I cook a lb of bacon in the oven and pour off the grease.

(Foil line the baking sheet or else!)

Let the fat cool a bit and then funnel into a bottle of cheap bourbon (I use Old Forested 100 or Evan Williams black label) that you’ve removed 1-2 Oz from. Cork, shake it until your balls are about to fall off, and then pour it into a large mixing bowl. Place mixing bowl in freezer for 24 hrs. Do not stir or disturb in any way.

Eat bacon, drink poured off 1-2oz of bourbon.

After 24 hrs, remove mixing bowl and pick up solid disc of bacon fat. Trash or reuse as cooking grease. Strain bourbon through coffee filters (I just use my coffee maker for this, and strain into the normal carafe). It may take several filters and a bit of time.

Cork and enjoy.

I like to go with brown butter washed.

Melt and brown stick of butter, follow the rest of your directions, and you get a delicious, versatile flavored bourbon.

An Old Fashioned with a barrel proof, brown butter bourbon, 1/4 oz demerara simple, 2 dashes Ango and 1 dash moroccan bitters is ambrosia.

I've had more trouble with bacon and a greasy funk as a wash, but I may have let the grease sit too long.

Save the butter and cook with it. *

Butterscotch and hazelnut flavors

Butter washed bourbon may be butter's highest and best use.

I've done a pistachio washed bourbon that I liked too.

It's basically the same procedure, but I lightly toast the pistachios before crushing and tossing in bourbon.

The only thing I do differently

Is pour the fat into a mason jar. Then top with whiskey. Evan Williams BIB is my go to but, I've also used an infinity bottle. Shake vigorously every five or so minutes for an hour. Than into the freezer for a good 24. I filter into 200 ml bottles. Seal and refrigerator.

Thx for this. *

This is the way. Very easy.

You can also do the same with browned butter in place of the bacon fat. Then you have bourbon infused butter to use in cookies.