Category: 完成品
甘い。しょっぱい。バーボン。これ以上の組み合わせはない。 私たちは生のワイルドフラワーハニーを、南部の休暇に送り出しました。焦がしたバーボン樽で3ヶ月熟成させたこのハチミツは、樽の焦がしオーク、バニラ、スモーキーなスピリッツの風味を吸収します。仕上げに、シェフ・ジェフがひとつまみの海塩を加えて、風味を引き立てます。
スモーキーで洗練され、間違いなくクセになる味わいです。瓶の中に南部の魂を求めているなら、これこそがそれです。
The bourbon barrel aging really comes through—there's a deep, smoky warmth under the sweetness that makes it perfect for drizzling over vanilla ice cream. The salt cuts the richness just enough to keep you going back for another spoonful.
I spread this on buttered biscuits this morning and the charred oak comes through clear as day, warm and smoky without drowning out the honey. That three-month barrel aging really does the heavy lifting, and the salt cuts the sweetness just right. Already halfway through the jar and it's only been a
The bourbon kick is unmistakable but not overwhelming, which is exactly what I hoped for when I drizzled it over plain Greek yogurt this morning. The salt balances the sweetness well, though the jar feels a bit small for the price once you start using it daily. Still, a little goes a long way on pan
