Sorry Erica C Barnett and all the rest of you bacon haters—this is one salty fat trend that will not die (but might just kill you).

Meet Bakon, the new pork product-infused vodka from Seattle-based Black Rock Spirits, and the latest in a slew of bacon-based consumables, among them bacon salt and baconnaise. I spoke today with Sven Liden and Stefan Schachtell, two of the three Black Rock founders, who told me their product is made with potato vodka from Idaho and pepper-flavored bacon that is manufactured in (sorry locapigavores) the Midwest.

Black Rock released 140 cases in Washington and—to the delight and surprise of its inventors, who made their parents promise to buy two bottles each in case it didn’t move—sold out in two weeks. In that time, the savory spirit has showed up in drinks at the Can Can, Olivers Lounge, MarsBar, and Naga Lounge, and Rock Bottom Brewery in Bellevue.

Liden and Schachtell said they always imagined Bakon would enhance bloody marys, but were surprised by how well the drink went with sweet flavors—in a chocolate martini, for instance, or splashed into a white Russian.

A second shipment should hit Seattle liquor stores in the next couple of weeks, but I’m thinking I might walk over to Can Can right now and see if they have any left. The Black Rock boys tell me the bartender there is mixing Bakon with scotch and blue-cheese stuffed olives…which sounds just bacon-freaking-licious.