In short: Infusing whisky means steeping ingredients like fruit, herbs, spices or coffee in whisky to create new flavours. Most infusions take 1–7 days, depending on the ingredient, and work best with approachable whiskies that complement the flavours you’re adding.

Whisky is a smooth spirit that boasts many sophisticated flavours. From notes of vanilla and honey, to dried fruits and spice, you’ll identify many different tastes in each blend. But if you want to go bigger and bolder, or try a new flavour combination, there’s something fun and exciting about making infused whisky.

Infusing whisky is a simple process that can turn your beloved spirit into a completely new drinking experience or add a twist to your favourite classic drink. Whether you want to add a touch of sweetness, fruitiness, or spices and herbs, you really can’t go wrong.

Read on to discover how to infuse whisky with your chosen flavours and get making your own unique infusions.

Before picking a whisky to infuse, it’s important to think about how the bottle’s unique flavour profile will work with your chosen ingredient. Fruitier whiskies best suit citrus fruits, berries and herbs. Whilst richer tasting whiskies can handle spices and coffee infusions.

You also don’t want to experiment on your best bottle just yet. Go for a mid-range scotch that you usually enjoy drinking on its own. That way you’ll be able to enjoy taste testing and appreciate the difference each infusion makes.

For example, The Glenlivet’s Founder’s Reserve has a creamy sweetness with hints of zesty fruit that could be elevated through the infusion of orange peel or pear.

For an aromatic infusion that uses spices such as cinnamon and cloves, try The Glenlivet Captain Reserve. This raisin-rich whisky is bursting with fruity aromas that pair perfectly with warm flavours. Take a look at the tasting notes of our whisky collection to find your perfect match.

The ingredients you choose to infuse your whisky with should be ripe and high quality. This will ensure you get the most delicious results. Pick fruits and vegetables that are organic to avoid infusing any pesticides or wash them thoroughly before drying.

You can also make use of anything that would otherwise go to waste, such as overripe berries and apples. Chop up bigger fruits and vegetables, and muddle berries so that the juices infuse with the whisky.

Herbs on the other hand don’t always need to be fresh. Mint, basil and other delicate leafy herbs should be frozen first to avoid a muddy infusion.

You can infuse whisky for up to a week. But we recommend tasting your concoction every day to make sure it’s only as strong as you want it. And don’t forget to shake. Get the most out of your flavours by shaking or stirring the whisky each day.

Now you’ve got some top tips on infusing whisky, here’s how to get started:

There’s no rules on quantity, but start by adding 1 part infusion ingredient to 3 parts whisky (e.g. 2-3 strips citrus peel, 1-2 sticks cinnamon or 30-50g coffee beans) chopping any bigger ingredients such as apples or oranges and cracking any nuts or spices Steep your ingredients in the whisky in their original bottles or clean mason jars Store in a cool, shady spot in your home Shake or stir once a day, tasting every 24 hours until it’s as strong as you want it Once you’re happy with the flavour, it’s time to remove the ingredients – take out larger bits with a spoon or by hand, and strain smaller herbs and spices through a fine cloth, strainer or coffee filter Pour the infused whisky into a new clean jar or bottle and seal carefully

Infused whisky will last for approximately 12 months, so you have plenty of time to enjoy your new creation. Don’t forget to whip out a round to impress friends and family at your next party. Once done, store in a cool, dark place to keep flavours at their best.

Some flavour pairings are obvious — citrus, cinnamon, coffee — while others get more experimental such as cheese, pickles and even bacon. The trick is understanding how the whisky’s existing character interacts with what you’re adding.

Make sure to only infuse one flavour at a time, that way you’ll know which ingredients you like – and the ones that don’t work so well. Then you can combine your favourites to make your very own whisky cocktail or put a spin on classic recipes such as an Old Fashioned or Hot Toddy.

Here’s some of our favourite infused whisky flavours to get you started:



Add an aromatic, earthy taste to your whisky with spices and herbs. They’ll pair perfectly with smooth scotch and citrus flavours.

Pepper

Cloves

Ginger

Cinnamon

Star anise

Vanilla bean

Allspice

Nutmeg

Chamomile

Cardamon

Basil

Thyme

Rosemary

Mint

Sage

Lemongrass



Go nutty for some of these fruity and citrus flavours that will elevate a whisky’s light, creamy finish.

