High risk
Darasun
A Buryat milk spirit distilled from khurenge, the backslopped sour dairy ferment, in a cauldron still: a distillate that keeps milky and cheese-like aromas from the dairy it came from.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All drinks99
Fermented beverages86
Fermented fruit and fruit-derived foods6
Fruit preserves3
Cereal, grain, root and starch fermentations2
Koji, mold starters and mold-ripened ferments2
Fermented beverages86Fermented fruit and fruit-derived foods6Fruit preserves3Cereal, grain, root and starch fermentations2Koji, mold starters and mold-ripened ferments2Filtered to
Recipes
High risk
Molasses rum
Mauritian molasses rum is a commercial distilled spirit made from fermented sugar-industry molasses. An official ruling describes one 40% ABV Lazy Dodo bottling; the sources do not define a single recipe for the wider product family.
Honkaku shochu
Japanese pot-distilled spirit made by fermenting sweet potatoes, rice or barley with koji and yeast in two stages, then distilling the mash once so the ingredients' aroma survives.