This article is more than 2 years old.

May 12, 2014 This article is more than 2 years old.

Attention bourbon-loving bacon fans: The Templeton Rye Distillery is trying to make your pork-and-booze-filled dreams come true.

Near its distillery in Iowa, the company is breeding 25 purebred Duroc pigs that are intended to have the distinctive flavor of Templeton’s signature product. Unfortunately for the pigs, they aren’t sipping Manhattans—instead, their feed includes dry distillery grain from the whiskey-making process, Iowa’s WQAD reports.

The Templeton Rye Pork Project site lets boozy bacon lovers request one of the pigs, which will be ready for slaughter in June. If you can’t wait that long, here’s a recipe for a bacon-infused bourbon Old Fashioned, from New York’s PDT cocktail bar. And if that sounds like too much work, there’s always the Mitch Morgan: A shot of bourbon with a bacon garnish.