Bourbon Smoked Pepper
Description
Malabar peppercorns, quarter-cracked so they take on more smoke, then slow-smoked over staves from used bourbon barrels.
The crack is the whole trick. Whole peppercorns barely absorb smoke and ground pepper loses it within weeks. Quarter-cracked lands in between: real bite from the pepper, oak and smoke from the barrel, and a grind coarse enough to see on a steak.
Use it anywhere you would use black pepper, but it is best where it can sit on the surface — steaks, burgers, roasted potatoes, eggs, or the rim of a bloody mary.
Shipping & Returns
Shipping
Shipping is calculated at check out. Contact us prior to processing payment if you would like to have delivery removed and pick-up in-store.
Returns
We will glad exchange your item for store credit minus shipping for up to 30 days after your purchase. Seasonal items can be returned for a 50% credit minus shipping until 7 days before the holiday.