As an expert sommelier and brewer, I have had the opportunity to experiment with various concoctions and infusions, including brown butter bourbon. When it comes to storing this delightful creation, refrigeration is indeed recommended.
After combining the rich flavors of brown butter and bourbon, it is important to let the mixture sit for a period of time. This allows the flavors to meld together and develop a harmonious taste profile. I typically let it sit for around 30 minutes to an hour, allowing the butter fat to infuse into the bourbon.
Once the initial infusion period is complete, it is time to refrigerate the mixture. By refrigerating it for at least an hour, the butter fat will solidify and rise to the top of the jar. This is a crucial step in the process, as it allows for easy removal of the solidified fat.
To separate the butter fat from the bourbon, simply scoop off the hardened fat that has risen to the top. This can be done using a spoon or a small spatula. Be sure to discard the butter fat, as it is no longer needed for the final product.
To achieve a smooth and refined brown butter bourbon, it is advisable to strain the mixture after removing the butter fat. This can be done by pouring the infused bourbon through a coffee filter. The filter will help remove any remaining sediment or impurities, resulting in a clear and flavorful final product.
Once the bourbon has been strained, it is ready for storage. I recommend transferring it to a refrigerated airtight container. This will help preserve the flavors and prevent any unwanted oxidation. It is important to keep the brown butter bourbon refrigerated to maintain its freshness and quality.
In my personal experience, I have found that refrigerating the brown butter bourbon not only ensures its longevity but also enhances its taste. The cold temperature helps to mellow and marry the flavors, resulting in a more balanced and enjoyable drinking experience.
Refrigeration is essential when storing brown butter bourbon. Allowing the mixture to sit, then refrigerating it for at least an hour, allows the butter fat to solidify and rise to the top. Scooping off the fat and straining the bourbon through a coffee filter will result in a smooth and flavorful final product. Storing the brown butter bourbon in a refrigerated airtight container will help maintain its freshness and quality. Cheers to enjoying this decadent infusion!