Before we get way too busy in our season here, let’s follow up on one of our projects from last season! If you’ve been around, you know that we like using infusion preservation techniques, typically by creating floral, fruity or vegetal liqueurs for use in crafted cocktails or cooking.
When you study infusion, everyone says it’s a big deal to infuse and then filter that infusion in relatively short succession. (Typically within 1-2 weeks.) But, around here, we regularly challenge common theory and so-called “sage” advice.
Last year, we created two different chamomille liqueurs. One was traditional, a two week long soak in 80 proof neutral vodka. The second, we infused the flowers (complete with stems) for an entire six months straight. We broke all the so-called “rules” within infusion!
The question we’re trying to answer here is “how much, really?” does a long infusion (including the stems) truly impact the flavor, strength and quality of a given infusion. If time is the variable, what’s the impact?
We haven’t tasted either, yet.
Our question to you is, what do you think? Is the short “traditional” de-stemmed infusion the better play? Does a longer infusion or stems “destroy” the infusion like some say, or does it create more nuance, flavor and complexity? Is removing the stems “really” necessary? Six months of infusion ought to illustrate that point, perfectly!
We’ve found a lot of things in life are done just because that’s how it’s always been done or what “sounds right.” We’ll likely allude to our final thoughts on this experiment in this season’s infusion efforts. If you see us talking about going long and hard, or short and sweet, with infusions you’ll know what we think!
