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  1. #1
    Bourbonian of the Year 2002 and Guru
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    Bacon-Infused Bourbon

    Is this the greatest idea ever or what?

    Bacon-Infused Maker's Mark.

  2. #2
    Novice
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    Jan 2008
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    Grand Rapids, MI
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    Re: Bacon-Infused Bourbon

    At first blush, this sounds like a tragedy in the making.

    But on further reflection, with the right bourbon (a sweet, slightly spicy one), this could actually work? Dunno if Maker's is the right choice, though. Maybe something like ETL.

  3. #3
    Enthusiast
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    Jun 2007
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    Milwaukee, WI
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    Re: Bacon-Infused Bourbon

    I agree with Chuck on this one. Everyone loves bacon! and flavored with bourbon it gotta be even better.
    "Too much of anything is bad, but too much of good whiskey is barely enough". Mark Twain

  4. #4
    Trippah and Admin
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    Re: Bacon-Infused Bourbon

    I've had the maple sausages...how about bourbon cured bacon?

    The bacon/bourbon combo is intruguing.
    My name is Joel Goodson. I deal in human fulfillment.
    I grossed over eight thousand dollars in one night. Time of your life, huh kid?

  5. #5
    Connoisseur
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    NYC
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    Re: Bacon-Infused Bourbon

    I've had this fat washed bourbon twice. The second time as part of a cocktail class led by molecular mixologist (although he hates that designation) Eben Freeman. Both times it was used in an Old-Fashioned. Eben used Bulleit Bourbon and a home-made mole bitters. Both times it was a fine drink, although I thought the version with the mole bitters was superior. It's not going to replace my bourbon-flavored bourbon, but it's a nice alternative to a Bloody Mary with brunch.

    -Mike
    "This is the real article. It is double-rectified busthead from Madison County, aged in the keg. A little spoonful would do you a power of good."

    -True Grit by Charles Portis

  6. #6

    Re: Bacon-Infused Bourbon

    I was drivin' along old US 68 heading down towards KY one day when I saw a big ole' nasty hog, covered in it's own takin' a big ole' leak outta it's big ole' nasty hog d***!

    That was the last day I EVER intentionally consumed pork products of ANY kind.
    Last edited by plaid_emu; 07-17-2008 at 20:35.

  7. #7
    Connoisseur
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    Oct 2003
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    Indianapolis, IN
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    580

    Re: Bacon-Infused Bourbon

    Quote Originally Posted by plaid_emu View Post
    I was drivin' along old US 68 heading down towards KY one day when I saw a big ole' nasty hog, covered in it's own takin' a big ole' leak outta it's big ole' nasty hog d***!

    That was the last day I EVER intentionally consumed pork products of ANY kind.
    May I suggest you never work on a farm. You will end up starving to death!
    Dale

    "All I want to know is who's the player on second base?"

  8. #8

    Re: Bacon-Infused Bourbon

    Quote Originally Posted by NeoTexan View Post
    May I suggest you never work on a farm. You will end up starving to death!
    HAAHAHAHA!!

    Actually my Grandfather (who's passed on now) owned a farm and he had lots of livestock including chickens and cattle so I've been around them since I was little and I'm aware they're not so clean either. But before I was born he stopped raising pigs so I'd never spent much time around them.

    I do think pigs are disgusting on another level though. Maybe it's because they're so similar to humans. That makes them even less appealing.

  9. #9
    Bourbonian of the Year 2002 and Guru
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    Re: Bacon-Infused Bourbon

    As for how it's done, I looked at her method with vodka. It's funny, because every other step is "eat some bacon." It's basically just cooked bacon--not quite crispy, she says--left to soak in spirit (vodka, bourbon) for some period of time. I think it's safe to say that each is infused with the other. The creator also tends to use the post-soak bacon as a garnish. I'm sure nothing is wasted.

  10. #10
    Connoisseur
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    Sep 2006
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    Arkansas
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    Re: Bacon-Infused Bourbon

    Quote Originally Posted by cowdery View Post
    As for how it's done, I looked at her method with vodka. It's funny, because every other step is "eat some bacon." It's basically just cooked bacon--not quite crispy, she says--left to soak in spirit (vodka, bourbon) for some period of time. I think it's safe to say that each is infused with the other. The creator also tends to use the post-soak bacon as a garnish. I'm sure nothing is wasted.
    Thanks Chuck, I'll give it a try. How long should I let it soak? Does it need to be refrigerated?

 

 

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