The Basics of Fat Washing Bourbon
Whiskey is celebrated for its depth and versatility, but fat washing takes its flavor potential to a whole new level. Imagine a bourbon that’s not just smooth and warming but also carries the rich nuttiness of browned butter, the smoky savoriness of bacon, or the creamy sweetness of coconut oil. Fat washing isn’t just a technique—it’s an invitation to explore whiskey’s untapped dimensions.
But why fat wash? The answer lies in flavor synergy. By infusing whiskey with fats, you create a drink that’s layered, indulgent, and uniquely balanced. The fat adds richness and depth, while the spirit retains its clarity and drinkability. This process unlocks new taste experiences, making cocktails feel luxurious and full-bodied, yet still true to whiskey’s natural warmth and complexity.
Whether you’re drawn to the caramel notes of a butter-washed bourbon, intrigued by the smoky kick of bacon-infused rye, or curious about how to master the technique yourself, fat washing offers a creative way to elevate your whiskey game.
What Is Fat Washing?
Fat washing is a transformative method of infusing spirits with fats to create bold, savory flavors while maintaining a clear, smooth liquid. This process combines a spirit, such as bourbon, with a rich fat like browned butter, bacon grease, or even coconut oil. The fat imparts its distinct flavors into the alcohol through a process of molecular absorption.
Once infused, the mixture is chilled, allowing the fat to solidify and separate from the liquid. The remaining spirit retains the fat’s complex aromatic profile, resulting in a flavor-enhanced bourbon that feels luxurious without any residual greasiness. The technique creates a dynamic interplay between the spirit’s inherent notes and the layered depth added by the fat.
While bartenders brought fat washing into the limelight with creations like Don Lee’s groundbreaking Benton’s Old Fashioned at New York City’s PDT (Please Don’t Tell) in 2007, its roots can be traced back to culinary practices. In kitchens, alcohol was often used to extract fat-soluble flavors for dishes, a technique embraced by chefs for its ability to enhance depth and richness in food. This culinary crossover inspired mixologists to explore how savory elements could transform spirits, leading to fat washing becoming a hallmark of modern mixology.
Today, fat washing has evolved into a celebrated technique for crafting cocktails that balance tradition with innovation, blending the warmth and complexity of whiskey with a wide spectrum of fat-derived flavors.
How to Fat Wash Bourbon
At its core, fat washing is a process of flavor infusion and separation that leverages the differing properties of alcohol and fat. Bourbon’s alcohol content acts as a solvent, extracting aromatic and flavor compounds from the fat while leaving behind the heavier, greasy elements.
The science lies in the principle of fat’s solubility. When mixed with bourbon, the fat imparts its flavors into the liquid. Cooling the mixture solidifies the fat, allowing it to be easily separated from the bourbon through straining. This leaves a spirit that’s rich in flavor but still smooth and clear.
Here’s how the process unfolds:
- Combine: The bourbon and liquid fat are mixed together, starting the infusion process.
- Rest: The mixture is left at room temperature for several hours to allow the alcohol to extract the flavors from the fat.
- Chill: Cooling the mixture causes the fat to solidify, forming a layer on top.
- Strain: The solidified fat is removed using a fine mesh strainer or cheesecloth, leaving behind the infused bourbon.
- Store: The clarified, fat-washed bourbon is stored in a clean container for use in cocktails.
This method ensures the bourbon absorbs only the desirable flavors from the fat, creating a nuanced, savory profile without leaving behind any oily residue. The result is a transformed spirit that’s perfect for adding depth to cocktails.
Tips for Fat Washing
Fat washing bourbon is an exciting process, but it’s also a technique that benefits from experimentation and finesse.
- Start Small
Before committing an entire bottle of bourbon, start with a smaller batch to experiment with flavors. A mason jar is perfect for this, combine 8–12 oz of bourbon with a small amount of fat (e.g., 1–2 tablespoons) to test your recipe. Because the flavor of fat washed bourbon can be divisive, committing to smaller batch sizes also allows you to experiment with flavors while keeping the sunken cost low. - Experiment with Different Fats
Fat washing opens the door to a variety of flavor profiles, so don’t limit yourself to just one option. Try browned butter for a nutty, caramelized richness, bacon fat for a smoky depth, or even coconut oil for a tropical twist. Each fat will create a unique bourbon profile, so experiment to discover your favorite combinations. - Pay Attention to Ratios
A little fat goes a long way. Start with a modest amount—around 2–3 tablespoons per 750 ml of bourbon—and adjust based on the intensity of the flavors you want to achieve. Too much fat can overwhelm the bourbon and make straining more difficult. - Experiment with Flavor Pairings
Fat-washed bourbon opens the door to creative flavor combinations. Browned butter’s nutty richness pairs beautifully with warm spices, citrus, and maple syrup for cozy cocktails like Old Fashioneds or sours. Coconut oil adds creamy sweetness that complements tropical fruits, chocolate, and coffee in tiki-style or dessert drinks. Bacon fat’s smoky depth shines with maple, smoked bitters, or chili for bold, savory creations like Manhattans. Duck fat brings a silky texture that pairs well with herbs like rosemary and bright citrus, ideal for refreshing or savory twists. Salted butter enhances sweet flavors like caramel and toffee for indulgent after-dinner cocktails. - Consider Salted vs. Unsalted Fat Sources
The salt content in your fat can significantly influence the final flavor of your bourbon. Bacon fat naturally adds a savory, salty depth, while salted butter enhances sweetness and complexity without being overpowering. Unsalted fats, such as clarified butter, coconut oil, or duck fat, provide a cleaner canvas and more control over the flavor balance. Coconut oil, in particular, brings a subtle sweetness and creamy texture, making it an excellent choice for tropical or dessert-inspired cocktails. Experiment with both salted and unsalted options to discover the perfect level of saltiness for your recipes.
How Long Does Fat Washed Bourbon Last?
Properly strained fat-washed bourbon can last for several months if stored in an airtight container in a cool, dark place. While the alcohol acts as a preservative, some subtle flavor changes may occur over time. To enjoy its peak flavors, aim to use it within three months.
What Whiskeys to Use for Fat Washing
Choosing the right bourbon is essential for a successful fat-washing process. While there’s no one-size-fits-all answer, the key is selecting a bourbon with a flavor profile that complements the fat and the cocktails you plan to create.
Mid-Range Bourbons: You don’t need a top-shelf bottle, but quality matters. Look for bourbons with a balanced profile, like Pipe Dream Bourbon Whiskey or Grizzly Beast Straight Bourbon Whiskey. These options, with their notes of caramel, vanilla, and oak, pair beautifully with browned butter or salted fats.
Spicier Bourbons: For bold, smoky fats like bacon or duck fat, a spicier bourbon works wonders. Emerald Giant Rye Whiskey or Rocket Top Straight Rye Whiskey, with their herbal and spicy notes, can stand up to the intensity while adding complexity.
Wheated Bourbons: Sweeter, softer bourbons like Screaming Titan Wheated Bourbon Whiskey are ideal for pairing with tropical or dessert fats such as coconut oil or salted butter. Their smoothness enhances richness without overwhelming the drink.
Experiment-Friendly Options: If you’re trying fat washing for the first time, go for a versatile, approachable bottle like Lost Monarch Small Batch Craft Whiskey Blend. Once you’ve refined your process, consider branching out to options like the bolder Foggy Burl Single Malt Whiskey for a more nuanced character.
Ultimately, the best bourbon for fat washing is one that enhances the flavors you’re aiming to create while letting the fat’s unique characteristics shine. Start with something versatile, and let your creativity guide you from there.