Infused Rye Whiskey

Infused Rye Whiskey infuses American rye with roasted pears and vanilla. The vanilla adds some softness—a sense of sweetness—without adding additional sugar.


  • Yield: Serves 18 (serving size: about 1 1/2 ounces)


  • 1 cup Demerara or turbinado sugar
  • 1/2 cup boiling water
  • 16 sage leaves, thinly sliced
  • 8 ripe pears, coarsely chopped
  • 2 vanilla beans, split
  • 1 (750-milliliter) bottle rye whiskey (such as Bulleit)


1. Combine 1 cup sugar and 1/2 cup boiling water in a 2-cup glass measuring cup, stirring until sugar dissolves. Set aside.

2. Preheat oven to 300°.

3. Combine sage and pears in a 13 x 9-inch glass or ceramic baking dish. Scrape seeds from vanilla beans; add seeds to pear mixture. Chop beans; add to pear mixture. Add 3 tablespoons sugar syrup to pear mixture (reserve remaining sugar syrup for another use). Bake pear mixture at 300° for 20 minutes or until pears are browned and mixture is fragrant. Combine warm pear mixture and whiskey in a large bowl. Pour mixture into a container with a lid; cover and store in a cool, dark place for 1 week, shaking occasionally. Strain out solids when ready to use.

Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 3.1g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 0.0mg

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Infused Rye Whiskey Recipe