I've got some ginger rum on the go.... white rum with brown sugar and fresh ginger root peeled and sliced into it. On second thoughts, the brown sugar was a mistake, it just turned it into dark rum, but what the hey.. there's the rest of the bottle to go!

If you have watery flavoured blackberries then stick with the less robust spirits. If you blackberries are full-flavoured, then a brandy should work OK.

As for sugar content... the more sugar the sweeter and thicker the result. Less sugar will give a dryer taste, which may help with some of the lesser flavoured fruits.

LTS