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Mmm, whiskey barrel-aged Sriracha makes the hot sauce hotter

What’s better than Sriracha? Why, Sriracha aged in fine whiskey oak barrels for a month or three, of course. This has got to be the best alternative take on the saucy Sriracha we’ve seen. Headed by Lisa Murphy of Sosu Sauces, there’s so much excitement over this extra spicy and smoky Sriracha, it reached its initial fundraising goal of $20,000 on Kickstarter in less than two days. With a week or so more to go, it has also raised over $70,000 to date.

Barrel-aged Sriricha
Barrel-aged Sriricha
Barrel-aged Sriricha

About the author

Low Lai Chow travels light and is working on exercising demons from her past. Find out more about her at lowlaichow.com.

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