Perrine-Reigler — Blackberry bourbon infusion uses fixed time and filtration

Annotation

Time, measured inputs, filtration, and a defined finished container make the method reproducible while the flavor goal remains whiskey-centered.

Challenges Claims

Citations

PerrineReigler2016MoreKentucky — PDF sheets 15–16

Context

The procedure presents infusion as a bounded production process rather than an open-ended flavor suggestion.

Excerpt ID

119

Excerpt Text

Perrine and Reigler combine measured blackberries and bourbon, steep them for a specified two-week period, then strain and rebottle the infused spirit.

Literature Notes

More Kentucky Bourbon Cocktails — full-source synthesis

Locator End

PDF sheet 16

Locator Start

PDF sheet 15

Locator Type

Page

Originating Working Notes

Page (text)

Source

No access

Source Section

Infusions

Supports Claims

Repeatable cocktail service depends on standardized preparationWhiskey infusion can be controlled through measured inputs and sensory endpoints

Tags

Cocktails and ServiceSensory and Flavor

Verification Notes

Verified against rendered PDF sheets 15–16 on 2026-08-24.

Verification Status

Verified

Evidence

Perrine and Reigler combine measured blackberries and bourbon, steep them for a specified two-week period, then strain and rebottle the infused spirit.

Locator

Locator type: Page

Start: PDF sheet 15

End: PDF sheet 16

Source section: Infusions

Context

The procedure presents infusion as a bounded production process rather than an open-ended flavor suggestion.

Annotation

Time, measured inputs, filtration, and a defined finished container make the method reproducible while the flavor goal remains whiskey-centered.

Verification

Status: Verified

Verified against rendered PDF sheets 15–16 on 2026-08-24.