Fat Washing
A spirit is mixed with liquid fat (brown butter, pork fat from chicharrón, coconut oil) to pick up its aromas; it's then frozen and the fat removed.
Why it works
Many aroma compounds dissolve in both fat and alcohol. When they mingle, the spirit keeps aroma and a slightly rounder texture, while the fat separates once cold.
Pairings that work: brown butter with whisky or aged rum; chicharrón pork fat with mezcal; coconut oil with white rum.
Ratios and timing
Start with 30–60 g of fat per 750 ml bottle. Mix the warm, liquid fat with the spirit, shake and rest at room temperature from a few hours to overnight, shaking occasionally.
Then freeze until the fat forms a solid layer, lift it off and strain the spirit through a coffee filter.
Allergens and storage
Traces of fat and milk solids can remain in the spirit. Butter is a dairy allergen; lard and chicharrón are animal products, unsuitable for vegetarian diets and some religious restrictions.
Residual fat can go rancid over time. Good filtration and refrigeration help it keep.
Equipment
- Wide lidded container (freezer-safe)
- Pan to brown butter or render fat
- Spoon or spatula to lift the fat
- Coffee filters
- Scale
Key variables
- Amount of fat
- 30–60 g per 750 ml to start. More fat isn't always more flavor; it can leave a greasy texture.
- Contact time
- From a few hours to overnight at room temperature. Taste before freezing.
- Spirit proof
- Spirits at 40% ABV or higher extract better and keep the result longer.
Process
- 1
Prepare the fat: brown the butter to a hazelnut color or render the lard.
- 2
Let it cool slightly and pour it, still liquid, into the spirit in a wide container.
- 3
Cover, shake and rest from a few hours to overnight, shaking now and then.
- 4
Freeze until the fat solidifies on the surface.
- 5
Remove the fat layer and strain the spirit through a coffee filter.
- 6
Taste, bottle and label with date and allergens.
Storage
In a sealed bottle, refrigerated and away from light. Label with date, fat used and allergens.
Shelf life
Be conservative: use within a few weeks and smell it before serving. If it smells rancid or stale, discard. Label and date it; when in doubt, discard.
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Sources
- BARTENDER.MX Editorial
Updated October 20, 2026