Blackberry whisky
This makes a lovely smooth drink, not too far away from a port, but needs a bit of patience as it is best after some time to mature
Make in Late Summer - Early Autumn
Difficulty: Easy
Ingredients
Make this with any amount of blackberries - just multiply or divide the amount of sugar and gin to keep everything roughly in proportion. You can easily add sugar later so reduce to 150g if you don't have a sweet tooth
- 500g blackberries
- 200g sugar
- 70cl bottle of whisky
This works with any drinkable whisky. The sugar and a good amount of ageing mean that the blackberry and whisky flavours will mingle so a more easy going whisky is better than a peaty one. If you are planning to use an aged single malt then send it to me and I will happily swap it for a mid range blended scotch. You won't notice the difference!
Equipment
You will need
- Kilner jar, mason jar or similar
- Sieve
- Funnel
- Bottles
Remember to sterilise the kilner jar and bottles before using them for the smoothest results
Method
Harvest the blackberries
Collect your blackberries when they ripen in early autumn, if possible from a sunny spot where the berries will be sweeter. Ripe berries come off the branch very easily - sometimes a little too easily so make sure you have a good grip
Wear a long sleeved top because you will get prickled! Always forage responsibly to leave some berries behind for the birds and animals who need to fatten up ready for winter
Make the infusion
Sterilise the jar, then add the blackberries, sugar and whisky
Shake well to dissolve some of the sugar
This drink is greatly improved by age. Leave it for around 6 months, shaking the jar for roughly the first month until the sugar is all dissolved. Then leave it in a cool dark place for the rest of the six months
Bottling
After six months, strain it to remove the fruit and any sediment. Taste it for sweetness and add a little sugar if you prefer
Bottle the blackberry whisky and leave it for as long as you can - at least another six months but anything up to two years for an excellent result
Troubleshooting
It Isn't Sweet Enough
Just add a little sugar at bottling time. Either add a small spoon of sugar at a time, shake to dissolve and taste. Or make a syrup by heating 3 parts sugar to 2 parts water gently until the sugar is dissolved. Let it cool and then add to the whisky a little at a time
It's Too Sweet
There is no quick fix unfortunately. The only real cure is to make another batch of blackberry whisky lot less sugar and blend the two together. However try leaving it to mature for another few months and it may mellow with a less distinctive sweet taste
I Can't Wait For Autumn!
You can use frozen blackberries for this recipe - many supermarkets sell them. Thaw the blackberries before use, and then use them exactly as per the recipe
Questions and Answers
How Do I Identify A Blackberry Bush?
The blackberry bush or bramble is very distinctive - its long thorny branches arch into the air and the berries themselves are shiny, black and made up of twenty or so small balls, clumped together to make a single fruit. If in doubt, take a look in the library for a guide or read through the Woodland Trust's guide to the bramble
Where Can I Find Brambles?
Pretty much everywhere with enough rainfall! Blackberries grow through most of the UK and Ireland, and through large parts of the world including South-Eastern Australia, New Zealand, and the USA. The bramble is counted as a weed of national significance in Australia because of its keeness to spread far and wide
Can I Use The Blackberries After Using Them For Whisky?
Yes you can absolutely eat the whisky-soaked blackberries! Either as they are with some cream or ice cream, or baked into a pie or crumble it would be a shame to waste these boozy delights!
Can I Use Frozen Blackberries To Make Blackberry Whisky?
Yes, if you find frozen blackberries in a supermarket then simply thaw them and use exactly as you would use fresh. This also works if you freeze fresh blackberries straight after picking them