Bourbon Barrel Smoked Black Pepper

Our Bourbon Barrel Smoked Black Pepper is crafted to showcase black pepper’s full character—before, during, and after smoking.

The familiar piney heat of black pepper comes forward first, bright and assertive. As it opens up, that initial spice gives way to smoky-sweet bourbon and toasted oak, drawing out pepper’s deeper, woodier notes. A brief bloom of citrusy brightness follows, then settles back into a lingering, warming finish of pine and gentle heat.

The aromatics are just as layered. Bourbon barrel smoke leads the way, quickly joined by oak and subtle sweetness, before the natural citrus notes of the pepper’s volatile oils cut cleanly through the fragrance.

This pepper is cold-smoked for 10 hours in a professional Midwest smokehouse using spent bourbon barrels, a traditional method that infuses flavor without heat. Because the smoke is cooled before it reaches the pepper, the peppercorns are never cooked—allowing them to retain both their potency and complexity.

We chose a coarse 20-mesh grind specifically for this blend. Larger pepper particles act as a natural storehouse for volatile oils, preserving freshness and delivering bold flavor with every use.

Available in a resealable flat pack or a glass shaker.

Ingredients

Cracked black peppercorns smoked over bourbon barrel staves
Salt free • Sugar free

Flavor Profile

Woody, smoky, aromatic with piney heat and subtle citrus

Cuisine Style

American

Use With

Steak, lamb, venison, roasts, eggs, rustic mashed potatoes, chicken wings, goat cheese, dark chocolate
Excellent as a finishing pepper or folded into dry rubs

From Our Kitchen

Sear onto steaks or hearty meats like lamb or venison
Stir into rustic mashed potatoes for texture and depth
Dust over chicken wings for a knockout finish
Roll a goat cheese log in the pepper for an easy, elegant appetizer
Craft cocktail fans: infuse into a tincture for peppery drinks with real presence

Sourcing & Craft

Our black peppercorns are sourced from India, Indonesia, or Vietnam depending on seasonal availability, and cold-smoked in Kansas using spent bourbon barrels.

RECIPE INSPIRATION:

Bourbon Barrel Smoked Black Pepper, Cranberry & Chive Goat Cheese