On Jan 2, 2:32*pm, spud > wrote:
> Hey I'll ask a question.
>
> If we can I'd like to avoid the "it ain't port unless it's from
> Portugal" arguement. *
>
> So, I'm in the process of making a port wine and need to fortify it.
> Used everclear, and a mix of everclear and brandy in the past.
>
> *Been thinking about using everclear and 151 rum this year. *Seems
> like a little bit of rum would give a nice carmelly background to the
> port. *
>
> Any impressions or thoughts appreciated.
>
> Steve
> Oregon

Port is the only wine I have never made but I doubt it would be
something that has to integrate well, why not try it on a sample to
see how it goes? It's funny you asked that, I was thinking about
fortifying a 'late harvest' with gin rather than everclear if it needs
it. Different can be good...