We left _____ in bourbon for 100hrs to see what happens

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[@bbq1423]

Now, the real question: if you dry the coffee beans and brew a cup, what does the cup of coffee taste like?

[@DrakkarCalethiel]

Asking the real questions. They need to try it!

[@timothyhoehn4912]

This!

[@taylorclark9398]

Most likely the coffee has lost all of its flavor and caffeine. The chemical compounds will have leeched into the alcohol. The brewed coffee will probably taste like super weak whiskey

[@TFG28]

Tannins judging by the rest of the things 😂

[@CriticalClub10]

That needs to happen

[@khicks72]

Watchin Brianna use a knife leaves me AMAZED that she still has all ten fingers.

[@SwapBlogRU]

She does seem like the sort of person who might confuse her own finger with whatever she's cutting, true.

[@quentins5692]

@@SwapBlogRU no bc she’s not turning her knuckles away lol

[@Krishach]

That didn't bother me as much as the banzai cheer with an OPEN KNIFE right next to a peer...

[@paladonis]

Brianna cuts herself "They drew first blood!" Goes Rambo mode.

[@RedEyesTops]

Makes me wonder why her arm's all bandaged up

[@archangel1547]

Man, using Markiplier’s freak out from Getting Over It with Bennett Foddy to personify our feelings with Brianna using a knife was perfect.

[@Chizmas]

Love this comment

[@_BobRoss]

Yeah, we really need to teach Brianna some knife skills xD

[@naterocks96]

I did not expect a Markiplier clip on Whiskey Tribe, lmao. Caught me off guard

[@Tomp4ul]

@@_BobRoss Literally expecting an episode where she takes the end off a digit

[@heikkiremes5661]

Same. :D

[@gustavsmith5913]

Briana's cutting is quite impressive, in a way. I believe it could be used as a true random number generator. - How many pieces will it be? - It's impossible to know, it's a completely random process!

[@garethreece]

is that pieces of the item? Or pieces of her fingers IN the item?

[@Blind_Smithy]

Its probably been said a lot but i do love seeing Brianna being brought onto the core team, that crazy energy and still like entry newb level way of phrasing things is a nice breath of fresh air now that Rex has evolved as a whiskey drinker.

[@Ravenkiwi]

Would you say she has replaced Rex as the main mooch? Has Rex leveled up to... I don't know... Mooch level 9000?

[@DeputatKaktus]

Brianna: „It’s okay, I have very good awareness!“ Also Brianna: „Ow f***, that’s sharp on both ends….“

[@Mr.Taz1918]

I’m so glad I looked up what “sloppy poncho” meant. That’s a different type of funny right there. 😂😂😂

[@alexm.6148]

Note to self: Whiskey Tribe + knives = scarier than any horror movie

[@Ducklinlikesgamesbro]

My dad used to do this with our local 100 proof "vodka" (I live in the Philippines, we call it lambanog). He'd soak in jackfruit, kalamansi (local lemon), juicy fruit bubble gum, raisins and apple. May he rest in peace :)

[@joeddarainwater5572]

How long is it shelf stable? Like they did 3 bottles of whiskey, I drink a bottle in a few days maybe a day (am I an alcoholic idk??) But if I needed 3 weeks worth would it not go bad?

[@Ducklinlikesgamesbro]

@@joeddarainwater5572 in the experiments that my dad did, the long it goes the better, but I have not seen a gallon of, yes a gallon, lasted for more than 2 weeks :D

[@benniebaniel985]

And you can see it being sold on the side of the road when going to an outing. Its so good.

[@MikeColley]

I think this was a cool experiment with "infusion" ideas. Would enjoy seeing more in the future for sure. Obviously trying some different whiskey types as well.

[@Rob-ExMachina]

Brianna is 100% chaotic neutral lol

[@Nerpdude12]

The Tribe demands more episodes like this.

[@ExUSSailor]

A trick to infusing flavors from fruit, freeze & thaw it out first. It breaks down the cells in the fruit, and, you get more of the flavor & juice out of it.

[@hayden5581]

Used to do shooters of whiskey with a shot of pickle juice as chaser when I was younger. Funny to hear how it tested and brought back memories.

