We have seen the future, and it sucks.

The Hot Condiment of 2013? Barrel-Aged Hot Sauce

16th January 2013

Read it.

I am not making this up.

2 Responses to “The Hot Condiment of 2013? Barrel-Aged Hot Sauce”

  1. RealRick Says:

    Sounds like good stuff!

    I was just reading in the online Houston Chronicle that beer makers are now using whiskey barrels to give new flavor to their ports and it’s being well received.

  2. Whitehawk Says:

    “Unlike Foster, Barbieri doesn’t reuse his barrels. Instead, he throws its staves into his barbecue pit to infuse pepper flavor into roasted hogs, adding hickory and apple. He’s in talks with local distilleries about acquiring his next barrel.”

    Read the whole thing to see if they were then selling the barrel wood for smoking meats, my current preoccupation. This fellow got the idea right. Will have to keep my eye out for outlets.