Smoked
Sea Salt.
The flavor.
A grown-up smoke. Sweet up front from the bourbon's ghost still in the wood, big charred oak in the middle, a tobacco-leaf finish that hangs around for a minute. Doesn't need backup.
“I made this because I missed Kentucky.”
Look, I'm a Florida guy now. But I grew up in Lexington and there was this porch — my uncle's — where on summer nights the bourbon barrels they were curing nearby would just throw off this smell. Sweet, woody, a little smoky. I've been chasing that for 25 years.
We get used bourbon barrels from a distillery in Loretto, KY, break them down ourselves (the kids help — sort of), and smoke our salt over the staves for nine hours. That's the whole secret. Put it on a steak and call your mom.
Pairings that work.
More ideas in the recipe pack
Crust both sides, finish on the bone side. Don't overthink it.
Whisk in a pinch off the heat. Pour over anything.
Sprinkle on top of a brownie. It's a thing now.
Hand-painted on pork chops in the last 5 minutes.
Toss warm pecans with a little oil + a few flakes.
Rim half the glass. Trust us once.
Bourbon-glazed pork chop.
- Pat two thick-cut pork chops dry. Salt liberally and let sit, uncovered, at room temp for 30 min.
- Heat cast-iron screaming hot. Sear chops 3 min a side.
- Lower heat. Add 2 tbsp butter, a sprig of rosemary, two smashed garlic cloves. Baste 90 seconds.
- Off heat. Splash in a tablespoon of bourbon (carefully).
- Rest 6 min. Finish with one more pinch. Eat standing over the sink.
The ingredients.
Hand-harvested by a co-op of three families. Flaky, never bitter, takes smoke beautifully.
Reclaimed once-used bourbon barrels from a small Kentucky distillery. We break them down by hand and burn the staves slow.
No anti-caking. No flavor packets. No "natural smoke flavor" (whatever that is). Two ingredients. Nine hours. A guy named Dan.
Make it a bundle.
“The Smokehouse Trio.” Bourbon Barrel + Hickory Heat + Coffee-Crusted, in our signature paper-wrapped box. Includes a limited tea towel — only available in the bundle.
What people are saying.
“The bourbon-barrel oak is no joke. Smelled like Christmas in October. Used it on roast chicken twice this week.”
“Bought as a gift, kept it for myself. Sorry, Dad. Will buy again (for him).”
“I'm a chef. I have ~30 finishing salts. This one is in my top 3.”
“A little strong on its own. Incredible on dark chocolate brownies. Dan, you menace.”
Do well with these.
