If you watch the video in the link in the first post, you'll see the bacon fat method, which is mixing bacon fat into the bourbon, probably heated enough to get it liquid but not enough to make alcohol evaporate. Then chill the mixture so the bacon fat rises to the top and solidifies. After removing the fat and straining the bourbon, you get magical bacon bourbon.
Col. Charles K. "Crotchety" Cowdery
"Whiskey Don't Keep."
Going to give it a shot with some Old Weller Antique..... yummy
"All I want to know is who's the player on second base?"
My experience with a few barkeeps tries at fat-washed or bacon-infused bourbon is that it fails to catch one of the key essences we think of when we think of bacon--the volatilized smell of hot bacon fat. I find most of the infusions to be kind of clunky and flat. Now, garnishing a well made old-fashioned (i.e. no muddled fruit) with a small slice of just-off-the-sizzle bacon? Now that's a combination I'd be willing to try.
Ledroit Brands, LLC
This idea sounds a bit odd although there was a fashion 50 years ago for the bullshot, which is beef bouillon and vodka.
When you think about it, the idea to blend bacon and whiskey is not so far off. An even closer idea may be the old hot-buttered rum.
Still, I'd rather drink my spirits with the food (alongside).