4 bottles sweet Riesling
6 cups peach mango juice (or something similar like apple passion mango)
2 bottles of Pumpkin Spice liqueur (clear orange stuff, not the thick opaque stuff)
2 cups Apple Orchard Bourbon (Evan Williams)
1 1/2 cup Cinnamon Bourbon (Evan Williams)
5 Cinnamon sticks
Let sit overnight preferably, but at least 4-5 hours before serving.
Made a little over 2 gallons of sangria