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!
I've been wanting to launch a YouTube component to Cake & Heels for quite some time & I'm going to make the most of my extended time off to start building up the library! So please subscribe to my channel & get ready for more delicious videos down the road.
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)
We pride ourselves on stocking quality drams at reasonable prices, including some rare and hard to find whiskies.
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