Comments on: Local Home Spiced Rum = Yum!

By: Charles

Charles — Wed, 11 Nov 2009 17:47:47 +0000

I found the fruit, such as it is around the large seed, to be very astringent. I bet it would make a very good batch of bitters.

By: jimminpr

jimminpr — Sun, 04 Oct 2009 18:46:00 +0000

I’m going to have to do some experiments with bitters of Quenepa.

By: Tiare

Tiare — Sun, 04 Oct 2009 14:13:57 +0000

I would definetily like to try this and – bitters? what a great idea provided the seeds and skin(or roots?)are suitable.

There`s just one problem..this tree doesn´t grow in sweden..

Cheers!

By: jimminpr

jimminpr — Wed, 23 Sep 2009 16:45:02 +0000

I never thought about Quenepa Bitters forrest! Great idea. The skins are very tannic.

By: jimminpr

jimminpr — Wed, 23 Sep 2009 16:43:57 +0000

The original recipe is a great way to start James.

By: jimminpr

jimminpr — Wed, 23 Sep 2009 16:43:22 +0000

Keep those seedlings well watered Bob and soon you’ll have some fun!

By: The Rumelier

The Rumelier — Tue, 22 Sep 2009 13:19:23 +0000

Jim, glad you found a use for the empty Bambarra Reserve bottle!! I love the taste of quenepa’s, but they are rarely seen here, but I do have few small trees growing in my backyard from discarded seeds!!

By: Ron James

Ron James — Tue, 22 Sep 2009 12:33:10 +0000

That does sound very good, if I can find some quenepa’s up here im doing it! I think I’d stick with the original recipe to start though.

By: forrest

forrest — Sun, 20 Sep 2009 16:28:34 +0000

Goodness, those do look yummy!
i need to find me some Quenepa… i wonder about the seed and the skin in bitters… hmm Quenepa Bitters– has a nice ring to it.