Organic Cayenne Peppers grown in Lancaster, Pa., fermented for a full year in a used Dad's Hat whiskey barrel. Keepwell's Viognier Vinegar was added to the oak barrel and everything married and continued to evolve for another 2 months.
Local chilies, local whiskey, and vinegar made from local grapes, all brought together in this full-bodied and deeeep sauce.
The fruitiness of the chilies and vinegar really shine, but you get the barrel character, the char, the whiskey spice. Altogether, it has a sorta steak sauce vibe, with a slight kick of heat.
Small batch, one-of-a-kind, item.
Ingredients: Cayenne Peppers, Keepwell's Viognier Vinegar, Sea Salt.