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Other than Brewing => The Pub => Topic started by: tumarkin on April 15, 2011, 12:45:09 AM

Title: Fat Washed Bourbon....for da Weaze
Post by: tumarkin on April 15, 2011, 12:45:09 AM
Ok, so a friend loaned me a copy of the April issue of Whisky Magazine. There on page 19 is an article entitled "Whiskies get Fatter."

So, Weaze, you gotta find a copy, trust me on this.... you need to read this article. It talks about a cocktail made from Four Roses single barrel bourbon that has been fat washed. Basically you take 3/4 lb of top-quality smoked bacon, cook on high heat till all the fat has been rendered. Remove the bacon, pour the liquid fat while still hot into a sealable container with a litre of bourbon. Put in the fridge overnight, and then next day remove the solidified fat that has risen to the top, and then strain out any remaining fat from the bourbon.

"What is left is a bourbon with a buttery, unctuous mouthfeel with just the slightest suggestion of swine."

Now I ask you, is that not pure liquid poetry? They then use this fat washed bourbon to make a Benton's Old Fashioned. Apparently, Benton's pig farm is a cult pig farm in TN that sells to high end restuarants, and now cocktail bars. So maybe I'm just a small town boy, ya apparently got to go to the big city to find this kinda stuff. Whoda thought?
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: jeffy on April 15, 2011, 12:52:47 AM
Mark, did you get a chance to try the bacon Brown Ale at last year's Hogtown Brewoff?  Thomas Crawford used similar methods to make it.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: tumarkin on April 15, 2011, 02:53:54 AM
damn. no. somehow I must of missed  it. I'll have to talk to Thomas about that, maybe he's got a bottle put away.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: weazletoe on April 15, 2011, 03:10:05 AM
How great is that?! I read about something very similar someplace else. Think I am going to have to give it a try. It would be perfect to take camping in the mountains with us this memorial weekend. Thanks for the idea.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: Mark G on April 15, 2011, 04:23:07 AM

"What is left is a bourbon with a buttery, unctuous mouthfeel with just the slightest suggestion of swine."


I've never seen a sentence that has made me crave both bourbon and bacon so badly.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: tumarkin on April 15, 2011, 11:30:53 AM

"What is left is a bourbon with a buttery, unctuous mouthfeel with just the slightest suggestion of swine."


I've never seen a sentence that has made me crave both bourbon and bacon so badly.

it just leapt off the page at me, pure liquid poetry.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: maxieboy on April 15, 2011, 01:27:52 PM
How great is that?! I read about something very similar someplace else. Think I am going to have to give it a try. It would be perfect to take camping in the mountains with us this memorial weekend. Thanks for the idea.

Like here?  ;D  http://www.homebrewersassociation.org/forum/index.php?topic=6091.0
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: weazletoe on April 15, 2011, 01:33:44 PM
I knew I read it somewhere!!!!  ;D
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: nicneufeld on April 15, 2011, 04:18:44 PM
I've got a bit of bacon and a half bot of averageish amber rum.  Baco-rum? 

I wonder if the fat that you strain out would still make a good (perhaps even better?) cooking oil.  Rum tinged bacon grease seems like it would be the perfect fat for frying diced onions...
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: tumarkin on April 15, 2011, 04:35:04 PM
I've got a bit of bacon and a half bot of averageish amber rum.  Baco-rum? 

I wonder if the fat that you strain out would still make a good (perhaps even better?) cooking oil.  Rum tinged bacon grease seems like it would be the perfect fat for frying diced onions...

the link maxieboy had posted suggested the process is best with bourbon, rum or vodka - so give it a shot & report back.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: colinhayes on April 15, 2011, 05:14:29 PM
heresy!
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: SwashBuckling Drunk on April 15, 2011, 05:36:49 PM
heresy!

+1.

I'll have my plate of fat over here and my whiskey over there






Is there nothing you guys won't modify?
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: colinhayes on April 15, 2011, 08:27:35 PM
I'll have my plate of fat over here and my whiskey over there

Glass, ice, and water are the only things my bourbon will ever see.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: Slowbrew on April 15, 2011, 09:05:06 PM
I'll have my plate of fat over here and my whiskey over there

Glass, ice, and water are the only things my bourbon will ever see.

Ice is really enough water, don't you think?

Paul
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: tschmidlin on April 15, 2011, 10:05:37 PM
I'll have my plate of fat over here and my whiskey over there

Glass, ice, and water are the only things my bourbon will ever see.

Ice is really enough water, don't you think?

Paul
Ice is too much water.  If you want it cold, keep it in the freezer :)
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: colinhayes on April 17, 2011, 01:16:27 AM
Ice is really enough water, don't you think?

it's really more of a pick one kind of thing.  Either it's winter, and my bourbon is cold and I just add water, or sit summer, my bourbon is hot, and it needs ice.
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: rabid_dingo on April 18, 2011, 07:36:03 AM
I'll have my plate of fat over here and my whiskey over there

Glass, ice, and water are the only things my bourbon will ever see.

Ice is really enough water, don't you think?

Paul
Ice is too much water.  If you want it cold, keep it in the freezer :)

Or use stones...http://www.x-tremegeek.com/whisky-stones.html
Title: Re: Fat Washed Bourbon....for da Weaze
Post by: Pinski on April 18, 2011, 08:03:49 AM
A single 1" square cube of ice or neat. Depends on the Bourbon.