 This is Chih-choh. Welcome to my channel and welcome to another liqueur video. And what we're going to do today is go through the liqueur cabinet. One thing I like to do is clear off the blackberries that we have here because I went blackberry picking and we picked some fantastic blackberries. So I've got some two liter jars here basically. Okay, two liters. I think it's about 60 ounces or so, 60 plus ounces or so. So we're going to make blackberry liqueur and we're going to make pomegranate, pineapple liqueur. We already made pomegranate liqueur. We're going to make pineapple liqueur. Pineapple liqueur we're making because through the previous liqueur videos that we made, people were asking, you know, have you made liqueurs with this, liqueurs with this, liqueurs with this. And some of the stuff I had made liqueurs with and I said, you know, my recommendation if it was good or not or my taste. Some of the stuff I had and someone ended up making some pineapple liqueur and they said it tasted phenomenal. So we're going to make some pineapple liqueur. Okay, so there's two things we're going to, two types of liqueurs we're going to make. Blackberries and pineapples. We're going to clear off the older blackberry liqueurs that I have because I've gone through well too many times, right? Because what I've ended up doing is we'll make the blackberry liqueur. When the vodka, usually I make it with vodka, there's a couple here that we have with Jen, one anyway we have with Jen. But when the vodka finishes, I would just pour it up, pour more vodka and there with a little bit of sugar. But I ended up doing that too many times in the blackberry liqueurs that we have here. They're really strong. I might filter them out. I have some cheesecloth that I'm thinking about getting the the vodka, but it tastes really strong. So what am I do? We're just like, you know, we're going to sample some of it. I might take the rest of them and drop them off somewhere. I'm pretty sure there's a place that I know that some people might appreciate it. Okay, the other thing we're going to do if we have any vodka left over is we might top up some of the other liqueurs that we've made previously. And we put out, I don't know, I think this is either third or fourth liqueur video we put up, right? On one of the liqueur videos, we ended up making blueberry liqueur, cherry liqueur and strawberry liqueur. And if you've watched that video, let me show you what's left of the blueberry liqueur, right? This is the blueberry liqueur. Okay, so we're gone through a fair bit of it. I haven't done a refill of this yet. So this was one iteration. Okay, here's our cherry liqueur. And cherry liqueur is absolutely phenomenal as well. As you can tell, I haven't changed on that video. I mentioned I was going to put legit labels on these things. So this is our cherry liqueur. Okay. And we've gone one iteration of this as well. I would have loved to show you the strawberry liqueur, but we finished it. We finished the strawberry liqueur through one iteration. I might have done another, poured a little bit more on with the sugar, and we ended up eating all the strawberries as well. So the strawberry liqueur, huge, huge hit. Super, super delicious. Okay. Highly recommend. And I believe in another video, we ended up making pomegranate liqueur last winter during pomegranate season. And this is what's left of the pomegranates. And I've gone through two iterations of this. So we're going to try to eat all this up. I'm not going to go through another iteration of this. I'm not going to fill this up because usually what we do, the food's up to here. So I would just add this much more if you see, right? Let me show you. There isn't that much liquid here. I might do a little bit. I might do a one more iteration where I just pour enough vodka that fills it up to here. Okay. And that will be it for this. And this coming winter, we're going to, we'll end up making more pomegranate liqueur. Okay. So first thing I want to do is, with that long introduction, right? First thing I want to do is, I want to go through the blackberries because I want to create the space here. Okay. So let's bring these out. Let me show you what we got. I'm just going to bring out the full blown blackberries. I mean, this is, I don't know how long this is. And there's a little bit of liqueur there, right? So I want to taste these. If they're good, I'm going to keep them. If they're way too strong for me, it's not too my taste. I'm going to put these aside and drop them off somewhere. Okay. Give them away. I'm pretty sure there's an area in town where people might appreciate them, right? If they like the really strong taste, right? Here's another one. And you can tell this one's really old. This blackberry is super old. Like I went through a while way too often on these. I love blackberry liqueur. Blackberry and cherry liqueurs are the first two liqueurs that I ended up making, right? And then from there it just grew to what you see here. Okay. I tasted this one. This one was crazy strong. This one was, I believe it was the pulp of blackberry jam that we made. So I, you know, I do experiment a little bit. So I've taken pulp from jams. We make and add vodka to them and a little bit of sugar, just to kick up the sweetness a little bit. Usually it doesn't come out good with the pulp of the, when you mill the jam, right? And we've done a little bit of milling with crab apples and stuff. And we're going to do, we're going to make blackberry jam tomorrow during a live stream. And while doing a live stream, we're not going to be recording it, right? Because I can't set up all the different camera angles. But in general, I would stay away. I'm not going to do anymore, try to make any more liqueurs from the pulp of the jams that we end up making. It's just not worthwhile. It's better to do it with the fresh fruit, not the cooked fruit with the milled stuff. Right? This is, I'm not sure if you can see that. Yeah, you can see that for sure. Right? Oh, I would bring it down for the live stream as well. Right? So you can see that. Okay. This one I've tasted too is crazy strong here for people on live stream because that angle is a little different. Let's make sure they see it as well. Right? So we're going to do a little bit of sampling. This one I sampled, this was 2000. I put a little note here, right? 