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Boy, I wish I'd found you folk a while ago. So after working in bars around Sydney for a few years and seeing established barpeople infusing their own vodka's and writing them into their cocktail lists. Its my turn right. I'm still confused though as to the optimum conditions for infusing? Freezer v. Room Temp and One Day v. One Life time. Obviously this will vary depending on what you are infusing but there are no guidelines, everyone has their own way. Please, educate me. I know that commercial infusions take place over several years, so how does only a few hours work? Are we mixing the flavours or infusing them, and what is the difference? What is actually happening in the bottle? To offer some a advice to others, I once had a conversation with a colleague about what infuses best. We decided that a proplerly filtered vodka outguns anything else due to the fact it was essentially flavourless. I feel that bourbon might be too powerful and as was previously suggested would be easier to control the taste at consumption rather than trying to gauge a particular flavour against the whisky. They also recommended tequila's with a low agave (i have forgotten how the scaling of tequila works so maybe someone could help me out here). In regard to two products being similar because they come from the same distillation plant, I'm little sceptical of judgements like that. Truth is, it's your call. Let your palette tell you which one is more neutral/acidic/smooth/coarse. Finally, i'll just list the vodkas I've got going. Feijoa half zested and quartered in 700mls of smifnoff steeping for 6weeks Passion fruit quartered and emptied into 700mls of vodka-o (a vodka we've had for a while and claims to be free of all flavouring agents like methylalyine)