Why settle for ordinary when you can create something uniquely yours? Infusing whiskey is a fun, easy, and creative way to explore new flavors and craft a one-of-a-kind drink. You don’t need to be a certified whiskey steward or sommelier or have a nose and palette that can pick out notes with the best of them. You just have to know what you like and be willing to explore a bit. Whether it’s adding the warm spice of cinnamon, the zest of citrus peels, or the sweetness of vanilla, you can tailor your infusion to suit your tastes or surprise your friends. It’s a journey that starts with a favorite bottle and ends with a sip of something extraordinary – perfect for enjoying on its own or elevating your cocktails. So grab a jar, pick your favorite flavors, and let the alchemy begin!
I started on my own journey a couple of years ago, when I was at a loss for what to get my whiskey friends for Christmas. Whiskey glasses, a decanter, a cocktail kit, those all seemed like the norm; kind of like getting socks or underwear as a gift. I wanted to do something more memorable. That’s when I stumbled upon an article, written by a bartender, where he talked about infusing different liquors and giving those as gifts to his friends. That was it! Something uniquely mine…and memorable.
Since then, I’ve bottled a couple of different infusions and explored with several others.
So, what do you need to start your journey?
Whiskey: Choose your favorite brand as the base. Don’t use something that you don’t like in the hopes that it will turn into something better.
Infusion Ingredients: Spices (e.g., cinnamon, cloves), dried fruits (e.g., orange peels, berries), herbs (e.g., rosemary, mint), tea leaves, or even nuts or vanilla beans. One rule that I keep to is that whatever I am infusing into the whiskey needs to be dry. I like for the whiskey to do the work, much like how the whiskey draws out flavors from the charred oak barrels. So, whenever I want to experiment with something that is juicy, I’ll first throw it into the dehydrator; not to the point of making it crispy, just long enough to dry the juices. Oh, and NO added sugars or things that will dissolve into the whiskey.
Glass Jar: A sealable jar or bottle to hold the infusion. I like to use a wide-mouth jar, so that it is easier to add the infusion ingredients. How large and how many jars depends on how much you plan to yield.
Strainer or Cheesecloth: To filter out the solids. No one likes floaters in their drink and leaving the infusion ingredient in the whiskey for too long can result in a much different taste than when it was bottled.
The Process
The process is actually quite easy. Combine your base whiskey and your infusion ingredients, stir and taste daily. The hard part is where the experiment comes into play. How much of the infusion ingredient do I put in how much whiskey? They key is to start small, because you can always add more if needed. If find that the flavor profile is too much, you can always add more of the base whiskey to “dilute” the infusion and get it to where you like it. Remember to stir and taste daily, as some ingredients can only take a few hours to get to the desired flavor profile, while others may takes several days.
Join me in this journey of experiments – the good and the not-so-good.
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The Oolong Bourbon Experiment
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