Whiskey BBQ Sauce

Whiskey BBQ Sauce with one-third whiskey from Berlin

The Whiskey BBQ Sauce from Sossen Eckart is a handmade, smoky barbecue sauce from Berlin that is made up of a good third of genuine whiskey. Dark, full-bodied and complex, with hickory smoke, vanilla, and a gentle heat. The sauce for grill masters, not for kids' plates.

Whiskey BBQ Sauce is labeled No. 8 at Sossen Eckart and is the newest and most intense in the range. Thomas Eckart cooks it using whiskey, tomato purée, balsamic vinegar, and Worcestershire sauce, combined with hickory smoke, vanilla, and chili. A sauce that takes no prisoners, but instead packs a punch with the taste of grill and whiskey. It is also the most elaborate in the range, which is evident in its full aroma.

Dark, smoky, with a whiskey punch

In the glass, the sauce is almost black, thick, and glossy. First comes the dark sweetness of raw cane sugar and balsamic vinegar, then the smoke from hickory wood, and finally the whiskey, which runs through it all like a warm thread. A hint of vanilla rounds it all off, and the chili provides a gentle warmth in the background. You can smell the whiskey as soon as you open it, warm and slightly malty.

With 33 percent whiskey, this is not a sauce for kids' plates, but for adults who like it bold. Full-bodied, deep, and complex, it tastes like long barbecue evenings and good company. If you like whiskey, you will love it, and if you don't, then as Thomas says, you're unfortunately out of luck. A spoonful is enough to turn simple ribs into something special.

For spareribs, brisket, and anything from the smoker

This sauce craves meat, and the heartier the better: spareribs, brisket, pulled pork, pork neck. From pork to veal to beef, it is universal, whether used as a mopping sauce while smoking or as a glaze over the coals in the final minutes. Even a simple burger becomes an event with this, and anyone who owns a smoker has found what some have been looking for for a long time.

Its true calling is spareribs cooked at low heat for hours. If you prefer dark and spicy without the whiskey, reach for the steak sauce; if you like your smoke note fruity, try the peach mustard sauce from the same maker.

Hand-cooked in Berlin since 2009

Behind the latest variety are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009, completely without artificial additives. The Whiskey BBQ Sauce is the newest of their ten varieties and a real labor of love for Thomas. Over fifteen years of sauce craftsmanship are packed into this one bottle.

“This sauce is particularly close to my heart as an old whiskey fan,” says Thomas about his creation. Every bottle is stirred, seasoned, and bottled by hand, and the colorful label is designed by Sabine herself, who is a trained designer.

You can find the entire world of Sossen Eckart sauces with us, along with many other BBQ sauces for long grilling evenings.

Baste often when smoking for a perfect glaze

As a glaze, apply it only in the final minutes, otherwise the sugar will burn. When smoking spareribs or brisket at about 110 degrees, feel free to baste with it frequently; this provides a beautiful glaze and aroma. A leftover splash also adds dark depth to a marinade or a chili bolognese. Once opened, the 250 ml bottle will keep for several weeks in the refrigerator, provided it lasts that long.