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Grilled Peach Infused Bourbon

Posted by Malissa Nelson on

A little Grilled Peach Infused Bourbon on the rocks with a sprig of fresh mint is like capturing summer in Kentucky in a glass.



  • 4 Freestone Peaches
  • Olive Oil
  • 1-qt. of Bourbon.


  • Halve each peach.
  • Preheat grill to high.
  • Brush each cut side of the peach with olive oil. Place peaches, oiled cut side down, on the grill.
  • Leave on the grill until lightly charred. Approximately 4 minutes per side.
  • Let peaches cool. Once cooled, combine your grilled peaches and bourbon in a 1.5-qt jar (or larger) with a lid.
  • Secure lid. Let sit at room temperature for a minimum of 3 days, a maximum of 5. Strain into a sealed decanter of your choice.
  • Serve neat, on the rocks, or incorporate into the cocktail of your choice.
  • Grilled Peach Bourbon can be stored and served for up to one month after making.


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