To make way for the Sloe Brandy we have bottled up our Blackberry Whisky made in early September. We obviously had to have a taste to see how it’s progressing as we haven’t made it before. It was…gorgeous! And to be put away now until Christmas, possibly!
I followed the instructions over on The Crafty Larder, but cut back on the sugar a bit.
Meanwhile the sloes this year were very ripe and juicy so not much pricking was required, they are now macerating for a couple of months in 75l of brandy and 200 grammes of sugar.
Now, any ideas on what we can do with those whisky soaked brambles?