LET'S TALK ABOUT FATWAS
A new way to create an Old Fashioned, created by Don Lee at the PDT in New York City, which uses bacon smoked fat flavored bourbon, fat washing is a method to flavor any spirit with a variety of fatty foods including meat, fish, cheeses and butter, through the grill or pots or sous vide, the fat contained in food can be heated.
To obtain a spirit flavored with fat, the product obtained (fat) must be poured into a bottle or jar or vacuum bag with the spirit to be flavored.
The two liquids are left to infuse for a week or more, this depends on how much aromatic intensity you wish to obtain.
The separation techniques can be varied, my favorite is, after obtaining the aroma that best suits my recipe, I put the containers in the freezer and let the fat solidify, (the two liquids have different densities and characteristics)
Once the fat has solidified it will be easier to separate it from the distillate.
I still recommend filtering it further with a strainer or 100 micro super bag to make sure that no traces of grease remain.
I have a sensational recipe for you today.
The ingredients you will find are extremely inspired by what the Piedmontese territory is like.
This is the technique used by LEE.
But I wanted to speed up the brewing method by adding the Sous Vide technique.
The increase in temperature gives me the opportunity to speed up the fat extraction times.
Using this method in less than 24 hours I can get my spirit infused and clarified
I AM NOT A BIG FAN OF THE BACON, BUT MANY I LOVE THE SMOKY AND SUCCULENT NOTE.
This drink actually only has 3 ingredients, but in reality the aromatic facets reach more than 12 aromatic characteristics, okay? or well?
This means aromatic complexity.