[@decnet100]

Thanks for the video, I tried setting up my own Apple-Cinnamon bourbon for a christmas party. Turns out, at least with my tiny-batch approach (1 bottle of bourbon), the optimal infusion time is MUCH shorter than 100h. The apple came through after only 4h (same evening, first cheeky taste) quite distinctly; after just about 1 day of infusion I think the taste was optimal, with a really identifiable headnoty-apple taste (I think you could actually taste the variety of apple I used, it was REALLY distinct and nice). After 48-72h, the cinnamon flavors started dominating, so I took out the cinnamon sticks at that point and left the apple in. Later, it became like a "damp" apple taste, basically overextraction happened. Turns out, the bottle was finished by then anyhow, from just my little sampling sips (ok, those involved some friends already). Good think I can remake it within just a day for that party. Maybe that helps anyone who'd like to experiment with a smaller batch themselves!

[@JimDandy69]

Maybe add cinnamon sticks first and at 24h add apple for another 24? So Cinnamon 48, apple 24? Or would that be too much cinnamon. Think I will have to try this

[@decnet100]

@@JimDandy69 Yeah, definitely do try! Especially with the apple-cinnamon combo, I had not a single one that wasn't really nice (other than trying the coffeebeans once and also experimenting with frozen strawberries - which ended up with overwhelming flavors, either too bitter on the coffee, or almost fake strawberry aroma). The cinnamon sticks are a bit slow, the apple is pretty quick, guess it*s fair to give one side a headstart. At any rate it's super interesting every time to see how volatile and quick the taste can change.

[@KrazyMitchAdventures]

Re hydrating dried fruit in Whiskey is FREAKING AMAZING.. I did Strawberries & Cherries

[@jasontongue5685]

I’m a home distiller and the pears just gave me a way to treat an over tanic whiskey. Thanks for the ideas

[@plektosgaming]

Apples work better as they are a natural flavor in the whiskey.

[@clintonjlong17]

I don't know how Daniel keeps a straight face during these shenanigans 😂

[@kevina.7234]

Our local distillery Liberty Pole does a spiced whiskey that is infused and just the holidays in a glass. Amazing stuff can be created through this method.

[@Sunny-jz3dy]

I can tell you haven't done infusions before! 😂😂😂 Never eat the fruit! The look on your faces...priceless! 😂👏 I do stuff like this all the time...and get surprised too! lol. Doing this is a lot fun...& watching you guys do it..funnier!! 😂

[@Hubris2]

How much different would their results have been if they'd used high ABV spirit rather than 45%? I've assumed that it would pull more flavour, and more quickly.

[@GutsBatman]

@@Hubris2 Yea. Vodka is used a lot for extracts because the alcohol content combined with having no flavor of its own. I've made a peppermint extract with it and its off the charts peppermint flavored. Could easily do it with chile's if you wanted to make a pepper extract.

[@ColonelSandersLite]

"Never eat the fruit" Interesting thing about that though - It used to be done specifically as a method of preserving fruit. Pre-19th century if memory serves. Preserving peaches by immersing in brandy would be common for example. I wonder how changing the proportions would change the effects? Then again, it might not matter that much. Especially if we're talking preserving them for months or even years. It's worth noting that this method was pretty universally supplanted by preserving fruit in sugar syrup. My understanding is that people widely thought that it was just flatly superior in terms of flavor. Probably cheaper too. Edit - Probably also safer for cooking purposes too. It would be embarrassing for your peach cobbler to accidentally turn into a flambe.

[@jono6379]

Another great video. Id love to see you take these one step further and make infused bourbons just like they do with gin. Distiller had an article about the new category of botanical rums, I feel like you could do something similar with whiskey.

[@timanderson2515]

I've made a cherry infusion with makers 46. It was so good. 1.75 of makers with one drinks worth out. 15 cherries. 2 weeks later ....glorious

[@DaivG]

Thanks for delivering the laughs with this one, crew!

[@MedievalSolutions]

Watching Briana handle a knife makes me realize why people physically cringe watching me cut anything (never cut my hand weirdly enough).

[@ladylilithparker]

I LOVE this format. Love it, love it, love it.

[@donselman2123]

Yes! Just watched this one. Gotta add some of the coffee to the apple cinnamon to make an apple pie and coffee whiskey! I make a coffee infusion with any bottle of just okay bourbon. I pour the bottle over filtered coffee grounds. It turns out great.

[@ShawnTylerMusic]

I’m gonna dry doing this with the coffee beans, but for 12 hours. Have a great coffee bean that’s chocolate covered hazelnut.

[@WSDMatty]

Love it! I have experience making 'prison wine' and we used fresh pears in the wine.. I noticed the same thing, they end up WAY higher proof than the wine itself. I got drunk on pears. The pears tho. the pears.

