Using whole pecans as flavoring agent

[Crawgator]

I roasted some whole pecans (as in shell intact with pecan inside) at 400 deg for 30 minutes. the shell tinted faintly black but still had a strong pecan smell. I added 9-12 to a quart of 120 proof distillant made from corn/sugar recipe.

Will let ya'll know how it turns out.

Anyone else try this? I'd be interested in how yours turned out.

[Kifi]

I was in Austin recently, and there is a local microdistillery that produces a rum that is aged on pecans - quite excellent, I hear....first time I heard of that being done....

[Crawgator]

I got the idea from a Lazy Magnolia brewery's Southern Pecan beer. They soak whole pecans in the brew. Good beer so I figured good whiskey!

[Mud Mechanik]

Sounds promising, I love the southern pecan beer so pecan likker may spark some interest

[Crawgator]

Its only been in for 24 hours now and the color is getting very dark.

[staggerlee]

That does sound good. Ya taste it yet?

[goose eye]

lota oil in peecans


so im tole

[Prairiepiss]

No not beer nuts Whiskey nuts. They mite be a good treat while sippin.

[TexasReflux]

Goose! good to see you on here, long time...

He's right, pecans have a crap ton of oil in them, and if you are using them whole; the inside of a pecan is filled with the most bitter foul tasting interior that you could ever imagine (stuff holds the actual nut in place). Not to mention the raw green husk has some sort of brown coloring that will stain anything (including skin) a dark brown. Dont know if this leaches into the shell, but would imagine it does.

Whole sounds like it might work better than cracked, and toasted might work even better. I am very interested to learn of the results cause I can get my hands on a few of these and would be willing to give it a go.

Best of luck and congrats on being different.

[Crawgator]

Gave it a taste tonight. Mixed with a bit of distilled water. I get a hint of pecan with some vanilla undertones. Almost earthy. Not bad at all. I don't detect any bitterness and see no oily sheen either. Maybe using whole in the shell toasted pecans is the way to go. I did remove all but 4 pecans. I started with 8.

I bet if I added a vanilla bean to this it would be even better! I will let this continue to see how it develops. I'll try again after a few days.

I will start another jar with a few toasted whole pecans and a vanilla bean. This has promise for sure.

[Kifi]

Gave it a taste tonight. Mixed with a bit of distilled water. I get a hint of pecan with some vanilla undertones. Almost earthy. Not bad at all. I don't detect any bitterness and see no oily sheen either. Maybe using whole in the shell toasted pecans is the way to go. I did remove all but 4 pecans. I started with 8.

I bet if I added a vanilla bean to this it would be even better! I will let this continue to see how it develops. I'll try again after a few days.

I will start another jar with a few toasted whole peca
ns and a vanilla bean. This has promise for sure.

Did you start with 9-12, or 8? Not trying to quibble with your math - I'm going to try this and want to make sure I get it right - agree it sounds promising. Going to try it with vanilla, and perhaps a dash of honey too, and some glycerine for mouthfeel. I have some Pugirum reading for spirit run - going to age it this way rather than the traditional fruit and spice mix.

[Bushman]

I googled it and here is an interesting thread on the subject.
http://www.brewingkb.com/recipes/pecan-porter-4208.html" onclick="window.open(this.href);return false;" rel="nofollow
Hope this helps or gives someone new ideas, keep us all informed on the results!

[Crawgator]

Gave it a taste tonight. Mixed with a bit of distilled water. I get a hint of pecan with some vanilla undertones. Almost earthy. Not bad at all. I don't detect any bitterness and see no oily sheen either. Maybe using whole in the shell toasted pecans is the way to go. I did remove all but 4 pecans. I started with 8.

I bet if I added a vanilla bean to this it would be even better! I will let this continue to see how it develops. I'll try again after a few days.

I will start another jar with a few toasted whole peca
ns and a vanilla bean. This has promise for sure.

Did you start with 9-12, or 8? Not trying to quibble with your math - I'm going to try this and want to make sure I get it right - agree it sounds promising. Going to try it with vanilla, and perhaps a dash of honey too, and some glycerine for mouthfeel. I have some Pugirum reading for spirit run - going to age it this way rather than the traditional fruit and spice mix.

I started with 10. I left those in for 3 days then removed all but 4. Now I am down to 2. It got dark dark alot in those 3 days. I'm thinking it will be just right when cut to have the right color. Let me know how yours turned out. Interesting to see what honey will do.

[violentblue]

I've heard of doing similar with Hazelnuts, makes sense that pecans would work.

[Crawgator]

I've heard of doing similar with Hazelnuts, makes sense that pecans would work.

Yep, I want to try them next!

[Crawgator]

I've tried a few different combinations. It seems that if you have a quart of 120 then use 4 whole, toasted pecans for 4 days. That gives a hint of pecan flavoring and plenty of color. You can go longer but it gets really dark. Not bad and pretty decent when cut. Add a bit of vanilla and it is awesome!

[dragonfrog]

I'm trying this now in a couple of combinations - I toasted a few pecans, added 2 to a liter or so of corn spirit around 68%, 2 to another liter that had sat on charred oak for four days, and I'm going to take a third liter off oak soon so it will have had a week or a bit longer on charred oak before moving to the pecans.

The pecans I've got have quite red shells, so the spirit that was white now has this pale pink colour to it - looks kind of neat, looking forward to tasting it...