Barrel-Aged Sriracha

When I hear the term “barrel-aged,” the first things I think of are beer and whiskey — not sriracha. The Thai hot sauce, made from chili peppers, garlic, sugar and salt, is an essential at most Asian restaurants and many home kitchens. Lisa Murphy of San Francisco-based Sosu Sauces wanted to make sriracha better by aging it in whiskey barrels, so she is running a Kickstarter campaign to get it going. Sosu’s version contains no preservatives or additives but boasts layers of flavor: smoky, tangy, fruity and spicy.


Sosu has already met its initial goal of $20,000, but it’s working on stretch goals that would help fund a dedicated production space and an expanded product line for sriracha salt and sriracha spice rubs. Sosu already makes a basic tomato ketchup and a sriracha-ketchup mash-up called Srirachup, also Kickstarter-backed. I’m looking forward to trying this unique sauce one day soon! // susannah 

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