Since we're all trapped at home, I decided to try something I've wanted to do for awhile.

I fat washed some whisky.

Basically, I took a bottle of cheap whisky (Seagrams 7) threw it and a few tablespoons full of bacon fat into the crockpot on low for a couple of hours, stirring occasionally. Then let it come up to room temperature, strained it through a coffee filter and tossed it in the freezer.

The result is a whisky with a fairly prominent bacon undertone. It makes a tasty, but fairly gimmicky Old Fashioned.

Evidently, you can use this process with various kinds of fats and liquors; e.g. you could use this as the basis for a hot buttered rum.

I doubt I'd ever use this process on top shelf or even mid-shelf hooch, but I have to say I was overall quite pleased with the result.