Shamus Jones, the “Executive Briner,” at Brooklyn Brine credits the success of his Brooklyn-based business to creativity. He's dreamed up flavors that go beyond your basic dill—like our fave Spicy Maple Bourbon Pickle (made with McKenzie Rye Whiskey and maple syrup).
Brooklyn Brine’s pickles are made by hand, with the finest locally-sourced ingredients. The team hand-cuts and stuffs tens of thousands of jars a week, in their Sunset Park picklery. All ingredients are acquired responsibly – sourcing glassware from New Jersey, non-GMO produce, non-irradiated spices, apple cider vinegar derived from New York State apples. All of Brooklyn Brine's products are made without the use of artificial ingredients or additives.
Well known for collaborations with Dogfish Head Craft Brewery and Finger Lakes Distilling, Brooklyn Brine always puts flavor first. This is true of their latest venture, a revolutionary line of brine-infused vegan condiments: Maple-Bourbon Mustard, Maple Bourbon Relish, Better Classic Ketchup, and Dairy-Free Secret Sauce.
Never one to rest on his laurels, Shamus recently opened a new on-site café, Brine & Dine, featuring an innovative vegan menu comprised of delicious sandwiches, including a savory veggie reuben, a vegan banh mi, and a world-class veggie burger, paired with fried pickles, an array of fermented veggies and housemade kombucha.