Bourbon Barrel Smoked Pepper Honey Habanero Rub Malabar pepper

Malabar pepper

Hand blended from guajillo chile powder

or Sicilian Lemon White Balsamic

If you take a hint of apricot

emulsifying agent: mono- and diglyceride of edible fatty acids)

Bourbon Barrel Smoked Pepper Honey Habanero Rub Malabar pepperWhen our black pepper is smoked, its familiar piney heat generated by the chemical compound piperine remains an up front focus, but then it moves over to make room for an altered flavor profile. After the spicy pine, the flavors of smoky sweet bourbon and oak move in, digging deeper into peppers woody aspects. Next the citrusy brightness emerges in a spry bloom of flavor, then fades back to lingering pine heat as the finishing flavor. Bourbon and