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Advice on back-sweetening whiskey with honey


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I've got a small one off batch of a "flavored whiskey" that I'd like to sweeten up with some local honey. Any advice on how to best add the honey? I was leaning towards a heavy simple syrup (hot water to dissolve the honey) and adding that to achieve the desired flavor. Thoughts on that being an appropriate method? Is there a potential for clouding or sediment, and if so could anyone recommend another method that might be more appropriate?

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Hey Lenny,

You'll get some clouding which will settle into sediment no matter how you do it. Thats why most honey flavored spirits use a stable flavor compound. Just let it settle out over a couple of days until it clears and pump off the top. Others may have better ways but this has worked for us.


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