[
    {
        "role": "user",
        "content": "I%20heard%20yesterday%20about%20bourbons%20that%20have%20some%20feature%20called%20fat%20back%20wash%20or%20something%20like%20that.%20That%20gives%20them%20a%20more%20viscus%20mouth%20feel%2C%20do%20you%20know%20what%20that%20exactly%20is%20called%20or%20are%20there%20other%20techniques%20to%20achieve%20the%20same%20thing."
    },
    {
        "role": "assistant",
        "content": "What you heard is almost certainly \"fat-washing\" (sometimes called \u201cfat wash\u201d), a technique used to infuse spirits (like bourbon) with extra flavor *and* mouthfeel by leveraging rendered fats. Below is what fat-washing is, how it works, and some alternate methods for getting a richer, more viscous or smooth texture in bourbon (or other whiskies).\n\n---\n\n### What exactly *is* fat-washing?\n\n- Fat-washing is a process where you combine liquid fat (like bacon drippings, brown butter, duck fat, coconut oil, etc.) with a spirit. Let them mix so the fat\u2019s fat-soluble flavor compounds are extracted into the alcohol. ([craftedaf.com](https://www.craftedaf.com/lexicon/fat-washing?utm_source=openai))  \n- After sufficient contact time, you chill or freeze the mixture so the fat congeals and solidifies. You then remove or \u201cskim\u201d off the fat cap and strain through fine filters (cheesecloth, coffee filter) to clarify the spirit. ([diffordsguide.com](https://www.diffordsguide.com/encyclopedia/328/cocktails/fat-washing?utm_source=openai))  \n- The result is a spirit that has the flavor profile of the fat (e.g., smoky bacon, toasty butter, savory duck) *without the greasy texture*\u2014but it often leaves behind a silkier, more velvety mouthfeel. ([gardenandgun.com](https://gardenandgun.com/just-what-is-a-fat-washed-bourbon?utm_source=openai))  \n\nThe famous example is Don Lee\u2019s *Benton\u2019s Old Fashioned* (at bar PDT in New York), where bacon fat was used to \u201cwash\u201d bourbon\u2014resulting in a smoked/bacon-inflected bourbon that\u2019s much softer and more rounded. ([diffordsguide.com](https://www.diffordsguide.com/encyclopedia/328/cocktails/fat-washing?utm_source=openai))\n\n---\n\n### Why people describe the mouthfeel as more viscous, oily, or velvety\n\n- Fats carry certain compounds that alcohol can dissolve which water cannot. These compounds contribute to what we sense texture-wise\u2014even if most of the actual fat is removed, some very small amount of lipids or fatty compounds can linger and coat surfaces in the mouth, leading to a smoother sensation. ([dissolvedsolids.co](https://dissolvedsolids.co/journal/fat-washing-spirits/?utm_source=openai))  \n- Also, the act of removing the fat via chilling and filtering can lead to removal of some of the harsher congeners (flavor compounds tied up in harsher alcohol and oils) that might otherwise contribute to burning or roughness. So the spirit often feels softer after the process. ([thecultofcocktails.com](https://thecultofcocktails.com/articles/fat-washing?utm_source=openai))  \n\n---\n\n### How to do it (basic fat-washing process)\n\nHere\u2019s a standard method:\n\n1. Render or prepare the fat so it\u2019s liquid (e.g. bacon grease, melted butter). If needed, brown the fat for extra flavor. ([assets.cdn.bbcmaestro.com](https://assets.cdn.bbcmaestro.com/course-notes-f4b6.pdf?utm_source=openai))  \n2. Mix