Never tried it but did try the bacon whiskey recipe that was posted a while back and didn’t care for the taste.For New and Novice Distillers
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I'm going to show this to Bubba.
He gets aggravated when folks put an ice cube in the whiskey he makes.
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Besides I'm not going to waste bacon fat.
Coco likes it poured on top her gravy train dog food.
Haha! Let me know what he says!
I was thinking about trying it with chocolate or another sweet fat that could be removed by freezing. Might experiment a little with some 150ml samples.- New users start here
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I can't do that.
What he might say, could break to many of Uncle Jesse's house rules.
Last edited by shadylane on Sat Nov 12, 2022 6:36 pm, edited 1 time in total.
Makes me chuckle. I guess I’m short on imagination. I wouldn’t dream of putting bacon fat in my whiskey. I stopped putting ice in it a long time ago.If in doubt leave it out.
If the proof is high, there's nothing wrong with a tiny ice cube in a 2oz shot glass.
That’s true-I will put a little water in when testing the cask strength for oak/aging just so I don’t burn my palette.
What turned me off on the video was when he said something about a cheeseburger flavor.
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I quit when he strained out the fatIf in doubt leave it out.
I'm sure it's not. But what I am saying is the one that I tried last year (no clue where I found it) is basically the same technique and steps as this video.
I'll go look for the one you are referencing.
Well I can understand why he uses makers mark... in RSA it is a top priced bottle of junk. Adding bacon to it may help with the taste for some but I rather eat my bacon and let some one else drink makers mark.My first flute
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Post time 2022-11-12 21:17:25
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