Bourbon whiskey finished with American oak staves that’ve been smoked with hickory, mesquite, and pecan smoke.
If you walked into Sadler’s Smokehouse in Texas, where they diligently spend all day smoking Arby’s finest of meats, you’d find piles of hickory, mesquite, and pecan woods, like the ones used to smoke this here smoked bourbon. You’d smell that same earthy wood in the air that you taste in each sip. You’d feel the familiar warmth of fire. And you’d feel hungry. And you’d feel thirsty.
Finally, Arby’s has smoked the meat called smoked bourbon.