SAN FRANCISCO, Feb. 4 (UPI) -- In order to make Sriracha even more potent, San Francisco-based company Sosu started a Kickstarter campaign to raise money to begin production of a version of the spicy sauce that is aged for up to three months in a whiskey barrel.
By using chili peppers, brown sugar, garlic, salt and, of course, whiskey, Sosu is attempting to make a creation that will take on “complex flavors from the oak barrels and the natural fermentation process.”
According to the campaign’s website:
“When we tasted the first batch of our Barrel-Aged Sriracha, we knew we were onto something big. The flavors are spicy, fruity, and had a lingering smokiness from the oak barrels. It is Sriracha, but one that we’ve never tasted quite like this before.”
In addition to a Limited Edition Barrel-Aged Sriracha aged for three months, Sosu has also created regular Barrel-Aged Hot Sauce and Sriracha Salt.
More than 730 people have already pledged at least $1 to the campaign and Sosu has raised $35,606, more than $15,000 more than its $20,000 goal.
Although no one has pledged it yet, for $7,500 or more, Sosu would “craft your own barrel of sriracha to your specifications (spicy level, aging) with a customized label to celebrate your release or any special occasion.”
For another out-of-the-box Sriracha idea, check out the video below: