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Blending in Cream Liqueur base

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Was wondering what experience anyone had with blending in cream base medium into their spirits. I'm leaning more towards not adding any extra sugar, so the cream base would be the only sugar added. My other option was a glycerin/sugar/lactose mix but why reinvent the wheel if someone has already built the cart. I've looked through the forum and there isn't a lot on coffee liquors, which is what I'm interested in making. On a small scale I've used the Still Spirits base but I wondered how it compared to larger more production focused makers.I would also like suggestion on the best way to blend that with my base spirit. Any ideas, suggestions and insights would be appreciated.

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