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Jun 08, 2022 View:

Advice on back-sweetening whiskey with honey

I've got a small one off batch of a "flavored whiskey" that I'd like to sweeten up with some local honey. Any advice on how to best add the honey? I was leaning towards a heavy simple syrup (hot water to dissolve the honey) and adding that to achieve the desired flavor. Thoughts on that being an appropriate method? Is there a potential for clouding or sediment, and if so could anyone recommend another method that might be more appropriate?


Hey Lenny,

You'll get some clouding which will settle into sediment no matter how you do it. Thats why most honey flavored spirits use a stable flavor compound. Just let it settle out over a couple of days until it clears and pump off the top. Others may have better ways but this has worked for us.



Bentonite is your friend


+1 for Kristian's suggestion.


the natural honey will coagulate with some of the coloring in the whiskey and fall out of solution. You maybe able to resolve part of the problem by adjusting the ph of the honey to that of your whisky while you add it with the warm water.


let it settle while cool, 40 degrees or so, then rack it like wine. leaving behind solids using a sight glass. solids fall out and settle when cold. Betonite helps, so does pvpp.