So the other week I got to taste ole Smokey's butter pecan moonshine at 17.5%. And I have to say that is some really good stuff. I got to thinking how could I make something similar to this. Now I'm not sure if this is the right sub topic to post in so forgive me if it isn't.
Ive never used pecans to flavor some liquor so I'm not sure where to begin, but I have a few litters of both UJSSM, and a few of a light kinda fruity/sweet rum. So I'm leaning towards the UJSSM, but do I just soak some pecans in for a little while?
Next issue is I've never made "sippin cream" before either. So that would be the next challenge to tackle. Any tips would be greatly appreciated
Butterpecan sippin cream
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