2012. Gin and blackberry. It's not my thing. I like the vodka. And this is, I think I've gone to the well way too often on this. Well, we'll taste this guy as well. What else we got? This one is just straight up blackberry and it's, I think this is going to be crazy strong. So before we load up too many things here, let me put these guys on the side so we don't accidentally spill anything. But I've brought little spoons here that I'm just going to dip it in and taste. And I have a box. Let me bring out the box just in case. And I had, here, let me show you. I have these little cheese cloths that I thought about putting in the jars and then pouring these things in there and letting the alcohol just fall down into the jar and taking the pulp. And you can do baking with it, pretty sure, with brownies, right? Take some of the stuff. It would be like a rum ball. But I might keep one to try it out, right? But we need the space. We're going to be making new, new liquor. So I'm not going to, I'm not going to do it this way. Okay. What I'm going to do, let's put the box here just in case and slowly if we're going to put them away. And I got a few spoons here because we're not going to double dip, right? So take a look. It's a live stream. See if I can show it to you. I don't want to do any spillage just coming up to the ledge, right? So let's do a little taste on this live stream. Here's the liquor. Let's do a little taste of this. That's not that bad. Let's put this one back. This one's not bad. I thought because it was so, what do you call it, basically disintegrated the blackberries. I thought it would be a lot stronger, but not bad. So we're going to put this one here. There's one more, a couple more I got to take a look at as well. But before we do that, I want to, this one's tight, locked up. Well, I would have to bang it to open it, right? What you can do with, if there's a lid like this, you could go grab this and go, but it's going to be too loud. Should we try? No, it's going to be too loud. So this one we're giving away. Let's try this one. I'm pretty sure we're going to give away, but let's taste it anyway. Okay. Since I don't have to put the spoon in there, we're going to use the same spoon. So take a look. All right. Let's see if we can pour this. Okay. Wowzers. Okay. This one we're going to give away. This one we're giving away. That was during the phase that I was making them really strong, I think. Let's try to get this one. This has got a fair bit of liquid in it. So this might be, let me clean my pallets a little bit. Add a little spillage. Oh, nice. It caught it into the, I'll show you. Our shot glass caught it. That is crazy strong. Okay. This one we're going to give away too. Okay. Let's put this one away. Whoever gets that is going to be happy. Let's check out this one. Okay. I'm going to have to dip a spoon in there. So I'm going to grab a different spoon. It's actually a good idea to do this every now and then. This is definitely from the pulp of, this is for the live stream. Okay. Right. Super dark. Here's this guy. Let's give it away. Not bad. Someone will be happy with this. Someone will be very happy with that. The gin. Let's give the gin a try. Let's give the gin. It's pretty light colored. Right. That's pretty good. We're going to keep this one. This one's actually really good. Nice. This one we keep. Okay. Let me put my, like a little, I think I showed you guys these last time. These are like little firecracker tanks that I've got as a gift like 20 years ago that I've kept. So let's put these guys here. They're decorating our liqueurs. Let's check this out. This guy. This guy is like the jam pulp as well. Okay. This one, I believe it was blackberry and blueberry together. Let's crack it open to see what it's like. And you do get sticky when you're handling these things. So what I've done is brought a rag that's wet. So I'm just wetting my fingers. Part of it is wet. Part of it is dry. So I wet them dry. Just keep the stickiness to a minimum maybe. Okay. Let's track this out. Nice color to this. Look at that. It's live stream. Hard to show you guys this. I don't want to do any spillage. We're going to keep this one. This is almost on the same level as the other one that we're given away, but it's the gentler for me. So we'll keep this one. We should give a rating of this too. Let's bring a sticky. So all I'm going to do is just going to write down. Since I'm sampling, I might as well tell myself what the rating would be. I would get this one a 7 out of 10. Maybe an 8 out of 10. Let's give it an 8 out of 10. It's pretty nice. Blackberry, blueberry. And this bottom one was just straight up blackberry. Yeah, this is just straight up blackberry. And what did we give it? It was pretty good. We'll give that one an 8 out of 10 too. Actually make it a 7 out of 10 on that one. Blackberry. Then we'll at least all of our jars are going to have these yellow stickies. So let's put that one there too. This guy here. This guy. Added sugar in 2008. Blackberry and blueberry strong 2016. So we made this in 2016. And I believe in the previous live stream we added sugar to this. So I haven't tasted it since since the time we added the sugar. So what I want to do is taste it right now. Let's see what it's like. It's beautiful dark. Like here, let me bring it over. Take a look. It's got the blueberry color to