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Epicurious

Bourbon on the Rocks with Iburi-Jio Cherry Smoked Salt

Some bourbons, though they may come from deep in the Kentucky heartland of America, bear within them all the smoky mystery of a single malt Scotch brewed on the edge of a peaty moor in Scotland. To revel in the delicious tension of these two great whiskey regions, smoky up your bourbon with a pinch of smoked salt on the rocks. Take the sensation to its near-ridiculous extreme by making that smoked salt Iburi-jio Cherry, a soft and supple deep-sea salt cold-smoked with cherry wood from that much newer but dead-serious whiskey-making region, Japan. The salt brings just a hint of smoked bacon aroma that whets your appetite even as the drink slakes your thirst.

Recipe information

  • Yield

    serves 1

Ingredients

2 ounces bourbon whiskey, such as Woodford Reserve or Baker’s
Scant two-finger pinch Iburi-Jio Cherry salt

Preparation

  1. Fill a rocks glass half full with large ice cubes. Pour the whiskey over the rocks; it should come not more than two-thirds of the way to the top of the ice. Sprinkle with the salt. Inhale. Imbibe.

Salted
TagsCocktailAlcoholBeveragesBourbonWhiskeyCookbooks
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