Bacon. Fantastic. Whiskey. Delightful. Together? Unstoppable.

I'm certainly one of those people who hear "fantastical crazy" and then think to myself, this must be done.  Way back in 2009, long before it became the popular cultural phenomena that it is today, I'd started to hear whispers and rumblings about a new sort of infusion, a "fat washing" process generally used by perfumers to extract essences, but one that was making its way into the alcoholic mainstream.  It's a simple process, one that involves mixing a melted fat with alcohol, letting it infuse and then freezing the mixture until the fat solidifies and can easily be strained out of the product, leaving behind a beautifully scented and tasty spirit.  All it takes is a little bit of patience and some elbow grease.

Oh right... I made a video!


Bacon Infused Whiskey

• 3-4 strips of Bacon (I used a nice Applewood Smoked Bacon)
• 8 oz Whiskey (always a fan of Bulleit Rye Whiskey) 
• Small Bell Jar 
• Frying Pan
• Cheesecloth (or strainer)

Cook the Bacon over medium heat in the frying pan until it just starts to crisp. Place one strip of bacon into your container (mostly for decorative purposes... I mean c'mon, looks way cooler) and eat the rest. Pour the reserved bacon fat into the jar followed by the Whiskey.  Seal & let sit for at least 12 hours (up to 24 hours) in a cool & dry area. Shake a bit & then freeze overnight to solidify the bacon fat. Wake up & strain the now infused whiskey using a cheesecloth or small strainer.  Enjoy chilled over ice.