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I steeped the cherries for 6 days, and tart cherries stand up to the bourbon pretty well. I the used an immersion blender to juice them. Filterd the juice throw a strainer. Did the same to juice the non- steeped cherries. Certainly got the flavors I was looking for. Now time will tell if...

Made the first run today. Used 1 cup tart cherry juice, and a half cup bourbon steeped cherry juice. 2 lbs honey. 1 lb bourbon barrel aged maple syrup. Zest of 1 lime. Black tea.

Next weekend we are making it...while doing a bourbon barrel aged stout. Fun Sunday planned.

I does sound good in theory. Only time will tell.

I think you hit all valid points. The reason I asked the question is that I'm going to steep some cherries in boubon to flavor the bourbon. The cherries that are left after steeping are quite delicious. I can see your point about a lot of the flavor being pulled out. I just don't want any to...

Has anyone used bourbon steeped sour cherries in a mead? I'm looking for dlsome input for a future brew.