I am thinking that this de-fatting stage might actually be counter-productive. There is a technique called fat-washing where you add flavorful fats to the alcohol, macerate it and then chill the alcohol down in the freezer to pick up the fat that will solidify on top. I feel like this could be probably pretty easily done after the filtering stage to yield more intense peanut flavor.
Notably, that fat is then even more delish in cookin as well bcuz flavour transfer is nvr a one way street. Or heck, take that fat and add some green to it and now ya got crossfaded fat xD
This reminds me of a flavoured vodka I made once, you remove a small amount of vodka from the bottle, and replace that volume with boiled sweets (I think you guys call them hard candy). Next step is to put the lid back on and place the bottle in the dishwasher and run it through a wash cycle. The heat melts the sweets into the vodka and once cooled you have flavoured vodka. My favourites were Rhubarb & Custard or Cherry Drops.
1:45 I feel a small amount of salt wudve helped here nonetheless. Salt is rly good for roundin out flavours and is used in almost all commercial drinks even. Particularly i wud expect the salt here to counteract the bitter notes in both the peanuts (very mild bitter notes) and moreso in the finished whiskey. Similar reason why you add a little salt to your soda after its done with initial brewin. Also id totes suspect a salted peanut butter whiskey wud be like a salted caramel whiskey and thus downright amazin.
I have a lot of little jars of probably pretty strongly infused vodka or everclear with various herbs/ flowers/ edible plants/ etc. Never occurred to me to use something like peanut butter that's been processed already. Have barely used any of my infused spirits bc...I don't drink much lmao. But still good to know. I wonder if you could add this infused whiskey to sugar and boil it just enough to make a sugar syrup, if that would a) boil off much alcohol content while b) maintaining the flavor of the peanut butter and the whiskey. I think that would taste great in coffee or something.
I did a similar thing, infused some whisky with peanuts and figues. And, yes, it’s very good. Another thing that is also very interesting - infusing bolete mushrooms in whisky and making a whisky sour cocktail with it! Terrific! Discovered that in Kiev.
**btw** homebrew stores actually sell a peanut butter flavoured extract for anyone who actually wants to make a screwball at home, or maybe just a peanut butter mead or ale instd. I actually need to get myself some soon once we have spare funds again cuz i rly wanna try peanut butter flavoured seltzer water xD I dont think ill like it but i still have to try it heh
it's subtle because you removed the oil, that's where all the flavor is, that's why spices and aromatic coumpounds are always tied to fat, like spicy oils, condiments, compound butters, sauces and so on, I make limoncello (a famous typical italian lemon flavored liqueur for those who don't know what that is) at home every year for summer, and I use zero lemon juice or pulp, all I use is the zest to bring the essential oils out and then I filter it.
I'm not a fan of how sweet flavored whiskeys are, so I think making my own is a great idea. I'm going to take other's suggestions and freeze the product to remove the oil.
I am thinking that this de-fatting stage might actually be counter-productive. There is a technique called fat-washing where you add flavorful fats to the alcohol, macerate it and then chill the alcohol down in the freezer to pick up the fat that will solidify on top. I feel like this could be probably pretty easily done after the filtering stage to yield more intense peanut flavor.
call for a redoo
Notably, that fat is then even more delish in cookin as well bcuz flavour transfer is nvr a one way street. Or heck, take that fat and add some green to it and now ya got crossfaded fat xD
I was thinking you could use a pippette
You're giving up on peanut butter already? Before Peanut Butter coffee?
Here me out extra buttered up pb and bacon bourbon. 🥓 🥃🥜
This reminds me of a flavoured vodka I made once, you remove a small amount of vodka from the bottle, and replace that volume with boiled sweets (I think you guys call them hard candy). Next step is to put the lid back on and place the bottle in the dishwasher and run it through a wash cycle. The heat melts the sweets into the vodka and once cooled you have flavoured vodka. My favourites were Rhubarb & Custard or Cherry Drops.