it. And it'll have the blackberry taste in it as well, right? Sealed up. Let's bring a spoon. A long spoon. But for this one I want to use a big spoon. Get out. I believe in the last video when we tasted this, it was really strong. It was my taste. I didn't like it too much, right? So we added sugar to it. So let's see what the sugar has done. The flavor of it. Take a look at this. Make a taste. Okay. What I said previously of not using pulp from jam, cancel that. This one was the blueberry blackberry pulp that we made jam and we milled it. So when I first put it together, I guess I didn't add enough sugar because I assumed the milled stuff, the pulp was going to be sweet enough. It wasn't. So all I needed to do was kick up the sugar content for my taste, right? And that tasted great. That tasted great. That tasted fantastic. I'm going to give this a 9 out of 10. The reason I'm doing this is I found out when I get friends over, if they've never had liquor, I don't want to give them something that's really, really sharp, really strong because that might turn them off, right? So usually I give them stuff that I rate higher, which is gentler. So the rating 9 out of 10 is not necessarily it's more associated to my taste, right? Which is sweet, gentle and stuff like this. Some people really like it sharp. And if they do, I have some stuff here that I give it to them that just has that kick to it, right? And I'll show you which ones those are. As soon as we go through these, here's a bigger tank. This one. Okay, this one. Check this out. Now on the previous live stream, I mentioned that I thought this was blackberry that we had. And it's not. This is elderberry. Okay, we put out a video with where we called it talking about geophysics and harvesting elderberries to make liqueur. And this is the elderberries from that time where we harvested it. It was really strong when I tasted it before. I added sugar in 2018. So this one is wild. Made in 2016. Okay. And it was really strong in last year's liqueur video that we made, right? I didn't like it very much. So I added more sugar in 2018. I would have to look back to see how much sugar we added. I don't know. But take a look at the color of this. First of all, elderberry. Talk about like beautiful color. I'm not going to tilt it over the live stream for the HD camera because it's going to spill. But look at this. Let me bring this over. Let's see. Like if this was a lake, you wouldn't go swimming in it. You'd think dragons lived there or something. So nice and dark. Let's have a taste of this. Wow, wow, wow. That is fantastic. Holy. I was almost going to say, don't try elderberries. Do elderberries. But add sugar. Make sure it's sweet. So this is, that is, that is really nice. I haven't been sampling this since we added the sugar. And I haven't given this to anyone because it was too sharp. It was too strong. That's fantastic. I'm going to put 10 out of 10 on this one. Really. I really like it. And it's got, it's a different berry. Like it's not like strawberry, blueberry, blackberry. It's elderberry, but it's a very unique flavor. That is fantastic. And elderberries are medicinal. I don't know on what level. 10 out of 10. This one I just put down. This is what I put down. Strong blackberry. So we got to taste it. Let's check it out. That elderberry is crazy. What's it called? Afertif? Or we're going to use a small spoon for this one. Let's check this out. Again, this is just straight up blackberry. Okay. And I believe I added sugar to this. I'm not absolutely sure because I didn't make a note of it, but crazy strong. It's sweet, too. Not bad. This would be great for someone that really loves a strong kick. Yeah, we're going to keep this one too. I'm going to put kick, kick in this. Strong. I'm giving the eight out of 10. The reason I'm giving the eight out of 10 is because I put kick on there. So I know it's a seriously strong flavor. So those are all the blackberry. So those are all the blackberry stuff that we have, right? That we went through. So I put four of the jars to give away, right? That means I can fill up the space with new things. So how about we go through, let's make blackberry pineapple liqueurs. Okay. And then we'll find out how much vodka we have left over. And what we'll do, we'll maybe top up, if we have any leftover, top up some of the, some of the other jars. If, you know, the ones that need it, actually, there's a few here that do need it. I do need to go get additional vodka, but we'll see how much we got left, right? So that's because we've been making, we've been tasting the blackberry stuff. Let's make blackberry liqueur first. So let me put this here. Let's put the jar here. And I'm going to put this. I want to put this under it. So the jar, this guy doesn't go makes it loud. Okay. And these are blackberries that we ended up harvesting. Two days ago, two days ago, we went blackberry picking and apple picking. We got here, let me show you this. These are the, if you recognize these buckets, these are the buckets that we had when we were jarring honey, right? We put out a video where I collect, I buy, not collect, but I end up buying every year, basically, local unpasteurized unfiltered, well, one filter anyway, you can see a little bit of bee parts in there too, right? So basically raw honey, if I can get it every year, we end up buying, right? Last year, we ended up buying a fair bit. So we ended up jarring a whole bunch of it. I forget how much of it we ended up jarring, like six of these things, I think, right? So whatever is empty, we end up keeping these because they are fantastic buckets, right? They're amazing for picking fruit. So let me show you these blackberries. And these are fantastic blackberries, really. We've been munching on them a little bit, okay? And they're really good, like, look at this, right? Let me show you guys this. Super delicious, if it focuses, there it is, right? Really good, really good. Show the live stream, guys. Nice. And we're munching on these as we were picking, right? And then obviously in the cereals in the morning and stuff like this and just every now and then for the last couple of days. So one of these buckets, let's see, this is 2 liter, 1.9 liter, right? This is, I think there were 5 pound buckets of honey, I believe, or 10 pounds? 