Use Perrine and Reigler for the flavor model and the documented observation-strain-bottle-label-date workflow; Canon for an independent sensory endpoint; Arnold for extraction profiles and controlled handling; and Teacher for base-aligned ingredient choice, repeated tasting, ingredient-specific timing, fat separation, and filtration. Exclude pressure-system, home-distillation, shelf-life, and safety generalizations.
Perrine and Reigler — Kentucky Bourbon Cocktail Book — PDF sheet 19 — infusionPerrineReigler2016MoreKentucky — PDF sheets 15–16PerrineReigler2016MoreKentucky — PDF sheets 36–37BoudreauFraioli2016Canon — PDF sheet 527Arnold 2014 — PDF sheets 243–251 — controlled infusion variablesTeacher — measured bourbon fat-washTeacher — infusion simplicity and peak controlTeacher — base-aligned bourbon infusion flavorsTeacher — twenty-minute rooibos bourbon infusionTeacher — ingredient-specific infusion timing and bitterness riskPerrine and Reigler — documented infusion workflowBoudreauFraioli2016Canon — PDF sheets 523–524Hellmich 2006, PDF sheets 97–103 — infusion endpoint controlA repeatable whiskey infusion uses measured inputs, bounded contact time, tasting, filtration, and documentation while targeting a flavor addition or amplification compatible with the base spirit.
Verified through eleven linked excerpts with recoverable rendered-sheet locators and Ready citations across independent practitioner sources. LOCAL-045 adds the complete post-infusion identification and dating workflow.
No universal infusion time, masking threshold, storage life, or safety rule is established. Ingredient, proof, temperature, desired intensity, intended transformation, and post-infusion handling affect the endpoint.
Perrine and Reigler supply the addition-or-amplification model and batch documentation; Boudreau and Fraioli supply measured inputs, elapsed time, tasting, and filtration; Arnold distinguishes extraction profiles; Teacher corroborates base alignment, ingredient-specific rates, repeated tasting, chilling, and separation.
Ready for Drafting / Strong / High remains appropriate after LOCAL-045. The new evidence improves repeatability without relaxing safety or shelf-life boundaries.
Infusion can introduce or amplify flavors already present in bourbonPerrine-Reigler — Blackberry bourbon infusion uses fixed time and filtrationPerrine-Reigler — Strawberry infusion is measured, filtered, labeled, and storedBoudreau-Fraioli — Infusion uses measured inputs, time, filtration, and tastingInfusion profile and repeatability depend on controlled variables — Arnold, sheets 243–251A bourbon fat-wash uses measured fat, bounded contact, chilling, and filtrationSimple formulations and repeated tasting help prevent missed infusion peaksBourbon infusion flavors can be selected from notes already present in the baseA twenty-minute tea infusion demonstrates that some whiskey additions extract quicklyInfusion timing depends on ingredient and strength, and fast extractors can become bitterThe infusion workflow records time, filtration, identity, and dateBoudreau-Fraioli — Infusion time is ingredient-specific and taste-governedInfusion endpoints depend on ingredient, time, tasting, and strainingClaim
A repeatable whiskey infusion uses measured inputs, bounded contact time, tasting, filtration or separation, and documentation while targeting a flavor addition or amplification compatible with the base spirit.
Evidence
Perrine and Reigler provide the whiskey-centered addition-or-amplification model and a complete observation–strain–bottle–label–date workflow (PDF sheet 20). Boudreau and Fraioli independently combine measured inputs, elapsed time, tasting, and filtration. Arnold distinguishes rapid and prolonged extraction profiles. Teacher adds base-aligned flavor selection, ingredient-specific timing, repeated tasting, chilling, fat separation, and filtration.
Qualification
The evidence does not establish one universal steeping time, numeric masking threshold, storage life, or food-safety rule. Ingredient, proof, temperature, desired intensity, intended transformation, and post-infusion handling affect the endpoint. Home-distillation, regulatory, safety, and shelf-life generalizations are excluded.
Drafting guidance
Present measurement and time as starting controls, tasting as the endpoint check, and filtration or separation plus labeling and dating as the handoff to repeatable use. Recipes illustrate variable timing; they are not universal standards.
Verification
Ready for Drafting with Strong evidence and High confidence. Eleven linked excerpts have recoverable locators and Ready citations across independent practitioner sources.