New Term Alert: Fat Washing!

fat wash·ing

Bacon

fat 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.

Actually, this isn’t all that “new” but I’d never heard the term before today when I stumbled upon it in a backlog of emails from Tasting Table. Fat washing is apparently how science-savvy bartenders–excuse me, mixologists–create bacon-infused bourbon without the greasy residue. Genius.

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