Hooghoudt Premium Korenwijn
Korenwijn made from wheat, rye and corn: full of grain and intense, yet remarkably smooth. Hooghoudt for those who want more flavor than jonge genever, enjoyed neat from a goblet or in a genever cocktail.
Korenwijn: the fullest expression of genever
Korenwijn is genever with a high proportion of malt wine: at least 51%, compared with much less in jonge genever. Malt wine is the grain distillate that gives genever its flavor. Hooghoudt distills its Premium Korenwijn from a combination of wheat, rye and corn, and that blend, together with the distillation method, gives it a full-grained, intense yet very smooth flavor.
While Hooghoudt's jonge genever is light and fresh, the korenwijn is round and malty, with gently spicy juniper in the background. At 38%, it sits between the 35% jonge genever and the 40% Aged Genever.
In short
Full of grain, smooth in character
Grain & bread
A warm, full grain aroma, like fresh bread, with a hint of juniper.
Intense and smooth
Full-grained and intense, but without harshness. The rye adds something spicy, while the corn gives it a soft roundness.
Gently spicy
A medium-length finish in which the juniper comes through with a gentle spiciness.
Flavor profile of Hooghoudt Premium Korenwijn, poured ice-cold. Let the glass stand for a moment and the grain comes through even more.
Ice-cold, then let it stand for a moment
Like jonge genever, korenwijn is at its best ice-cold. Because it has more flavor, it is worth letting the glass warm up for a moment afterward.
Ice-cold in a goblet
Pour 35 ml of ice-cold genever into a goblet or tulip glass. Take the first sip cold, then let the glass stand for a moment: the grain and juniper become increasingly pronounced.
Genever glasses →Korenwijn Negroni
Stir 30 ml korenwijn, 30 ml red vermouth and 30 ml Campari with ice in a tumbler, with a slice of orange. The grain makes it rounder than with gin.
To the recipe →Jenever Fizz
Shake 50 ml korenwijn, 25 ml lemon juice and 15 ml sugar syrup, pour into a long drink glass with ice and top up with 60 ml soda. Refreshing, with a full grain base.
To the recipe →Cocktails with korenwijn
Genever cocktails are older than most gin cocktails. Korenwijn gives them the malty fullness they originally had.
Korenwijn Negroni
Vermouth and Campari with korenwijn instead of gin. Fuller and maltier.
Jenever Fizz
Lemon, sugar and soda. A refreshing long drink with grain at its base.
Jenever Old Fashioned
Sugar, bitters and lemon zest with korenwijn. An old Dutch variation on the classic.
Kopstoot
A small glass of korenwijn alongside a pilsner or a dark beer. Fuller than with young genever.The right glass for korenwijn
A roemer or shot glass for drinking neat, a tumbler for the Negroni and a long drink glass for the Fizz.
More Hooghoudt flavours
Hooghoudt
Where it began. On the brand page, discover everything about Hooghoudt: origins, varieties and classic cocktails.
To Hooghoudt →
Aged Genever 6 Years
Six years in Oloroso sherry casks. Raspberry, raisins and cacao. Neat in a tasting glass or with an ice cube.
View Aged Genever 6 Years →
Beerenburg 74 herbs
Slightly bitter, warm and robust: bay leaf, liquorice, rosemary and gentian. Ice-cold and neat or as a kopstoot.
View Beerenburg 74 herbs →
Kalmoes Beerenburg
Refined and warm: cinnamon, nutmeg and ginger, softened by calamus root. Lovely after dinner.
View Kalmoes Beerenburg →
Vieux
Two wine distillates from the Cognac region with pure eau-de-vie. Round and smooth, neat or with cola.
View Vieux →
Orange Liqueur
Fresh, sweet orange, also known as Wilhelmus liqueur. Over ice, with bubbles or in an orange cocktail.
View Orange Liqueur →Everything about genever: the varieties, the best-known brands and the cocktails.
Questions about Premium Korenwijn
Can't find your question? Read more on the Hooghoudt page or check out our cocktail recipes.
Everything about Hooghoudt →