Launched just in time for Australian Bacon Week, I present to you, drinkers of the world, Smoked Bacon Bourbon.
The first of a series of releases from the Experimental Spirits Company, Smoked Bacon Bourbon packs the rendered goodness of 35o grams of the finest Australian cured and smoked pig into each bottle.
The Experimental Spirits Company brings a measure of something special to the local spirits market here in Australia. The concept hinges on the application of studied, refined and perfected technique to create something unique, rather than the distillation of the spirit itself. I think I know which bourbon they’ve made use of in this release, but I’ll let you have the pleasure of guessing as well.
This porcine release is a really excellent example of a technique called fat washing. Borrowed from the perfumers tradition, the technique takes advantage of the unique molecular structure that ethyl alcohol possesses, with allows it to connect with both water soluble flavours (the more standard infusion) and fat soluble flavours. I’ll write in more detail soon about the process, but suffice to say it is a tricky beast to get perfectly right.
The liquid in the bottle is a perfect balance between the flavours of bourbon and bacon. It is beautifully filtered and lovingly packaged. Hand labeled and wax sealed in Sven’s kitchen, this really is a bottle full of love.
It really shines in a manhattan, or simply in a glass of its own. Delicious.
The Pozible campaign launched today. You can support it here to get a bottle of your own for A$70 if you’re quick, or A$80 if you’re not. In true crowdfunding fashion there are a bunch of excellent rewards if you want a truly unique experience or the simple pleasure of buying Jacob Briars a magnum of bacon whiskey.
The next cab off the rank for the ESC will be the salted coconut spiced rum that forms the soul of the coco-banana old fashioned the team at Eau de Vie released last year.
Check out my man Sven in the video below too.