the fat with the bourbon (or whiskey) in a sealed wide-mouth container. Ratios often start around 1\u00bd oz rendered fat per 750 mL bottle, or about 1 tablespoon fat per cup of spirit. ([spiritaginglab.com](https://spiritaginglab.com/fat-washing/?utm_source=openai))  \n3. Let sit at room temperature for a period (a few hours to overnight), shaking or stirring occasionally. ([gardenandgun.com](https://gardenandgun.com/just-what-is-a-fat-washed-bourbon?utm_source=openai))  \n4. Place the mixture in the freezer (or refrigerator if cold enough) until the fat solidifies (forming a cap or chunks). ([diffordsguide.com](https://www.diffordsguide.com/encyclopedia/4258/cocktails/how-to-make-bacon-fat-washed-bourbon?utm_source=openai))  \n5. Remove the solid fat and strain through fine filters (like cheesecloth, then coffee filter) until the spirit pours clear. ([thecultofcocktails.com](https://thecultofcocktails.com/articles/fat-washing?utm_source=openai))  \n\nYou\u2019ll want to consume it reasonably soon (within a few weeks if using animal fats or perishable fats) and keep chilled if necessary. ([bourboneur.com](https://www.bourboneur.com/post/fat-washing-your-bourbon-cocktail?utm_source=openai))  \n\n---\n\n### \u201cFat-back wash\u201d vs \u201cfat-wash\u201d\n\n- Your \u201cfat back wash\u201d was most likely just a mishearing or confusion of \u201cfat wash\u201d or \u201cfat-washing.\u201d  \n- \u201cFat-back\u201d in another context is a piece of pork fat from the back (used in cooking charcuterie etc.), but in bourbon / cocktail circles, it isn\u2019t used to describe this technique. ([en.wikipedia.org](https://en.wikipedia.org/wiki/Fatback?utm_source=openai))  \n\n---\n\n### Other techniques to increase viscosity, mouthfeel, or \u201cthickness\u201d\n\nIf fat-washing sounds too involved, or you want some other ways to get richer mouthfeel or smoother texture in bourbon, here are a few methods:\n\n| Technique | What it adds | How it works |\n|---|---|---|\n| **Higher proof / barrel proof bourbon** | More viscosity, more oils and congeners intact, fuller body | Because lower dilution preserves more texture; higher alcohol helps carry oils and flavor compounds better. |\n| **Wheated mash bills** | Smoother, softer, sometimes creamy texture | Using wheat instead of rye imparts smoother grain character. |\n| **Longer aging in barrel, especially charred oak** | More vanillin, caramel sugars, tannins \u2192 richer mouthfeel | Time in charred wood extracts more compounds that give depth, sweetness, weight. |\n| **Finishing in special barrels (bog oak, port, sherry, etc.)** | Adds sugary/fruit or resinous flavors that layer on richness | The finishing barrels impart extra flavors and can mellow harsh edges. |\n| **Blending** | Can combine a high-proof, oily whiskey with a smoother one to get richness without harshness | Especially useful for making balanced blends. |\n| **Adding a small amount of fat or oil in cocktails** (less elegant than fat-washing) | Can add fat/texture, though risk of actual greasiness | Example: using bitters or oils; more often done in creative cocktails rather than directly in barrel or bottle. |\n\n---\n\nIf you like, I can pull up examples of bourbons that are *already* fat-washed commercially, or show recommendations of bourbons with naturally silky mouthfeel to try. Do you want me to dig those up?"
