Two-thirds fill a Kilner jar with blackberries, then sprinkle sugar over them until it covers the bottom half of the fruit.
The blackberries should be dry for this operation otherwise the sugar will not flow. Top up the jar with whisky, close the lid and shake gently.
Store in a dark cupboard and shake once a day until the sugar has dissolved.
Decant the infused whisky into a bottle after 6 months and store for as long as you can to mature.
The sweet whisky-soaked blackberries are quite delicious so do not throw them away!
Weights have been dispensed with here as volumes guide this recipe.
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