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Making flavoured whisky with spices and botanicals: A handy guide

If you've ever wanted to tinker with basic whisky to see if you can make some interesting flavours, infusing it with botanicals and spices might be right up your street. The art of whisky infusion is surprisingly simple, yet it opens up a world of subtle flavour twists that can transform your favourite spirit.

The joy of infusion

Infusing whisky with spices & botanicals allows you to experiment with flavours and be creative. Infusing can also offer an exciting way to personalise your tipple without overwhelming the spirit's natural character.

Getting started: What you'll need

Before diving in, gather these essentials: some simple, everyday whisky or bourbon. Supermarket own brand is a good choice. We don't suggest you use a high-end, expensive or special whisky.  You'll need some glass jars or bottles (jam jars work perfectly), a kitchen sieve for straining and your chosen spices & botanicals to hand.

For your first infusion, it's best to start small with just 2-3 measures of whisky in a jam jar. This way, you can test different infusions without risking a whole bottle if a flavour isn't to your taste.

The basic technique

The infusion process is really simple:

1. Pour 2-3 measures of whisky into your jar
2. Add your chosen spice or botanical
3. Seal the jar and give it a really good shake
4. Leave it to infuse, tasting regularly until you think it's good to go. Typically, this might be anything from 12 hours to a couple of days. You can pop it in the fridge or leave it out at room temperature
5. Once you're happy with the flavour, strain out the spices & botanicals using your sieve

Tip: The key is to remove the botanicals at the right moment. Leave them in too long, and they can overpower the whisky's natural character. Tasting regularly will help you judge the moment.

Six spice infusions to try

1. Black Cardamom: Smoky menthol

This spice brings a fascinating combination of smoky notes with a menthol aroma.

How to use: Take 2 pods and carefully slice them open before adding to your whisky. Leave for 12-24 hours, tasting regularly to prevent the smokiness from dominating. The result is a strong smoked taste balanced with subtle menthol notes.

2. Liquorice Root: Sweet silkiness

One of the most forgiving infusions, liquorice root adds a delicious sweetness that can develop for days.

How to use: Add half a teaspoon to your whisky and taste regularly. After 12 hours, you'll notice a silky, sweet liquorice flavour that complements the spirit beautifully. This infusion can safely steep for up to 3 days without overpowering the whisky.

3. Grapefruit Peel: Bright citrus notes

Dried grapefruit peel delivers a strong citrusy hit with a more subtle flavour on the palate.

How to use: Half a teaspoon in 2-3 measures of whisky, infused for at least 1 hour. For best results, leave it for 12-24 hours to develop the full citrus character.

4. Allspice: Warm and spicy

This warming spice brings sweet, spicy notes that naturally complement whisky.

How to use: Add half a teaspoon to your whisky and leave for up to 24 hours. You'll taste sweet, spicy notes developing, creating a harmonious blend with the spirit.

5. Fennel Seeds: Aniseed elegance

Although fennel imparts its sweet, aniseed flavours quickly, this infusion really shines when given a little more time.

How to use: Use just half a teaspoon in 2-3 measures of whisky. While you'll pick up the flavours within a few hours, leaving it for a good 2-3 days creates a particularly popular infusion that balances really beautifully with whisky.

6. Dried Ginger Root: Quick and fiery

This strong, hot spice works fast, making it perfect when you want an immediate flavour boost, or are feeling impatient!

How to use: Add just a pinch to some whisky and give a good stir and shake. Ginger infuses within a few hours but should be strained quickly to prevent it from becoming overpowering. As you can imagine, this creates a warming, spicy kick that is perfect for colder evenings.

Pro tips for perfect infusions

Don't dilute first: Alcohol absorbs flavour best when undiluted. If you like to drink whisky with a mixer, add that after infusion is complete.

Keep it simple: Whilst you might be tempted to combine a few spices and botanicals, sticking to single spices at first to avoid overcomplicating the taste and to better understand each one's unique contribution. Once you've had a bit of practice, you can try combinations of spices & botanicals that interest you and become a real pro.

Taste regularly: The recipes above are just starting points. Taste your infusions regularly to find what does it for you.

Away you go!

The world of infusing whisky is yours to explore. Start with small batches, experiment with different spices and don't be afraid to adjust timings and quantities to suit your preferences. 

Which spice or botanical will you try first? Will it be the smoky intrigue of black cardamom, the sweet comfort of liquorice root or perhaps the fiery kick of ginger? Whatever you choose, the best infusion is the one that tastes perfect to you.

Happy infusing!