Fat-Washed Whiskey is a fascinating step forward in the world of alcohol infusions. While most people are familiar with infusing spirits using herbs, spices, fruits, or vegetables, fat washing takes the same concept in a bold, savory direction.
The Chemistry Behind Fat Washing and Infusions
When combining fats with spirits, alcohol serves as a solvent, capturing both water-soluble and alcohol-soluble molecules. This process extracts flavors and binds them to the alcohol, just as it does with traditional infusion ingredients.
For example, when you infuse raspberries into gin, the spirit extracts all their flavor, leaving the raspberries themselves depleted and bitter as their natural sugars are stripped away. The resulting gin, however, carries a beautifully bold raspberry essence—like the one I use in my Little Red Dress cocktail.
This same chemistry applies to fat washing, where fats transfer their rich, savory qualities to spirits, resulting in a unique flavor profile.
For a deeper dive into traditional infusions with herbs, fruits, and vegetables, check out my tutorial HERE.
The Flavor and Feel of Fat-Washed Whiskey
Fat-washing whiskey doesn’t just add flavor—it transforms the spirit. The process creates a softer, creamier mouthfeel while infusing subtle notes of the chosen fat, whether bacon, butter, or even coconut oil.
For this technique, high-proof rye whiskies are ideal. Their robust character stands up beautifully to the added fat, creating a balanced, complex profile. While low-proof or wheated bourbons already have a naturally smooth quality, fat washing can elevate them even further, amplifying their richness and adding depth.
Whether you’re experimenting with bold, smoky flavors or seeking to enhance your favorite bourbon, fat-washed whiskey opens up a world of possibilities for adventurous cocktail enthusiasts.
What Fats Can Be Used?
You may use literally any fat or oil, 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 with it.
- 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