With the bounty of corn comes the added bonus of corn husks. They are a surplus of flavor to be harnessed. We are working with our roasted corn husks again. Today we stuffed them into a clean bottle. We poured 750ml of bourbon over them and now are waiting for the flavors to meld. If I wasn’t feeling overly patient we could use our pressure chamber to expedite the infusion process. Sometimes we like to try things the old-fashioned way. We’ll see how long my patience holds out.
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