Try this Ogden's Olde Firewhisky recipe, or contribute your own.
- Carbohydrate 0.0170280898936245 g
- Cholesterol 0 mg
- Fat 0.000262003120338682 g
- Fiber 0.0112196494275798 g
- Protein 0.000843058427541404 g
- Saturated Fat 7.28960294490687E-05 g
- Serving Size 1 1 ml (0g)
- Sodium 0.00211292838982808 mg
- Sugar 0.00580844046604468 g
- Trans Fat 0.000122761139449011 g
- Calories 0 calories
Step-by-step
- Taking a brand new 250ml bottle of Canadian Club whisky, pour just a smidgen out of the bottle to make room for the additional ingredients.
- Place the cinnamon sticks and the brown sugar into the bottle, close the lid and shake.
- Let it rest in a dark cupboard for about a week, longer for a more intense flavour.
- Test taste and adjust sugar to your palate.
- Strain all the ingredients and pour the whisky blend back into the bottle.
The Maceration Window
Allow the mixture to rest in a dark cupboard for a minimum of seven days before evaluating the flavor profile. Extended extraction beyond two weeks increases the risk of bitterness from excessive tannin leaching. Keep the storage temperature stable between 60 and 70 degrees Fahrenheit to ensure consistent compound transfer.Cinnamaldehyde Extraction
Ethanol acts as an effective solvent, dissolving the cinnamaldehyde and eugenol present in the bark of the cinnamon sticks. Brown sugar introduces sucrose, which partially breaks down into glucose and fructose through the acidic action of the alcohol over time. Whole spices perform better than powdered alternatives here because whole barks prevent sediment suspension and eliminate the need for fine-mesh filtration.Filtration and Storage
Pass the liquid through a coffee filter or fine cheesecloth after the rest period concludes to trap any residual sugar granules or bark particulates. Glass containers with airtight seals prevent oxidation and alcohol evaporation during long-term storage. Store the strained spirit indefinitely in a cool pantry away from direct sunlight.
