Supports repeatable fat-washing technique at practitioner level; it does not establish food-safety or shelf-life claims.
A concrete fat-washing workflow using measured input, a sensory endpoint, phase separation, and filtration.
The smoked-bacon-bourbon procedure combines 25 ounces of bourbon with 30 milliliters of rendered bacon fat, monitors the infusion for roughly one to two days or to taste, chills it overnight to congeal the fat, and strains the whiskey.
printed p. 94 / local PDF sheet 110
Whiskey infusions — Smoked Bacon Bourbon
Checked against the extracted text and sequential rendered review of the supplied local PDF on 2026-08-27.
Verified practitioner evidence from the supplied local PDF; food-safety and shelf-life conclusions are expressly excluded.
Evidence
Teacher’s Smoked Bacon Bourbon formula combines 25 ounces of bourbon with 30 milliliters of rendered bacon fat. The mixture is held for roughly one to two days, or until the desired taste is reached, then chilled overnight so the fat solidifies and can be strained away.
Location and context
- Printed locator: p. 94
- Local PDF locator: sheet 110
- Section: Whiskey infusions — Smoked Bacon Bourbon
- Evidence type: Paraphrase
The passage is a concrete example of a controlled fat-wash: measured inputs, bounded contact, sensory monitoring, phase separation, and filtration.
Annotation
This supports CLM-35 as practitioner evidence that whiskey infusion can be managed through explicit process variables. It does not validate storage life, microbiological safety, or general home-distillation guidance.