Barrel-aged sauces boast unique, soulful flavors

03/7/2014 | Express/The Washington Post

Chefs are turning to old liquor and wine barrels to create one-of-a-kind condiments that take on the subtle properties of the wood, such as tannins and the flavors and aromas of the previously stored alcohol. "The technique itself is getting more widely used," said Adam Howard, chef de cuisine at Range in Washington, D.C. "In the last couple of years, people have gotten back into a little more soulful, a little more rustic approach to [cooking]."

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Express/The Washington Post

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