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Anyone here done this? During my search I read about people distilling beer, but not much about people dry hopping whiskey. I sent an e-mail to Corsair, but I haven't gotten a response. Basically, I'm trying to figure out how much hops to add to one liter of whiskey and whether or not I should dilute it before adding hops or after. I have 2 liters of 130 proof whiskey that I was planning on breaking up into smaller batches before diluting. I have lots of hop varieties on hand (Amarillo, Cascade, Centennial, Sorachi Ace, Mt. Hood, Magnum, Citra, Mosaic, Simcoe, Chinook, CTZ) all in pellet form and I was thinking I would start off with trying Amarillo (my favorite hop) in this whiskey.

I just got an e-mail back from Corsair. For anyone interested, they said they have done this in a similar manner to the way that they make gin by using a vapor basket during the second distillation. I am still planning on trying dry hopping, but I think I'll also have to give this a try at some point.

As im sure you know, the alpha acids get released in the boil. I dont know if ethanol releases them or not. If so, youll have a bitter drop. If youre after that citrusy amarillo flavor maybe steep some in hot distilled water but no long boil, and then use that to cut your high proof? Would give you some control. I dunno, just thinking outloud.

Ive distilled IPA and PHEW!! its a tongue curler.

That's an idea. Corsair did mention that their dry hopping experiments tasted bitter and they recommended if I do go the dry hopping route that I keep the amount low.

What was the distilled IPA like? I had heard that distilling pale ales gave a taste similar to mixing whiskey and tequila. I have a strawberry saison that I may try distilling. It's low hopped. The yeast gave a really peppery taste and the strawberries provided a fruity tartness to the beer.

McMennamin's in Oregon has hop and honey infused whiskey they call "Monkey Puzzle" and it is absolutely delicious. I've done the same prior to starting this hobby with Evan William and hops and it was fantastic. Herbalists world wide have used alcohol for the extraction of herbs for centuries and call that a "tincture" of the herb. I make several tinctures myself using Whiskey as the extract.

I used 1oz hops to a quart of whiskey, aged about a week and added about 2tbs honey. Damn nice.

A couple weeks ago I went on distillery tours in Seattle and one of the ones we stopped by was 3 Howls and they make a hopped whiskey the do it while distilling by adding the hops to a gin basket wasn't quite my thing but a lot liked it. The make really good flavored vodka,whiskey and rum though besides hopped whiskey really recommend a stop by there if u can