Butter-Washed Bourbon, doesn’t that sound fabulous…It is!
You can use any fatty ingredient to make “Fat-Washed Bourbon” (bacon fat, browned butter, etc.) and I chose Kerrygold butter to add to my Elijah Craig bourbon. When bourbon is “fat-washed”, the fat adds the flavor of the fat along with texture and weight. The result, to me, is like drinking liquid butterscotch with the added benefit of the smooth bourbon taste.
Here’s how I made my butter-washed bourbon:
16 ounces bourbon
1/2 cup Kerrygold butter
Melt butter in small saucepan, stirring frequently until butter begins to brown and smell nutty. Remove from heat and allow to cool. Add bourbon and whisk with wire whisk until the mixture is a little foamy and completely combined. Pour mixture into a mason jar and cover.
Let mixture sit at room temperature for 1 hour. Place jar in freezer for 24 hours until the fat is solidified.
Remove jar from freezer and strain through cheesecloth to remove any butter bits from the bourbon (may take several times through cheesecloth to achieve this). A coffee filter may also be used to strain the bourbon, but it will take longer. I didn’t mind having a few tiny butter bits in my bourbon, so I only strained it once through the cheesecloth.
Butter-washed bourbon is delicious on it’s own, or a delightful spirit for an Old Fashioned.
