Since many centuries corn brandy is being distillied in Germany – also at the „Kornbrennerei Kemper“ in Olpe, which roots go back until the middle of the 18th century. The distillate, that is clear as glass, is experiencing a little revolution in those days and it is valued more and more as one of Germany’s spirits being very rich in tradition.
Corn brandy can be enjoyed in form of the classic, so-called Herrengedeck (1 bear + 1 corn), as well as mixed with lemonades, juices or soda. The Kornbrennerei distills cereal-alcohol from German rye and malt according to the famous German purity law of 1789 and processes it to corn brandy, whiskey, liquor and many more. Initially the wet grain is grinded and stirred to mash, which is then fermented to alcohol in combination with malt. After that the distillation begins – the mash is heated up which leads to the condensation of the alcohol. That is how the crude destillate emerges, which – in a second step – is being distilled a second time. Hereby the corn brandy gets its typical, exquisitely composed character. Based on descended recipes and experienced handicraft thus a high-quality fine distillate is being developed, which is being the base for the creative compositions of the manufactory. From bear-liquor to fruit- and herb-liquors to fine gins and whiskeys the manufacturers produce excellent spirits that are rich in taste and present themselves in exceptional bottles and gift sets.
In old records, Rötger Kemper (born in 1710) and his son Kaspar (1754 – 1821) have already been named as owners of distilleries in Olpe in North Rhine-Westphalia. Hence as early as the 18th century the family Kemper knew how to distill fine corn brandies. Until today the manufacturers of the “Kornbrennerei Kemper” convert this old knowledge into excellent products made of corn. Regional rye and water from the company-owned well, which is situated in the vaulted basement of the building and disappears through massive rocks and rock faces into the soil, are providing the base for the high-quality distillates. But the actual success story of the distillery started with a cream liquor, which was created in 1980 by the corn-distillery family Arens. Albert Arens senior bought the corn-distillery in 1955 off of Martha Brüser (born Kemper). Henceforth the distillery developed in the following years from a sole trader with only few distilling rights to a reputable spirits. Today the distillery employs a staff of 12-15 people.