fat wash·ing

Baconfat wash·ing (verb): A technique for flavoring spirits with ingredients that have a high fat content (e.g., bacon): the fat is rendered, mixed with the alcohol, and then removed after a period of freezing.

 A December 2007 article in Food & Wine magazine explained how bartender Eben Freeman uses fat washing to flavor spirits:

"Among the bag of tricks Freeman packed for Tailor is a process called "fat washing," an ingenious way to flavor spirits that he borrowed from one of Mason’s desserts. By mixing a melted fat with alcohol, chilling the mix­ture until the fat resolidifies, then skimming it off, Freeman can infuse a spirit without leaving any greasiness behind."


Similarly, a September 13, 2008 article in the Boston Globe described how fat washing may be used to make a bacon-flavored bourbon:

"the process, known as a fat washing, is different from a typical infusion. Essentially, beverage director Paul Westerkamp renders bacon, combines the grease with Woodford Reserve bourbon, freezes it, pokes a hole in the upper frozen layer, and then drains and filters the liquid."

 
Posted by Josh Friedland on Sep 18, 2009 in Dictionary of Modern Gastronomy, Drink, Technique, What's Fresh | Link | | Print this page | Share This



 

Comments

Sep 27, 2009 6:14:52 AM
Posted By: Anton

This technique works. I've tasted the results with Vodka at the Square Bare in Bristol, UK, courtesy of bartender Ken Walker. It works. It does. But the question still remains....why the ***!?*"** would anyone want bacon-flavoured vodka. "Just because you can" is not a valid reason!!!

 

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