I can"t stand peanut butter taste out of toast and chocolat/peanut mix. A peanut butter drink...gosh
What brand of whiskey did you use? I want to try to make this using your exact recipe.
Was I the only one who thought you would ferment peanut butter and distil the mash for a peanut-whisky?
That wouldn't be a whisky, because it's not made from grain.
1:45 I feel a small amount of salt wudve helped here nonetheless. Salt is rly good for roundin out flavours and is used in almost all commercial drinks even.
Particularly i wud expect the salt here to counteract the bitter notes in both the peanuts (very mild bitter notes) and moreso in the finished whiskey. Similar reason why you add a little salt to your soda after its done with initial brewin.
Also id totes suspect a salted peanut butter whiskey wud be like a salted caramel whiskey and thus downright amazin.
I have a lot of little jars of probably pretty strongly infused vodka or everclear with various herbs/ flowers/ edible plants/ etc. Never occurred to me to use something like peanut butter that's been processed already.
Have barely used any of my infused spirits bc...I don't drink much lmao. But still good to know.
I wonder if you could add this infused whiskey to sugar and boil it just enough to make a sugar syrup, if that would a) boil off much alcohol content while b) maintaining the flavor of the peanut butter and the whiskey. I think that would taste great in coffee or something.
Do you think using a fruit concentrate would work to create an infused vodka / liqueur?
I did a similar thing, infused some whisky with peanuts and figues. And, yes, it’s very good. Another thing that is also very interesting - infusing bolete mushrooms in whisky and making a whisky sour cocktail with it! Terrific! Discovered that in Kiev.
Hey buddy i done this a recipe a few days ago. Do you feel the infusion could be done quicker ? A month seems like a awfully long time to wait lol.
Hmm take a sweet favored whiskey for this project.
You can also make some other flavored whiskeys .. like vanilla or chocolate
Think about using screwball and badd more peanut butter to flavor screwball up
Sheep and dog peanut butter whiskey. Try it.
Sheep dog peanut butter whiskey is way better than screwball
What if you made vodka sauce with flavored vodkas?
With peanut butter noodles?
Do it!!… make the drunken PB AND J. PLEASE
How bout peanutbutter whiskey coffee
Making me totally confuse
Can't forget the peanut butter omelette, or even better: peanut butter omurice.
Screwball is so good i can never taste it ever again
ayright imma make myself an alkoholic
That microphone head bud
Peanutbutter jelly time...
**btw** homebrew stores actually sell a peanut butter flavoured extract for anyone who actually wants to make a screwball at home, or maybe just a peanut butter mead or ale instd.
I actually need to get myself some soon once we have spare funds again cuz i rly wanna try peanut butter flavoured seltzer water xD I dont think ill like it but i still have to try it heh
it's subtle because you removed the oil, that's where all the flavor is, that's why spices and aromatic coumpounds are always tied to fat, like spicy oils, condiments, compound butters, sauces and so on, I make limoncello (a famous typical italian lemon flavored liqueur for those who don't know what that is) at home every year for summer, and I use zero lemon juice or pulp, all I use is the zest to bring the essential oils out and then I filter it.
Pistachio butter?
I'm not a fan of how sweet flavored whiskeys are, so I think making my own is a great idea. I'm going to take other's suggestions and freeze the product to remove the oil.
I hear about using an electric pressure cooker, like an instant pot to make really fast extracts, like vanilla. Try it maybe?
You should try ultrasonic infusion! The Thought Emporium made a video on it and it had great results.
Took a while to track that bottle down but it's Reservoir Hunter & Scott Bourbon in case anyone wanted to try it.
I'm looking forward to the peanut butter infused butter video
Did you use specific ratios when making this?
Now make peanut butter flavored jelly!
You need more attention man, your content is fucking awesome!
lol that is interesting. 😁
You have done it again
so strange. i love it.
Absolutely mad lad
noice
Yeah... definitely gonna try this with my 21 years old Glendronach