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Has anyone ever experienced something like this? Not a whiskey cream (Baileys style) but something different... water, sugar, whiskey and any natural flavourings....

I enjoy a drambui every once in a while. Me Da turned me ontoit a number of years ago along with a rusty nail.

Might collect and produce some tinctures and use a bourbon base instead of scotch for something interesting.

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Cheers,
jonny

Funny, Demy. I was just thinking about exactly the same thing yesterday. We make panty dropper with neutral, orange liqueur with brandy or rum, coffee liqueur with rum, etc.. but what about whiskey? Drambui was the only thing I thought of off the top of my head, but I have a feeling that an orange liqueur would be amazing, given how well orange pairs with whiskey. I also thought about an apple cinnamon liqueur with a corn whiskey base, sort of as a slightly fancier version of the classic apple pie moonshine.

Allspice Berries, Black Cardamom, Cassia, Cloves, Coffee Beans, Fennel Seeds, Ginger Root, Grapefruit Peel, Lemon Peel, Liquorice Root, Pink Peppercorns.

I like the idea of orange. Perhaps some coffee and cocoa. I’ve got some bourbon extracted vanilla beans in the spice rack. Orange blossom honey could be an interesting sweetener.

I make a bitters from vanilla pipe tobacco, cocoa, and coffee beans. Just a dash subtlety enhances a neat pour nicely so constraint may be helpful.

Maybe start with a high proof base bourbon so it can end up around 40%abv when bottled.

Demy wrote: ↑Sun Apr 21, 2024 4:56 am Has anyone ever experienced something like this? Not a whiskey cream (Baileys style) but something different... water, sugar, whiskey and any natural flavourings....

I tried making a Bourbon liqueur with a peanut butter flavour syrup, it was lovely, but not something that I'd go back for a second one on the same day.

Heritage Distilling made a BSB Brown Sugar Bourbon. It was pretty good and very popular they sold it to Jamie Fox, and the recipe changed, it’s not as good now.

The Booze Pipe wrote: ↑Sun Apr 21, 2024 9:37 am Heritage Distilling made a BSB Brown Sugar Bourbon. It was pretty good and very popular they sold it to Jamie Fox, and the recipe changed, it’s not as good now.

There was an old shiner that used to frequent the local winery, that made his own spin on Heritage BSB, and it wasn't too bad, but I think his cuts were a little too far to the left and not far enough to the right. I dont know what ever happened to him. He just quit coming around.

Southern Comfort was originally bourbon based. They changed it to a GNS base for a while, but I believe it's back to using whiskey again. There are lots of copycat recipes all over the web that might provide some useful inspiration.

BSB isn’t my preferred kind of drink, but I would definitely try making it. In fact, I usually use a sugar sour mash or white dog for liqueurs or extracts. I figure it’s like using raw sugar over white table sugar.

Pritchard’s in Tennessee makes several whiskey liquors. Their best seller is called sweet Lucy but there are several.

https://prichardsdistillery.com/liqueurs.html

They used to age their bourbon on cocoa nibs to create a chocolate bourbon. They stopped for awhile, looks like they’ve started again. Made a great old fashioned last time I bought some.

I’ve done quite a few Glayva style liqueurs using mead dregs and various whiskeys and honeys. Most were successful.

My daughter likes UJSSM and honey, but I’m not a fan of it.

Any liqueur made with honey is difficult to get clear so I don’t put much effort into clearing them. If anything does settle, I rack off the best and chug the rest.

NZChris wrote: ↑Sun Apr 21, 2024 3:28 pm I’ve done quite a few Glayva style liqueurs using mead dregs and various whiskeys and honeys. Most were successful.

My daughter likes UJSSM and honey, but I’m not a fan of it.

Any liqueur made with honey is difficult to get clear so I don’t put much effort into clearing them. If anything does settle, I rack off the best and chug the rest.

i did a honey spirit, it was ok aged on oak, a bit one dimensional but a nice smooth drink. what really paid off was i used the honey backset to make a corn whiskey next, it gave over a real nice bourbon with a distinct honey note.

A couple I’ve come across are Wild Turkey American Honey and The Dubliner Irish Whiskey Liqueur.

They’re kinda like a magician’s drink. A full bottle just appears outa nowhere when the party should be well and truly over, and then magically turns up empty the next day…

Cheers

This was by far the best I've ever tasted.
Unfortunately it was discontinued 7-8 years ago, if your ever lucky enough to stumble across an old bottle don't hesitate to buy it.

Thanks for your contribution guys. My idea is: water, cane sugar, whisky, neutral alcohol (minimum quantity to bring the ABV target) and a pinch of cinnamon and cocoa. I like the idea of ​​a touch of orange... I was thinking of orange peels macerated in alcohol which is used to correct the alcohol content....

Demy wrote: ↑Mon Apr 22, 2024 1:15 am Thanks for your contribution guys. My idea is: water, cane sugar, whisky, neutral alcohol (minimum quantity to bring the ABV target) and a pinch of cinnamon and cocoa. I like the idea of ​​a touch of orange... I was thinking of orange peels macerated in alcohol which is used to correct the alcohol content....

The standard garnish on an old fashioned shows that orange and whisky go well together. I can also confirm whisky and apple. And whisky and chocolate (I was once served chocolate ice cream with a splash of whisky on it).

