Shake well, double strain, up, garnish with bitters.
*To fat wash the whiskey: Add equal parts cooled bacon fat (good bacon please!) and whiskey to a Mason jar. Shake daily for seven days. Freeze jar, remove solid fat from the top, strain whiskey through a Chemex filter.
Started life as a Blinker. Had the fat washed Rye taunting me in the cabinet and turned things more citrusy. Smells and tastes smoky, beautiful mouthfeel.