For centuries, the Finns have maintained a tradition of distilling spirits, and this art has been particularly strong in the region of Southern Ostrobothnia on the country’s west coast. Koskenkorva was introduced in Finland in 1953 to herald a new era and an increasing prosperity.
During the period of reconstruction after World War II, there was enough grain in the fields to set some aside to make spirits.
This beverage was named after the small village of Koskenkorva in Ostrobothnia, the place where the distillation took place. Koskenkorva has always been distilled and produced, with the idea that it can be used in drinks or as chilled schnapps.