Fat-washing transfers the savory, fatty flavors of rendered animal fats into spirits, creating rich, umami-forward cocktails. Examples include a bacon Old Fashioned and a chili-crisp fat-washed tequila used in a spicy Margarita. Whiskey fat-washed with Wagyu fat produces pronounced richness and depth. Duck fat pairs especially well with rye, amplifying spiced and peppery notes and providing a savory backbone that holds up in a Boulevardier. Lechón (suckling pig) fat can be reclaimed to fat-wash whiskey for pork-forward cocktails such as the Ambaboy. The technique requires rendered fat, proper tools, and straightforward steps to execute.
Fat-washing is one of the best ways to infuse a spirit with a particular flavor. You can attest to this if you've ever had a bacon Old Fashioned, and the best spicy Margarita of all time is made with tequila that's been fat-washed with chili crisp. It's not a difficult technique to master - you just need the proper tools and ingredients.
"Rye naturally has her spiced and peppery personality, which becomes a rich and savory experience when paired with rendered duck fat," Phifer says. "In the Peking Order, the duck fat used to wash the rye whiskey comes from Gerbawitz duck that's dry-aged for seven days before being marinated. The bold and spicier character in rye enveloped by the rich and tender flavor of duck are perfect to stand up in a Boulevardier."
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