Bourbon and Botanicals

[ErichPryde]

I have yet to see a post in this thread that isn't completely awesome.

[CorvallisCracker]

Will it be Herbon or Burgin?

Doesn't matter. As Stuart Rankin would say, if it's not Scottish, it's crap.

OMG! you've made Scotch!

Oh, in that case...

Ah. I stand corrected.

...so do I.

I have yet to see a post in this thread that isn't completely awesome.

Sadly, all good things must end at some point.

[pepcycle]

Two lessons learned.
1. Anise Seed is very strong and small amounts add lots of black licorice flavor
2. Anise Seed is very strong and small amounts add lots of black licorice flavor

Besides that the vanilla, lemon and juniper balance is FANTASTIC.

I love this stuff. I may be the only one. (Again!) but this is interesting enough to try again with less anise.

I made a new batch with 3 more pints of bourbon, double dose of lemon, vanilla bean and lemon rind.

Will mingle the new with the over-anise batch by adding the anise batch in increments till I get a good balance on the anise.
I love the anise note, but not in excess. (Like EC18 on steroids)

Tomorrow, after mingling, I'll make a bourbini with white vermouth.

So what goes in a bourbini, definitely not olives?
I'm thinking candied lemon.