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Blackberry Whisky

by DK Publishing from Craft Spirits

Make your own Blackberry Infused Whisky with this simple recipe from Craft Spirits. This tipple makes an excellent edible gift.

From the book

DK Publishing


Your goal when infusing whisky isn’t to mask its flavour, but rather to complement it. Avoid using an aged, expressive whisky or Scotch, which will dominate almost any infusion –mellow bourbons and rye whiskies are the best choices

Sweeten up your whisky or bourbon by infusing with fresh blackberries.

Infusing time 3–5 days.

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225g (8oz) blackberries
750ml (1¼ pints) whisky

Essential kit

What you need: 1-litre airtight jar, sterilized, fine kitchen strainer, muslin or coffee filter


Gather all your equipment. Thoroughly wash all of your flavouring ingredients. You can also use small jars, making several infusions from the same bottle.

Prepare your ingredients and place the blackberries in the base of the jar.

Fill the jar with the whisky. Lightly stir with a wooden spoon to distribute the infusing ingredients. Cover the jar tightly.

Shake the jar lightly a few times. Examine to ensure no impurities are inside. Store in a cool, dry place away from sunlight.

Check your infusion daily, shaking lightly to distribute the flavours. After three days, taste it every day until you achieve the desired flavour.

When the infusion is ready, transfer into a jug then strain into the clean jar using your strainer. Then strain it again using the muslin, and serve.

The next level Add thepeel of one lemon (pith removed) for a tart citrus note.

What you need: 1-litre airtight jar, sterilized, fine kitchen strainer, muslin or coffee filter


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