My house-made ‘Vida Mezcal’ cranberry sauce with crispy butter-fried sage, infused into Maldon and smoked alder salts, enriched by a medley of classic fall herbs, returns as the favorite and “best brine seller.” Wild Mexican botanicals like hibiscus and mesquite are woven into hand-ground mora chipotle chilies, adding smoky heat and fruity balance. Sweet licorice lends softness, complimented by raki seeds, cinnamon, mace, and cloves further softening the piquant autumnal core. Earthy, citrusy, robust Mexican oregano is abundant, while classic fall herbs like sage, rosemary, thyme, and bay leaves, firmly root this salt in American Thanksgiving tradition. As a dry brine, this smoky, savory herbal magic sticks to the skin, infusing your bird with deliciously rustic Latin micro-flavors, extra crispy fiery spiced skin and the tastiest herbaceously-salty, fat drippings divine for gravy and sauce. Its bold, smoky depth and chili-forward salty tang enhance fruit, pork, hearty mole sauces, and any bean dish. Nachos, steak, empanadas, and avocados also benefit. And this is most definitely your go-to salt for a cranberry Mezcal margarita.