Infused bourbon

[E]

I put some green apples, cinnamon & vanilla bean in a mason jar and covered it all with some old forester bourbon.

i will let you know how it is in about two weeks - but I'll prob do a midway taste just to be sure 😎

[E]

Eagle Rare Bourbon porn pic so that Destro doesn't come after me for ruining good bourbon.

[Tonto]

Eagle Rare Bourbon porn pic so that Destro doesn't come after me for ruining good bourbon.

I think he'll still come after you...you McFlyed the pics of bourbon.

[Tonto]

I put some green apples, cinnamon & vanilla bean in a mason jar and covered it all with some old forester bourbon.

i will let you know how it is in about two weeks - but I'll prob do a midway taste just to be sure 😎

Looks like something to try.

[Joshatkarps]

I drink bourbon barrel aged beers and they infuse in my stomach, so that basically makes us brothers

[MSA77]

I don't know if this is heresy, but I spent way too much money on single malt scotch, so I am not up on my high end bourbon. Yes I know the names of the good stuff, but after losing literally thousands of dollars in single malts during Sandy, not counting all the other shit I lost, I am not buying anything I am not drinking soon. I was going to say that Maker's Mark is some decent bourbon. I hope it isn't like the Gordon's of Gin, but I happen to like it. Am I nuts?

[Destro]

You know I'm a purist. My bourbon collection just past the 100 bottle mark, and they're all Kentucky Straight.

Now, I do use bourbon in cooking (mainly BBQ) and your fruity jar, E, reminds me of a quick tip for a tweaked bbq sauce:

If you want a quick custom flair to some mass market bbq sauce, soak some peaches in bourbon overnight then blend together with the store-bought sauce. Quick and simple and delicious!
peachesBourbon.jpg

So I can't get too mad at you, E. Bottom line: enjoy!

I don't know if this is heresy, but I spent way too much money on single malt scotch, so I am not up on my high end bourbon. Yes I know the names of the good stuff, but after losing literally thousands of dollars in single malts during Sandy, not counting all the other shit I lost, I am not buying anything I am not drinking soon. I was going to say that Maker's Mark is some decent bourbon. I hope it isn't like the Gordon's of Gin, but I happen to like it. Am I nuts?

Makers Mark is mass marketed blended bourbon. If you want to get into some fine "small batch" and "single barrel" bourbons check out my bourbon thread on here. It has pictures (with guns) reviews and more and will be updated...

https://www.longislandgunclub.com/fo...d-reviews-more

The small batch bourbons that have taken over the premium market in the past 10 year craze are like "craft" bourbons and a noted Scottish expert recently call Kentucky's Buffalo Trace the best whiskey distillery on the planet.

btw Nothing wrong with Maker's. It's a good blended bourbon and what most of us started on.

[Diesel1]

Save the peaches for the wine!

Yeah - throw some nice peaches in some wine and let soak overnight. The next day, makes a great lunch or dinner treat! You get a meal and a beverage all in one!

[Barnslayer]

Brought up a different mental image reading the title

[Destro]

Save the peaches for the wine!

Yeah - throw some nice peaches in some wine and let soak overnight. The next day, makes a great lunch or dinner treat! You get a meal and a beverage all in one!

Peaches are a traditionally Southern flavor profile that goes great with pork so it is used widely in BBQ (legendary pitmaster Myron Mixon is a big fan of peach flavor in his ribs, peach juice, etc.)

Peaches and bourbon make for a great classic Southern BBQ flavor (Georgia style).

And fruit ain't a meal, son. Now if you pour enough bourbon sauce on delicious animal flesh...now you got something going.

[Mikey Ravioli]

Destro, does the raw alcohol taste burn off?
I used bourbon in a sauce one time and maybe I didn't cook it enough but it tasted of alcohol instead of the bourbon notes I was looking for.

[Destro]

Destro, does the raw alcohol taste burn off?
I used bourbon in a sauce one time and maybe I didn't cook it enough but it tasted of alcohol instead of the bourbon notes I was looking for.

Well, yeah, you can't use too much. I blend it in the sauce so you only want it to be like a small percentage of the sauce but enough to taste it. Some of it will evaporate in the cook. When I sauce ribs I usually pour the sauce and foil them in the last hour so any high concentration of the alcohol will evaporate but most of the smoky bourbon flavor will stay. That's the fun part about cooking, the experimentation until you get it right and "soul" part of it.

[E]

Now, I do use bourbon in cooking (mainly BBQ) and your fruity jar, E, reminds me of a quick tip for a tweaked bbq sauce:

If you want a quick custom flair to some mass market bbq sauce, soak some peaches in bourbon overnight then blend together with the store-bought sauce.

I actually had the opposite one time. - smoked peaches that were blended into the whiskey cocktail.

[E]

UPDATE: just tried it and while it smells fantastic, the Apple made it too sweet and light. Considering letting it sit for a few more days with just cinnamon to offset the sweetness.

Next batch will probably be saffron and vanilla.

[Destro]

UPDATE: just tried it and while it smells fantastic, the Apple made it too sweet and light. Considering letting it sit for a few more days with just cinnamon to offset the sweetness.

Next batch will probably be saffron and vanilla.

What are you making potpourri for soccer moms?

I like infused alchohol but usually you use a vodka or clear spirit. The thing about bourbon is fine bourbon (like wine) in it's complexity already has delicate flavor notes like vanilla, caramel, tobacco and spice. It is being able to detect these subtle notes in the premium bourbon that is part of the experience.

On a related note (and I used to be into collecting wine) the Chinese are the biggest buyers of expensive wine from Oregon and N. Cali. Yet in China the "noveau riche" take cola and pour it into the wine to make it sweeter, which defeats the whole purpose of fine wine.

But I applaud your experimentation with liqueur. My Polish uncle makes "Spiritus" (grain alcohol) infused with plum and other flavors. He brought his garlic batch to a wedding one time. Clear your cold right out!