    },
    {
        "role": "user",
        "content": "Yeah%2C%20I%27d%20like%20to%20hear%20about%20bourbons%20I%20could%20already%20buy%20that%20are%20fat%20washed%20here%20in%20Virginia%3F"
    },
    {
        "role": "assistant",
        "content": "I searched around, and I couldn\u2019t find any bourbons currently listed in Virginia that explicitly state they are fat-washed. Most offerings list aging style, mash bills (wheated vs rye), proof, or finishing barrels\u2014but fat-washing is rare in labels or product descriptions.  \n\nHere\u2019s a rundown of what *I did* find, and some potential leads or workarounds:\n\n---\n\n### What I *didn\u2019t* find\n\n- Neither the **Virginia ABC** store listings nor VA bourbon retailers show any bourbon labeled as \u201cfat-washed\u201d or \u201cbacon-infused bourbon.\u201d Their online catalogs focus on standard bourbon descriptors like proof, age, barrel finishes, etc. ([abc.virginia.gov](https://www.abc.virginia.gov/products/bourbon?utm_source=openai))  \n- Local distilleries like Flying Ace Farm, Copper Fox, Ragged Branch, A. Smith Bowman, etc., in their product listings, do not appear to offer any bourbon that advertises fat-washing. Their products lean more into wheat content, aging barrels, or local grain sourcing. ([flyingacefarm.com](https://flyingacefarm.com/distillery/?utm_source=openai))  \n\n---\n\n### Some leads & semi-related options\n\nHere are a few distilleries and products that *almost* touch the texture profile you're interested in:\n\n- **Flying Ace Farm Distillery** in Virginia offers a cocktail called a *Maple Bacon Old Fashioned* made using *bacon fat-washed American Ace 90 Proof* blended bourbon. However, note this is for a cocktail mixed *at the distillery/tasting room*, not a commercially bottled fat-washed bourbon you can take home. ([flyingacefarm.com](https://flyingacefarm.com/distillery/?utm_source=openai))  \n- **Ol\u2019 Major Bacon Bourbon** is a name that comes up in older press releases as a bacon-infused bourbon, but I didn\u2019t find it listed in current VA ABC inventories\u2014so it may no longer be in distribution locally or may be out of stock. ([prnewswire.com](https://www.prnewswire.com/news-releases/branded-spirits-usa-launches-ol-major-bacon-bourbon-300245612.html?utm_source=openai))  \n- **American Ace Cask Strength Bourbon** and **American Ace 90 Proof Blended Bourbon** are available from Flying Ace, but they\u2019re not described as fat-washed\u2014mostly focused on full-bodied grain blends, proof, etc. ([flyingacefarm.com](https://flyingacefarm.com/distillery/?utm_source=openai))  \n\n---\n\n### What you can do\n\nBecause fat-washed bourbons are rare commercially, here are some practical paths:\n\n1. **Check with local distilleries**  \n   Sometimes distilleries have limited release batches that are experimental or specialty\u2014including fat-washed styles. It\u2019s possible Flying Ace or others might offer something seasonally. A quick call or visit could reveal something not yet listed online.\n\n2. **Bars or cocktail lounges**  \n   Bars are more likely to have custom infusions or fat-washed spirits in cocktails. If you find a brunch spot, whiskey bar, or craft cocktail bar, you might get a taste. These aren\u2019t bottled for retail but can give you the experience.\n\n3. **DIY fat-washing**  \n   If you find a high-proof or full-flavored bourbon you like, you can fat-wash it yourself with bacon fat, duck fat, browned butter, etc., using the method we talked about earlier. For home experimentation, it\u2019s pretty forgiving and fun.\n\n4. **Watch Virginia ABC\u2019s \u201cLimited-Event\u201d or \u201cIn Store Exclusive\u201d releases**  \n   Sometimes small distilleries sneak in small-batch or flavored releases. Sign up for updates or check their limited offerings.\n\n---\n\nIf you want, I can dig up a list of bourbons in nearby states (Maryland, North Carolina, etc.) that *do* regularly offer fat-washed bottles\u2014so you could potentially have them shipped or seek them out. Would that be helpful?"
    },
    {
        "role": "user",
        "content": "Ok%252C%2520my%2520bad%252C%2520it%2520doesn%2527t%2520need%2520to%2520be%2520made%2520in%2520Virginia.%2520Just%2520give%2520me%2520a%2520list%2520of%2520the%2520more%2520common%2520ones%2520you%2520know%2520of%2520nationally%252C%2520and%2520if%2520there%2527s%2520somthing%2520other%2520than%2520using%2520bacon%2520fat%252C%2520like%2520coconut%2520or%2520some%2520other%2520fats%2520from%2520fruth%2520or%2520the%2520like%2520that%2527s%2520cool."
