Fat washed whiskey is another step along the evolutionary path of infusions. Everyone is familiar with infusing alcohol with herbs, spices, fruits and vegetables. This is the same – but different.
The Chemistry of Fat Washing and Infusions
When mixing fats and spirits, alcohol acts as a solvent that combines with both the water soluble and alcohol soluble molecules. It strips them of flavor, trapping them in the spirits in the same way as it does for other ingredients.
That’s why for example, raspberries infused into gin lose all their flavor in the process. You don’t get sweet raspberries that taste like gin, they become bitter as the sugars are stripped out of them. You do get a gin that tastes like raspberries like I use in my Little Red Dress cocktail.
For more information read my tutorial about infusions with herbs, fruits and vegetables found HERE.
The Flavor of Fat Washed Whiskey
Fat washing whiskey imparts a softer and smoother mouthfeel in addition to adding subtle flavor of the chosen fat. That said, high proof and rye whiskies are better suited for fat washing because they can stand up to those flavors. Low proof or wheated bourbons already have a smooth character, but if you like that, then you will love it even more after fat washing.
What Fats Can Be Used?
Literally any fat can be used, although some may be better suited than others. Bacon fat, bone marrow, butter, duck fat, pork sausage fat and peanut butter are more commonly used for fat washing.
They can be classified into two groups, animal and vegetable. As a general rule, animal fats are stronger and more flavorful than vegetable fats like olive oil. Fats like bacon and sausage are strong flavored and potent while butters and bone marrow have a more delicate flavor.
How to Fat Wash Whiskey
The first step is choosing and processing the fat you would like to use and the whiskey you will wash it with.
- Bone Marrow: 3 large bones @ 1-1.25 lbs each will yield about 2 ounces of marrow per bone. Stand the bones on end and roast @ 350 for about 30 minutes. Turn off the heat, remove from the oven and rest for 15 minutes. Filter the marrow using a fine mesh sieve lined with a single layer of cheesecloth. Use 6-8 ounces of marrow per 750ml of whiskey
- Brown Butter: Melt over medium heat until it turns light brown and strain with cheesecloth to remove any burned solids. Use 1 stick of unsalted butter per 750ml of whiskey
- Bacon and Pork Sausage: Render the fat by cooking in a skillet, eating the bacon or sausage patties, then strain the fat with a fine mesh strainer. Repeat straining with cheesecloth to remove the solids and any burned bits. Use 4 ounces of fat per 750ml of whiskey
- Duck Fat: Commercially available duck fat may be used without additional processing. Heat and whisk together until combined over low heat. Use 6 ounces of duck fat per 750ml of whiskey
Brown Butter Fat Washed Whiskey
100 Proof Kentucky Straight Bourbon Whiskey washed with brown butter
Ingredients
- 750ml Old Forester 100 proof, straight bourbon, rye whiskey
- 1 stick unsalted butter
Instructions
- Brown the butter over medium heat until light brown, then strain out any solids with a cheescloth lined strainer. Return to the pan and reserve
- Pour the bourbon into a quart mason jar
- Re-heat the brown butter. When hot, at the first sign of a bubble, pour the butter into the mason jar of whiskey and whisk for 2-3 minutes
- Seal the jar with a lid and shake it vigorously, wait 2-3 minutes then repeat the shaking
- Let it rest until it comes to room temperature and for all the fat to rise to the top, then freeze overnight
- Remove from the freezer, punch a hole in the fat and pour the whiskey through a single layer of cheesecloth lining a fine mesh strainer. Discard the solids
- Repeat the process if necessary and finish straining with a coffee filter (optional) for the purest results
- Store in the original whiskey bottle, label with the ingredient and the date. Refrigerate until ready to use