Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

While the water bath is heating to the target cooking temperature, please move on to preparing the bourbon.Temperature: 149.0 °F Time: 1 hour

Combine the bourbon, crispy bacon, and maple syrup in a vacuum seal bag. Slightly seal the bag, but keep one corner open in order to remove excess air when lowering the bag into the water bath.

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the water bath. Once the bag is submerged in the water, finish sealing the bag. Secure the sous vide bag by inserting the bag clip into the rack.

Allow the bourbon to sous vide for the duration of the given cooking time.

Once the bourbon has finished infusing, carefully remove the bourbon from the water bath.

Carefully strain through either a coffee filter or a cheesecloth-lined strainer. For increased clarity, feel free to strain the bourbon 1-3 times. Allow the bourbon to chill in the refrigerator until cold.

Whether you are enjoying this delicious infusion over the rocks or served in an old-fashioned way, this tasty spirit is guaranteed to impress.