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It seems logical that I can use the recipe for Honey Shine as the basis for an Irish-mist-like drink. I haven't found any recipe for this. I am just wondering what can be added to the Honey Shine, post aging, to give it that kind of taste and mouth-feel. You know that kind cordial kind of thickness? And can we add a little more honey as flavoring and in what proportion? Otherwise we are willing to drink it as is.

Thanks
-Dutch

I'm not familiar with "Irish Mist", so I did a quick search...this is what I got from the Campari America site:

"Irish Mist was the first liqueur to be produced in Ireland and is currently the only brand worldwide to have the word “Irish” in its registered name. Commercial production began in 1947 at Tullamore, County, Offaly. Irish Mist is based on an ancient recipe for heather wine, a spirit blended with honey, herbs and spices. The chieftains and nobles of Ireland’s ancient clans drank heather wine for centuries. Irish Mist, Ireland’s legendary Irish whiskey liqueur, is a classical, premium liqueur made from a unique blend of Irish whiskey, honey, herbs and other spirits."

So, reading "between the lines", I would think you want to start with an Irish-style whiskey recipe. Then, add herbs and spices to a gin basket for the spirit run. If you want to infuse the honey flavor, you could add it to the low wines when you do the spirit run, or possibly even a thumper if you run one.

If you want "sweet" to carry over to the finished product, you could also blend honey in to taste in the final spirit (I would do this after aging on wood, however).

On the site, they have some flavor notes (documents) that you can download to help build the flavor profile for your target. Work on it...perfect it...and come back with your findings. Be brave...tread where no man has yet travelled.
ss

I remember this from a long time back. I find the on-line description to be humorously vague "It is made from aged Irish whiskey, heather and clover honey, aromatic herbs, and other spirits, blended to an ancient recipe claimed to be 1,000 years old." Which is pretty laughable given that distillation wasn't supposed to have begun in Ireland before 1200 AD....

I think I poured my last bottle into a feints run lol

A HA! Ice strengthened mead (freeze distilling!) Make mead, freeze in the bitterly cold frozen wastes of Ireland, stick more honey in it with lots of herbs....only one problem, how cold does Ireland get?