Combine the whiskey, rum, gentian, cinnamon, cardamom, caraway, ginger, tea bag, nutmeg, coriander seeds, peppercorns, allspice, cloves, star anise, bay leaves, raisins, citrus peels, and salt in a large glass jar with a sealable lid, cap tightly, and shake vigorously. Rest the jar on a kitchen shelf at room temperature for 21 days, shaking it once vigorously every day. Line a fine-mesh sieve with cheesecloth and strain the contents of the jar through the sieve into a clean bowl, pressing and then squeezing the solids to release as much liquid as possible. Set the liquid—now the high-proof bitters base—aside. Transfer the solid mash to a saucepan, add the water, and place over low heat. Bring to a simmer and simmer for 15 minutes. Remove from the heat, strain through the fine-mesh sieve into a bowl, and discard the solids. Add the brown sugar and honey to the warm liquid, stir to dissolve the sugar, and let cool completely. Combine the cooled liquid and high-proof bitters base in a clean glass jar with a sealable lid, cap tightly, and shake vigorously. Return the jar to shelf for 7 days, shaking it once vigorously every day. Then leave the jar undisturbed for an additional week. Strain through a fine-mesh sieve lined with cheesecloth into a clean jar, then transfer to small bottles for cocktail use, leaving any sediment in the jar. Voila! The bitters are finally ready to use. Makes 3 small bottles of bitters.