    },
    {
        "role": "assistant",
        "content": "I dug around\u2014couldn\u2019t find many bourbons that are **commercially bottled and marketed** as fat-washed across the U.S. Fat-washing tends to be more of a bartending or craft/distillery experimental thing. But I did find some flavored whiskeys and local/N.C./regional ones with similar concepts, plus more options for fats beyond bacon. Here\u2019s a summary:\n\n---\n\n## Bourbons / Whiskeys that *are* similar / flavored\n\nThese may not all follow the exact traditional fat-washing method (rendered fat + freeze + strain), but they deliver infused / savory / creamy flavor profiles:\n\n- **Painted Pig Smoked Bacon Maple Whiskey** (Blue Sky Distillery, Virginia) \u2014 made with \u201cbacon and maple\u201d infused into their wheat whiskey. If you like bacon + sweet + smoke flavors, it's very much in the same flavor family. ([blueskydistillery.com](https://www.blueskydistillery.com/painted-pig-smoked-bacon-maple-whiskey?utm_source=openai))  \n- Other independent local or regional craft whiskeys occasionally do \u201cbacon-whiskey,\u201d \u201cmaple-bacon,\u201d or \u201cbreakfast whiskey\u201d styles. These aren't always clear on whether they are \u201cfat-washed\u201d or just flavor-infused. Something to check label-by-label.  \n\nSo far, though, I didn\u2019t find any major bourbon brands (Buffalo Trace, Maker\u2019s Mark, Woodford, etc.) that sell a shelf bourbon explicitly called \u201cfat-washed\u201d by bacon or other fat, though that doesn't mean there aren\u2019t limited edition small batches.  \n\n---\n\n## Alternative fats you *can* use (non-bacon)\n\nIf you're open to using other fats or oils, there are some pretty good ideas out there:\n\n| Fat / Oil | Flavor Profile | Use Cases |\n|---|---|---|\n| Coconut oil | Creamy, tropical, mildly sweet; subtler than bacon or butter. ([jiggerandjoy.com](https://jiggerandjoy.com/reference/technique/fat-washing?utm_source=openai)) | Vegan-ish fat-wash; good in cocktails like modified Old Fashioned, Mint Julep, etc. |\n| Browned butter / caramelized butter | Rich, nutty, buttery profile; deeper texture. ([roamkitchen.com](https://www.roamkitchen.com/_files/ugd/0cbd46_d076f03b65bf44da890a46f52c24976d.pdf?utm_source=openai)) | Works beautifully in dessert-y whiskey cocktails or sipping neat. |\n| Olive oil (especially extra virgin) | Fruity, herbal, lighter fat note; adds smoothness. ([tastingtable.com](https://www.tastingtable.com/1813516/fat-wash-bourbon-use-plant-fat/?utm_source=openai)) | Nice for subtler flavor pairings; maybe citrus-based or light bitters cocktails. |\n| Duck fat, other rendered animal fats | Rich, savory, sometimes smoky; heavier mouthfeel. ([jiggerandjoy.com](https://jiggerandjoy.com/reference/technique/fat-washing?utm_source=openai)) | For folks who like boldness\u2014savory Old Fashioneds, breakfast drinks, etc. |\n\n---\n\n## Why it\u2019s hard to find pre-bottled fat-washed bourbons\n\n- Regulatory / labeling: Because \u201cfat-washing\u201d isn\u2019t a common category, many producers just call it \u201cinfused\u201d or don\u2019t note it.  \n- Shelf stability: Animal fats spoil more easily or have strong flavor volatility. Infusing them while keeping clarity and consistency is harder.  \n- Market demand: Much of what\u2019s done is experimental or for cocktails; the broader market tends toward predictable flavors (oak, vanilla, age).  \n\n---\n\n## What to look for (tips for finding fat-washed or similar)\n\n- Specialty liquor stores that carry limited \u201cinfused\u201d or \u201cflavored\u201d whiskey bottles.  \n- Craft distilleries with tasting rooms or subscription/ltd batches\u2014often these are where experiments live.  \n- Bartenders or cocktail bars\u2014they may create fat-washed bourbon cocktails you can try.  \n- Watch for words like **\u201cmaple-bacon whiskey,\u201d \u201cbacon-infused,\u201d \u201cbreakfast whiskey,\u201d \u201cbutter-washed,\u201d \u201ccoconut-whiskey,\u201d** etc. Sometimes the process is \u201cinfused with\u201d instead of \u201cfat-washed\u201d\u2014flavor might be similar.\n\n---\n\nIf you want, I can try to pull up a few specific bottles that are *known* fat-washed (from smaller batch distilleries across the U.S.), with names & pricing, so you can see if any are available nearby or online. Do you want me to do that?"
