Everyone is looking at how to enhance their bourbon experience. Fat-washing is supposed to be that new great experience. So what is fat-washing?
Fat Washing is the process of infusing a fat or oil into bourbon to add flavor. It can be accomplished by heating the fat until it liquefies, mixing it with the spirit or cocktail ingredients, and then chilling it until it solidifies. The mixture is then strained to remove the solid fat, leaving behind the desired flavor. This technique is commonly used to infuse bacon, butter, and other flavorful fats into cocktails to create unique and delicious flavor profiles.
The premise sounds promising. I mean, who doesn’t want bacon-infused bourbon, but are we going too far? YES. If I need to infuse my bourbon with something, I am probably drinking the wrong bourbon. I know I will get hate mail from people, but I am a purist.
Where will these fads stop? The fact that someone thought about pouring fat into bourbon and letting it solidify sounds disgusting. My doctor already gets on me about drinking too much bourbon now. If I tell him that I am adding pure fat to it, he may kill me, and I don’t blame him.
Come on, people, we are better than this. Stick to the basics and drink whiskey like 80s slang, NEAT.
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