Piekfeiner Korn

Piekfeiner Korn from Piekfeine Brände aged in whisky casks

Piekfeiner Korn from Piekfeine Brände is a barrel-aged rye Doppelkorn from Bremen, double-distilled in copper stills and matured for at least one year in ex-whisky casks. The distillery consciously avoids the use of sugar, flavorings, or any blending – it needs nothing more than rye, barrel wood, and soft Bremen water.

Piekfeiner Korn is the barrel-aged Doppelkorn from Piekfeine Brände in Bremen, distilled by Birgitta Schulze van Loon. When the last Bremen grain distillery closed its doors in 1999, the Hanseatic city was left without its own Korn for eighteen years – until Birgitta brought it back in early 2017, bottled at 38% ABV in a 500 ml bottle.

Dry grain sweetness beneath subtle barrel wood

The rye provides a dry, almost bread-like sweetness, and the oak barrel adds notes of vanilla, nut, and a hint of smoke.

Served ice-cold from the freezer, it feels tight and clear; at room temperature, it opens up, revealing itself to be spicy, malty, and velvety. The multiple distillation removes any harshness, while the year in wood gives it the color of light amber and that quiet depth usually associated with a young whisky.

The fact that it tastes of bread crust rather than alcohol is due to the rye. Wheat distills more softly and neutrally, whereas rye contributes its dark, tart spice to the distillate, a character it retains even after barrel aging. It is vegan, too, and nothing of the grain remains after distillation except for its aroma. A Korn that has taken its time.

The "Herrengedeck" and other pairings

Classically, Korn is served in a small glass alongside a cool beer, as the "Herrengedeck" is older in the North than any cocktail menu.

It pairs well with everything hearty: pickled herring (Matjes), kale with Pinkel sausage, smoked ham, or a piece of strong cheese. Korn likes savory and salty flavors; it doesn't need much accompaniment. For those who prefer a long drink, pour it over tonic or ginger ale and add a lemon zest.

And because it spent time in a whisky cask, it also makes a surprisingly good figure in an Old Fashioned, replacing the usual bourbon. During kale season, it belongs on the table, served cold between courses. A small glass is all it takes.

Distilled twice in copper, then into the barrel

"Distilled with heart and hand," says Birgitta Schulze van Loon about her work – she distills the rye twice in small copper stills before filling the fresh distillate into the wood.

The barrel has already had a life of its own: 225 liters of oak, used for three years to age VAN LOON, the first Hanseatic single malt from her own distillery. The Korn rests in it for at least one year before being reduced to 38% ABV using only soft Bremen water – the threshold at which a Korn is permitted to call itself a "Doppelkorn."

Northern Germany has been distilling grain since the 15th century, and this is the only Korn that comes from Bremen. It is produced in small batches, just like the Hazelnut Spirit and the Williams Pear Brandy from the same house. You can find the entire range at Piekfeine Brände.