peanut butter whiskey

Peanut Butter Whiskey: The Complete List

Peanut butter whiskey is a thing, and you just need to get used to it because like Fireball and Jeppsum’s (FUCK!) Bourbon and a million other Cthulian horrors of the whiskey trade, it is here to stick. Whiskey. Made with peanut butter. Here, let me hold your hair . . .

What in the unlikely holy hell is peanut butter whiskey?

I’m sure you know it isn’t made from actual peanut butter. Nobody in Kentucky is loading legumes into a copper pot still. Peanut butter whiskey is made from a fat wash, just like bacon bourbon or duck fat rye (which is not a thing but might be a thing if I get a wild hair, so stay tuned). It’s just fat washing, which is a legit thing to do with any spirit. Fat suspended in a bottle of whiskey will impart its flavor into the spirit. Smart bartenders and mixologists have taken advantage of this for a while. Some brands do it too.

But . . . why?

Flavor. Also mouthfeel. But mostly flavor. Do a peanut butter fat wash with a bottle of your favorite whiskey, and you now have a whiskey that tastes like peanut butter. It works because of the nutty notes in the complex flavor profile of whiskeys. They are distilled from grain, and a grain of wheat is not significantly different from a grain of arachis hypogaea (a peanut). All flavor composition rests on either the principle of sympathy (two things work well together) or antipathy (they fight in the bottle). Also, more than likely, somebody was drunk and poured their shot of bourbon into the Jiffy and a week later, they were like, oh, hey, I’d better drink this.

How to fat wash your whiskey

This is easy. Maybe too easy. Be careful, for this way madness looms.

  1. Get some whiskey.
  2. Get some peanut butter, or cooked bacon with all the fat, or a knob of duck confit (we’re not judging you, little unicorn).
  3. Put them into a big mason jar with a wide lid.
  4. Put the lid on.
  5. Swish around the fat. Shake it up real good.
  6. Put it into the fridge or the freezer. The freezer is faster, but it’s riskier since it will freeze the water in the whiskey too. I use the fridge.
  7. Wait. In the darkness of your Frigidaire, the fat solids will float to the top of the mixture, while the flavor nuggets (molecules?) will remain suspended in the whiskey.
  8. Open her up and remove the fat (if you use it to fry chicken, we will not judge you).
  9. Recant the whiskey (or don’t, you’re in charge).
  10. Drink.

Or, just go buy some damn peanut butter whiskey

It won’t be hard. Your liquor store definitely has some. And if they don’t, Drizly delivers. However, should you find yourself bereft of bottles or bewildered by the bounty of bean flavored whiskey, we got you. Here is a list of ALL the peanut butter whiskeys available, in no order (nutty, right?).

Peanut Butter Whiskey Mixes and Cocktails

I don’t want to blow up the internet. so I’m just listing three recipes.

Better than Bailey’s Peanut Butter Whiskey and Cream


  • 1.5 cups of your favorite peanut butter whiskey
  • 14 oz of condensed milk
  • 1.5 oz of really, really top-quality cream. (Chicago has Oberweiss)
  • 2 tbs chocolate syrup (use the good stuff, don’t cheap out)
  • 2 tsp Sanka instant coffee (use the cheap stuff, don’t snoot out)


  1. Put it all in a blender, blend like a mofo
  2. Store in a tightly lidded jar for up to two weeks

Going Nuts in New York


  • 2 oz of your favorite peanut butter whiskey
  • 3/4 oz Vermut Lustau (sweet vermouth)
  • Dash of angostura bitters
  • Luxardo maraschino cherry to garnish


  1. Fill a metal mixer with shaved ice
  2. Pour the peanut butter whiskey over the ice, then add the Lustau, then shake some bitters on top
  3. Shake until ice forms on the cylinder, and you hate yourself
  4. Put a Luxardo cherry in the bottom of a chilled coupe, fill with the drink

Nuces et acini apud offa speculo


DO THIS SLOWLY. You will fuck up. That’s how we learn. Drink your mistakes.

  • 1/2 oz of Chambord (they really are the best)
  • 1/2 ounce of Fratello hazelnut liqueur
  • 1/2 oz of Better than Bailey’s Peanut Butter Whiskey and Cream (see above)


  1. Layer them into a shot glass by pouring them over the back of a spoon against the inside wall of the glass, in the order listed above.
  2. Drink!
Author: Bull Garlington
Bull Garlington is an author and columnist in Chicago who writes about the madness of travel, analog tools, food, wine, and whiskey. Garlington lives with [his attorney], smokes black cavendish, hikes the easy trails, and makes a mean gumbo yaya.