Bourbon for infusing with Bacon - any recs?

[charlestown_matt]

I am giving a bottle of bacon infused bourbon as a Christmas gift to someone who loves both ingredients. I tested the method of fat washing on a bottle of Makers just to make sure I was executing the "wash" correctly. Thumbs up on execution, but I'd like to step up the bourbon a bit.

The recipeint of the gift is a huge Woodford fan, but I was hoping that someone out there might have a reccomendation for a type of Bourbon that is particularly good when combined with the flavor of delicious bacon. I enjoy many different bourbons myself but find it hard to identify the subtle differences between them that would make one better for combining with pork fat.

Any reccomendations?

[charlestown_matt]

I used a basic bottle of Four Roses. The final product was enjoyable, but not something I want to drink regularly. Homemade Benton Old Fashioneds were tasty and made for a fun night.

[scubadoo97]

I would typically use a lower self basic bourbon since the bacon flavor will dominate. If your friend is a Woodford fan use it. Can't think of a better use for that bourbon.

[TroyTempest]

Devil's advocate here.
Wouldn't the bacon flavor pretty much negate the subtle differences in the fine bourbons?

Disclaimer. I've never had Fat washed bourbon and never plan to, unless somebody gives it to me.

[The Professor]

I haven't had it either, at least not yet. Is this a new trend?
Seems like a helluva way to treat good whiskey ...does whiskey really need smoke and nitrites leeched into it?
Like Troy, though, I suppose I'd try it if a glass was handed to me.

[JMF]

Actually fat washing was a mini-trend in the cocktail world about five years ago. it didn't last long, but there are still some recipes and bars making them.

[The Professor]

Thanks...I somehow missed that trend. What is 'fat washing' supposed to accomplish (other than the obvious effect something like smoky, salty bacon would have)?

I won't totally knock it until I've tried it, but I have to confess that the whole idea seems a little "off" to me. LOL

[JMF]

You use fat washing to get flavors of fatty things into liquid form. One of the best is brown butter. Just slowly brown unsalted butter, and let cool, but still liquid, and pour into jar with spirit. Let sit at room temp a few hours. Then in fridge for a few days. then freeze and filter the frozen fat off.

Check out this thread.
http://chowhound.chow.com/topics/589978

[The Professor]

Brown butter flavor in bourbon!...who knew!!!

OK then....I have to admit, that _does_ sound pretty enticing.
I will probably end up trying that one.

[JMF]

Brown butter rum is good too

[yarm]

I can't give personal recommendations, but I can share that P.D.T. in Manhattan uses 4 Roses Yellow Label Bourbon with very hickory smoked Benton's bacon.

If the goal is sipping, better whiskey could be used. But if it's for mixing, the fat will sooth out any rough edges.