Peel the apples and reserve the peels. Stuff the peels into a large jar or bottle, then pour the bourbon over them. Add cinnamon stick and cloves and cover well.

Let your booze sit for a few days at room temperature. Remove the cinnamon and cloves after a day or two, to keep them from overpowering everything else. After a week, strain out the apple peels and keep refrigerated; the apple-y bourbon will keep for at least a few weeks.