Re: [CH] Re: Piri-Piri - Whiskey question
Tom F. Bryant (tbryant@cox-internet.com)
Wed, 7 Nov 2001 09:17:22 -0600
Re:
This thread got me to thinking.... (snip).
For years I've been infusing my bourbon and tequila with chiles, usually
Tabasco.
I cut-up the chiles, and add 3 to a 750ml. bottle, or 6 to a 1.5 L bottle,
and let it sit at room
temperature for 48-72 hours. Then strain out the solids, and enjoy. But I
wouldn't think of
doing this to a good "peaty" single malt Scotch. Maybe I need to broaden my
horizons.
Tom