Fat washing

In fat washing, a melted fat such as butter, bacon fat or olive oil is combined with a spirit and left to stand for several hours. The alcohol absorbs fat-soluble flavour compounds. The mixture is then chilled so that the fat solidifies and can be skimmed or strained off.

What remains is a spirit carrying the flavour of the fat but without noticeable greasiness. The technique became known through bacon-bourbon drinks and is considered typical of the modern craft bar.