Read this excellent run down of fat-washing on Serious Eats. I refer to it often, as my knowledge develops, and the more scientific elements the author discusses make more sense to me each time. The best thing to me though, is the discovery that the origins of fat-washing lie in an antiquated perfume extracting technique called enfleurage. There are two types of enfleurage: cold and hot. They’re used to infuse odourless and flavourless animal or vegetable fats with the scents of flowers like jasmine or tuberose that are too delicate for other infusions. In cold enfleurage that fat is spread out in a flat tray and the fresh petals are pressed into the fat. They are left to infuse, and once spent, are replaced with a fresh batch a few times. Once the fat is saturated with the scent, it is washed with neutral alcohol to extract those essential oils. This article on Punch mentions a peanut butter infused spirit where the creator used this second step of the cold enfleurage method to extract the flavour. Hot enfleurage is faster and good for scents like lavender and rose. The flowers are submerged in hot oil and like with cold, they are spent and replaced a few times, and then the oil is washed with alcohol. I asked a perfumer what kind of oil she used for infusion and she recommended safflower.
I’m hoping that I can use this technique to make my own perfumed fat-washed alcohol. So it might carry some of the silky texture, but mostly it will be far more to create a more aromatic spirit. Like maybe cognac pumped up with rose.