Saw a link to this recently and was intrigued. Barrel-aged Sriracha sounds like an unbelievable idea, but the video on Kickstarter states that they age the sriracha in whiskey barrels for 1 month. Can any barrel-flavor be imparted in just one month of aging? I'm skeptical, but hope it's as good as the idea sounds. What do you all think?

https://www.kickstarter.com/projects...-aged-sriracha