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  1. #1
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    Barrel-Aged Sriracha

    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

  2. #2
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    Re: Barrel-Aged Sriracha

    OMG that sounds good!
    ¡Geaux Tigers! - ¡Visca el Barça!

    "Really though, my hands are sore. The tool was doing it's thing with a flex hose." -Barrel_Proof

  3. #3
    Virtuoso
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    Re: Barrel-Aged Sriracha

    Isn't this how Mcilhenny has been making their Tabasco brand? (Yes, recognize it's not Sriracha).

  4. #4
    Connoisseur
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    Re: Barrel-Aged Sriracha

    Yes, it is. Incidentally, I recently read that Tobasco is coming out with their own Sriracha. Not sure whether it will be barrel aged though.
    Epicurean in the ATL - Atlanta-Based Food, Whiskey & Cocktail Blog

  5. #5
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    Re: Barrel-Aged Sriracha

    Didn't know that Tabasco was barrel aged. Interesting. I think adding the barrel notes to sriracha could be insanely good, but 1 month in the barrel just doesn't seem like enough time to accomplish that.

  6. #6
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    Re: Barrel-Aged Sriracha

    They let the pepper mash age 3 years I believe in ex bourbon barrels, though I think they de-char the staves somehow. The peppers ferment in the barrels.
    Epicurean in the ATL - Atlanta-Based Food, Whiskey & Cocktail Blog

  7. #7
    Connoisseur
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    Marietta, GA
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    Re: Barrel-Aged Sriracha

    About 12-13 years ago somebody tried "finishing" scotch in old Tabasco barrels. The result was very hot and undrinkable. However, the entrepreneurs ended up bottling it in small bottles called "Hot Scotch" and marketed it as a condiment. Supposedly it was very good in place of malt vinegar on fish and chips.
    Richard
    GBS Member rounding out the top 5
    Are you a Whisk(e)y Apostle?

  8. #8
    Connoisseur
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    Re: Barrel-Aged Sriracha

    Damn, I'd buy that for my collards.
    Epicurean in the ATL - Atlanta-Based Food, Whiskey & Cocktail Blog

  9. #9
    Guru
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    Sep 2004
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    Jackson, MS
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    12,370

    Re: Barrel-Aged Sriracha

    Yes, Tabasco is aged in oak barrels for three years. Stopping by Avery Island for a visit is worth the time.
    We're Bourbon Geeks, it's who we are, it's what we do.

  10. #10
    Connoisseur
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    Re: Barrel-Aged Sriracha

    Quote Originally Posted by DaveOfAtl View Post
    Damn, I'd buy that for my collards.
    I was a whiskey geek even back then but it didn't make it this side of the pond.
    Richard
    GBS Member rounding out the top 5
    Are you a Whisk(e)y Apostle?

 

 

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