For us, a salt rim can be the most important part of a Bloody Mary garnish. It helps pull all of the other flavors together, and it's the first taste to hit your lips when you have your first sip.
Nancy Bruns knows a thing or two about salt. She's runs J.Q. Dickinson Salt-Works, a seventh-generation family business in Malden, WV harvesting and blending rare, small-batch finishing salt from the ancient Iapetus Ocean trapped underneath the mountains of Appalachia.
This 4oz tub of Bloody Mary Salt is smoked over apple wood before being blended with locally-grown dried chili peppers, roasted garlic, and celery seed.
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