The Alchemist's Shack

What a week man

A month as a crow doesnt seem so bad

In conclusion, if you make some cassis liqueur and youre patient, you can keep some in sunlight for about half a year and get something very different and nice, if you prefer the classic cassis flavor, keep it in a dark place or in a dark bottle

from my experience its better to keep it in a place the sun can reach, i have 3 bottles, one of which got a lot more sunlight than the others, one bottle still has a bit of bitterness, the other has no bitterness and a nice cassis flavor and the one that got a lot of sunlight has begun changing its flavor to what i just talked about maybe oxidation also has a bit to do with it, since the one thats changing its flavor also is half empty so its got a lot of air to interact with

This summer i made some cassis liqueur with some berries from my garden, a handful of cassis berries in half a liter of 80% abv neutral alcohol, let it macerate for a day or two, strain it out, dilute to 40% and add a spoonful or two of sugar now, at first itll be kinda bitter, probably due to the seeds, after some months itll mellow out and the bitterness will disappear, then itll taste nicely like cassis, but then, after some months more, itll start slowly changing the color from a dark purple to a nice amber and the flavor will also change a lot, you wont be able to tell that it was a cassis liqueur to begin with but boy itll be amazing a 50/50 mix of this aged cassis liqueur and absinthe is absolutely divine i tell you, well at least with the absinthe i make (recipe is in the channel)

im having a drink