    },
    {
        "role": "user",
        "content": "Ok%20yeah%20doesn%27t%20need%20to%20be%20limited%20to%20Virginia.%20Anything%20nationally%20known%20here%20in%20the%20USA."
    },
    {
        "role": "assistant",
        "content": "Here are several flavored whiskeys available in the U.S. that hit similar territory to fat-washed bourbons\u2014even if they\u2019re not always made using the full fat-wash technique. Some are more \u201cmaple-bacon\u201d or \u201csweet-savory infused,\u201d which is about as close as you\u2019ll get commercially in many places.\n\n---\n\n## Notable Sweet-Savory & Bacon/Maple Whiskeys to Try\n\n| Name | Flavor Profile / What Makes It Unique | Approx ABV / Notes |\n|---|---|---|\n| **Rattlesnake Rosie\u2019s Maple Bacon Whiskey** (Fairport, NY) | Combines American whiskey base with *real maple syrup* and **natural smoky bacon flavor**. The sweet-first maple flow, then savory bacon finish makes it great for sipping or mixing into brunch-style cocktails. ([elmaliquor.com](https://www.elmaliquor.com/shop/liquor/750ml-liquor/rattlesnake-rosies-maple-bacon-whiskey-750ml/?utm_source=openai)) |\n| **Sugarlands Maple Bacon Moonshine** | More of a moonshine than a straight bourbon, but rich in flavor: smoked bacon + candied maple syrup. Bold and fun if you enjoy something sweeter and playful. ([sugarlands.com](https://www.sugarlands.com/products/maple-bacon/?utm_source=openai)) |\n| **Bubba\u2019s Pancakes & Bacon Whiskey** (Kentucky) | Nostalgic breakfast vibes: pancakes, bacon, butter, vanilla. If you like syrupy sweetness with a side of savory, this one\u2019s made for that kind of sipping. ([thebottleuniverse.com](https://thebottleuniverse.com/store/heritage-plaza-liquors/p/bubba-s-pancakes-and-bacon-whiskey/Tigcf1nwxVOsmu24B5o8miIQBhg1_039383012089?utm_source=openai)) |\n| **Bull Run Maple Whiskey** | Aged whiskey (mostly corn) infused with *real Vermont maple syrup* and aged in whiskey barrels. No bacon, but definitely a maple-forward whiskey with smooth, rich sweetness. ([bullrundistillery.com](https://www.bullrundistillery.com/maple-whiskey?utm_source=openai)) |\n\n---\n\n## Considerations & Notes\n\n- These are **flavored whiskeys**, not usually \u201cstraight bourbon\u201d fat-washes. Often flavor is added via infused syrup, smoke, or flavoring agents\u2014not necessarily via fat rendered and filtered out.\n- ABVs tend to be lower in flavored expressions, often 30\u201340%. Expect less burn, more emphasis on flavor vs. traditional bourbon structure. E.g. Rattlesnake Rosie\u2019s is ~35% ABV. ([elmaliquor.com](https://www.elmaliquor.com/shop/liquor/750ml-liquor/rattlesnake-rosies-maple-bacon-whiskey-750ml/?utm_source=openai))\n- \u201cMaple + bacon\u201d is the most common combo. If you want softer fats like browned butter, coconut, or nut oils, that tends to be DIY or bartender-made rather than mass-produced.\n\n---\n\nIf you want, I can try to find a few bottles that *do* use less common fats\u2014like butter, coconut oil, or fruit oils\u2014that are available nationwide (or really accessible online). Want me to dig those up?"
    }
]