How do you Fatwash?

To fat-wash a cocktail, you take a fat or an oil (think: butter, bacon fat renderings, coconut oil), infuse it into your alcohol, freeze the liquid to let the fat separate and rise to the top so you can scrape it off or strain it with cheesecloth while leaving its rich flavor behind.

What is the purpose of fat washing?

The Process

Fat washing is a type of infusion. Alcohol is great at dissolving both oil-soluble and water-soluble flavors whether it's fresh fruits and vegetables or animal fats like bacon. The purpose of fat washing is to extract the flavors of the fat without overwhelming the drink with the fat itself.

How long does fat washing last?

Some fat-washed whiskies, like those made with oil and nut butter, are shelf-stable, but if the wash included a meat or dairy product, it's best to store the liquid in the fridge. Under these conditions, the fat-washed whisky will keep for about two weeks.

How long does it take to fat-wash bourbon?

Comment: To infuse the bourbon, use 1oz of rendered bacon fat per 750ml bottle, allow to sit for four hours, then freeze for two hours to solidify the fat and strain. Origin: Don Lee, PDT.

Why do you fat-wash whiskey?

Fat washing whiskey involves adding a small amount of fat, such as bacon grease, oils, nuts, and cheeses to the whiskey. This creates a barrier between the water and alcohol, allowing the flavors from the fat to be infused into the whiskey. The result is a smooth, flavorful spirit with a unique flavor profile.

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What alcohol is best for fat washing?

The technique of fat washing is often seen in mixology, with bartenders using fat-washed spirits to enhance a cocktail. Rum is the perfect spirit choice for fat washing and is often given this treatment for many cocktails including a riff on the famous winter warmer, hot buttered rum.

How much fat do you use for fat washing?

Fat Washing Ratios

The Liquid Intelligence book by Dave Arnold recommends 120g/4 oz per 750ml for strong tasting fats like smoked bacon and 240g/8 oz for less strong fats such as butter and olive oil though it is worth nothing that the ratios needs experimentation to reach the desired outcome.

Does boiling bourbon remove the alcohol?

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

How many times should bourbon be distilled?

Most distilleries distill the bourbon mix at least twice, but in most cases, three times. In some scenarios, the more the spirit is distilled, the lighter and purer the final blend is. However, barrel aging can impart a slight heaviness to the liquid.

Why do people put water in bourbon?

More precisely: a recent study by chemists at the University of Sweden showed that adding water to whiskey boosts the concentration of flavour compounds at the surface of the drink, bringing more of those rich aromatics to the nose as we sip.

How do you fat-wash bourbon quickly?

To fat-wash your alcohol, you just add a liquid like sesame oil or melted butter to a spirit at room temperature. Let it sit for a few hours, then chill everything in the fridge or freezer until the fat solidifies and can easily be skimmed off.

What is duck fat washed bourbon?

It may sound weird, but fat washing alcohol has become a popular trend in recent years. It is a way to give a liquor a more unique flavor, as well as imparting a richer mouthfeel. This duck fat washed bourbon is an good option for those who are already into cocktail making and mixology.

Can you fat-wash with chocolate?

If you are using a melting chocolate, use a 'fat-washing' technique. First, melt a quarter-cup chocolate in a double-boiler. Then pour into 2 cups bourbon. Shake and pop in the freezer.

How do you fat-wash with olive oil?

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For the olive oil fat washed vodka or gin: Combine a 750ml bottle of vodka or gin and 2 oz. Spanish olive oil in a container with a tightly fitting lid. Shake vigorously and store in a cool, dark place for 24 hours.

Why is Jack Daniel's not a bourbon?

A bourbon must be distilled at no more than 160 proof, or 80% alcohol by volume. Jack is well under that. It comes over the still at 140 proof, or 70% alcohol.

How many times is Maker's Mark distilled?

Distillation Process

Maker's Mark® is 2x distilled in a copper column still (30ft x 3ft) to 130 proof (65% ABV), instead of the category max of 160 proof (80% ABV).

Should you let bourbon breathe before drinking?

This is how you can aerate whiskey

But when you give the pour of whiskey a chance to breathe, it allows the alcohol molecules within the glass to become more evenly distributed. This does take a bit of time, though.

How do you make bourbon more drinkable?

Drink Bourbon with Water

Another way to enjoy a bourbon pour is with a splash of water. Be careful here as you don't want to dilute the taste too much, but just a few drops of water will help take off the heat and spice notes, allowing some sweetness to come through.

How do you drink bourbon so it doesn't burn?

Temperature. While far from the defining factor in harsh versus smooth whiskeys, adjusting the temperature can combat the experience of whiskey burn. Adding a rock or two to your glass chills the whiskey and prevents the nociceptors in your mouth from feeling like they're under attack.

How long to cook off alcohol in bourbon?

According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes and 25% after an hour. But there's no point at which all of the alcohol disappears.

How do you fat-wash bourbon with walnuts?

Add walnuts to a clean one-quart Mason jar, pour in the whiskey-caramel mixture, seal, and then let sit in a cool, dark spot for 24 hours. The fat will rise to the top. Place jar in the freezer for 24 hours, then unseal it and remove the whiskey-caramel fat-cap. Reserve it for other applications.

What is the 5% fat rule?

The principle is that no food consumed should exceed 5g of fat per 100g of food. There is no recommended maximum amount of fat that can be eaten in a day.

Why do you fat-wash bourbon?

The flavor of the fatty substance remains in the liquid. People often use this technique to get meat flavors (or sometimes just oil flavors such as butter or olive oil) into alcohol but meat carries the threat of botulism/bacteria poisoning. The alcohol alone will not preserve the fat-washed beverage.