fat-washed tallow whisky.

A bartender's technique made easy at home: rich beef tallow infused into whisky, then set and lifted away, leaving a smooth, savoury, silky finish.

Dietary: Gluten Free
Setting Time: 5-7 hours
Makes: 500ml

Ingredients:
500ml whisky of your choice
50g grass-fed beef tallow, melted
1 teaspoon sea salt
Optional: fresh rosemary, thyme or parsley, orange peel

Method:
Melt the tallow until warm and liquid, not hot.
Combine the tallow, whisky, salt and herbs in a sealed container and shake gently.
Leave at room temperature for 1 hour.
Refrigerate for 4-6 hours until the fat has completely set.
Lift off the hardened fat with a spoon.
Strain the whisky through a coffee filter or muslin until clear and store in a clean bottle.