San Francisco Salt offers whiskey-smoked sea salt
San Francisco Salt Company has partnered with Irish brand Oriel Sea Salt to introduce a unique whiskey-smoked Irish sea salt to its line-up of gourmet salts for both the foodservice and retail channels.
The creation of the whiskey-smoked Irish sea salt begins with smoking 90-year-old Nicaraguan oak kegs, used to store Teeling’s Irish whiskey during its last ten years of ageing, with the smoking taking place just hours after the kegs are emptied.
This process ensures that they retain their rich whiskey and oak aroma, which are then subtly infused into Oriel’s kiln-dried mineral sea salt.
Oriel’s salt is renowned for being naturally lower in sodium, having a higher mineral content, and encapsulating a powerful taste that allows chefs to use up to 25% less salt with the same amount of flavour delivered in the final product. Once smoked, it delivers a rich, smoky flavour that can be sprinkled onto joints of meat or used on burgers for two examples, San Francisco Salt Company said.
San Francisco Salt Company president Lee Williamson said: “Until Oriel contacted us, Irish sea salt was not really on our radar, so we were instantly intrigued. When they told us about their Teeling whiskey-smoked sea salt, we knew we had to try it. It combines three fantastic flavours – whiskey, smoked oak barrels, and sea salt – which come together in a surprisingly harmonious and palate-pleasing way. Powerful and smooth is a huge understatement.”
Like all San Francisco Salt Company products, the whiskey salt is available in bulk packs for restaurants, hotels, bars and other volume customers, as well as three retail-sized package options of 4oz glass shaker bottles, 5oz stackable shakers, and 8oz glass chef’s jars with a wooden scoop.
