Home Distiller

Has anybody had this?
If there is a recipe like this and I missed it could someone point me to it.
Or would anyone want to come up with a recipe?
This is the best tasting liquor I've ever had, in case you haven't tried it (and I don't care for honey)

Thanks!

grain whiskey with honey added. it could not be called whiskey if it was made any other way.
whiskey has to be made from grain and no sugar can be added to ferment,so ihoney must be added after.

I think it is a blended whiskey. Take your favorite bourbon recipe and make bourbon. Mix 1 part bourbon with 3 parts grain neutral and add honey to taste. It is only 36% alcohol as well so dilute it a little. Play with the mixture of bourbon, neutral, water, and honey until you get something you like.

Or what I would do.. drink the bourbon in the evenings, put the honey in your tea in the mornings, and give the neutral to your family for the holidays.

-Loneswinger

I don't like bourbon but I've tried to add honey to some whiskey and I couldn't get it to mix.

Or what I would do.. drink the bourbon in the evenings, put the honey in your tea in the mornings, and give the neutral to your family for the holidays

.

I'm partial to loneswinger's conclusion here, well except, we drink coffee in the mornings, and everything I give to the family I get back, "I ain't man enough for that."

Big R

I've not tasted it, but read reviews and they all mention cinnamon.

I've had it, It does seem to have a bit of spice to it. I though it was pretty awful stuff, it made me gag.

It's a good idea, just poorly executed in my opinion.

Does it taste anything like Drambuie?

No, it's not nearly that complex. The best way I can describe it is that it just tasted cheep.

make whiskey to drink,use the honey to make mead.
joking aside.it will take a long time for honey to mix as is. mix honey in water,heat while stiring,add this to your recipe.
sugar/honey dont mix well with alcohol.much better with water then alcohol.

I forgot to mention that what ever mixing you do, be sure to let it sit for while and allow the flavors to blend, a couple of weeks or more preferably.

I have never had this whiskey, nor do I really care for the concept of it as it is not really my style. I trust RD's palate and will probably stay away.

Good luck anyway,

-Loneswinger

How about something like this? (As you can see I like sweet tasting whiskey)

UGGG, we need to get you turned on to some good whiskey.

I agree

Yukon is another whiskey infused with honey,only this time Canadian whisky witch is blended so can be most anything.
most Canadian whiskey is made about the same as bourbon. the difference is that Canadian is usually made separate
(some rye,some barley,and mostly corn)then mixed after, a bourbon the grain is mixed and fermented together.

If you like sweet whisky try some Glenmorangie, nothing but single malt whisky but it is sweet.

Somewhere else on this site I''d seen mention of honey being wiped on the inside of the still lid, tried it, it doesn't add sweetness, but does carry the honey aroma over, so that's another option. Could be tried in a thumper too I guess...

That's an interesting idea, do you recall how much honey you used and how big the run was?

I have bottle that says wild turkey,,American honey ,,,71 proof
bourbon blended with honey.

I have no idea what this tasted like as I only have the empty bottle.
I know it would not have been to my liken but If given a chance i often sample anyway.
I believe some stuff Iv sampled, must be distilled by mechanics or truckers ,as they taste very much like flavored fuel oil.

Hey now.

Dnderhead wrote:I have bottle that says wild turkey,,American honey ,,,71 proof
bourbon blended with honey.

I have no idea what this tasted like as I only have the empty bottle.
I know it would not have been to my liken but If given a chance i often sample anyway.
I believe some stuff Iv sampled, must be distilled by mechanics or truckers ,as they taste very much like flavored fuel oil.

I actually can't stand the taste of the wild turkey honey.

rubber duck wrote:That's an interesting idea, do you recall how much honey you used and how big the run was?

Sorry duck, forgot I posted this! hmm it was some time ago now, seem to recall (without a great of accuracy, it was only a "play about", no records made..), it would have been a neutral spirit run on about maybe 2-3 US gall max low wines thereabout, and sure I only used say like 1/4 tsp or less wiped in the lid, it sure had a powerful effect, with lighter "sweeter" notes coming off at the beginning, and a deeper/harsher aroma/flavour to middle/end of the run, as I guess it was used up and the less volatile parts came over.

It didn't seem to need much at all, specially for a neutral, would be interesting indeed to try with a flavoured spirit. The info/mention was on the parent site somewhere. Without searching, I seem to recall it was a historical note on the use of two laundry "coppers" joined together (with flour paste?), and can't remember whether the base was rum, whisky or a more random down-home mix of whatever! Could certainly be an intersting way to add flavour with out worrying about filtering, settling etc.

Such a powerful effect though, blending may be in order, unless a strongly flavoured base used perhaps. In fact, if one doesn't mind "corrupting" a whisky, it might be the perfect way to add/blend honey flavour to rum/whisky, by adding the strongly flavoured honey whisky or neutral, to get the desired balance and flavour, like a "homemade" essence, but maintain clarity etc, , hmmm....

Bushmills makes an Irish honey that I love, I'd like to figure out how to infuse honey into the whiskey, I'll be playing with this and post results.

As promised, I had this one in the works today, and I have never done this before so feel free to give me constructive criticism if you see something I have done wrong.

I used 1 quart of corn based sugarhead shine that I made a few weeks ago, (100 proof double distilled)
I cooked 1 cup of distilled water and 1 cup of pure clover honey on the stove top until blended well
I broiled some light and dark oak chips in the oven until the started to char
I added the honey/water mixture until I got to 70 proof
Added oak chips as shown, I'll crack them open after they get some color to them and give it a shot.
Thanks in advance for your feedback.

Most fokes say that likker needs be 120-130 proof for it to do its best with charred wood

Tater wrote:Most fokes say that likker needs be 120-130 proof for it to do its best with charred wood

You think I'll still get decent color and flavor?

i doubt it

Tater wrote:i doubt it

So in the future should I oak it then blend down with the honey/water mixture? Also, am I using the right amount of oak per jar?

Id make mine at 130 proof with all ingredient age on what charred wood I deemed right . for me it would be 2 sticks about finger sized and charred on all 4 sides. then temper to taste

Tater wrote:Id make mine at 130 proof with all ingredient age on what charred wood I deemed right . for me it would be 2 sticks about finger sized and charred on all 4 sides. then temper to taste

Got it, I was trying to replicate the Bushmills which is 70 proof, how would I get the oak to do its thing and still keep the proof down?