Bacon Infused Bourbon
Bacon infused bourbon is just as good as it sounds. Alcohol is a solvent, which basically means that it retains flavours of the materials around it. The ketogenic diet tends to involve a lot of bacon, so what would happen if we mixed bourbon and bacon together?
Turns out that bacon whiskey is a fantastic mixture. Flavoured bourbon is quite popular, and can be infused with anything that suites a Smokey full bodied taste. Bacon fat is also really delicious. To capture this bacon fat, all you need to do is cook bacon and capture the fat from the frying pan once the bacon is cooked.
Traditionally, fat washing is used to refine alcohol. Most distilleries add a neutral flavoured fat into vodka to remove the impurities from the final taste. By using flavoured fat, you are able to add to the final taste, as opposed to neutralising the final product.
I used to distil alcohol with my friend Andrew from school. I remember making our first batch of home brew, carefully making sure that the temperature didn’t go above or below the threshold that can turn poisonous. It’s very simple to do, but you have to waste a lot of water. I remember Andrew coming up with a fantastic idea that utilised their tank water. We pumped the water from the tank, around the still, and fed it back into the tank so no water was wasted. It can also take a long time, so purchasing vodka from the bottle shop was always an easy way out.
Some people may get confused with the taste. I like to add a cooked bacon strip as a stirrer so you can instantly identify the taste. You could even try rimming the edge of the glass with some bacon salt to get a really nice full bacon flavour.
Some good bourbons to try with your own bourbon reviews:
- Blanton’s Bourbon
- Bulleit Bourbon
- Evan Williams Bourbon
Try pairing this drink with some fatty snacks such as soft cheeses, blue vein cheese, nut butters and mixed macadamias.
Bacon Infused Bourbon
- 2 Tbsp Bacon Fat
- 250 ml Burbon
- Bacon Strips (optional)
- In a small glass jar, add the bacon fat and the burbon.
- Set aside for 12 hours
- Once the infusion has completed, put the jar into the freezer. All the bacon fat should either freeze at the top, or at least seperate from the burbon.
- Pour into a second jar using a coffee filter to strain out any left over fatty residue. Pour into glasses and enjoy!
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