5 pounds or 10 pounds? I can't remember. I think there were 5 pounds buckets of honey. So what I want to do is, I'm going to pour the blackberries in here, okay? Hopefully we won't get too much spillage. Now we're going to pretty much fill it up. I might put sugar in the middle and the sugar I'm using, I'm just using organic cane sugar. I like to use as many organic ingredients as possible, right? Unpasteurized, unsprayed, like the blueberries that we make, the liqueur, they're unsprayed blueberries because usually blueberries, from what I understand, they get sprayed a lot. Look at these things, these things. Let me bring out a spoonful for you guys, take a look. Fantastic. Really nice blackberries. And this was the first, the first batch that comes out. Blackberries are sort of partitioned. They come out in three phases really. There's a first batch that comes out. That's really nice. And then there is, and then two to three weeks later, a whole bunch, like tons of it comes out. And then towards the end of the season you get another batch coming in. And those ones tend to be more on the sour side. So the first batch is really good. Wow, this is perfect. One bucket basically fills it up. You got like two spoonfuls left here. What I want to do, okay, so take a look. There's barely anything left in there, right? So basically a five pound bucket filled up a two liter jar, right? Not bad. So let's put this guy here for now. I'm going to bring out the sugar. Let's put this guy here. And this is, we just see that this is another bucket of honey thing that we had. This was, oh yeah, these were the 10 pound buckets. You haven't seen these. These we bought, I don't know how many years ago. It was honey as well, right? These are the 10 pound buckets. So those are the five pound buckets, right? So I just filled these buckets up with honey, but not honey, with sugar. And usually I like the cane sugar to be a little bit darker, but this batch that I ended up getting wasn't as dark. Take a look. So this is just organic cane sugar, okay? And let's see, hold on, let's do this. Let's shake this up a little bit. And I have, this is one cup, right? I'm going to do this. Let it settle down a little bit. Give enough room for the sugar to be put in there, right? Take a look. It just settles down. So I'm going to take one cup, approximately one cup, right? Take a look. I don't want to fill it up too much because it'll spill. I don't want to spill sugar. So I'm just going to pour this in. And it looks pretty. Take a look, right? It goes down. You can give it a shake. Sugar goes down, but all you have to do is really just pour vodka and it takes it all down. And again, like last time, I'm just using an absolute, right? And some people from the previously clear videos, they mentioned that, you know, they mentioned that you could get Grey Goose vodka made at Costco, really cheap and stuff. And I want to check that out. Unfortunately, I live in, well, fortunately, I live in British Columbia. I love it here, West Coast, Canada. But unfortunately, they're not allowed to sell it here. I believe Alberta, you can. But here, they don't. Okay. And this is 60 ounces. This is 1.75 liters. Okay. So that way, if you're keeping track how much vodka and stuff we're using. So we put about a little bit less than one cup of sugar. I'm going to add more, right? I just want to pour this in and let it filter through. You know what? Let's pour it in right now. Yeah, let's put the vodka over here because it's already drifted down. So I'm going to add, I'm going to add half a more cup. Okay. Later on, in like three weeks or so, I'll taste it. If it needs more sugar, I'll add it. Okay. So because the previous one wasn't a full cup, right? So adjust for that. And you get about another half a cup, right? Take a look at the live stream. And this is, right? So if you take it down, it's about one and a half cups of sugar. And I think that's going to be plenty. It might be a little bit on the sweet side, but that's okay. Because we're going to do multiple iterations on this one, right? And sometimes during the iterations, I don't add any more, any more sugar. Nice. Might even add a little bit too much vodka, right? Usually I like to keep, you know, a little bit more space there, but this is good. And what I want to do with this basically, you close the lid and just give it a little rotation, rotation, rotation. And the sugar will dissolve, right? But what I end up doing, we're in summer, we're in August right now. Okay. What I end up doing is I usually, right now it's a little cloudy outside, but I'm going to put this by the window sill in our sunroof. And when the sun shines on it, it cooks it up a little bit, right? It heats it up so the sugar is easier to dissolve. Okay. And it sort of gives it a little bit of sun goodness, I guess. And you can do this. And the sugar just goes down, right? And I did fill it up too much. But that's okay. In a week I'll drink some of it, just to give it a taste, right? Take a look. The sugar just drips down. Then it's filled to the rim, right? Almost. So we're going to leave this right now. And what I want to do is put it by the window sill. Okay. So let's put this guy down. Now the next liquor I want to make is, and we have some blackberries left here. I guess I'll have to eat those, right? Look at the color on those. Fantastic. Fantastic. And hopefully we're going to go through, just