Over at The Mad Fermentationist, Mike Tonsmeire provides instructions on how he created Bourbon and Cognac infused barleywines.  I found that pretty interesting, since I also put liquor in the two barleywines I made.  I am not sure why, but I think it really affected the flavor, even though I only included 1 ounce per 5 gallon batch.  The first one, bottled on December 1, 2007, included an ounce of Benedictine.  The second, bottled on June 22, 2008, included an ounce of LaChouffe’s Coffee Liqueur.  Each tastes a little different.

There is one difference between how I did this and how Mike did it.  It looks like he added the liquor during fermentation, while I added this at the end of the boil, like finishing hops.  I’m not sure if this would make a difference, though I guess the alcohol would have been burned off.