Mincemeat whisky

Somewhere, I’m not sure where I saw an article about and recipe for a whisky flavoured with mincemeat… it involved bourbon and I think the concoction was left for only three weeks for the flavour from the mincemeat to impart itself into the alcohol.

My first thought was that it sounded interesting, festive, and tasty… my second thought was about what makes mincemeat; no longer meat, that died out a couple of hundred years ago, but dried fruit, good, spices very good, candied peel, good, citrus zest, very good, maybe apples, maybe carrots, yes, fine, suet? Butter? No I’m not sure that putting something with fat in it into a spirit would rally work… a greasy liqueur? Not for me!

But supposing, just supposing you took the dried fruits, the spices (freshly ground)  the zest and the fruit, supposing they macerated in whisky… would that be good? Might that be delicious? Or what about rum? Dark rum or light rum or white rum? Might that be even more seasonal? This will take some thinking about, and may take some experimentation!

Looking through my photo gallery for a featured image  I came across some quinces… now quince in mincemeat, quince mincemeat in liquor… There is a thought!