Update on my first batch of homemade apple pie bourbon:
I initially ran this infusion completely unsweetened for a full week, and it became too fiery. 🔥 Lesson learned—baking spices and high-proof need something to soften the edges.
I just stirred in 3 tablespoons of brown sugar today to rein in the heat and bring out those warm, caramelized pie-crust notes. Letting it rest, marry, and mellow out for another three days before the next taste test.
Hoping round two hits the sweet spot. 🥃🍎🥧