You can get orange into a drink by suspending fruit or peel above the liquor. See Liqueur du pendu.

Demy wrote: ↑Mon Apr 22, 2024 1:15 am Thanks for your contribution guys. My idea is: water, cane sugar, whisky, neutral alcohol (minimum quantity to bring the ABV target) and a pinch of cinnamon and cocoa. I like the idea of ​​a touch of orange... I was thinking of orange peels macerated in alcohol which is used to correct the alcohol content....

Instead of adding neutral Demy, you could just add whisky at barrel strength?
I use 60% for my sipping cream recipe.

This here fits the bill.
Tastes just like a good corny white dog,,,cept really sweet.

LWTCS wrote: ↑Mon Apr 22, 2024 4:02 am This here fits the bill.
Tastes just like a good corny white dog,,,cept really sweet.
Screenshot_20240422_080105_Google.jpg

Oh, seeing the name of that liqueur has just reminded me!

Has anyone here tried making bourbon with nixtamalized maize?
I'd bet the alkaline treatment would alter the flavour that comes through from the corn, but no idea if it will inhibit yeast without being treated first?

MooseMan wrote: ↑Mon Apr 22, 2024 11:06 am Has anyone here tried making bourbon with nixtamalized maize?

I have searched for threads discussing the use of masa, and the general impression I got was that there was little difference. But I’d love to learn more, if anyone has found a significant difference in the taste.

MooseMan wrote: ↑Mon Apr 22, 2024 3:41 am

Demy wrote: ↑Mon Apr 22, 2024 1:15 am Thanks for your contribution guys. My idea is: water, cane sugar, whisky, neutral alcohol (minimum quantity to bring the ABV target) and a pinch of cinnamon and cocoa. I like the idea of ​​a touch of orange... I was thinking of orange peels macerated in alcohol which is used to correct the alcohol content....

Instead of adding neutral Demy, you could just add whisky at barrel strength?
I use 60% for my sipping cream recipe.

Yes of course...I will only add it if strictly necessary. As soon as I can I would like to try to make a very small quantity

NZChris wrote: ↑Mon Apr 22, 2024 1:45 am You can get orange into a drink by suspending fruit or peel above the liquor. See Liqueur du pendu.

Excellent idea... it would give a more delicate taste... I know the method but I used it to make "coutreau"... it could be the same liqueur more or less...

I maserate pitted dates in white corn. Just dont leave it to long, the skins tend to be astringent. Start with a cup of medium fine chopped dates in 2lt of 40%. Start tasting at day 3 to check for astringency. Remove dates when you get a wooden taste.
You can add some dried apricot as well.

After you removed the dates you can add some simple syrup if you want a proper liqueur.

I haven’t tried dates in whiskey, Setsumi. I did a small experiment with dates in mahia, which improved neither the dates nor the mahia. Kind of put me off trying that again any time soon.

I started the experiment... I thought I'd make a very small amount as a test.
For approximately 200ml of liqueur at an alcohol content of 31/32 ABV
I thought of these doses: 100ml water 70ml whiskey 50 ml neutral 30-50 g brown sugar a pinch of cinnamon a pinch of cocoa A small orange
At the moment I have started preparing orange in a hybrid way (between maceration and suspension of whole orange)

Steve Broady wrote: ↑Tue Apr 23, 2024 2:52 am I haven’t tried dates in whiskey, Setsumi. I did a small experiment with dates in mahia, which improved neither the dates nor the mahia. Kind of put me off trying that again any time soon.

Bin the dates after, they will be wood. For me the trick is a short maceration time.

I continue.... The ingredients Final liqueur This has nothing to do with it but I was preparing it

I tasted this liqueur over several days..... The combination with orange is definitely spot on, I think less orange would be needed to be more balanced. The sugar in the recipe Is 35 g... I don't like too much sugar.

For those wishing to try the recommended doses are:
For 1 LITER of product (32 ABV)
500 ml water
350 ml whisky (45 abv)
250 ml neutral alcool
175 grams cane Sugar
1 Orange
a pinch of cinnamon and cocoa

Demy wrote: ↑Sat Apr 27, 2024 1:44 am I tasted this liqueur over several days..... The combination with orange is definitely spot on, I think less orange would be needed to be more balanced. The sugar in the recipe Is 35 g... I don't like too much sugar.

For those wishing to try the recommended doses are:
For 1 LITER of product (32 ABV)
500 ml water
350 ml whisky (45 abv)
250 ml neutral alcool
175 grams cane Sugar
1 Orange
a pinch of cinnamon and cocoa

Orange is super easy to over do.
One way to maintain control is to zest / peel an orange add zest to equal ( or the like) parts sugar & water in a pot and bring to a soft boil. Let some of the water work off till you get a syrup like consistency. Then add a measured amount of the orange syrup to your alcohol.

I find this method dampers back the orange oil bite and makes it easier to add more robust color and aromatics without the overpowering bite.

As an aside, if you use some alcohol to your boil mixture then bring to temp and stir, as the liquid evaporates you will start to grow sugar crystals by stirring the mixture. The crystals will have the color and orange flavor infused. It's a nice rim garnish if you like a proper cocktail.