Batch 046: Spiced Cacao Infused at Home

We know our Experimental Batches can be hard to get your hands on, so here’s how to make your own version of Batch 046: Spiced Cacao Infused at home! Of course, it’s much easier to just grab a bottle at our Experimental Distillery, so stop by to stock up before it sells out!

You’ll need:

1 empty bottle of Chattanooga Whiskey

1 full bottle of Chattanooga Whiskey 91

Funnel

1/4 cup of raw cacao nibs (we prefer Ecuadorian)

2 dried chiles (we like a Guajillo and Pasilla combination)

1 vanilla bean

1/2 cinnamon stick (we prefer Vietnamese)

1/2 cup of raw cane sugar

Feel free to experiment with other additions: nutmeg, orange peel, and/or coffee beans could all be great!

Place all of your ingredients into the empty bottle, and top with Chattanooga Whiskey 91. Give it a good shake and let infuse in a cool, dark location for about 2 weeks. Check in on your bottle to give it a shake every few days, and start taste testing near the end of the 2 weeks. When your infusion is ready, filter it using a funnel and a rinsed coffee filter. If the spice level is too high for your preference, cut it with some Chattanooga Whiskey 91 to taste.

Cheers!