adding spices to liquor

[Shovelhead89]

I have a few recipes that I use spices in, to add complexity. Apple pie, peach pie, ect. Mostly cinnamon, also some nutmeg, cloves, all spices berrys. So far through experimentation I've found steeping whole intact spices and then removing them after about a week gave be a better result then adding ground spices and removing them. I didn't get such a syrupy end product, and I didn't have to worry about suspended particles settling over time. The taste was better imo aswell. Now that I have a flute still I was wondering if it be better to use a gin basket and go that route rather then steeping? I'm mostly looking for repeatable results where I can add a certain amount to the basket over and over again and still get the nice full flavor I get from steeping. I figure if it works for gin it should work for my spices. Any thoughts or suggestions? Maybe to a strip run with 6 plates then add a gun basket for a spirit run?

[RumDummyDrunk]

I can't speak directly to your question but I can tell you I have used many different spices fruits excetera in my thump kegs and the flavors carry over so I don't see why it wouldn't work.