Pumpkin Spice Sangria

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)

2 Peaches
5 Cinnamon sticks

Let sit overnight preferably, but at least 4-5 hours before serving.

Made a little over 2 gallons of sangria

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