GaryT Posted August 23, 2016 Share Posted August 23, 2016 I've done several bourbon infusions over the years, with varying results. Started making more bacon infused bourbon recently after really enjoying a cocktail I had it in. While getting ready to make another batch this weekend, I pondered "Why bourbon? Why not rye?" I decided I didn't want to go crazy with JUST rye, but for this batch used 2/3 KCSB, and 1/3 Dickel Rye. Still in the straining process (I like to freeze, strain through cheesecloth, than through a coffee filter, freeze again, then through another coffee filter), but it smells delicious - like bacon candy! Curious if other folks have tried any rye infusions, and if so - whatcha thought? Link to comment Share on other sites More sharing options...
b1gcountry Posted August 23, 2016 Share Posted August 23, 2016 I am not a fan of infused vodka. I've never had infused bourbon, but I'm hesitant to try it because I don't like the vodka. Link to comment Share on other sites More sharing options...
Josh Posted August 23, 2016 Share Posted August 23, 2016 The closest I came was to make my own Rock & Rye with sugar and orange slices. Turned out well! Link to comment Share on other sites More sharing options...
mosugoji64 Posted August 23, 2016 Share Posted August 23, 2016 Not a bad idea, Gary. I made a pumpkin pie bourbon infusion a couple of years ago that turned out well. Pumpkin pie with rye whiskey is a great pairing, so maybe I'll try a pumpkin pie rye this year! Link to comment Share on other sites More sharing options...
GaryT Posted August 26, 2016 Author Share Posted August 26, 2016 I'm going to give the new infusion a shot in a Suckling Sour later today, and see how it goes. Although . . . for science . . . I guess I need to make two (one with the bacon bourbon and one with this for comparison). Hmm . . . something to ponder while sitting in mind-numbing meetings on a Friday Link to comment Share on other sites More sharing options...
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