How it works
Alcohol is an excellent solvent: it pulls aromatic compounds out of whatever you steep in it. Time and temperature control how much comes out, so taste as you go and strain when it’s right.
Basic method (toasted nuts)
- Toast the nuts first. Toasting creates the roasted, nutty aromas you want to capture.
- Add them to the spirit and refrigerate for at least 4 hours, preferably 24. The spirit will darken.
- Strain through a coffee filter (twice for clarity) and keep refrigerated.
This is how the Toasted Pecan Old Fashioned gets its toasted-pecan Japanese whisky.
Tips
- Strong flavors (chilies, tea, coffee) can over-extract fast. Taste early.
- Save infused nuts or fruit for a pairing or garnish.
- Label the jar with the date and what’s in it.
