What Is Fat Washing?
Fat-washing is simply, a technique used to infuse spirits with fatty, savoury and oily flavours. maceration alone wouldn’t be able to draw out the flavours you want from these ingredients. And even if it did, fine straining them out would be a pain! Fat-Washing comes from perfumers, who have long used this technique to extract aromas from tricky compounds, which inspired bartenders to start testing out the technique. it didn’t really take of until the Benton’s Old-Fashioned was created by Don Lee at New York’s Please Don’t Tell (PDT) 2008. Lee used fat-washing to create a bacon flavoured bourbon which he mixed with angostura bitters and maple syrup.
How To Do It:
If you add a liquid like coconut oil, truffle oil or melted butter to a spirit at room temperature. Allow it to infuse for a few hours, then add the mixture to a freezer. the fat solidifies and will separate from the alcohol. Because distilled spirits have a lower freezing temperature then other liquids. meaning you will be left with a jar of liquid, with a solidified fatty mixture on top, which can easily be skimmed off. Once you then strain the alcohol you will be left with a infused spirit with a silky texture and oily mouth-feel
Butter Fat-Washed Rum Recipe
- 150Grams Unsalted Butter
- 700ML Dark Rum
- Melt butter over medium heat, but be careful not to brown.
- Pour rum into a large sealable jar and add melted butter. Stir to mix
- Close and let sit for 24 hours at room temperature, then place in the freezer upside down for 24 hours.
- The butter will freeze to the top, so letting it freeze upside down will help you when you come to strain it. Take the mix out of the freezer and open it up. Fine strain out into a bottle
Suggested Fat-Washing Combinations
Bourbon – Bacon Fat
Rum – Coconut oil
Rum – Butter
Vodka – Butter
Vodka/Tequila – Truffle Oil
Gin – Olive Oil
Bourbon – Duck Fat