Berries

Orange

Lemon

Apple

Pear

Cherry

Fig

Dates

Lychee

Plums

Peaches

Sweet potato

Banana

Hazelnuts

Pistachios

Walnuts

Pecans

Almonds



Get as experimental as you like with whisky infusions by trying out some of these fun ingredients.

Chocolate

Coffee

Tea

Maple syrup

Pickles

Cheese

Bacon

Chilli

If you’re not sure where to start, classic flavour combinations are usually the safest bet. These easy infused whisky recipes work well in cocktails, served over ice, or simply with a splash of soda.

Citrus and spice are one of whisky’s most natural pairings, making this a simple first infusion to try. The orange lifts lighter fruit notes in the whisky, while cinnamon adds warmth and depth. It works particularly well in an Old Fashioned or Hot Toddy.

You’ll need:

500ml whisky 2–3 strips of orange peel 2 cinnamon sticks

Method:
Add the orange peel and cinnamon sticks to a clean jar or bottle, then pour over the whisky. Seal and store in a cool, dark place for 2–4 days, tasting every 24 hours. Once the flavour is where you want it, strain and rebottle.



Coffee and whisky are a natural match, bringing rich roasted flavour and a slightly darker, more intense profile. This infusion is ideal for after-dinner serves or adding depth to whisky cocktails.

You’ll need:

500ml whisky 40g whole coffee beans

Method:
Add the coffee beans to a clean jar with the whisky and seal. Store somewhere cool and dark, tasting after 24 hours. Depending on the beans and how strong you’d like the flavour, this usually takes 1–3 days. Strain thoroughly before serving.



If you enjoy smoother, sweeter whisky cocktails, this one is worth making. Vanilla adds warmth and softness, while maple syrup gives the whisky a richer dessert-like edge that works beautifully in an Old Fashioned twist.

You’ll need:

500ml whisky 1 vanilla pod, split lengthways 2 tbsp maple syrup

Method:
Add the vanilla pod and maple syrup to a clean jar, then pour in the whisky. Seal and shake gently to combine. Leave to infuse for 3–5 days, tasting daily, before straining and rebottling.



A fruit-forward infusion that feels particularly suited to warmer months. Berries bring a bright tart sweetness that works brilliantly in whisky sours, spritz-style serves or lengthened with tonic.

You’ll need:

500ml whisky 150g raspberries, blackberries or strawberries

Method:
Lightly crush the berries to release their juices, then add them to a clean jar with the whisky. Leave to infuse for 2–3 days, tasting regularly to avoid the fruit overpowering the whisky. Strain through a fine mesh sieve or coffee filter.



This one feels made for colder evenings. Apple adds subtle fruit sweetness, while cloves bring spice and warmth, creating an infusion that works particularly well in hot whisky serves.

You’ll need:

500ml whisky 1 apple, sliced 4–5 whole cloves

Method:
Add the sliced apple and cloves to a clean jar, then cover with whisky. Seal and store in a cool, dark place for 2–4 days, tasting as you go. Strain thoroughly before serving.



For something slightly more adventurous, this infusion adds warmth, bitterness and richness in equal measure. A little goes a long way, so taste carefully.

You’ll need:

500ml whisky 30g dark chocolate nibs or chopped dark chocolate 1 small dried chilli

Method:
Add the chocolate and chilli to a clean jar, then pour over the whisky. Taste after 24 hours, as chilli can infuse quickly. Remove the chilli once the spice level feels right, then leave the chocolate to continue infusing for another day if needed before straining.



How long does it take to infuse whisky?

Most whisky infusions take 24 hours to 7 days depending on ingredients.

How long does infused whisky last?

Up to 12 months if strained properly and stored in a cool dark place.

Can you infuse whisky with fresh fruit?

Yes, though fruit should be washed thoroughly and strained promptly.

What whisky is best for infusing?

A smooth, mid-range whisky works best.

Can you infuse whisky with coffee?

Yes — coffee beans create rich, roasted flavour within 1–3 days.



Once you’ve found some favourite flavours, try combining one or two infusions to make various pairings such as raspberry and chocolate, coffee and hazelnut, and strawberry and basil.

Ready to make some cocktails with your whisky infusions? Check out our whisky drinks recipes to get started. You can also get inspired by our guide to hosting a whisky pairing dinner or find out how to pair cheese with whisky.