Aged in whiskey barrels for a unique fruity, spicy, and smoky flavor. You’ve never tasted sriracha quite like this before.
We combined our philosophy of using fresh, locally sourced ingredients with the age-old craft of fermentation. We age our secret pepper mash in whiskey barrels for between 1-3 months. The sriracha takes on complex flavors from the oak barrels and the natural fermentation process. Absolutely no preservatives or additives go into our sriracha. Each bottle is handcrafted and made in small batches to ensure the most intense flavors.
Our ingredients are simple: chili peppers, brown sugar, garlic, and salt. No potassium sorbate or Sodium Bisulfite.
"Hurts so good." - San Francisco Magazine
"Whiskey Barrel-Aged Sriracha is better than the original." -- Vice.com
"It's like unlike any product I’ve ever tasted: it’s balanced, a touch smoky (and garlicky), and simply amazing" -- Marcia Gagliardi of TableHopper, 7x7 Magazine
“It’s far fruitier than the Red Rooster Sriracha, and less sweet, too. From the first taste, you know you’re enjoying a real artisan product made with a lot of thought.” -- Carolyn Jung, an award winning food writer and author of San Francisco Chef’s Table.
"The aging process seems to pull a slight smokiness from the barrels as well, while the fermentation allows the red chili peppers to develop an authentic fruity flavor, giving it a more layered personality than most hot sauces." -- Cool Hunting