Makes about 20 oz (600 ml)
0.75 cup (125 g) Thompson raisins
1.5 5-inch (12 cm) dried licorice roots
2 4-inch (10 cm) cinnamon sticks
10 g whole green cardamon pods
10 g whole cloves
15 g fennel seeds
5 g black peppercorns
15 g star anise
26 oz (750 ml) rye whiskey
In a glass jar with tight-fitting lid, combine raisins, licorice roots, cinnamon, cardamon pods, cloves, fennel seeds, peppercorns, star anise and top up with rye whiskey. Seal tightly and shake to mix well. Set aside at a room temperature, away from the sunlight, for 3 months to allow the flavors to thoroughly infuse the rye whiskey. This will keep indefinitely. Strain with fine-mesh sieve into empty bitter bottle.