Using bacon in a cocktail as a garnish isn't new. Infusing it into whiskey? Also not really new. Fat-washing, the process of infusing liquid fat into liquor, hit the mixology scene in 2007 when Don Lee infused bourbon with a country ham. After combining the spirit with maple syrup and bitters, the classic Old Fashioned secured its spot on the brunch menu with its new savory and rich, bacon-flavor profile. Learn how to fat-wash at home through our bio link. #CheersOHLQ #WhiskeyWednesday #FatWashing #Bourbon #Whiskey #BaconOldFashioned