Sriracha has now made the leap from trendy outsider to full-blown American acceptance—expect an IHOP sriracha pancake combo any day now. But has the full potential of this spicy condiment been tapped? The tastemakers at Sosu say heck no.
Sosu’s spin features a twist: the sriracha sauce is aged in whiskey barrels for 1 to 3 months before it’s ready for bottling. Combined with fresh, locally sourced ingredients, this technique apparently results in a unique fruity, spicy, and smoky flavor. What’s in it? Just chili peppers, brown sugar, garlic, and salt. No potassium sorbate or sodium bisulfite. If this sounds scrumptious, you might wanna check out the rest of Sosu’s offerings, including Srirachup, a house-blend of sriracha and ketchup, Barrel-Aged Hot Sauce, and Sriracha Salt. [Purchase]
HiCONSUMPTION'S DAILY NEWSLETTER