Jalapeno Infused Destroying Angel Whiskey

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Posted on by Julia Bryant


You can not go wrong with this spicy infused whiskey. Add a bit of spice to your Angelrita or add a shot of this to your ribeye steak just before you take it out of the pan. This infused flavor is so versatile, which is why we decided to make this our first official infused spirits.

Here’s what you’ll need:

1 bottle of Destroying Angel Whiskey

1 Jalapeno (Washed)


Take your washed Jalapeno and cut off the stem, then slice the pepper in vertical stripes keeping the seeds in place. Fill your bottle of Destroying Angel Whiskey with the pepper slices and leave the bottle be for 7 days. After 7 days taste your whiskey and make sure it has the perfect level of HEAT you need. If it still isn’t as spicy as you were hoping let the jalapenos infuse into the whiskey for a few more days. Keep taste testing until it is where you want it.

Once your whiskey is to a fiery perfection, take your cheesecloth and a bowl, then cover the bowl with your cloth. Pour your whiskey into the bowl. Some of the jalapenos will come out, as well as some seeds. If you have a few jalapeno slices left in your bottle you can use a chopstick or a wire to remove.

Use your new jalapeno whiskey in this Jalapeno-Guava Angelrita!

Here’s what you’ll need:

1.5 oz Jalapeno-infused Destroying Angel

3/4 oz Triple Sec

Juice 1/2 of a Lime

Guava Juice

1/2 oz Simple Syrup

1Tb Course Salt

1 Tb Sugar

Optional: Lime wedge, Slice of Jalapeno

In a shaker add, whiskey, triple sec, lime juice, simple syrup and guava juice. Shake! Strain into a salt/sugar rimmed glass with a few ice cubes. Garnish with a lime wedge and a slice of jalapeno. Mmmmmm… Enjoy!

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When you're in Butte swing by the Distillery and introduce yourself. We love getting to know the folks who share our passion. Cheers, John & Courtney.

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