I came into possession of a few extra jars used for making these sorts drinks and didn’t want them to sit idly for this next year. I continued in my pursuit to discover new and exotic combinations and sourced flavors from across the globe to accomplish it. Kiwis from New Zealand, bananas from the Philippines, cinnamon bark from China, and Fuji apples from right here in Japan.
Ever since I first bought the bark in India, I knew combining it with apples in this form would be really good. Because cinnamon is a stronger flavor, I knew that it would transfer well to the white liquor. I don’t know if the apples I added will have a strong enough flavor to put a dent in the power of the cinnamon, but if mixed with a liqueur on the back end it should still taste great. In the case of the apple batch, I simply bought way too many and needed to make one on its own. For my final cask I wanted to do bananas since they are one of the fruits to be procured cheaply in this country. I thought that it would be too sweet and maybe even sickly to have all that banana, so I added some kiwis to help sharpen the end result just a bit. I would probably do well to add a lemon or two at some point.
Assuming that my current position will be held for three years, this may be the last of my concoctions before I split for greener pastures. The process takes a minimum of three months but only tastes better with age, so I wouldn’t think that I could aptly fit another in. Furthermore, with seven batches going as it, I can’t really justify the need another.