Bloody Mary Rimming Spice

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• Description
• Nutrition & Ingredients
• Our Story

• A bold, savory & spice-forward seasoning blend. For the ultimate Bloody Mary & beyond. Just rim, rub, or season.

  Most rimmers are just colored salt crystals. Ours is a kitchen-built seasoning blend — a deeply red, savory Rimming Spice designed to elevate every sip.

  We moved beyond "rimming salt" to create a robust, umami-rich blend with a smoky complexity that bridges the gap between the garnish and the pour. Because we prioritized depth over saltiness, it doubles as a dry rub for proteins or a finishing spice for roasted vegetables — which means you'll reach for it long after the cocktail is gone.

  → The Details

  • Rim any Bloody Mary, Michelada, or savory cocktail
  • Doubles as a dry rub for grilled meats, roasted vegetables, and eggs
  • Pairs with any mix in our lineup — or any mix in yours
  • From the makers of Food & Wine's Best Bloody Mary Mix
  • 100% natural ingredients — no preservatives, no major allergens
  • Zero-food-waste kitchen — 35,000+ lbs composted annually
  • Vegan & gluten-free
  • Made in Denver since 2012
  
  

  → Ways To Use It

  The Rim:

  Wet the edge of your glass with a lime wedge. Press into a shallow plate of Rimming Spice and rotate to coat. Fill with your favorite Bloody Mary or Michelada — the savory depth hits your lips before the drink does.

  The Finish:

  Sprinkle over roasted vegetables, scrambled eggs, popcorn, or avocado toast. It goes on everything.

  Net Weight: 2.5 oz oz

• Ingredients: tomato powder, salt, granulated onion, dill, dill seed, granulated onion, paprika, black pepper, celery seed, fennel, granulated garlic, chimayo powder, rice concentrate (anti-caking), citric acid, paprika oleoresin (color).

• Here's the dill. We're a small, independent team — no co-packers, no factory lines, no outsourcing. Every batch is built from scratch in our Denver kitchen using whole, fresh produce, hand-prepped with knives and cutting boards. We've been doing it this way since 2012 because the result speaks for itself: a restaurant-quality pour that never compromises on flavor or process. No doctoring required — just pour & enjoy.

  Closed-Loop Mixology. We operate a zero-food-waste kitchen. Every cucumber end, every lime rind, every herb stem gets diverted from the landfill and turned into nutrient-rich compost through our local urban farming partners. Last year, we composted over 35,000 lbs of organic material. Your drink should leave a lasting impression on your palate — not on the planet.