Bourbon Barrel Smoked Salt


Our Bourbon Barrel Smoked Salt is slowly cold smoked for 3-5 days. The time depends upon the amount of smoke that comes from a particular batch of wood. Smokehouse temperatures for cold smoking are typically done between 20 to 30 C (68 to 86 F). In this temperature range, foods take on a smoked flavor, but remain relatively moist.

SKU: 425157 Category:


The wood comes from bourbon barrels which, by Kentucky state law, can only be used once in the making of bourbon. These barrels have been used to hold bourbon for a minimum of seven years. During this time, bourbon slowly soaks into the wood. Our supplier describes this as the barrel “marinating” in bourbon while the company Jim Beam calls this the devil’s cut. Kentucky state law says the barrels used to age bourbon must always be constructed from American Oak.

Flavor profile: hearty, complex smoky flavor with oaky notes

Use as an all-purpose salt that particularly enhances grilled chicken, corn on the cob, mac and cheese, soups, spice rubs and as a finishing salt for desserts.

5 oz, Course grain, no artificial flavors or additives, natural golden coloring from smoking process

Ingredients:Smoked Salt