Bourbon Barrel Smoked Pepper

Bourbon and smoke dominate the aromatics of this wonderful coarse pepper. This is a product of the cold-smoking process, a thousand year old method of preservation that allows Master Smokers to protect food from spoilage. To make our Bourbon Barrel Smoked Pepper, coarse pepper is spread on a baking tray and smoked for 10 hours. The pepper is infused with smoke from spent barrels used to age bourbon, in a professional smokehouse in the Midwest. We love Bourbon Barrel Smoked Pepper seared onto steak, added to mashed potatoes, dusted over chicken, and added to a Bloody Mary for a different twist.