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I wanted to do this for few years...
(sopuli.xyz)
So I managed to find 80% food grade alcohol (it was harder than you might thought) and started the all season maceration.
Basically every fruit that I will get or pick I just put few pieces there and let it sit, the tasting will be at Christmas or sometime in December. First layer is red currant, I already used it for some maceration so I know it starts good.
A friend of the family from Hungary used to bring out home-made palinka in small 7Up bottles to sneak them past customs. He said they would drink a few shots before and after every meal. Said that was how Hungarians became the highest per-capita meat-eating country in Europe.
I just remember it burning all the way down. The recipe I mentioned was more of a sweet liqueur and with lower risk of near-fatal distillation mishaps.
Will have to look into maceration. Thanks for the tip!