold water to the glass and give it another swirl. Read more? View all drinks and brands.
Serving tip
Do not put the bottle in the freezer, but in the refrigerator door or cellar; at around ten degrees, the malt wine comes through best. Pour a small measure, 4 cl into a 9.5 cl glass, and serve it with a glass of water. For a kopstoot, place the beer on the left and the korenwijn on the right, so your guest can decide the order.
Good to know
What distinguishes korenwijn from jenever?
The proportion of malt wine. Young jenever gets most of its volume from relatively neutral alcohol and therefore has little grain character. Old jenever has more, but still considerably less than korenwijn. By law, korenwijn must contain a high proportion of malt wine and may contain only a limited amount of sugar. This makes it fuller, rounder and more distinctly grain-forward.
Why this stoneware bottle?
The earthenware jug is part of the image of korenwijn and oude jenever, and you still see it on many bottles. It blocks light and feels cool to the touch, but in practice the material makes little difference to the taste; glass works just as well. Store the jug upright in a dark place.
How do you serve it cellar cool?
Cellar cool means around ten degrees: cooler than room temperature, warmer than the refrigerator. A few hours in the refrigerator door is enough. Straight from the freezer is too cold, as the grain-sweet notes are closed off and you mainly smell alcohol.
What is a kopstoot?
A small glass of jenever or korenwijn with a glass of beer alongside. You take alternating sips; one is full and sweet, the other fresh and bitter. How much you drink and in what order is a matter of habit, and in many cafés they appear on the menu as a set duo.
How much alcohol does it contain?
Korenwijn usually contains between 38 and 46 percent alcohol. The exact figure is shown on the label, as it can vary by bottle and edition. Longer-aged bottles are not necessarily higher in alcohol.
Frequently asked questions
What exactly is korenwijn?
Korenwijn is a Dutch and Flemish grain jenever with a high proportion of malt wine, distilled from rye, malt, and corn. It may contain only a limited amount of sugar and is often aged for years in oak barrels, giving it a rounded, grain-sweet character.
What is the difference from oude jenever?
Oude jenever contains less malt wine than korenwijn and therefore tastes lighter and more neutral; korenwijn is fuller and has a more pronounced grain character, and is more often aged in barrels.
How cold should you serve korenwijn?
Cellar cool, around ten degrees, and not from the freezer. A few hours in the refrigerator door is enough. Ice-cold temperatures suppress the malt wine, leaving you smelling mostly alcohol.
Which glass do you use for korenwijn?
A small tulip-shaped stemmed glass holding approximately 9 to 13 cl. The bowl gives the aroma room, the narrow rim concentrates it, and the stem keeps your hand away from the drink. A full-pour glass, the tulip glass filled to the brim, is the traditional shape.
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