In a large skillet cook bacon until done.
Pour fat from the pan into a small bowl and let cool– you should have about 1 ounce.
In a large glass bowl combine the bottle of bourbon, reserved bacon fat and 1 slice of bacon.
Cover the bowl loosely with plastic wrap and let sit at room temperature for 5 to 6 hours.
Move bowl into the freezer and freeze for about 8 hours or until the fat has frozen solid.
Carefully remove solidified fat and bacon slice from the bowl and discard.
Strain the bourbon through 2 layers of cheesecloth back into the bottle or other storage container.