The decision to make our own hot sauce was a no-brainer. Around our households, hot sauce is a staple. On everything from eggs, to Mexican, to BBQ, hot sauce is on the table. Once we set out on the adventure of making our own, we knew just who to call.
We partnered with our friends the Lemieux's, who own Midland Ghost, a family-run business just like ours, to make our own signature sauce. Here's how we did it.
The Peppers
The most important part of the sauce is the peppers. Midland Ghost uses their own variety of Bhut Jolokia or "Ghost Peppers" that have been specially bred to pack a smoky, fiery heat that is bursting with flavor.
The Process
Once the mashed peppers or "mash" is ready, it's aged in wooden barrels. For our special sauce, we used our own retired Pappy bourbon barrels (which have already seen another kind of mash) for a rich, smoky, oaky flavor.
The Finishing Touches
After the mash has had plenty of time to age and soak up all the flavor that our used barrels have to offer, it's made into our signature sauce and bottled. We only made a small batch, believing in quality over quantity, just like in our bourbon.
We hope you enjoy our hot sauce as much as we enjoyed making it.
Special thanks to the Lemieux's for being such great partners and hosts throughout this process.
