“Fourteen years ago in a parking lot in the aptly named city of Lebanon, Tennessee, a gentleman who called himself Jellybean and claimed to have killed 26 people allowed me a swig of his homemade whiskey. His drink had a nose, palate and finish of ethanol. He may have forgotten to malt his grains, he may have been using an ill-proportioned still, or he may have been drinking ethanol.
Like Jellybean, I’ve always fancied myself as a boozemaker, but never had the skill or equipment to produce anything worth drinking. So imagine my delight when I tried infusing vodkas and found it as easy as stuffing something into a bottle and waiting until it tastes nice.
There are, as I write, bottles of homemade pepper vodka, perilla vodka and wasabi vodka on my coffee table. There’s a hops vodka and a banana vodka on top of my fridge. There’s a butter vodka in the fridge, a black truffle vodka on the sideboard and an ambergrease vodka on top of my wine cellar, but we’ll come to that later.”
Infusions
In The Japan Times, June 25, 2010
“Fourteen years ago in a parking lot in the aptly named city of Lebanon, Tennessee, a gentleman who called himself Jellybean and claimed to have killed 26 people allowed me a swig of his homemade whiskey. His drink had a nose, palate and finish of ethanol. He may have forgotten to malt his grains, he may have been using an ill-proportioned still, or he may have been drinking ethanol.
Like Jellybean, I’ve always fancied myself as a boozemaker, but never had the skill or equipment to produce anything worth drinking. So imagine my delight when I tried infusing vodkas and found it as easy as stuffing something into a bottle and waiting until it tastes nice.
There are, as I write, bottles of homemade pepper vodka, perilla vodka and wasabi vodka on my coffee table. There’s a hops vodka and a banana vodka on top of my fridge. There’s a butter vodka in the fridge, a black truffle vodka on the sideboard and an ambergrease vodka on top of my wine cellar, but we’ll come to that later.”
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