so you know, we're going to try to go through another picking round as well. So if we end up getting a lot more, we might end up making more jam. We're going to make a little bit tomorrow, blackberry jam. But if we do get more later, because it looked like there was a lot there, ready, it was going to take another three weeks or so for them to come in. Hopefully we'll get more and we'll end up making more jam. Let's do, let's put the vodka down here. Oh yeah, let me show you how much vodka we used. That way you get an idea. So we ended up using, so if this is a 60 ounce or 1.75 liters, we ended up using this much. So whatever that is, I don't know what that is, right? So if this is two liters, that's about a quarter. So this would be 500 ml, just divided by four, right? Like a quarter of it. So, well, it's not two liters, it's 1.75 liters. Let's say 60 ounces divided by four, you get 15 ounces, I guess, went into that, right? Yeah, 15 ounces, a little bit more went into the blackberry liqueur that we just made. About five pounds of blackberries or in a five pound bucket, I don't know if it's five pounds because everything weighs different, right? So five pound bucket of, I should have maybe weighed it, but we didn't. We just filled it up to the rim, right? So five pound bucket of blackberries with 15 to 17 ounces of vodka and one and a half cups of sugar. That's our recipe. Major room for adjustment. Okay. This is our pineapples. I just went and bought this today, this morning, and I cut it up and it's really good pineapples. It's delicious, actually. Very nice. Let's bring a little fork. Really good pineapples. Fantastic. Really. So we're going to fill this guy up and I cut some of them small and some of them bigger, okay? Because when we, because we do eat the fruit for sure in pineapples, right? So these are smaller. If you want to take a look at them side by side, we do eat the fruit, not all of them, but those are two, right? And some people, because the fruit in the liqueurs is stronger than the liqueur. Like really, when you make these liqueurs, like the blackberry, the lemon, all of them, the liqueur tastes sweet and delicious. And the fruits are delicious, but they're sharp. For some reason, the fruit tends to really absorb the alcohol flavor. I don't know why. I don't know what the chemistry behind it is. So let's fill this up. I don't know if this is going to fill up the whole thing or not. Hopefully. I forget who it was that has made the pineapples and they said it's phenomenal. So I've been looking forward to this. Another one I want to make is that someone recommended, I believe, is blood orange. And the color of blood orange would be amazing, right? That's one of the things with this liqueur cabinet visually. I forget what it's called, aesthetically or visually or whatever it is. It looks beautiful, the different colors. And this is one pineapple. So this thing takes one pineapple. That's good. Maybe a little bit more actually, but we don't have any more. Where the juices in there, two guys falls. Let's eat that guy. This is going to be fantastic, really. Just with the fruit, you can almost tell what it's going to be like. And this is the ice I brought out to try some of the liqueurs. I'm just drinking the water. So the ice doesn't melt as fast. I think that's the way you do it. Maybe I should have left the water. So one pineapple, we're going to put, I'm just going to put one cup of sugar in this, no more. Because the pineapple is really sweet. Okay, let's put the sugar away. So it's out of our way, we don't accidentally knock it. We'll fix up the lid later, have a cup more. No, I'm just going to put one cup and then taste it. And that's the beauty of it, right? If you add a lot of sugar, too much sugar, then you're going to have to drink it slowly. On the rocks is amazing when they're really sweet. Just pour it, put the, put your, take your cup, put ice in it, and then pour the liqueur on top. And it sort of melts the ice a little bit. And they just give it a shake and it dilutes the liqueur a little bit, right? If you don't add enough sugar, you can always add more sugar later on, right? So it's better to be more on the conservative side. I think this one's going to take more vodka, maybe, because there's more gaps between the pineapples, right? Which is okay. We just end up doing less iterations of this, right? And we're going to keep, it was about here, so it's taking a little bit more than a quarter. Let's keep on going. I just want to fill up. And that's exactly what you want to do. You want to fill it up to cover all the fruit, okay? So it looks beautiful. Let's put the lid on it and just give it a little shake. And you can see once this settles, all the pineapples are going to be filled up, right? Or topped up. And I should put the labels on these, right? Might as well do it now. Should put the recipe in there, too. Our recipe. So let's do this. This one was pineapple 2019. 2019, August. One cup, one cup sugar, and one pineapple, one pine apple. And about a third of 175 liters. So one third, I'm just going to go one third, 60 ounces, or 175 liter, right? 