Miso-Infused Bourbon
Infusions
Technique from Bar High Five, Tokyo — Hidetsugu Ueno's legendary Ginza bar. The umami-rich whiskey is used in Japanese Old Fashioneds.
Ingredients
- Bourbon750 ml
- White Miso Paste80 grams
Method
- 1.Whisk miso into bourbon until fully dispersed.
- 2.Transfer to a sealed container.
- 3.Infuse at room temperature for 24 hours, shaking every few hours.
- 4.Freeze for 12 hours — miso solids will sink and separate.
- 5.Fine strain through cheesecloth, then coffee filter twice.
- 6.Bottle and refrigerate.
Notes
- Adds deep savory umami without overt saltiness.
- Excellent in Old Fashioneds, Manhattans, and Boulevardiers.
- Works with aged rum as well.
Batch scaling
Common batch sizes for the Miso-Infused Bourbon. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Bourbon | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| White Miso Paste | 80 grams | 160 grams | 320 grams | 640 grams | 1280 grams |
Scale to any batch size — instantly
Open the calculator to scale the Miso-Infused Bourbon by servings, bottle fill, or container volume. Unit conversion built in.
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