No, not Peach Whiskey BBQ sauce — that’s an animal of entirely different nature. Fruit flavored liquors tend to be packed with extra sugar, corn syrup and noxious chemicals masquerading as fresh fruit flavors. I prefer to use a good whiskey (such as Redemption Rye in this case) and fresh peach nectar squeezed straight off the stone. I use this sauce on everything from smoked chicken to baby-back ribs and might even dip my brisket in it if I feel inclined to do so.
This recipe looks deceptively simple like your basic BBQ sauce recipe but it’s the secret ingredients – like substituting Berbere for Cayenne, using an excellent Rye whiskey and the fresh nectar of a Carolina peach – that really make it special. You will want to make this recipe at least a day before you need it to let all the flavors meld together overnight. I prefer the bite of a good bourbon in this but if you do not imbibe and this is a deal-breaker for you, then substitute apple juice or cider in its place.
Whiskey Peach BBQ Sauce
1 cup Ketchup
3/4 cup Peach jam, jelly or preserves
3/4 cup brown sugar
1/4 cup + 1 tsp. Bourbon whiskey
1/4 cup apple cider vinegar
2 tbl. molasses
1/8 to 1/4 cup fresh peach nectar (I use the juice of one whole peach)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. Hungarian smoked paprika (heaping)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp brown mustard seed
1/4 to 1/2 rounded tsp. of Berbere. This is a North African spice blend that is very cayenne-heavy but also has fenugreek, cardamom, cloves, allspice and cinnamon.
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