175 liter. So one third of 60 ounces will be 20 ounces or so, right? Let's make it 20 ounces, okay? Approximately. So let's put that label on here. Let's put the pineapples here. Look at that color. It looks great, eh? And let's put the label on this, too. And take a look. All the sugar is sort of already settling down. And the ones that were here are sort of melting, or not melting, dissolving into the vodka, right? So this one was a five pound bucket, five pound bucket, blackberry, blackberry, 2019, August, 1.5 cups sugar, and about a third, oh no, sorry, a quarter, quarter of 175 liter, which is basically 15 ounces. ounces. That's our labels. I'm going to put tape on it, too. Okay. What I want to do is I'm just going to rearrange these. Put the bigger jars in the back, right? Nice, nice. Okay. And we still have room, a little bit of room here. Let me move this. So you see. And we still have a little bit of room here for a couple more liqueurs that we can make. Okay. So that's our liqueur making. We have this much vodka that we can use to top up some of the other guys, right? So we need to go through and do the hard work of sampling some of them, right? So let's do this. This is, this one I know we're not going to add anymore, plum, good for dessert ice cream. That's what I wrote down. This is plum 2014 to yeah, 2014, good for dessert. And this is again, one of the pulps of a jam that I made, right? And I just wanted to try it out because we do make plum liqueur and we have plum liqueur here, and plum liqueur is fantastic. I just wanted to try it out with the pulp. But what I want to do is I'm going to sample it, sample this as well. I just said it's going to be good for ice cream, and I think that's the case because it's very, take a look, it's very, like it's got the texture of a jam, so and it's vodka flavored. That would be fantastic on ice cream. That's why I wrote it down. Okay, that would be fantastic on ice cream. We're not going to touch that. And we're going to put 10 out of 10. Let's put 10 out of 10. 10 out of 10. All right. That was very good. And this would be amazing, amazing, a brownie heated up in the oven or fresh baking, something with chocolate dark and pour this on top, right? Wow, it would be phenomenal. And this has got all the seeds in there too, right? Like the, because it's the milled stuff from making plum jam. Okay, so we're not going to touch that one. Here is one plum that we've made. This is just straight up plums cut in half, right? So, and this I taste it last weekend. And it's fantastic. I'm just going to see if I'm going to add, I'm not going to drink the liqueur because it's very little, but I'm going to taste this. I tasted one of these last week as well. It's delicious. Very good. Should we add more vodka? No, I like the way it tastes. I'm not going to add any more vodka. You know what? Let's drink the liqueur. If the liqueur can handle the additional vodka and still tastes good, then we'll add more vodka, but I don't know if it will or not. I'm not going to bring this close. I'm going to do it here. Oops, let me do a little adjustment here. Bring a new fork because what happens when you pour because the fruit is all stuck there? The liquid comes down, but if you tilt it over a little bit too much, the fruit falls over and it splashes, right? So be careful if you're doing this. You don't want to things all of a sudden flopping down in the jars and just spilling over. It's got some of the pulp in there, but it's like the last breath. We're going to add a little bit. Taking a risk, but might as well because there's probably, you know, a couple ounces of alcohol in there, right? More sugar. Let's add a little bit of more sugar. Now I'm not going to add much, very little. Just enough to compensate for, because I love the flavor, so I don't want to dilute it too much. Let me show you, like barely. This is like, what is that? Is there any setting on that? A quarter of a cup? Yeah, a quarter of a cup of sugar. Not even. Okay, I'm adding like an eighth of a cup of sugar, okay? So let's put this over here. Give ourselves a little bit more space. So an eighth of a cup of sugar, okay? And we're going to pour vodka on. And this one, now I know I won't be able to taste for a while, right? And we're going to write this down. Added sugar August 2019. Yeah, let's bring out the label. Let's put it here. Added sugar August 2019. Nice flavor. Let's put this here. Autumn Olive. I haven't tasted this. It's beautiful. Autumn Olive, we put out a video of harvesting Autumn Olive, two or three videos of harvesting Autumn Olives, right? That was before I made this liquor. This liquor we made last year, okay? During Autumn, Autumn Olive, okay? It tastes, Autumn Olives taste amazing. We've tried making jam with this. It doesn't work well because the seeds pop up too much, okay? But let's taste the liquor. Let's see what we got. Whoa, it's going to be very pungent. This is going to be very pungent. Let me do this here. I think we've got stuff catching it. Let me put this guy down for a second. And let me put this here. That way we don't get this wooden box here sticky, right? Take a look at the color. Nice color. Yeah, very nice. Very nice. I didn't think this was going to taste that nice. That's super nice. Very unique flavor. Cool, cool, cool. Autumn Olive. We made it last year, so let me put a label on this. It doesn't need anything. So we're not going to mess around with it. We're going to go Autumn Olive, Autumn Olive, 2018. That was fantastic. 9 out of 10. That was very good. Very good, very good. Very good, very good. This is our labeling system, I guess, right? Okay, this is our promo granite. I just recently had some a couple of days ago. How are we going to add any more? I don't think we're going to try to keep this going, because I don't think it'll retain the flavor enough. Okay, I think all the pomegranates are spent. They're not all spent. They'll still taste good, but it's going to be too strong, way too strong. And winter is coming. So we can grab more pomegranates and make a new batch, right? Let me take a look at this. It's very cloudy, right? Beautiful color. And we've got some pomegranate seeds in there, right? Yeah, it was amazing tasting. And the seeds of the pomegranate water kick. No sugar. Just enough to cover them up, okay? We still have this much vodka left. So when you're doing this, if you go through multiple iterations, it takes less vodka or gin, less liquid to top up the fruit, because the fruit's settling down, right? This definitely is the last iteration. Well, almost definitely the