The frenzy over Sriracha continues, now that Sosu Sauces is putting it in barrels and aging it like whiskey. And when I say “like whiskey,” I mean that literally. Sosu takes chili peppers, brown sugar, garlic, and salt, and lets the ingredients sit in a whiskey barrel for anywhere between one and three months—a process that supposedly intensifies and complicates the sauce’s already tasty flavors.
One big part of the Sosu ethos is the use of all natural ingredients in their sauces, and their Barrel-Aged Sriracha hot sauce is no exception. The company is very clear that no preservatives or artificial chemicals are thrown into the whiskey barrels with the aforementioned ingredients. And every single bottle of Sosu Barrel-Aged Sriracha is handcrafted, so the quality doesn’t have to end with the sauce.
Sosu Barrel-Aged Sriracha sounds pretty good to me, and if you feel similarly you can check out the project’s Kickstarter page here. As of this writing, they’ve reached a little over $15,000 of their $20,000 fundraising goal with more than a month left to go, so it’s a cinch you’ll probably be seeing more of this in the future.