Most vanilla sugar on the market is plain sugar with a small amount of extract stirred through. Dirty Vanilla is built differently, closer to how a bartender infuses a spirit than how a factory dresses a bag of sugar.
The base
Every batch starts with demerara sugar, a large grain, minimally refined cane sugar with its own natural caramel note. It is the right base for vanilla because it does not compete with it, it supports it.
The vanilla
Real vanilla powder and whole vanilla beans go into the mix, not an artificial extract. The beans are what gives the sugar its visible flecks and most of its aroma. A whole vanilla pod also goes into each batch, adding scent and letting the vanilla continue developing while it sits.
The bourbon
A small measure of bourbon is added drop by drop, always measured by volume rather than counted, since even small differences in liquid change how the sugar behaves. Too much and the batch clumps. Too little and it barely registers. Getting the ratio right took several test batches before it was locked in.
The mix
Everything is blended in a stand mixer with a paddle attachment rather than a blender, since a blender would break down the sugar crystals and change the texture. A paddle folds the ingredients through gently, keeping the granulated texture intact.
The shake test
Before anything gets packed, a batch is shaken and left to sit, checked for clumping. Bourbon vanilla is a water soluble flavouring, and even small amounts of moisture can cause sugar to clump if the ratios are off, so this step catches problems before they reach a pouch.
The pack
Once a batch passes, it is hand packed into 100g kraft pouches in London, sealed, and labelled. No factory line, no syrup, no shortcuts.
Try the result in Dirty Vanilla, or read about how to use it in coffee.