When this black pepper is smoked, its familiar piney heat generated by the chemical compound piperine remains an up-front focus, but then it moves over to make room for an altered flavor profile. After the spicy pine, the flavors of bourbon with it's smokiness reminiscent of a wooden pipe and sweet and soothing butterscotch, caramel, vanilla and oak move in, digging deeper into pepper’s woody aspects.
Bourbon and smoke dominate the aromatics, though it doesn’t take long for the citrus of the volatile oils to cut a clean path through the fragrance. This is a coarse, 20-mesh grind that is good for the preservation of the volatile oil content, which is 1-2.5% by weight.