Peach Pecan Infused Bourbon

New — Never Tried

A simple homemade bourbon infusion with peaches, toasted pecans, and maple syrup. Let it sit for several days, taste as it develops, then strain when the flavor is where you want it.

Prep	Infuse	Yield	Difficulty
10 minutes	5 days to 2 weeks	About 2-2 1/2 cups	Easy

Ingredients

• 1/2 cup unsalted toasted pecans
• 1 1/2 large peaches or 2 small peaches, sliced
• 1/2 cup pure maple syrup
• 2-2 1/2 cups bourbon or whiskey

Directions

1. Add the toasted pecans, sliced peaches, and maple syrup to a large jar. A 32 oz jar works well.
2. Pour in enough bourbon or whiskey to cover the peaches completely, using about 2-2 1/2 cups.
3. Seal the jar and shake well.
4. Store in a cool, dark place for at least 5 days and up to 2 weeks.
5. Shake the jar every day or so to redistribute the ingredients.
6. Taste the bourbon after 5 days and continue infusing until the flavor is where you want it.
7. Strain through a fine-mesh sieve into a clean airtight jar or bottle.
8. Store the finished infused bourbon tightly sealed for up to several months.

Brown Family Notes

• Added to the cookbook to try.
• Toast the pecans before infusing for a deeper, nuttier flavor.
• Start tasting at day 5. Peach and pecan intensity will continue to build the longer it sits.
• A finer secondary strain through cheesecloth or a coffee filter can help remove small pecan particles if desired.
• Label the jar with the start date so the infusion time is easy to track.

Shopping List

Produce

• [ ] 2 small peaches or 1 1/2 large peaches

Pantry

• [ ] Unsalted pecans
• [ ] Pure maple syrup

Spirits

• [ ] Bourbon or whiskey

Supplies

• [ ] 32 oz jar
• [ ] Fine-mesh sieve
• [ ] Airtight storage jar or bottle

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Reformatted for the Brown Family Kitchen from the recipe shared with the family.