Bacon Fat-Washed Bourbon: The Ultimate Guide to Crafting Smoky, Savory Whisky Cocktails

What Is Bacon Fat-Washed Bourbon?

Whether you’re as whisky lover, or you like gin, vodka, rum, or some other spirit, fat-washing will enhance your spirits and elevate your cocktails. In this article we will be focusing on one combination in particular: bacon fat-washed bourbon.

Bacon fat-washing bourbon infuses classic bourbon with the smoky, savory richness of bacon fat. Fat-washing spirits is not new, it’s been around for almost 20 years. It’s so easy to do that you should not hesitate to try it at home. You do not need to go to an upscale bar or restaurant to craft some truly next level cocktails!

The process is surprisingly simple yet transformative. Melt high-quality bacon fat and mix it into bourbon, letting it steep so all those delicious savory notes can mingle with the whisky for a few hours. Put the bacon fat-washed whisky in the freezer. After several hours, strain out any solids. What’s left behind is a silky-smooth bourbon with an irresistible umami kick.

Bacon fat-washed bourbon will elevate your classic Old Fashioned, and Manhattans by adding depth and complexity with a soft, more rounded mouthfeel.

The Science Behind Fat-Washing: How Does it Work?

If you’re not familiar with fat-washing spirits, it might sound a bit strange, but it’s actually a well-documented, and common way to create unique, flavorful cocktails, and no, it isn’t greasy, not even a little bit.

Here’s how it works: Fats carry a lot of flavour in the form of lipophilic compounds that are not water soluble, but bind easily to alcohol. The alcohol in the spirit binds to these compounds, adding their flavour profile to the spirit. The higher the proof, the more flavour the spirit will absorb.

How to Make Bacon Fat-Washed Bourbon at Home: Step-By-Step Instructions

1. Cook bacon and reserve the rendered bacon fat (about 1.5 oz for a 750ml bottle of bourbon)
2. Let the bacon fat cool slightly, but ensure it’s still liquid (warm, not hot)
3. Pour the bourbon into a large, clean glass jar (a wide mouth jar works best to allow for more surface area)
4. Add the warm bacon fat to the bourbon

5. Seal the container and shake to mix thoroughly

   

6. Let the mixture sit at room temperature for 3-4 hours to infuse

7. Place the container in the freezer for several hours or overnight; the fat will solidify on top

   

8. Remove the solidified fat layer with a spoon

9. Strain the bourbon through cheesecloth or a coffee filter into a clean jar and store in the refrigerator*

   

   

*Personally, I store any spirit washed with animal fat in the refrigerator, but that’s my personal preference

Tasting Notes: What to Expect from Bacon Fat-Washed Bourbon?

When you infuse bourbon with bacon fat, the spirit absorbs those savory, smoky, and slightly salty notes that make bacon so beloved. The result is a rich and indulgent bourbon that delivers both the sweet warmth of classic whisky and the unmistakable essence of crispy bacon – without any greasiness!

Tasting notes for infused whisky like this are truly unique. They final result will depend on the bourbon chosen, but in general, you can expect:

Nose: smoky bacon, layered over traditional hints of caramel, vanilla, and oak

Palate: The bacon flavor profile in bourbon shines through. Savory umami mingles with the natural sweetness of the whisky.

Mouthfeel: Silky and full-bodied thanks to the fat-washing process rounding out any sharp edges

Finish: Medium to long with lingering smoke, and a subtle saltiness

Beyond Bacon: Experimenting with Other Fat-Washes and Flavor Infusions

While bacon fat-washing bourbon is a classic favorite, there are many fat-washing options you can explore such as duck fat-washed bourbon. I had a smoked duck fat-washed old fashioned at a restaurant recently that was excellent. Try infusing gin with olive oil to enhance the flavour of a martini, or rum with coconut oil to use in an indulgent dessert cocktail.