At the distillery we are always exploring new ways to enhance flavour and texture, and one technique that has recently captured our attention is fat washing. While the name may sound unusual, it has become increasingly popular in some of the world's leading cocktail bars, where bartenders use it to add richness, depth and complexity to spirits.
The process itself is surprisingly straightforward. A spirit is blended with a chosen fat source and left to infuse. During this time, aromatic compounds and oils from the fat bind with the alcohol. The mixture is then chilled until the fat solidifies, allowing it to be removed while leaving behind subtle flavours, a silky texture and a more rounded mouthfeel.
Many bartenders use butter, olive oil, sesame oil, duck fat or even bacon fat. We decided to take a different approach. For our experiment, we used chicken fat that had been enriched by cooking with lemon, herbs and aromatics. The result was far more refined than many might expect.
Great Bustard Gin was the obvious choice for the trial. Its savoury botanical profile, built around ingredients inspired by the Wiltshire Downs, provided an ideal foundation. Following the infusion, the gin developed a softer texture and gentle umami character that complemented rather than overwhelmed the existing botanicals.
The real revelation came when the gin was stirred into a Martini with dry vermouth. The cocktail retained the crisp elegance expected of a Martini but gained additional layers of flavour. Subtle savoury notes sat alongside lifted citrus oils and herbal complexity, while the texture became noticeably richer and more luxurious.
Fat washing represents the growing influence of culinary techniques within modern cocktail culture. It encourages bartenders and distillers to think differently about flavour and opens up exciting possibilities for classic serves.
We are continuing to refine the recipe, experiment with proportions and explore different garnishes. The results so far have been extremely promising, and this may well become one of our favourite Martini variations yet.
