whisky. Grain, normally wheat or rye, is ground usually in a hammermill and then cooked with hot water, forming a mash. The temperature is then reduced, and enzyme-rich ground barley malt or enzyme mixture is added to convert the grain starches into sugar. The mash is then cooled and fermented with yeast, producing ethanol in the mash. This is followed by the distillation process. The spirit is subjected to multiple distillations in order to remove unwanted odors and flavors. The resulting high-proof distillate (about 85% ABV, compared to about 95% for vodka) is diluted with water. To round off and harmonize the bouquet, high-quality Kornbrands are aged in oak, then diluted to the desired drinking strength and bottled. Korn production in Germany The industrial production of Korn is concentrated in several regions of Germany: Bad Oldesloe in Schleswig-Holstein, Nordhausen in northern Thuringia, Haselünne in the Lower Saxony district of Emsland and Oelde in Westphalia. In Nordhausen, the company Echter Nordhäuser Spirituosen GmbH produces the Korn brand "Echter Nordhäuser" (Original Nordhäuser). In 1799, Otto von Bismarck's father, Karl Wilhelm Ferdinand, established a Korn distillery at Schönhausen. Korn market leaders in Germany are the brands Oldesloer Weizenkorn, followed by Strothmann Weizenkorn and Echter Nordhäuser Korn (2004). For Doppelkorn, Echter Nordhäuser Doppelkorn was the market leader in 2007, followed by Berentzen Doornkaat and Fürst Bismarck Kornbrand. See also References German cuisine German distilled drinks