Kistend Bitten
- grade A X blackstrap molasses co fermented with cold brew coffee + rum dunder
- 750mL
- 40% Alc. by Vol.
Suggested Serve
Into the Bottle
We started with a blend of Grade A X blackstrap molasses. Grade A is a first boil molasses and blackstrap is what’s left after the final boil. The blend gives us the grassy fresh notes of the cane as deeply caramelized notes of deeply browned sugar. Dunder is made by aging stillage - what’s left over in the still after a rum distillation - mostly water, residual sugar, and acids. Aging it brings bacteria and the production of more acids. Acids and alcohols combine to create flavor compounds we know as esters. We then double the liquid, introducing cold brew coffee in equal measure. All together, our brew ferments. After about a week, the fermentation was finished and we distilled it once through our copper column still. The finished spirit is grassy, earthy and full with a light, long coffee finish, sans the bitterness.