Hey friends! I have a treat for you today! It’s a guest post about fermenting homemade hot sauce in old whiskey barrels by barrel enthusiast James Dreese. Enjoy!
Hello, my name is James and I’m a bit of a barrel enthusiast (if there is such a thing). I enjoy aging everything from whiskey, beer, and even hot sauce. I am a father of two, and married. I remember my mother canning when I was younger, little did I know 25 years later I’d be doing the same. I’m a firm believer that everything is better with age, even you.
Aging Hot Sauce
At this point, everyone has heard of aged wine, and most people are aware that you can age beer and bourbon, too. What most people don’t realize is that with the proper infrastructure, you can age hot sauce and the taste is nothing short of mouthwatering.
Now, I realize that this won’t be relevant to everyone. But I know that there are hot sauce enthusiasts out there – those of you who eat it with everything from rice, pizza, popcorn, and steak.
If it sounds like I’m describing you, listen up. We’re going to go over why you’d want to age hot sauce, what to expect, and how to do it step-by-step. It’s easier than you think – read on!