5/18/2023 0 Comments Infuse spirits![]() So how do you infuse your own spirits, you ask? Choosing the Right Ingredientsįirst thing’s first: you’ll need to pair the right ingredients with the right spirits. And trust me when I say that your home infused spirits will taste much better once you master the technique. Sure, you can buy already infused spirits in just about any liquor store, but it’s so easy to do right at home, so there’s almost no excuse not to. It’s such a simple way to elevate your cocktails with little to no skill required. There’s just something so satisfying about making a cocktail with a jalapeno infused tequila or a cherry bourbon. This is a nice after dinner rye to drink on the rocks, but is a bit far from what one might expect.I love infused spirits. The sherry cask infusion is most prevalent to me of the three. This one has a texture I have never experienced, and it leads me to question what’s going on. Cinnamon and twizzlers on the finish.įinal Thoughts: The style is consistent with all three bottles, which I appreciate. Caramelized apple skins, orange, spicy grain. Surprisingly oily and chewy, nearly teeth coating. Nose: Caramel, vanilla, dark cherry, baked apple and cinnamon. Vital Stats: 105 proof (52.5% ABV) distilled in Owensboro, Kentucky bottled in Las Vegas finished with ‘broken staves’ of French oak, ex-bourbon, and ex-Oloroso sherry batch 001 mash bill of 95% rye, 5% malted barley $25 – $30 for a 750mL. Score: 4/5 Tasting Notes: Infuse Spirits Heresy Rye Once again, a good score because it is reasonably priced for cask strength and has only minor flaws. This one has big structure, and would be fantastic for spirit forward cocktails. I think these are great whiskies for those a bit newer to the whiskey world because they bring great flavors forward in a discoverable way. Packs a punch.įinal Thoughts: Even more fun than the bourbon, it is still slightly undeveloped. Viscous and powerful, extremely tannic (almost obnoxiously so). Notes from the nose actually carry through nicely, such as the cashew and raspberry. ![]() Palate: Grain forward with dark chocolate and corn oil. Raspberry, white chocolate, honey, butterscotch, vanilla, oatmeal and cashew. Vital Stats: 116 proof (58% ABV) distilled in Owensboro, Kentucky bottled in Las Vegas finished with ‘broken staves’ of French oak, ex-bourbon, and ex-Oloroso sherry batch 001 mash bill of 75% corn, 21% rye, 4% malted barley $39.95 for a 750mL. Score: 3.5/5 Tasting Notes: Infuse Spirits Limited Edition Cask Strength Broken Barrel Bourbon For the price, I think it is a very fun and tasty whiskey. This is common in younger whiskey and is something only time can develop. One flavor begins and ends, until you reach the next. There is an inherent youngness present that you can notice through a lack in continuity of flavor structure. A creamy silkiness is carried by wood tannins.įinal Thoughts: Nice complexity in flavor and taste. Palate: Initially there is caramel and oak, followed by vanilla, raspberries and honey, finishing with grain. Hay, lemon and light green fruit like white grapes. Vital Stats: 95 proof (47.5% ABV) distilled in Owensboro, Kentucky bottled in Las Vegas finished with ‘broken staves’ of French oak, ex-bourbon, and ex-Oloroso sherry batch 004 mash bill of 75% corn, 21% rye, 4% malted barley $25 – $30 for a 750mL. Tasting Notes: Infuse Spirits Broken Barrel Bourbon This brings a fun complexity to the whiskey, at the very least making them interesting, and actually pretty tasty! Let’s dive in. They are interestingly enough using three types of ‘broken staves’ for this process: French oak, ex-bourbon, and ex-Oloroso sherry. So, they filter it out before bottling.īy using a combination of traditional aging and chipping, they are able to reach a relatively mature whiskey with an added punch of flavor. If those chips were left in the bottle on the shelves, the whiskey would taste like a tree. Featuring a rye and a bourbon, along with a cask strength version of the bourbon, they take lightly aged Kentucky distilled whiskey and infuse it with so called “broken barrels.” After about six months of barrel aging, they place the spirit in steel tanks and add wood chips taken from specific types of barrels. Luckily, their whiskies are a little different, but go by a similar strategy. Nonetheless, they do hold a niche spot in the market. Part of me wonders how they control the consistency of infusion as the time between bottling and drinking likely varies greatly, but maybe that isn’t something they’re worried about. When you buy it from the liquor store, the fruit is still there and the flavor is likely intense and as fresh as it could be. Much of their line features vodkas with bottle infusions, meaning they put an infusing fruit or spice into a bottle, and seal it. They were founded in 2012 by then 25-year-old Seth Benhaim.
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