Really nice comparison. Personally I think I will try the coconut oil version in this particular case, but both options looks cool. Thanks for sharing. Did you mix the two batches at the end or you chose to enjoy them individually? Cheers!
I did not! There really was a taste difference between the two, so I've keep them separate. To do it again, I think longer in the freezer, and I'd like to try this with a bourbon. I think the natural sweetness of the bourbon will really blend beautifully with the coconut :)
Thanks for the vid. I think if you want more coconut flavor in the fat wash, you should leave it out at room temp for a number of hours before putting in freezer, as once it’s frozen, it becomes inert or more so.
Great comparison. I find with, some experimenting, fat washing I get better result (more taste transfer) if the spirit is warm keeping the oil/fat liquid for a few hours before freezing.
Agree- I forgot to mention that in this video! Leaving the fat washed spirit on the counter (and giving a good shake every so often) for a few hours makes a difference. So the real question is... what to "wash" next... hmmmm🤔 Almond Butter? Cookie Butter? Cookie Dough?????
@@SavidgeKitchen I did brown butter 🧈 washed rum last year which makes wicked hot buttered rum. Olive oil gin could be fun for extra olive flavour in martinis 🍸
@@SavidgeKitchen wait wait wait just had a though how about Chocolate fat wash? Melt the chocolate put in in the bourbon. Maybe keep the bourbon warm for the chocolate to stay liquidy. 🤔
I was actually planning a Nutella wash... sort of in line with the same technique used with peanut butter. Seems like something festive and fun for the holidays!
Just came across this vid which answers exaxtly what I was wondering ! I'm just curious about the oil fatwash, shouldn't you freeze it only before filtering instead of keeping it a week in your freezer ? Maybe it would impart flavour quickier this way and thus wouldn't need more than 7 days ?
Yes, you are absolutely correct. You can let this sit at room temperature (and I recommend shaking it up every so often), and then freeze just before filtering.
5-7 days is nowhere near enough time to infuse coconut flakes. You’d likely need at least 3 weeks. Alcohol molecules grab the flavor of pure fats much more quickly and effectively which is why the oil fat wash was so much better
Really nice comparison. Personally I think I will try the coconut oil version in this particular case, but both options looks cool. Thanks for sharing. Did you mix the two batches at the end or you chose to enjoy them individually? Cheers!
I did not! There really was a taste difference between the two, so I've keep them separate. To do it again, I think longer in the freezer, and I'd like to try this with a bourbon. I think the natural sweetness of the bourbon will really blend beautifully with the coconut :)
I think I am going to be trying a coconut oil wash with rum. Great test video!
Yesssss! Move over, Malibu... Alchemix is coming for you! 😂
@@SavidgeKitchen HAHA
Will have to try this! Thanks Jessica!
Hope you like it!
This is a great comparison. Coconut is such an amazing flavor. Works on so many levels. I'd like to try the coconut fat wash with a anejo tequila. 🤔
I bet that would be delicious! Or maybe even a mezcal...
Thanks for the vid. I think if you want more coconut flavor in the fat wash, you should leave it out at room temp for a number of hours before putting in freezer, as once it’s frozen, it becomes inert or more so.
Excellent suggestion
Great video! I tried fat washing bourbon recently and loved the results!
So much fun!! I feel like a mad scientist in the kitchen sometimes 😂
Great comparison. I find with, some experimenting, fat washing I get better result (more taste transfer) if the spirit is warm keeping the oil/fat liquid for a few hours before freezing.
Agree- I forgot to mention that in this video! Leaving the fat washed spirit on the counter (and giving a good shake every so often) for a few hours makes a difference. So the real question is... what to "wash" next... hmmmm🤔 Almond Butter? Cookie Butter? Cookie Dough?????
@@SavidgeKitchen I did brown butter 🧈 washed rum last year which makes wicked hot buttered rum. Olive oil gin could be fun for extra olive flavour in martinis 🍸
@@stephane.foisy.186 yessssss! Love all of this!!!
@@SavidgeKitchen wait wait wait just had a though how about Chocolate fat wash? Melt the chocolate put in in the bourbon. Maybe keep the bourbon warm for the chocolate to stay liquidy. 🤔
I was actually planning a Nutella wash... sort of in line with the same technique used with peanut butter. Seems like something festive and fun for the holidays!
Just came across this vid which answers exaxtly what I was wondering ! I'm just curious about the oil fatwash, shouldn't you freeze it only before filtering instead of keeping it a week in your freezer ? Maybe it would impart flavour quickier this way and thus wouldn't need more than 7 days ?
Yes, you are absolutely correct. You can let this sit at room temperature (and I recommend shaking it up every so often), and then freeze just before filtering.
5-7 days is nowhere near enough time to infuse coconut flakes. You’d likely need at least 3 weeks. Alcohol molecules grab the flavor of pure fats much more quickly and effectively which is why the oil fat wash was so much better