I have a jar of Rainier cherries in bourbon that I made a few months ago. The result turned out to be interesting in that the bourbon completely absorbed the sugar from the cherries turning it into a very sweet, wine-like liqueur. The cherries, on the other hand, absorbed all of the rye flavor from the bourbon and now taste like little balls of rye. I've been at a loss for what to do with the concoction since I don't usually care for sweet drinks. Tonight, I made a cocktail using 1 part of the cherry-infused bourbon and 2 parts WT rye shaken and strained into a martini glass. I threw in 2 of the rye cherries on a toothpick and the whole thing was pretty good!
Has anyone else had a result like this, and what did you do with the final product?