I’m in the process of undertaking a wee booze experiment (this is the 3rd of its kind). Six months ago (the 1st experiment) I took the scientific measurement (a handful) of raisins, into which an equally controlled quantity (several glugs) of 20 year old armagnac. Mix in a bowl, cover, place in a dark corner of the fridge, abandon for non-specific period of time.
After a couple of days I returned to the mixture. The brandy had become dark, quite viscous, slightly cloudy, and had the odd tiny lump of raisin floating here and there in the noticeably.
It tasted great. Armagnac is quite a delicate tasting drink which has a natural slightly dried fruit and nutty dryness to its character. After two days it had extracted a lot of the sugar out of the raisins. It was warming, sweet, and may relegate the Rusty Nail from its place as my Christmas day tipple. Result: Pass.
Experiment no.2 took place shortly after Experiment no.1 had been consumed. Same measurements, except this time I used The Balvenie Doublewood (12 yrs) – an excellent example of a Speyside whisky. Unfortunately the result of this experiment did not match the first. The drink was, sickly and generally tasted very unpleasant. Whisky is a far more delicate spirit than brandy and reacts more drastically to tinkering. Result: Fail.
Experiment no.3. As before, this time Cognac. Watch this space…