Smoked Oak Bourbon Barrel Flake Salt

History of Bourbon Barrel Smoked Salt  
When someone smells our smoked salts for the first time, their reaction is almost always, "wow, this is so intense!" One of our customers calls our smoked salts "campfire in a jar," which is something we can't disagree on. Over the course of the past decade, we've watched the popularity of smoked salts, spices, and pepper grow greater each year. The demand for smoked salts has exploded to the point where some suppliers are having trouble keeping up with the demand! This is creating a problem in the bourbon barrel market.

How is it Made?  
Not all smoked salts are created equally. A naturally smoked salt is different from a "smoke-flavored" salt because a smoke-flavored salt is made through the introduction of smoke flavored liquid to the salt. These artificial, smoke flavored salts are quick and cheap to make. Usually these smoked salts are made of a lower quality salt so the manufacturer is able to benefit there, too. These cheap practices lead to a larger profit margin for the manufacturer.

A naturally smoked salt is made by burning wood in a "cold smoking" chamber so the smoke can circulate around the flakes and impart a unique, woody flavor into the salt. This is how our Bourbon Barrel Smoked Salt is made. The wood from bourbon barrels is burned in a cold smoking process that allows the smoke to circulate around the salt and gives the salt that distinctive flavor. Cold smoking occurs between 68°F and 86°F, a temperature range where the food won't lose moisture, but the wood can burn effectively. 

These flat salt flakes stick to food more readily than a cubic grain of salt would, but it also lingers a little longer than a regular salt would, adding a bit of crunch to your bite. The flattened salt is cold smoked for roughly 8 to 12 hours. It is crunchy, salty, and smoky, making it the perfect addition to any spice cabinet.

Cooking with Bourbon Barrel Smoked Salt  
Use this smooth and smoky Bourbon Barrel Smoked Salt just about everywhere you love smoky flavor. It's great on burritos, grilled chicken, corn on the cob, eggs, macaroni and cheese, salads, tacos, roasted and steamed vegetables, soups, gravies, spice rubs, and stews.

It's also an excellent salt to use as a rim salt for a Bloody Mary or a Dirty Martini. It's excellent on starchy vegetables, like the potato. The smoky flavor enhances the sensory attributes of other foods and spices, so it works well as a finishing salt. This is not the type of salt that you would use to salt your pasta water, but it is the type of salt that you would put on top of your finished pasta dish for that smokiness and the nice crunch.

Ingredients: Smoked Bourbon Barrel Flake  Salt