Bacon Bourbon…
It’s alive!!!
We’ll not really, but I felt a little like Dr. Frankenstein last week when I finally went through with my attempt at infusing bourbon with bacon!
This is something that I have been talking about for a few weeks now, ever since seeing this.  So with the excitement of my Bakon Vodka delivery spurring me on, I set out to create this bacontastic bourbon.
Immediately, I felt FOILED! The bourbon that the bar in New York used, 4 Roses, is not carried by ANYONE around TDB’s world headquarters. UGH! So right off the bat, I had to improvise. I decided to use a fairly simple, mild bourbon while not spending a ton in case I royally screwed this up. So bring on the Jim Beam!. If it’s good enough for Kid Rock, it’s good enough for me to dump bacon fat into.
Bakon Vodka looking on…making sure I get things right!
It’s a fairly simple process according to the video. Just 1 oz. of bacon grease to 750 l. of alcohol. I slow warmed the grease by sitting my Filter Chef in a pan of hot water to melt that fat down…I got to tell you, I am in LOVE with my Filter Chef!!
and then doubled the dose…1/4 of a cup (approx. 2 oz.) of fat into the pitcher.
 
Next came the bourbon…
Get it all in there…
and here we go…you can already see the fat starting to separate on the surface…
After a few quick stirs, it was time to cover it up and pop in the freezer. Why the freezer? Well, as the bartender described in the video, by freezing the fat clumps together making it easy to remove from the bourbon.
(TANGENT: to make room, I had to get rid of a container of creme puffs…oh the things I am forced to do in the name of science!)
So we wait. They said they allowed it to steep for at least four hours…
tick
tick
tick
tick
ding!
After four hours, here is what we had…
YUMMY!
So now comes “process extraction”. I grabbed the funnel and filter from my Filter Chef…
Scooped out the big clumps of grease…then start pouring. The smaller bits getting caught in the filter…
and WALLA…my new batch of bacon infused Jim Beam!
As you can see, the bourbon is a little cloudy and I lost about a shot during the process. I am guessing due to evaporation.
I’ve let it sit at room temperature for almost a week now. I think it may be time to finally open it up and give it a shot.
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