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Renaming Apple, Maple Bourbon


Scented

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Granny's Toddy leaps to mind. Maybe that says too much about my grandmother. :)

LOL!

I do want to get away from cider in the mix/name. Now Judy is that what spiked cider smells like? It rather reminds me of caramel apple so wondering if my nose is off. A very sweet caramel apple though.

Drunken Apples is a good consideration :)

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I pick up on some of the caramel and burnt wood of the bourbon cask... but actually I don't like working with it because OOB it smells like fermented apples. My grandpa used to make apple wine and those rotting apples had a very distinct "aroma" especially when it came time to strain out the fruit.

I just recommended the spiked cider because I thought that would be the most descriptive ... but drunken apples is sooo much better.

BTW here's the recipie for the real dessert: http://www.birdseyefoods.com/comstock/recipeDetails.asp?id=1419

Edited by Judy, USMC
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