Langsat

Vodka is best for preserving langsat’s delicate tropical notes. Light rum can add a soft sweetness that fits the fruit, but choose a clean style so rum doesn’t dominate. Brandy can be lovely if it’s not too oaky, but heavy oak can mask langsat’s subtle aroma.

Infuse at 40–50% ABV and strain once aroma peaks (often 7–14 days). Sweeten after straining, then rest 1–2 weeks for integration.

Common mistakes include using strong-flavored spirits and over-spicing. Flavor impact should be clean tropical fruit. Store cool and dark; smaller bottles help preserve aroma after opening.

Langsat has delicate sweet-tart fruit notes, while the peel can be bitter and resinous, so start with flesh only. Peel, remove seeds, and keep pieces fairly large. Infuse at 40–50% ABV and start tasting at day 2–3; many batches peak around 7–14 days.

Dosage: 400–900 g langsat flesh per liter depending on intensity. Strain gently and cold-settle 1–3 days before fine filtering. Sweeten after straining; langsat benefits from a moderate sweetness that rounds its gentle acidity.

Common mistakes include including peel/pith, crushing the fruit, and steeping too long (dull). Flavor impact should be bright, tropical, and slightly citrusy. Store cool and dark; delicate top notes fade with heat and oxygen.

Bitterness usually comes from peel or membrane bits, or from over-extraction when fruit is crushed. Strain immediately and blend down with a clean base. A little sweetness can soften bitterness, but if peel bitterness is strong, blending is the main fix.

Prevention: be strict about removing peel and any bitter membranes, keep fruit pieces large, and taste early so you can strain on time. Keep the jar cool and avoid lots of headspace.

Common mistakes include “zesting” or adding peel for extra aroma without testing. Flavor impact should be sweet-tropical, not bitter. Store cool and dark; bitterness becomes more obvious as aroma fades.