If you know anything about me, you’ll know I have a deep obsession with salt. I have at least 9 different type of salt in my pantry, and I always carry some in my handbag for those times when I come across under-seasoned food and all there is on the table is crappy salt.
I love San Francisco Salt Company—one of the largest importers of specialty salts in the country—which started in 2002 when I am still living in the Bay Area. Through the years, the company has added many different varieties to its repertoire.
These days, they sell everything salt from salts for cooking to Epsom salt for bathing. The company’s latest addition is Whiskey Smoked Irish Sea Salt a collaboration between Irish brands Oriel Sea Salt and Teeling Whiskey.
Freshly-emptied 90-year-old Nicaraguan oak kegs — which have been giving the final 10 years of aging to Teeling’s finest Irish whiskey — are smoked within hours of being emptied. Oriel’s salt, which is naturally lower in sodium than other salts on the market, has a higher mineral content, embodying a powerful taste allowing chefs and food lovers to use up to 25% less with the same kick of flavor. Its free-flowing naturally fine grain blends rapidly in recipes, and once smoked, delivers a rich, smoky flavor which can be sprinkled onto meat, used on burgers or even to rim cocktail glasses!
For more information please visit San Francisco Salt Company’s website.
This week, one of my readers has the opportunity to try Whiskey Smoked Irish Sea Salt at home. To enter, please leave a comment and tell me how you feel about salt and why. Entries close on Friday, August 26th, 2016.