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Peach Pecan Infused Bourbon

This is a mini takeover with Jamie Clayton to teach y’all a litle sumpin’ sumpin’. He’d been going on and on recently about a peach infused bourbon he made, and then later another with pecans added. I took the oppurtunity on a recent trip to Nashville to head over to his house to first and foremost, taste it (YUM), and second, photograph the process so y’all can make some of your own.

The rest of the post is written by him:

My neighbors and good friends Stephen & Jessica own The Peach Truck.  Its an awesome business where they take peaches from Peach County, GA (I’m not kidding) and sell them all over Nashville and small towns across the southeast. Being from South Carolina, I’m partial to my peaches and I have to admit, these are some of the best damn peaches I’ve ever had.

Another cool thing The Peach Truck sells is pecans from Pearson Farm. I decided this summer I would infuse some of my favorite whiskies with The Peach Truck peaches & pecans. It’s easily one of the best decisions I’ve made this summer. The ONLY problem is that the bourbon goes too quick.

For how good it tastes, it’s incredibly easy to make…

In an airtight container, add 4 peeled and cut up peaches (large chunks) and a hefty handful of pecans.

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Get a bottle of your favorite whiskey – make it something you would enjoy sipping neat or on ice. Pour the entire 750ml bottle of bourbon into your container. 

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Close that bad boy up and give it a good shake. Keep it in your fridge and give it a light shake once a day.

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Wait about 5-7 days and then strain your whiskey into a bottle. I used an old Bulleit bottle because lets be honest, they look badass.

When you strain the bourbon, put a cheesecloth in a funnel and strain about 2-3 times. Your end goal is gorgeous bourbon with as little sediment as possible in it.

EDITORS NOTE: Jamie just moved and in the process he lost his smaller funnel so he has been using this giant one. It did the job and did the job well.

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After you double strain your whiskey – you are good to go. Once you strain one, I’d recommend starting on another. Trust me. By the time you finish your first bottle you are going to be hoping you have another bottle ready to be strained.

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The end product is a bourbon with a nice subtle note of peach and pecan

Pour into a double old fashioned glass over an ice sphere and garnish with a peach peel.

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Glass: Old Syndey Hale candle.

Comments

  2. Mez says

    I put the pecans in a jar with honey ummmmm
    Also used Tennessee honey whiskey to infuse and omg its amazing

  4. Shannon says

    Awesome recipe I cannot wait to try it. I normally use Coffee Filter to strain but I will try the cheese cloth for this recipe. Thanks.

  5. M. Covert Payton says

    Gonna try this — with lightly grilled peaches & slightly toasted pecans. Then make a “Grilled Peach & Pecan Bourbon” Old Fashioned … DELICIOUS! I’ll letcha know how it turns out!

  7. Geniece says

    Do you have to keep this refrigerated after being strained? And did you say about a 2 week shelf life?

    • carolinefontenot says

      I do keep it in the fridge. If you can let it last for 2 weeks, you’re stronger willed than me! But yes, that’s a good call. You’ll find yourself having it every night though I’m thinking :)

    • carolinefontenot says

      It’s worth a shot! My assumption would be it may make it a tad sweeter, so they may not need to infuse as long. Make sure they’re well drained and taste every day or so to see how you’re liking the flavor.

  11. craig says

    i just saw this and i’m going to make it on my lunch break. being from alabama, we are pretty proud of our peaches (chilton county peaches are big to-do here), and i know it’s late in the season, but i can still find them. as a whiskey drinker from well before i was 21, this grabbed my attention pretty quick. also, i’m going to make a cobbler with the peaches and pecans when they’re done.

  12. jpbourbonlover says

    Any concerns about how long it will keep post-straining? If I were interested in making several large batches for a big event, do you think I could make it a month or more in advance? (Sorry for the late reply!)

    • carolinefontenot says

      We don’t think so.
      I kept my last batch for 2 weeks and it was great. Jamie just made 2 batches to drink in the winter…

  13. kelly says

    I was wondering – since peaches aren’t in season in the north right now – could I use nectarines? or is there another fruit you would suggest?

    Thanks!

  14. Susan (SuzyJC) says

    Hi, Oh man this sounds really good.. but you know what might even be just a tad bit better? muddle the peaches and pecans just ever so slightly (not enough to squish them) just enough to release some of that yummy flavor just a tad bit more.. and as for after the straining process.. wouldn’t all those pecans and peaches soaked in bourbon taste just heavenly in a big ass batch of muffins.. oh yum, I can taste them now.. I think I will make a batch of infused bourbon/whiskey now and just try those muffins after…. thanks so much for sharing and as you can see, it is enjoyed by your readers 8 months after your post… it lives on for eternity..

    • Steph says

      You’ll need to use new fruits and nuts. The flavor is completely removed from whatever you are using to infuse your alcohol with.