When it comes to infusing bourbon with the rich and savory flavors of bacon, there’s a delicate balance to achieve that perfect harmony. One of the most common questions that bourbon enthusiasts ponder is how much bacon fat should be used to wash bourbon. In this article, we will dive deep into the subject and explore the ideal ratio for infusing your favorite bourbon with the irresistible essence of bacon.
The Perfect Ratio
The perfect ratio for washing bourbon with bacon fat can vary based on personal preference and the intensity of flavor you desire. The general guideline is to use approximately 30ml (1oz) of warm bacon fat for every 70cl of bourbon. This ratio provides a good balance, ensuring that the bourbon absorbs the smoky and savory essence of bacon without overpowering its natural flavors.
The Infusion Process
To start the infusion process, it’s important to grill 12 slices of smoky bacon until they are crispy and golden. Once the bacon is cooked, allow it to cool slightly before collecting the warm bacon fat. Pour the warm bacon fat into a bottle containing 70cl of bourbon. It’s essential to choose a bottle that provides enough space for the infusion process without overflowing.
Infusion Time
After the warm bacon fat and bourbon are combined, the mixture needs time to infuse. Allowing the flavors to meld together is crucial to achieving that exceptional taste. It is recommended to leave the bottle at room temperature for at least a day, providing enough time for the bacon fat to infuse properly. During this period, the fat imparts its distinct flavor profile to the bourbon, creating a unique and tantalizing experience for your taste buds.
Enhancing the Infusion
If you wish to intensify the bacon flavor in your bourbon, you can extend the infusion time. Some bourbon enthusiasts prefer to let the bacon fat-washed bourbon sit for up to three days to extract a more robust and pronounced bacon essence. However, be cautious not to overdo it, as too much time can result in an overwhelming bacon flavor that masks the subtleties of the bourbon.
Chilling and Separation
Once the desired infusion time has elapsed, it’s time to move the bottle to the freezer. Placing the bottle in the freezer helps solidify the bacon fat, making it easier to separate from the bourbon. This step is essential as it allows you to remove any remaining fat particles and clarify the infused bourbon before consumption.
Straining and Enjoying
After the bottle has spent sufficient time in the freezer, remove it and strain the bourbon through a fine-mesh sieve or cheesecloth. This process effectively removes any solid particles or impurities, leaving you with a smooth and velvety bacon fat-washed bourbon.
Savoring the Flavor
The final result of this bacon fat-washing process is a bourbon that boasts a tantalizing smoky aroma and a subtly savory taste. The flavors of the bacon mingle with the bourbon, enhancing its complexity and creating a unique flavor profile that sets it apart from its unadorned counterpart.
Experimenting with Ratios
While the aforementioned ratio of 30ml bacon fat to 70cl bourbon is a great starting point, you can always tweak it to align with your personal preferences. If you want a more pronounced bacon flavor, you can increase the amount of bacon fat slightly. Conversely, if you prefer a milder infusion, reducing the bacon fat quantity may be the way to go. Don’t be afraid to experiment and find the perfect ratio that suits your taste buds.
Conclusion
The amount of bacon fat to wash bourbon ultimately depends on personal preference. The suggested ratio of 30ml (1oz) of warm bacon fat to 70cl of bourbon is an excellent starting point for achieving a balanced infusion. However, feel free to adjust the ratio according to your desired flavor intensity. With a little experimentation, you can craft your perfect bacon fat-washed bourbon, elevating your drinking experience to delightful new heights.
