The best way to make it
In a big saucepan over medium warmth, mix prosciutto and water. Simmer for 10 minutes. Pressure and discard prosciutto. Place inventory, uncovered, in fridge to chill.
As soon as cooled, inventory can have a stable layer of fats on prime. Take away fats and discard it.
In a big bowl, mix inventory and Scotch, stirring to combine. Evenly divide combination amongst 1-quart glass containers. Cowl with cheesecloth, securing it with a rubber band, to maintain out particles.
Place containers in a cool, dry, darkish place. After three to six weeks, style: it must be sharp, tangy, and bitter. Or check through the use of pH strips—shoot for a studying of four or under on the pH scale.