Grappa Flavor Without The Grappa?

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?


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