[@SaraBearRawr0312]

The pickle infusion reminds me of a beer I found recently called "Netflix and Dill" which is a pickle flavored beer. As a pickle lover I knew that I needed to try it but i was expecting maybe a slight pickle flavor - NOPE, it basically tastes like equal parts wheat beer and pickle juice and i was way more down for it than I expected.

[@mitchellalbers1713]

Big fan of infusions & really enjoyed watching you guys do it!

[@thegoldencat7]

Its probably been said before but getting Briana on the team was the best thing to happen to this channel.

[@hanzelvasconcelos7903]

Amazing idea. Good, cheap and easy alternative to "will it distill?" do more please. Next time 1 blueberries, 2 cacao nibs and 3 orange slices

[@grumpylimey4539]

I've infused 100 proof vodka with peppermint I've been growing, and the resulting taste is absolutely delightful .. until sip three. Two things that didn't cross my mind: menthol is handily soluble in ethanol, and peppermint contains tannins giving a nice light brown colour. Best used as a tincture!

[@johnpezaris6982]

I make sour cherry infusions with brandy or bourbon (plus sugar to balance out the sourness; sweet cherries don't work nearly as well). Interestingly, they age in the bottle dramatically, with a typical peak at about 8 years.

[@christamichelleortloff2195]

Oh and sweetheart, a tip with emptying a bottle quick, it's science beach, just lightly spin the bottle, it creates a vortex inside the bottle, which causes it to empty quick

[@thedboi1911]

Next time if you use a dry herb, like the cinnamon ,snapping it or cracking it will allow the herb to infuse a lot better (kind of like bruising basil).

[@dank1292]

I tried the coffee bean/bourbon thing a couple years ago and did a scaled-down version, maybe a cup of bourbon with 6-8 coffee beans for a few days, same results, way too much coffee flavor!! Don't get me wrong, I am a coffee snob and LOVE coffee, but bourbon or liquor, in general, is one hell of an extracting solvent and you must taste it frequently to decide when this is to your liking. Great job Whiskey Tribe, I loved the premise of the video and will probably try the apple cinnamon version and was considering a Werther's hard candy and apple version too. Cheers!

[@bartschulp7692]

Entertaining as always! The coffee beans probably only need 24 hours and add some simple syrup and you've got a delicious coffee liqueur much like Mr. Black. I think just the beans will make it too bitter or you'll have to check it every hour orso.

[@chrissandoval7675]

per the coffee infusion. 3 cps in a liquid measure is very different than the dry measure that should've been used when measuring a dry ingredient like coffee beans. would've turned out less bitter with stronger whiskey notes. now i'm going to have to try this with some irish.

[@PartOfTheGame]

You guys have so much fun...this is exactly what I love to watch for weird stuff. It's just so much fun to watch!

[@Sebastianino]

I suggest drink coffee whisky with coca-cola. Just look at Jameson Cold Brew it is really great. Although Jameson suggest to drink with ice. Second I would try to make another batch like some pears(not to much) + 3 stick cinnamon(one stick more then before) + apples.

[@retrocny5625]

I almost had a nervous breakdown watching Briana's knife skills. I prayed for her fingers in real time.

[@akaqueequeg]

Coffee exposure time and quantity is really important in infuses. I use 50g for 48 hours in 20L beer after which the extraction will be negative and the beans need to be pulled

[@Nestoras_Zogopoulos]

beer with coffee -if done correctly- rocks!

[@monroerobbins7551]

Here’s a tip for cutting, for those watching and aren’t familiar with using knives (not throwing shade, I’ve cooked for years and didn’t start learning this till last year); make sure you bend your fingers to hold the thing down while you cut it, and cut with the leading point. Be safe, be careful, and practice.

[@chefprov]

I love this channel so much,,, the freaking commercials are even great ! 😍😍😍😍

[@j_as_in_j]

I think bacon should have been added to the coffee one. I'm thinking, the best thing in your cup in the morning, when camping is a shot of bourbon in your coffee while you're having a good hearty breakfast! Why not just add more of that breakfast in the cup? 😅

[@Matt_on_life]

I want to do a Legent bourbon coffee infusion now… Specifically, Legent bourbon with dead man reach by ravens brew. Both are deep but smooth. I’m thinking 24 hours to start, as the longer you expose the coffee, the more tannic bitter qualities are released. Coffee beans with vanilla beans… 🤤

[@nmysights0185]

A coworker of mine once told me that he made honey bun-infused bourbon. I've never been able to find any such recipes online, but I am very curious and may give it a shot at some point.

