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Aug 14, 2013 01:34 PM

blackberry rye whiskey infusion

i just two minutes ago put some black berries into rye whiskey for an infusion. there were three or 4 berries that had mold on them, so i threw them out, inspected and cleaned the remaining. dropped them in the whiskey in a big glass jar, covered. shook lightly. now i notice white papery things floating. tell me this isnt mold?

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  1. It may be mold. The alcohol will kill any mold. You could filter the rye through a coffee filter or paper towel. Then start over with fresh berries. If I find mold on even one berry in a batch I assume they are all covered in mold spores and don't use them. But it will probably be fine if you just continue with the infusion and filter when done. By the way, blackberries don't need more than a few days to infuse.

    On the rare occasions I plan on flavoring spirits with raspberries or blackberries I juice them and then use the juice to flavor the spirit. I find it more accurate in getting consistency in later batches.

    6 Replies
    1. re: JMF

      thanks for the prompt response. i planned on filtering it anyway with cheesecloth, so ill try that in a couple days and taste it. if i survive, then ill share it with friends haha.

      1. re: charles_sills

        So? Have you filtered and tasted yet? I'll assume you lived ;-). My enquiring mind would like to know how your infusion turned out. I do a lot of tequila infusions and wouldn't mind branching out to another spirit.

        1. re: DiningDiva

          I bet he hasn't filtered it yet, although it's probably ready by now or in the next few days.

          Rye is great with infusions. You just have to match the spice level of the rye to the fruit, herb, etc. Also the sweetness. Rye isn't perceived to be as sweet as it actually is because of the spiciness. So you have to be careful infusing with sweet fruit because as the fruit tones down the spiciness, the sweetness becomes more noticeable. So with sweet fruit you can get a double hit.

          1. re: JMF

            JMF, thanks for that information. Are there any combinations you've found particularly successful? I was kind of thinking about peaches, which might be too sweet, and citrus, which might not pair to well with it.

            I was actually thinking his blackberry infusion sounded really good.

            1. re: DiningDiva

              Cherries, both regular and sour work well with all types of whiskey. It's called Cherry Bounce. I came up with a speed infusion for it last fall using nitrogen cavitation and frozen black cherries. A few minutes for the nitrogen cavitation, then a few days to bolster the infusion. I saved the cherries afterwards and they are great cocktail cherries. Otherwise it is a 1-2 month process, but well worth it.



              I think the peaches would work out very well. Try a small batch and see. I like Rittenhouse 100 rye best for infusing, but Old Overholt works pretty good too.

              I haven't had much luck with most citrus in whiskey. Lime was terrible, lemon was ehhh, but I did an orange zest in rye that came out good, but it was a very short infusion, and only the orange part of the peel, no white pith. Just overnight, that's it.

              I bet a very nice fresh ripe pineapple would work great with rye or bourbon. And sage works well with pineapple. the two might be very tasty infused into rye, or bourbon.

              1. re: JMF


                I was at the grocery store this afternoon looking at pineapples and cherries since they were right by the door when I walked in. Then I remembered I had asked you for a recommendation on what fruit might work, so I whipped out my phone and checked this thread. There it was in your reply too.

                So, that's what i"m going with.

                Thanks for the recs, much appreicated :-)