Exploring the Bold Fusion of Sesame Oil and Scotch Whisky

Fat washing is a sophisticated mixology technique used to introduce savory aromatics and a luxurious, silky mouthfeel to spirits. Unlike traditional infusions with fruits or herbs, fat washing utilizes liquid fats to carry complex flavors into the alcohol. This process results in a spirit that retains the deep essence and texture of the fat while remaining perfectly clear and pourable.

When applied to Scotch whisky, toasted sesame oil creates a profile that is nutty, roasted, and rich in umami. This guide explores how to master this technique to elevate classic cocktails or develop innovative signature serves.

The Science Behind Fat Washing

Fat washing is a controlled flavor transfer based on the principle of solubility. Aromatic compounds in the fat dissolve into the alcohol during the contact period. When the mixture is chilled, the fat solidifies due to its higher freezing point, while the alcohol remains liquid. Once the solid fat is removed, the spirit keeps the aroma and a unique textural weight without any greasy residue.

Choosing the Right Components

1. The Scotch Whisky

The selection of Scotch determines the final character of the infusion:

• For Bold, Smoky Notes: Islay Scotches are ideal. The intense peat smoke complements the roasted notes of sesame, creating a "liquid barbecue" effect.

• For a Balanced, Milder Finish: Highland or Blended Scotches offer honeyed and cereal notes that allow the sesame aroma to become the protagonist.

• Quality Note: Since the process significantly alters the spirit's profile, a high-quality, entry-level bottle is preferred over rare, aged expressions.

2. The Sesame Oil

• Toasted vs. Untoasted: Always use toasted sesame oil. It is far more aromatic and provides the deep, roasted flavor necessary for the infusion.

• Purity: Use 100% pure sesame oil. Avoid blends with vegetable oils to prevent unwanted haze and ensure a clean finish.

The Recipe: Sesame Infused Scotch

This ratio is designed to deliver a clear sesame presence that harmonizes with the Scotch without overpowering it.

Ingredients

• 750 ml (25.4 oz) Scotch Whisky

• 135 ml (4.5 oz) Toasted Sesame Oil

• Note: These quantities can be adjusted slightly depending on the intensity of the Scotch chosen.

Tools

• Sterilized glass jar

• Kitchen scale

• Bar spoon

• Double strainer (fine-mesh)

• Freezer

Procedure

1. Combine: Pour the Scotch whisky and the toasted sesame oil into a sterilized glass jar.

2. Infuse: Seal the jar and shake vigorously. Let the mixture sit at room temperature for 6 hours, shaking it briefly every hour to maximize flavor extraction.

3. Freeze: Place the jar in the freezer overnight (approx. 12–14 hours). Storing the jar upside down can make it easier to separate the liquid from the solidified fat later.

4. Separate: Once the oil has fully solidified into a hard disc, remove the jar. Quickly pour the liquid through a double strainer into a clean bottle. Speed is essential to prevent the fat from melting back into the spirit.

5. Filter (Optional): For maximum clarity, pass the liquid through a coffee filter to remove micro-particles.

Professional Tips and Troubleshooting

Allergen Warning

Sesame is a major allergen. Any bottle containing fat-washed spirits must be clearly labeled. It is essential to inform guests and flag the ingredient on menus to ensure safety.

Consistency and Clarity

If the result appears cloudy or feels too oily, ensure the fat was completely solidified before straining. A "polish" filtration through a paper filter usually resolves clarity issues. Store the final product in the refrigerator to maintain the freshness of the toasted aromas.

Usage in Mixology

This ingredient performs best in spirit-forward, stirred cocktails. It adds incredible depth to a Rob Roy, a Penicillin twist, or a Sesame Old Fashioned.

Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer

For more professional techniques and guides on creating homemade ingredients, visit the Homemade Ingredients section.

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