Doug-

Thanks so much for your prompt suggestions.

I thought I might like the bananas in there anyway. One of my
favorite bourbons, Van Winkle 12 year reserve has a distinct mushed
banana undertone. Was planning on keeping the figs and dates.

As far as the blending goes, it seemed to be a very popular suggestion
in many of the recipies and guides that I've looked at. Specifically,
pg.31 of kitwines.pdf:
http://www3.nf.sympatico.ca/phumber/Kitwines.pdf

As this is my first batch, I fell like I've got a lot vested in it- I
want it to be as good as it can be.

I suspected as much on the bourbons. I've tried making the infusion
w/ high end Vodka and Bourbon and after 3 months you can hardly tell
the difference between good or "bad" vodka. After a year it's kind of
tough to distinguish between bourbon and vodka period. I may
experiment anyway and post up some results. Perhaps just a bottle or
two.

In my research I saw lot's of good references to both of the kits you
mentioned. While I didn't exhaust all possibilities all of the links
I followed and suppliers I checked were sold out of both kits.
Ideally, I'd like to be as close to the "bean" as possible; I suspect
that some of the flavor that's transferred from the Forrest Gump
method (Boxes of chocolate covered cherries) is additive based
flavors- cherry and chocolate alike (ever read Fast Food Nation?). I
believe I've seen a chocolate flavor additive at my local brew shop.
I'd prefer not to go that route, but will consider it if all of my
other options are exhausted. I've had so much luck with my cherry
infusion recipe I may give that a shot, however read many negative
comments about using cacao powder period I'm somewhat hesitant.

Questions, questions. You should see my log books!

Thanks!

Liam