Bourbonbarrelfoodsblogsstories

Most smoked spices aren't smoked. They're flavored. There's a difference, and you can taste it.

The standard process in the spice industry is liquid smoke, a condensed smoke extract applied to the spice surface. Fast, cheap, consistent. What it doesn't give you is depth. Liquid smoke is a single note. Real smoke, applied slowly over real wood, is a ...

Summer in Kentucky is a magical time of year. Thick air, long evenings, charcoal smoke drifting over the fence. It’s the season of the slow grill, the cold drink, and the kind of gathering that doesn’t need a reason. And if you're hosting it, the spread sets the tone before anyone pulls up a chair.

If there’s one thing a Kentuck...

A smash burger is a spectacular, often criminally overlooked homemade meal. The technique is simple, the results are reliable, and the crust you get from pressing beef hard against a screaming-hot surface is something a thick patty will never give you. But the sauce is where a great smash burger separates itself from a good one, and this is what transforms a homemad...

We love talking about barrel aging. It’s a core component of the identity of bourbon and makes a complex, sophisticated difference to the flavor of its contents. Moreover, what happens inside a bourbon barrel during the aging process is genuinely interesting. Let’s talk about why it’s essential to the Bourbon Barrel Foods flavor. 

Bourbon Barrel Foods was built around a singular purpose: creating the perfect Kentucky-made soy sauce. Once we had that down, the next step seemed obvious. Teriyaki sauce.

Classic teriyaki is already soy sauce-forward. Add mirin, sugar, sake (or in our case, bourbon), and you have something clean and sweet that works on just about any protei...