Bourbon-smoked sweet Spanish paprika, oak-smoked over repurposed bourbon barrel staves. A smoky paprika that brings Kentucky barrel character to deviled eggs, pimento cheese, stews, and dry rubs. Used in Chef Suzanne Vizethann's pimento cheese at The Buttermilk Kitchen (Atlanta).
At a glance
Style: Bourbon-smoked paprika
Sizes: 0.3 oz miniature tin, 2.5 oz tin, 7 oz food service container
Ingredients: Sweet paprika smoked over bourbon barrel staves
Origin: Made in Louisville, Kentucky
Maker: Bourbon Barrel Foods
Best for
Pimento cheese and deviled eggs
Dry rubs for ribs, brisket, and chicken
Roasted potatoes and carrots
Goulash, stews, and braises
Finishing hummus and labneh
Gifts for Spanish, Hungarian, and BBQ cooking fans
How to use
Use anywhere you would reach for smoked paprika. Especially good in pimento cheese, sprinkled over deviled eggs, or built into a dry rub.
About Bourbon Barrel Foods
Bourbon Barrel Foods is a Louisville, Kentucky maker of barrel-aged and bourbon-smoked specialty pantry items, including the country's first microbrewed soy sauce.
