Grappa Flavor Without The Grappa?

SingleMaltYinzer

I'm trying to figure out how to get that grappa flavor/mouthfeel without the grappa. This is mostly for Limoncello and Raki. My current experiment is to throw sultanas (white raisins) in the spirit as a maceration. Test two will be to put the raisins in the maceration at a higher proof. Test three will be to macerate at higher proof and then distill.

Any other ideas?

punkin

When i used to do a raki/ouzo flavour i used to put 4l of cheap white wine in the potstilled spirit run with the neutral and spices. Seemed to get me there.

SingleMaltYinzer

That's a really good idea. Thank you.

punkin

No worries. From memory i used to do 10-12l of neutral @ 40% to 4l of cask wine.

Just went and checked. 8l of 40% neutral, 3l ouzo feints and 2l of cheap white wine went in with the spice mix in my gas boiler and 10l produced after watering back down.