Bacon infused WhiskeyBacon infused Whiskey

Cut the bacon into slices and fry on medium high heatFry as much bacon you need to produce 1 dl (0.4 cup) of bacon fatPour the fat from the frying pan into a heat proof bowl after each batch and start overCool down the 1 dl of fresh bacon fatPour the bourbon into a big bowl and add the now chilled (but still liquid) fatPut plastic wrap over the bowl and place in the fridge or leave it on the kitchen counter for few hours (4-5) or until the fat has hardened and separated from the whiskeyGently remove the fat from the top and toss isSift the bourbon few times, back and forth, to get rid of fat pieces that are floating aroundFor the final sift, use a cheese cloth or some-kind of fabric together with a straining device with very small and tight holes. We used the strainer from our espresso maker and tea filters.Now you should have a clear and fat free bourbon with a tasty smokey touch