Two cows walk into a bar at Happy Hour... Could be the start of a very bad joke—or some very good caramels. Jon Sue and Jason Alm's confections are the latter: smooth and gently chewy, their caramels are made with local, organic cream and butter and locally distilled whiskey and absinthe. Fascinating complementary flavors like black- and applewood-smoked salts, anise, fennel, and hyssop build and intensify their flavors, and they use syrup made from organic brown rice instead of corn for a richer, toastier taste. Somehow both sophisticated and sweetly simple, these are the peak of the caramelier's craft. They're very hard to share, so you may want to order a double. Made in Seattle. —Absinthe: Buttery caramel infused with artisanal Seattle absinthe, anise, fennel, and hyssop and finished with a touch of black salt. —Whiskey: Smooth, buttery caramel made with artisanal Washington State whiskey and finished with a sprinkling of Yakima applewood-smoked salt. —Fleur de Sel: A classic, rich caramel with a touch of mineral-y French sea salt.
