Deep, dark, inviting.

The Bourbon That Makes It Work

Real bourbon. Not bourbon extract. Not bourbon flavoring. Actual whiskey flambéed into the sauce.

The flambé technique burns off the alcohol but keeps the depth—bourbon vanilla, oak aging, char from the barrel. Those notes don't disappear when heat hits them. They deepen. The bourbon transforms the entire profile, pulling sweetness from golden raisins, richness from molasses, and complexity from the peppers without turning the sauce into a bourbon showcase.

It's there to deepen, not to dominate. You taste bourbon-influenced complexity, not a bourbon-forward sauce. That distinction matters. When bourbon's done right, it makes everything else taste more like itself—richer, deeper, more complete.

Body from Vegetables, Not Vinegar

Whiskey-Infused starts where most sauces end: with vegetables creating natural body. Tomato provides base and umami. Banana adds creamy thickness without announcing itself as banana. Peppers—bell pepper, habanero, jalapeño—cook down to create substance.

This is body from ingredients, not thickeners. No xanthan gum. No additives. Just vegetables reducing down to create the kind of thickness that coats your food instead of pooling beneath it. The body comes from what's actually in the bottle, not what's engineered into it.

That thickness matters when you're working with bourbon. Thin sauces let bourbon sit on top, obvious and aggressive. Body lets the bourbon integrate, become part of the texture and the flavor together. You get depth without the booze, complexity without the burn.

Thick enough to coat ribs. Smooth enough for cocktails.

The Lowest Sodium—25mg

Whiskey-Infused is 25mg sodium per serving. That's the lowest of all three Salamander sauces, and one of the lowest you'll find anywhere.

Not because it's engineered for health. Because when you start with tomato, banana, golden raisins, molasses, and bourbon, you've already built serious flavor. Salt enhances what's there. It doesn't create it. At 25mg, you get the salt doing its job—giving everything a little more oomph—without overwhelming the complexity you built.

Most sauces clock in at 150-200mg per serving. That much salt doesn't enhance. It compensates. When vegetables and bourbon are building the flavor, 25mg is all you need.

What Else Makes It Work

Golden raisins bring natural sweetness and body. They're not obvious—you're not tasting raisin—but they're adding richness and a subtle fruit depth that plays off the bourbon.

Molasses adds dark, almost caramel-like richness. It's what gives Whiskey-Infused that inviting, almost savory sweetness that bourbon alone wouldn't deliver.

Hickory smoked sea salt provides the smoke. Not liquid smoke—actual salt that's been smoked over hickory wood. It's a subtle background note that reinforces the bourbon's char without competing with it.

Ginger and black pepper add complexity. They're not announcing themselves, but they're rounding out the heat and adding layers that unfold as you eat.

Everything in this sauce has a job. Nothing's decorative. That's how you get 25mg sodium and still have this much going on.

Heat That Builds

Jalapeño sparks it. Habanero deepens it. But the heat in Whiskey-Infused doesn't hit you like Original or Tropical. It emerges. Builds. Unfolds gradually as the bourbon notes and the pepper heat work together.

It's medium heat with patience. You taste complexity first, then heat arrives and stays. Not a punch—more like a slow reveal. The kind of heat that makes you go back for another bite to figure out what you're tasting, not to prove you can handle it.

If you want fire that announces itself immediately, Original's your answer. If you want heat that builds into the experience instead of leading it, Whiskey-Infused delivers that.

What to Put It On

Whiskey-Infused works best where you want depth more than brightness.

• Meat-forward dishes: Meatloaf, ribs, pulled pork, roast chicken. Anything where bourbon's richness complements what's already there.
• Comfort food: Mac & cheese, grilled cheese, burgers. The bourbon adds sophistication without making it fancy.
• Pizza and flatbreads: Especially if there's meat involved. The smoke and bourbon work with cheese and crust in a way that's hard to describe until you try it.
• Stews, bisques, chowders: Bourbon deepens the base without overwhelming it. A few shakes in a pot of chili or beef stew and everything gets richer.
• Cocktails: Bloody Marys, obviously. But also anything smoky or bourbon-based. It's a sauce, but it's also a bar ingredient.

Brooklyn-Based. Hudson Valley-Made.

Whiskey-Infused has been made the same way for almost two decades. Same co-packer in New York's Hudson Valley. Same process—cook down vegetables, flambé the bourbon, respect the balance. Same 8oz bottle because a sauce this bold demands a bigger bottle.

The recipe hasn't changed because it didn't need to. When you build complexity from real ingredients, you don't need to keep chasing trends or reformulating for the market. You just make what works and let it speak for itself.