Place Whiskey Barrel Smoked Sugar in a small zip-top bag and use a rolling pin to crush sugar to a fine consistency-this will help it adhere to the cooked churros. Combine crushed Whiskey Barrel Smoked Sugar, granulated sugar, and Supreme Saigon Cinnamon in a wide bowl and set aside. In a large pot, heat about two inches of oil to 350 degrees. Line a baking sheet with paper towels and prepare a pastry bag or zip-top bag with a large star tip. In a medium saucepan over medium heat, combine water, butter, and salt and bring to a boil. Reduce temperature to low and gradually stir in the flour until mixture comes together. Remove saucepan from heat and add beaten eggs. Stir vigorously until mixture is smooth. Transfer dough into the prepared bag. Squeeze about 5 inches of dough into the hot oil and cut with a paring knife. You can cook several churros at the same time but avoid overcrowding. Cook about 2 min. before turning over. Remove from oil and drain on the prepared baking sheet. While still warm, roll churros in cinnamon sugar mixture and serve.