Vermont Barrel Aged: Smoked Ghost Hot Sauce

Why buy conventional hot sauce when you can get, locally grown hot sauce that has been barrel aged? In the whisky making business, Oak barrels are used to age liquids over other wood due to their ability to interact with the liquid and exchange flavors. Oak Barrels that were previously used to store whisky, provide a unique flavor when being used to age hot sauce. Vermont Barrel Aged hot sauce is aged up to three years to incorporate bourbon and cider flavors. The intensity and complexity of these hot sauces will meet your taste pallet with flavor and satisfaction.

Smoked Ghost Hot Sauce has a smoky flavor with lingering heat.