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 Liquid Salt to the salt. Artificial, smoke-flavored salts are quick and cheap to make.
 
The salts we offer are different. 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, which takes place in a temperature range of 68 to 86 °F. The cold smoking process can take anywhere from 8 to 12 hours.
 
Smoked Bourbon Sea Salts are great on burritos, in an enchilada sauce, grilled chicken, corn on the cob, eggs, macaroni and cheese, salads, tacos, roasted and steamed vegetables, soup and stews. How about coating the rim of a caramel martini or use as a rim salt for a Bloody Mary or a Dirty Martini or sprinkling it on brownies or chocolate fudge or into a rub for your ribs? 
 
New and improved packaging to seal in freshness with each use! ​