Bourbon Smoked Paprika

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.