A clear barley spirit distilled since 1953 at the state alcohol monopoly’s plant in Koskenkorva village, using Finnish barley. It became the country’s everyday spirit and is drunk ice cold or mixed with juice.
Distilling is illegal without a licence, and this spirit’s character comes from a 250-plate industrial column that has no domestic analogue.
What goes into it
- Finnish six-row barley
- yeast
- water
How it is made
Barley is mashed and fermented, then distilled in a very tall multi-column still — over 250 trays — which strips the spirit to near-neutral. It is diluted with local groundwater and bottled without ageing. The plant burns the barley husk for its own energy and sells the residue as animal feed.
How long it takes: days to ferment and distil; no ageing
How it is eaten
Ice cold in a small glass, or long with grapefruit juice.
History
Distilled since 1953 at the state alcohol monopoly’s plant in Koskenkorva village, using Finnish barley; it became the country’s everyday spirit.
Frequently asked questions
What is Koskenkorva?
Koskenkorva is a wine & spirit from Finland: clear barley spirit drunk ice cold or mixed with juice. Distilled since 1953 at the state alcohol monopoly’s plant in Koskenkorva village, using Finnish barley; it became the country’s everyday spirit.
How is Koskenkorva made?
Barley is mashed and fermented, then distilled in a very tall multi-column still — over 250 trays — which strips the spirit to near-neutral. It is diluted with local groundwater and bottled without ageing. The plant burns the barley husk for its own energy and sells the residue as animal feed. It takes days to ferment and distil; no ageing.
Can I make Koskenkorva at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and this spirit’s character comes from a 250-plate industrial column that has no domestic analogue.
What goes into Koskenkorva?
Finnish six-row barley, yeast, water.
How is Koskenkorva eaten?
Ice cold in a small glass, or long with grapefruit juice.
