Fat Washing: Infusing Fat into Neutral Spirits
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Origin
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Description
Fat washing — combining a liquid fat with a neutral spirit (vodka, gin base, or bourbon), allowing the fat's aromatic compounds to infuse into the alcohol, then freezing and removing the solidified fat — produces a spirit that carries the fat's aromatic compounds without any of its mouthfeel. The technique was developed to infuse bacon fat into bourbon (the most famous application — Don Lee at Please Don't Tell in New York, 2007).
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The Thread
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Flavour Context
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Pillars V — VII
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