Three years ago, at the beginning of my liqueur making odyssey, I was experimenting with all kinds of flavors. Some of them were home runs with the first swing. Most of them were OK but forgettable. A few were major stinkers.
Somehow one of those stinkers got stored in the basement instead of getting dumped down the drain.
While going through all my liqueurs to decide which 12 would make the cut for the trip to SlowBowl this winter, I ran across the Sun Dried Tomato Liqueur. I tasted it, and couldn't believe the transformation.
With its warm rich aroma of sundried tomatoes and full-bodied silky smoothness in the mouth, it is spectacular.
It was less than one bottle, and it took three years for it to transform itself. So, I selfishly decided not to take any of it to Paso Robles with me. So, shoot me. :::GRIN::: But, before you do, remember. I'm the one who knows how to make it.
Thank goodness I found my scribbled notes from the original experiment. Today I started a triple batch. It will be ready in three years.