Batch Recipe: Makes approx. 25 servings
Strain the juice of 8 pounds of cherries into a large container. Muddle ¾ of the whole cherries to extract more juice, and add the ¼ remaining whole cherries to the juice (muddled cherries may be discarded).
Combine Port Cask Finished Virginia-Highland Whisky, cherry juice, and granulated sugar. Add grated nutmeg, cloves, and cinnamon and stir. Place in refrigerator and let cool. Serve over ice, topped with seltzer water.