Gin · Method · Short entry
Moutwijn (malt wine)
Moutwijn is the whole-grain distillate that gives genever its malty body. Every genever needs at least 1.5 % of its alcohol from moutwijn, oude genever at least 15 %, and Dutch korenwijn at least 51 %.
Method
Coarsely ground grain is mashed, fermented and distilled to a relatively low strength, keeping grain character.
How it is made
The genever technical file describes the grain distillate: wheat, rye, barley, maize, oats, buckwheat or triticale are coarsely ground, mashed with water (enzymes may help convert the starch), fermented, and distilled in simple or multiple batch distillation or in a column. Distilled to between 80 % and 40 % vol., it keeps the grain's character; "the more moutwijn is used, the more the taste ... is linked with the organoleptic aspects of grains". The Dutch decree on reserved names defines moutwijn more narrowly, as grain distillate made at 46–48 % vol.
The Nationaal Jenevermuseum in Schiedam still makes moutwijn genever in a working branderij with mash tubs and copper stills.
How it connects
Ingredient
- made with Barley
Method
- related Pot still distillation
- related Column still (Coffey still)
Region
- related Schiedam
Maker
- technique Nationaal Jenevermuseum Schiedam
Continue exploring
- IngredientBarleyHordeum vulgare
- MethodColumn still (Coffey still)Distillation
- MethodPot still distillationDistillation
- StyleGeneverProtected name
- StoryA history of beer
- StoryA history of rumBarbados
- StoryA history of whiskyScotland, United Kingdom
- MakerNationaal Jenevermuseum Schiedamnational genever museum in Schiedam since 1996 (per the GI technical file)
- RegionSchiedamSchiedam, Netherlands
- StyleKorenwijnProtected name