[@victormatos3]

Ive infused bourbon with apples, cinnamon sticks, and clove to give as gifts around the holidays. Ive done hot peppers, Ive done blueberries in a white rum, i definitely wanna try pickles now.

[@Linus8472]

The wasted squirrel made my day! Thank you! Thank you so so much!! 😂😂😂

[@Yuy12121]

Having just made some spiced rums, this hit different. 😅 I really enjoy seeing other people's infusion experiments. 🎉

[@LordRae]

My favorite infusion I've done is a small jar of Whiskey with a few Werthers original caramel hard candy. It dissolved pretty quick and left behind something delicious. Oh and the coffee and whiskey would make an amazing Irish coffee ingredient.

[@ColonelSandersLite]

Define 'small jar'.

[@jonathanhatch7033]

Vietnamese ice coffee with the whiskey infused coffee Vietnamese iced coffee is a traditional Vietnamese coffee recipe. At its simplest, cà phê đá is made using medium to coarse ground dark roast Vietnamese-grown coffee with a small metal Vietnamese drip filter. After the hot water is added, the drip filter releases drops of hot coffee slowly into a cup. Since you have the whiskey coffee why not use the rest of the ingredients for it by using the sweetened condensed milk which will give you the off setting sweetness Garnish Rocher chocolate and nutmeg

[@pandoraaaraseth1040]

NOW THIS I ADORE! I would loved to see an infusion heavy on clove, licorice or lavender.

[@EternaltheGrey]

Instead of the cinnamon, you might try chipotle or ginger with the apple. Also sweet merciful crap you people need a bigger cutting board.

[@naolmstead]

I'd like to two different follow up videos to this. Take these infusions and mix them together in the right ratios to get something good out of it. Or dump them all back in the still together and see how much of the flavors will come out the other side of the distillation process.

[@jakeboss2653]

I'm doing this with Bulleit bourbon, i have cherries in a dispenser container similar to whats used in the video with bulleit bourbon, it was one of the cheapest i wanted to go with, i have 8 jars i'm trying with different amount of time of leaving them in the container, hope they turn out great

[@nunya1615]

The whiskey brings me here but the personality’s keep me watching!!! Keep ‘em coming!!

[@ritasker]

A restaurant here in the UK (Pitt Cue Co.) have a drink called The Pickleback. Which is 35ml bourbon and 25ml pickling juice. I can highly recommended.

[@mckeithenmccormick9642]

more experiments, please. I'm looking forward to the thanksgiving episode, with pumpkin pie ingredients and one with cranberry sauce ingredients.

[@mpdavis731]

Try the coffee infusion in a Bruce Wayne (normally 1 bourbon, 4 coffee, 1/2 Maple syrup, my version is a "G'DAY BRUCE!" at 1 bourbon, 2 coffee, 1/2 Maple syrup) - I may have to do that...

[@Q_N-]

If you guys have ever seen DokaRyan, I’ve actually followed a lot of his crazy mixes. Like the time he left grapes in whiskey for like a week. That was amazing! I used Jack Daniels.

[@LemonyFresh2000]

Have a friend who threw an all day party. Homemade bailey's, with coffee bean whiskey, and I think just some mild fresh coffee and cream to mellow out the insane coffee flavor that his meld came out with. Very good drink with some eggs, fresh bread and sausages ngl. Gonna have to do that for myself again lol, very pleasant ngl.

[@Chizmas]

Absolutely love the editing on this video! Great work!!

[@RobRaincock]

6:55 LIZARD TONGUE!😂😂😂

[@andrews4321]

For the coffee infusion, you should check it hourly. It gets bitter faster than you might expect.

[@CybrSlydr]

God damn you guys are the jolt of fun I need in the morning - I can't not watch your videos. LOL Sloppy Poncho indeed... HAHAH

[@Gremalkin1979]

This is giving me strong Dokaryan vibes. Loving it !

[@patrickhudson9236]

Great video I would love to try the apple and cinnamon infusion. Also the coffee infusion I love coffee!!!!! The Markiplier clips were awesome!!

[@matthewfloyd2243]

F yeah! Keep them coming!!! And wtf happened to Brieannas arm????

[@stillcrazy4023]

Maybe Joe walked by. 😆 (how many times have I heard THAT?)

[@ALRinaldi]

I’d love to see y’all do a series on true Appalachian ‘shine, and traditional shine like Apple Pie, strawberry, and blackberry. 🍻

[@Aaron-zu3xn]

you can clear up that cloudiness on the pears with pectic enzyme its the pectin in the fruit breaking down in the alcohol the apple cinnamon you need to add brown sugar to tame down the cinnamon

[@Storyideas81]

I would like to see a combination of the apple/cinnamon and the coffee.

