Brown Butter Whisky (Fat Washed Whisky)

300g unsalted butter
1 x 70cl bottle of whisky

Method:

Brown the Butter
Place the butter in a saucepan over medium heat. Cook until it begins to foam, stirring frequently. Continue until the milk solids turn golden brown and the butter smells nutty and toasty. Remove from heat.

Combine with Whisky
Pour the whisky into a large clean jar or container. Add the warm brown butter and stir or shake to combine thoroughly.

Infuse at Room Temperature
Leave the mixture to sit at room temperature for 1–2 hours to allow the flavours to infuse together.

Freeze Overnight
Transfer the jar to the freezer and leave overnight. The butter will solidify on top, and the whisky will remain liquid underneath.

Strain the Whisky
Break and remove the solid butter layer. Slowly strain the whisky through a coffee filter or fine muslin to remove any remaining fat and clarify the liquid. This step takes time, so be patient.

Bottle and Store
Once fully strained, pour the whisky back into its original bottle or another clean glass container. Store as normal.

Brown Butter Old Fashioned

50ml Brown Butter Washed Whisky
1 tsp maple syrup
2 dashes orange bitters
2 Maraschino cherries
Orange peel
Ice
Orange peel, to garnish

Method

Chill the Glass
Place a rocks glass in the freezer to chill while you make the drink.

Mix the Drink
Fill a mixing glass with ice and add the brown butter washed whisky, maple syrup, Maraschino cherry, orange zest, (squeezed to release its essential oils) and orange bitters. Stir for 20–30 seconds until well chilled and diluted to your taste.

Strain and Serve
Add a large ice cube to your chilled rocks glass and strain the stirred whisky mixture into the prepared glass over the ice cube. Press the oils from an orange peel over the glass and drop it in for garnish, followed by a Maraschino cherry.

Rich, warming, nutty, and smooth this Brown Butter Old Fashioned is the perfect way to enjoy your fat-washed whisky. Trust me it tastes almost like pancakes!