Bols Corenwyn
Bols' cask-aged genever, in a stoneware bottle. At least two years in French oak casks from Limousin gives it a full flavor of malt and wood, with a fruity, spicy finish of cinnamon, pine and honey.
Genever aged in wood
Corenwyn is korenwijn: genever made with at least 51% malt wine, the richest style there is. Bols ages its Corenwyn for at least two years in French oak casks from Limousin. The wood makes the genever smoother and adds woody notes to the grain.
The result is a full-bodied genever with malt and wood, and a refined fruity and spicy finish featuring cinnamon, pine and honey. At 38%, it is stronger than Bols' jonge and oude genever. Drink Corenwyn neat at room temperature, as you would taste a whisky or cognac.
In brief
Malt, oak and a sweet finish
Grain and wood
Rich grain and malt underpinned by oak. Let the glass stand for a moment, and the spicy notes will emerge.
Full and smooth
A full, rounded flavor of malt and wood. Aging in wood takes the sharp edges off the alcohol.
Cinnamon, pine and honey
A long, refined finish that is fruity and spicy, with cinnamon, a fresh pine note and soft honey.
Flavor profile of Bols Corenwyn neat at room temperature. A few drops of water open up the woody and herbal notes.
Tasting Corenwyn like a whisky
Corenwyn deserves a tasting glass and some time. Not in the freezer: cold conceals exactly what the casks have added.
Neat in a tulip glass
Pour 3 to 4 cl at room temperature into a tulip-shaped tasting glass. Smell it first, take a small sip and hold it for a moment. A few drops of water are fine.
Tasting glasses →Kopstoot with blond beer
A glass of Corenwyn alongside a blond beer. The malty notes of the genever and beer complement each other; the sophisticated version of the kopstoot.
To the kopstoot →Corenwyn Manhattan
50 ml Corenwyn, 25 ml red vermouth, and 2 dashes of bitters, stir with ice and strain into a chilled coupe or over an ice cube in a tumbler. The honey notes pair beautifully with the vermouth.
Go to recipe →Cocktails with Corenwyn
Because of its wood aging, Corenwyn behaves more like whisky than young genever in a cocktail. So classics based on whisky work well.
Manhattan
Red vermouth and bitters. With Corenwyn instead of whisky, a smooth, malty Manhattan.
Boulevardier
Equal parts spirit, bitter liqueur, and vermouth. Corenwyn adds a warm grain base.
Kopstoot
Genever alongside a beer. With Corenwyn and a blond beer, the fullest version.
Whisky cocktails
From Rusty Nail to Penicillin: classics in which you can replace the whisky with Corenwyn.The right glass for Corenwyn
A tulip-shaped tasting glass for smelling the wood, a roemer for the traditional drink, and a coupe or tumbler for cocktails.
More Bols flavors
Bols Jonge Jenever
Light and smooth, with malt, juniper and citrus. Ice-cold from the freezer or as a kopstoot alongside a pilsner.
View Bols Jonge Jenever →
Bols Zeer Oude Genever
Smooth and rounded, with grains, subtle fruit notes and juniper. Neat at room temperature or as a kopstoot with weizen.
View Bols Zeer Oude Genever →
Bols Blue
Bright blue with a strong orange flavor. The liqueur behind the Blue Lagoon, Blue Hawaii and Blue Spritz.
View Bols Blue →
Bols Triple Sec
Crystal-clear, dry and strong. The orange in your Margarita, Cosmopolitan and White Lady.
View Bols Triple Sec →
Bols Peach
Fresh liqueur made from sun-ripened peaches. The peach in your Sex on the Beach, Woo Woo and Bellini.
View Bols Peach →Everything about genever: the varieties, the best-known brands and the cocktails.
Questions about Bols Corenwyn
Can't find your question here? Read more on the Bols page or explore our cocktail recipes.
Everything about Bols →