last iteration of this we're going to do, okay? And we can give it a little shake, because the sweetness was nice, right? So that's good enough. Let's move over our tanks, because we've got business on this side. This is our blueberry. It's cleanser pallets. The pomegranate was really nice and sweet, right? That's why I didn't add any more sugar. And after drinking something sweet like that, it's good to just cleanse the pallets. Cherry 2018, frozen one cup sugar, half a 26er vodka. So 13 ounces of vodka went in this and half a cup of sugar. Let's bring out a cherry. Let's pop a cherry. Let's pop a couple of cherries. Nice color to them. Cherry takes on the flavor of the vodka really well. Let's cleanse the pallet more. The water here too. Let's bring this guy out. Very sweet. I'm just going to add some more vodka, okay? Just a little bit. Top it up. Should I even bother noting that we added a little vodka? Not really. We didn't have too much. It wasn't a full iteration, right? When it's a full iteration, there's no more liquid and I'm adding sugar and stuff. I usually take a note down. So give it a shake. This is the blueberry. The blueberries are really nice. That cherry was sweet as well. Let's put a spoon. We're down to our last big spoon. So I'm going to put it in the plate and then pick it up with my fork. A couple of blueberries. Delicious. That's really good. Let's drink a little bit of it. So when you're pouring, you can just do this, right? Settle the fruit down. Again, nice color. Beautiful color. It's a little cloudy because we've gone through it, right? Shake it up. It's got a little bit of that. That is fantastic. Let's add a little bit more vodka. That's enough. Cover the fruit, right? Put this back. Give it a shake. So should we put a label on that? Let's put a label on it. Blueberry, berry 2018. That's when we made it, right? And it's the same recipe. Same stuff we added as the cherry. I know that because they're beside each other. Just know where things are, right? This one. Crab apple. I wrote down more time needed. Added sugar one cup 2018, right? I believe this is from 2016. Let's take a label down. Bring out different shot glasses. Look at color on that. Beautiful. These are crab apples we pick at a small town we go to. Added more sugar. Let's see what it's like. I rated this thing six out of ten before adding the sugar, right? So let's see what it is now. Oh, I should have poured it in front of you guys. Look at this. Look at this. We'll do again. Beautiful color. Look at that. Look at that. That is a phenomenal color live stream. That's good. The sugar kick that took the kick away from it a little bit, right? That is really good. We're kicking up the rating on this. We're going to make it a seven. Seven point five out of ten. Seven point five out of ten. I'm not going to eat the crab apples right now, but they look beautiful. Look at this. Look at the color on that, right? Beautiful color. Put this guy back. This one's crab apples as well. I brought down delicious eight out of ten. Let's check it out. This needs more tape. I might have to add more vodka to this. Look at this. This is older and I believe these are the red crab apples. It's the same as the other one we have here that we gave it a, oh no, that was, yeah, yeah, that was plum. So this is crab apple older red crab apples. I think it's from the first batch of crab apple jam I ended up making. Let's have a taste of this. I'm not going to eat the crab apple. I know they're strong. I've eaten one I think like a couple of weeks ago. Oh, I should be pouring this in front of you guys. I might add a little bit more vodka to this. Let's see. It's very cloudy. Might not. Once it gets cloudy like this, you know the fruit is totally disintegrating. So it only has a certain amount of life left in it. Eight out of ten. Get a little bit more vodka. We try to milk it as far as we can with these things, right? Once they get the taste, they get that flavor that you like, you just don't want to let it drain too much, right? You still want to retain that flavor and then you add some vodka. Sometimes you add a little bit too much and then later on you go, okay, you got a little bit of sugar. It just is what it is, right? So let's put new tape on it. It's the same label. The tape was disintegrating a little bit. Cool. Now we got just a handful more to go through, right? This is, you've seen this before, right? This is Cherry Seas Grandpa Special. Ten out of ten, right? This is like 40 year olds. Like he made it in 1980s. Found its way to me. So let's have a taste of this too. Let me put the sugar away. If we need the sugar, we'll bring it back. If we need the sugar, we'll bring it back. Just checking on the live stream, speedy gonzalez wise. I think we ran out of the cure glasses. So let me do this. Give this a little, pour a little water in there. Give it a little whoosh. We want the taste of this polluted. This one I'm going to pour here. Don't want to accidentally do a little spillage. Can you see? This is phenomenal. I know exactly what this tastes like. I haven't had it vodka to this for a while, for a long time now. Very cloudy, right? Show the live stream. Pure magic. This thing would go amazing with desserts as well. It basically is dessert. Very nice, very nice. This is the same. I just split it up into two different jars. You can take a look. This one I might add a little vodka. I think the seeds, the seeds covered for that one. Yeah, that one, all the seeds are covered. This one, the seeds, take a look. They're not covered all the way. Let's have a taste. Let's have a taste. I want to pour a little water in this. Give it a whoosh. Let's have a taste of this. Oh, look at the color on this one. It's darker. Your live stream is seeing it. Wow. Phenomenal. We messed with it. You know what? I'm going to add a little bit of vodka. Just