[@rossfudd256]

Morning Glory!!

[@stillcrazy4023]

Didn't eat the apple or the coffee bean. 😕 take those beans and chocolate cover them! 😋

[@eleazarrubio3323]

Man this episode took me out 😂. The edits and brianna leading the charge made it an entertaining watch

[@somerandomguy32]

You gotta try rose petals in the silly goose for about 2 weeks the longer the better .. then back sweeten with simple syrup to taste ..its amazing

[@aner_bda]

10:34 - Damn, just gonna call out Joe like that! 🤣🤣

[@fredthompson5997]

Btw to infuse pickles in whiskey is just pour the pickle juice in

[@antimatter1075]

What would happen if you tried infusing different herbs or blends of herbs, thyme, mint, basil, ginger, and whatever other herb/spice you can find. A lot probably wouldn't be the best but you could just stick them into a small bottle so you don't have to use to much alcohol

[@zeyface6366]

I've wanted to see/do this for quite a while What you can do afterwards is combine them until you find your own herbal liquer or amaro type thing

[@mrshmee]

Yes to more infusions plz :) I kinda wanna make my own coffee one now. ☕

[@Frosty_Wombat]

The coffee bean infusion would be great in an Espresso martini.

[@kplanty]

I love the experiment episodes, keep them coming!

[@jtf2dan]

Hannibal Briana at the start was scary......"nothing like a good accent of human flesh and blood to really spice up the whisky!"......*later*...."we're not trying to kill anybody"...followed by Psycho stare!

[@csquared4538]

I prefer mine with fava beans and a nice chianti.

[@jtf2dan]

........OR....is she...Briana Lecter?

[@madcapmagician6018]

🤣🤣🤣🤣🤣 brianna knocked this out the park 😁👍 buuuut while using the knife anyone else notice the bandage on her arm?? Brianna what did you do???

[@TheJamlessDodger]

May I suggest next time ya peel the skins off (usually adds the bitterness) and adding raj cinnamon sticks (thick bark not flakey tubes) also perhaps a herbal tea... earl grey

[@jakebenoit1458]

sweeten the coffee and add fresh cream!! I have done exactly that experiment before.

[@netronet1383]

Love the Cyberman mask. Funny episode.

[@haus1990]

Delete Delete

[@Spideryote]

I kinda want Chef Brian Tsao to react to this That knife technique had me sweating

[@duckrutt]

Dael making a Jack-o-melon is probably worse but yeah giving Brianna a KA-BAR is...who thought that was a good idea?

[@Sunny-jz3dy]

😂😂💯

[@williamjeffersonclinton69]

@@duckrutt I do believe that's a cheap ass BudK survival knife with the stupid hollow handle for a kit to fit in it.

[@MichaelCleveland-ek5gb]

I think the coffee is a time thing. Bitterness is a result of brewing too long. You need to taste along the way and remove the beans before the bitter qualities begin to get extracted. I would say no more than a day with several tastings along the way. Definitely has potential, but you can't fix the bitterness once it's there.

[@tbaker71]

Wow. Watching Briana cut melon with a Rambo knife was terrifying. I was rooting for you, but that was very scary.

[@samstravelonthehwyandroads1564]

The apple cinnamon variety is one that I have made 3 times. Everytime, a person smells and drinks it, they say its real strong...but they ALWAYS get 3rd and 4th helpings of it and say its delicious. 🙂🙂🙂 Now, each time I see the relatives that drank this stuff, they want more.

[@Anthonydanells]

Seeing that squirrel reminded me of a clip of a squirrel that got into fermented crab apples, and couldn't run, jump or keep balance. Lol 🤣

[@lippy22]

I just finished a bottle of golden raisin infused brandy that I made. It was perfect for a sidecar in the fall.

[@JaromieShrew]

I'm not surprised that the pickle did what it did. My Father in law introduced me to 'pickle backs' where you chase a whiskey shot with half a shot of pickle juice and you can't tell that you took the shot of whiskey after.

[@Solar750]

Can you rebottle and will the whiskey keep after infusing it.

[@16randomcharacters]

I wonder if you'd get noticeably different results if you did extraction with just water then reduced that and used it as an additive. Basically, target specifically the water soluble compounds rather than the alcohol soluble ones.

[@bazzuz]

The infusion is a pretty cool concept. I'd like more videos.

[@StephsScary]

Yes!!! Crowded Barrel is on my bucket list!!!✌️🥃🥃