PAUL F WESLEY
Cocktails
by Diana Cercone
Fifteen years ago Kristopher Kwant began brewing beer with his dad out of their shared passion for a good brewski. It was only to be a hobby. Instead Kris’s beer started gaining recognition in micro-brewing circles. Not long after, he was winning awards for his beer and later became one of craft-beer industry’s judges. Fast-forward to 2015. After years of brewing, winning awards and judging, Kris craved a new challenge. Something that would ignite another passion of his while drawing on his background in pharmaceuticals.
As is the genesis of many creations, Kris’s inspiration came serendipitously. He was always a fan of spirits, he says—especially rum. It wasn’t a hard leap to go from his love of rum to his desire to know how to make it. Plus, he says, the next step up from beer is whiskey. And compared to micro-brewing, which he said was almost reaching its saturation point, small-batch distilling in Pennsylvania—and for that matter in the U.S.—was still just a glimmer in a distiller’s eye. Sweetening his decision was Pennsylvania’s legalization of craft-distilling in 2013.
Kris’s new passion was lit. He now produces close to a dozen types of spirits under his label Triple Sun Spirits (TSS). To find out more of how he became a distiller and what he’ll be offering this summer I sat down with Kris and his General Manager and native Newtowner Danielle Wittig recently in Triple Sun Spirits Newtown Tasting Room on South State Street. (He also has two other Tasting Rooms: in Emmaus, next to his distillery, and in The Mercantile in Doylestown.)
Even before attempting a go at distilling spirits, Kris says, he embarked on a lengthy exploratory, learn-as-you go of how to make rum and other fine spirits across the country and especially in the Caribbean islands. He then chose Emmaus to set up his distillery, producing small-batch, premium rums, whiskeys and gin. He chose Emmaus, he said, because of its “artisanal water.” “[Good] Water is the foundation of everything we do,” he said.
And the name? Easy, he says. “I have three sons: Nicholas, Joseph and Keegan.” Their ages now, respectively, are 19, 15 and 6. Triple Sun Spirits logo features three, fiery orange suns against a black background. When he was eight, his son Joseph drew them, he says proudly.
Kris uses premium ingredients such as only molasses from the Caribbean, mainly from the Virgin Islands, to make his rums. Never refined sugar as some producers do, he says. And local products when possible. For example, Lancaster corn goes into his Corn Whiskey Moonshine and “Stouted” Whiskey, as well as is one of the grains in his mash for Straight Pennsylvania Bourbon. For their handcrafted cocktails, Triple Sun’s knowledgeable and charming mixologists (all female with the exception of Nick who recently joined the team) reach for syrups from Barefoot Botanicals of Doylestown. For honey, they turn to Backyard Buzz, another Bucks County producer. (Both Barefoot Botanicals’ and Backyard Buzz’s products can be found at their stalls in The Mercantile in Doylestown.)
So what happened to his passion for beer? He still has it. But now Kris is collaborating with other craft-breweries to create a line of his Triple Sun Spirits. His latest collaboration is with Fetish Brewing in Lititz. “We like collaboration, and good beer makes good whiskey.
There’s a synergy that exists between our businesses. Breweries like to use whiskey barrels to age their beer in, and we like beer barrels to finish our whiskey. Circle of Life kind of thing.”
Every season there are a few line-up changes of spirits offered and the cocktail menus at all three Tasting Rooms reflect the current temperature outside. By my count Triple Sun will be offering 11 types of spirits this summer. Among them are Kris’ collaboration with Fetish in “Stouted” Whiskey, as well as Triple Sun’s Corn Whiskey Moonshine and Vapor-Infused American Gin made from 100 percent corn which finishes easy and smooth. Along with Triple Sun’s popular Light Rum, you’ll find three others: Spiced Black Rum, Cask-Finished Dark Rum and their newest, Navy Strength Rum in a limited release. It’s made in the Jamaican style and, at 109 proof, should be sipped and savor. No mixers, please. Somethings are sacred.
At the Newtown Tasting Room, says Danielle, their summer cocktail menu will tantalize tipplers with 23 hand-crafted cocktails such as Rum Punch, Grapefruit G&T, Old Fashioned, TSS Cosmo and Irish Spiked Cold Brew. Newtown’s Tasting Room is made for people to gather, either with friends or to make new ones, with its multiple comfy seating areas, spacious bar and an inviting room for private parties. “We want people to have fun here,” she says. “We even provide games so they can put away their cell phones, enjoy their cocktails and friends— or just unwind.” It definitely has a welcoming “Cheers” vibes.
So much so that regulars complained about having to leave to grab dinner. To appease them, last summer Danielle erected a tent in the back parking lot where she featured cocktails and food trucks on the weekends. It was an instant hit. This summer the cocktail tent is back and so is the revolving line-up of food trucks. In addition, she says, by the end of this summer, the Newtown Tasting Room will also be offering food from their own kitchen prepared by the creative chefs from the popular Tre Fratelli in Langhorne.
On the Doylestown hand-crafted cocktail menu for summer, you’ll find Emma’s Strawberry Mojito, Lavender Gimlet, Nick’s Maple Manhattan, Midnight Mint Martini and Moonshine Lemonade among the creative offerings, as well as hand-crafted mocktails. On the second Friday of the month, from 5:30 to 7 p.m., one of the TSS mixologists offers cocktail classes. Class-sizes are limited to 10 and reservations are required. (Private cocktail classes are also offered as well as at the Newtown Tasting Room.)
At a recent Friday class, Amber Figueredo was our mixologist. Large sheets of plexiglass separated the socially distanced bar stools. In front of each stool, Amber had placed a copy of the cocktail recipes she had created for our class, along with the ingredients we would need to make them. Joining the class for A Girls’ Night Out were four best friends: Eileen Macosko, Joanne Da Costa, Dennine Chaffin and Desiree Giardetti. All from Lansdale.
Amber started us off with her Strawberry Moonshine Julep featuring corn whiskey. Into our cocktail shakers, went the fresh strawberries and fresh mint leaves and then were instructed to use the muddler to crush them together. After we added the remaining ingredients to the shaker, Amber demonstrated how to place the top on the shaker and lift it over shoulder-style like Tom Cruise in “Cocktail” and shake vigorously. Laughing, we did our best to emulate her. We may not have succeeded, but our cocktails poured smooth and delicious.
Amber had created two more recipes for us: Pineapple Upside Down Cake with TSS Spiced Rum and To The 9’s with Framer’s Vodka. Though we liked them all, To The 9’s was a unanimous favorite. (FYI—the girlfriends had planned well. So that no one had to be the designated driver and could enjoy all three cocktails, they had arranged for one of their husband’s to drop them off and another’s to pick them up. Though they graciously offered to drop me off at my home as well as to join them for dinner at Bacco’s a few doors down, I had also planned ahead and had taken only tastes of the cocktails knowing Amber was packing the rest of mine for me to enjoy at home.)
Along with TSS’s line of spirits for purchase, the Tasting Rooms also offer 12-oz and 16-oz canned cocktails as well as 32-oz. Growlers as “to-go cocktails.” Just chill, pour and enjoy. What could be easier? Especially on a hot summer day, when nothing says ”summertime and the livin’ is easy” like a cool summer cocktail. Cheers!
Triple Sun Tasting Room in Newtown is located at 126 South State; the Doylestown Tasting Room is located in The Mercantile, 444-446 North Main Street; and the distillery and Emmaus Tasting Room is located at 518 Bank Street. For more information, go to www.triplesunspirits.com.
Diana Cercone is an area freelance writer who specializes in food, art and travel.