a touch. Just so they're covered. That's it. We got this much vodka left. Let's close this up. Let's give it a shake. Let's open it up again. Let's see. Add a little bit more, just so the seeds are covered. Okay, perfect. I can't tilt it too much, but you can see it's almost sort of rim, right? Because the alcohol acts as a preservative as well. This one, this is sea buckthorn. I consolidated a whole bunch of sea buckthorn. Liquor jars into one jar to a certain degree. And this stuff we picked, we set about six or seven years ago. We made this maybe a little bit longer. And it's very medicinal. It has what we call it, like sea buckthorn is good for you. It's got certain oils and minerals and stuff that I forget again what they are, but I know they're good. So sometimes if you, you know, want to sell the tummy, if you had a meal or every now and then just on the rocks. And the sea buckthorn when you drink it, when you eat it, it's very pungent. Very, very pungent. Okay? And it's strong. This has got a kick to it. I give to some people, they're like, too much. Some people are like, yes, kick. I ain't touching that. That's beautiful. For people that can handle a kick, this is like, this will blow them away, right? Fantastic. This one is cinnamon. And these are the cinnamon sticks that we used for crab apples. One batch of crab apple jam, crab apple butter that we made, right? So it's just sitting there. I'm going to be, I'm not going to shake this around because the sediment is settled in at the bottom, right? You can see. So I don't want the sediment to get mixed up as well. Just gravity has pulled it down and then drink itself is pretty clear. So let's give, well, let's do this again. Give this a little whoosh and this medicinal. I don't think I'm going to touch this. Very clear, right? There's a little bit of sediment that you can see there. Smells amazing. Very strong, very strong, right? Give it a wipe, put it back. And just even this motion, it made it a little bit more cloudy, right? So when I pull this out, usually I'm very, very, very gentle with it. What we got here is, cornini and cherries. I got three cornini and cherries here. That's sediment. We had a kick and a half to it. Whoa. Serious business. No joking. Be let going through you. Take a look at this. This is cornini and cherries. We picked these a while ago. Now we bring one of them out. Show you guys first. The switch between. It's not focusing, is it? I'll show it a live stream. Let me put this here. I'm going to taste it. It's going to be, I think it's going to be more on the strong side, but we'll see. And it's got seeds in it though. Let's have a taste of the liqueur. The fruits basically lost this flavor. So it's just very strong alcohol flavor to it, right? So I'm not going to do another iteration no matter what the liqueur tastes like. Let's see what the liqueur tastes like. That's enough. We've had a fair bit of sampling for today, right? Strong. Strong. And all of these are about the same. So I'm not going to taste all of them. Right? Okay. Let's taste this one. This one's lost the color too. So this one is not going to have that much flavor. So these are on their last breath. Okay. But let's have a drink of this as well. I think this one tastes the flavor comes out a little bit better. There isn't that much there. But let's see. A little sweeter than the other one, a little bit more flavorful than the other one. But they're on their last breath. No more iterations for these. Okay. And the last one is one of the ones that I like the most is the one I go to a lot is the lemon liqueur that we made that I made like, I don't know, probably nine years ago. Continue to add sugar and vodka to this. So add it on, add it, sugar, one cup, vodka, vodka, half a vodka bottle in 2008, 18. So add it half a 26 or in 2018. We're down to this, right? We do share this. We are not luscious. We have friends over, liqueur, dinner. It's nice to offer a little liqueur, right? But for now, we're going to do a little sampling of this guy, right? I'm going to give this guy a wash. Now I'm going to put the cup down and pour this because otherwise it might get messy. You got to go gentle, gentle, gentle, gentle. I love the lemon liqueur. Really. It's phenomenal. And eating these guys is fantastic. You can pop them. It just breaks apart. I'm pretty sure we're going to add this to this. We're going to taste it first. Now the nice, stiff drink for our last drink. Let's give our palate another wash. Phenomenal. If I want to introduce people to liqueurs, this is the one I start with. Phenomenal. This can handle this much. I should be adding. I'm going to later on go get more vodka and I'll fill this up. But for now, let's just add this. There's a fair bit of gaps in there, so it didn't move much. Fair bit of space in there. But it definitely needs more. We're going to add another quarter of a 26er in there. And it's without a doubt. Cheeto rating 10 out of 10. Fantastic. Awesome. I'm glad we did. I'm glad we got our hands on some nice blackberries that got us doing this. And I forget who it was that recommended the pineapple liqueur very much looking forward to sampling that. I might add a little bit more sugar. I know we only put one cup, I think. But hopefully, I think the pineapple is really sweet. So maybe one cup, I think, might be enough for it. I hope you enjoy it. We'll continue to come to the liqueur cabinet as we shift things up a little bit. Definitely, we're going to make some more pomegranate liqueur this winter or early next year. And we'll see this area sort of morph and shift. And we definitely, some things are in their last leg. So we'll see how long they last. And the gifts that were given away, I hope whoever gets them appreciates them. Okay, that's about it for now. And I'll see you guys in the next video. Thanks for being here. Bye for now.