Fat Washed Butter Rum
User Reviews
5
Fat Washed Butter Rum
Description
Fat Washed Butter Rum starts with heating unsalted butter until it reaches a foaming stage and the milk solids turn light golden brown, which adds a nutty depth to the butter flavor. This browned butter is then mixed into gold or aged rum along with vanilla extract or bean caviar to infuse flavor. After resting, the mixture is chilled in the freezer to solidify the butter fat on top, which is then removed to leave a clear, infused rum.
The infusion process softens the rum's sharper notes with creamy, buttery undertones and a subtle sweetness from the vanilla. The method creates a more complex spirit that can complement cocktails or be enjoyed on its own.
Fat washing spirits like rum requires careful temperature control and timing to incorporate the butter's flavor without leaving greasy residue. The resting and freezing stages are crucial to separate fat from liquid for a clean texture in the final product.
Ingredients
- 1 1/2 cups rum gold or aged
- 115 g butter 1/2 cup butter, unsalted
- 1 1/2 tsp vanilla extract good quality
Instructions
- Pour the rum into a wide-mouthed jar.
- Heat the butter in a saucepan over medium heat.
- Heat until the butter has melted, and starts to boil and foam up (this is when the liquid is evaporating).
- When the butter has stopped "spluttering" (or when you start to see the butter milk solids turn light golden brown), remove the butter from the heat. Let it cool down slightly.
- Add the vanilla to the rum. You can use vanilla extract or an equivalent amount of vanilla bean caviar/paste or one half of a vanilla bean. If you're using vanilla extract, you can add the vanilla at this point, OR AFTER the rum has been infused with the butter (see below). If you're using vanilla bean paste/caviar or beans, then you MUST add it at this point.
- Pour the melted butter into the rum and swirl (or stir) a couple of times. Close the jar and let the rum be infused for about 30 minutes - 1 hour. Don't shake the bottle.
- Place the rum in the freezer overnight (up to 48 hours).
- The butter layer should separate and harden while in the freezer. When the rum has infused, remove the jar from the freezer. Using a spoon or knife, break the butter layer so it's easier to remove. DO NOT DISCARD THE BUTTER, this can be used for other recipes like brownies, or for cooking too.
- Pour the remaining rum through a coffee filter to remove any other solid butter left in the alcohol. Pour the strained rum into a bottle and store in the fridge and use it for clear cocktails as you need.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1.5fl oz | |
| Calories | 99kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 1mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 105IU | 2% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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