Homegrown ghost peppers. That's the not-so-secret secret to our best-selling bourbon barrel-aged pepper sauce, which originated with our family-friend Dave Lemieux, who had begun experimenting with barrel-aged pepper sauce as a hobby, giving bottles to family and friends, including Ed. The hot sauce was an immediate hit in the Van Winkle house, and with a little help from Dave and his family, who now grow small-batch ghost peppers full-time in West Central Georgia, it became one of our first Pappy + Company pantry staples. Blended with mild red peppers, the ghost pepper mash is aged in Pappy Van Winkle bourbon barrels, resulting in a rich, smoky, oaky heat that adds just the right kick to everything from breakfast sandwiches to collard greens.
Hot sauce was always a fixture on the Lemieux family dinner table, and when a friend gifted them a few Ghost Pepper seeds from Hawaii, a business was born. One of the hottest natural peppers in the world, ghost peppers pack a fiery punch, but are surprisingly versatile.
Distilled vinegar, ghost peppers, water, honey, salt, xanthan gum
This item is gluten. nut, and dairy free.
This hit sauce has just the right amount of heat and the barrel flavor adds a nice touch.
Nice, sweet honey flavor with just a minor kick of spicy after it sits on your tongue. The consistency is on the watery side which is perfect for dashing a few drops here and there. If you are a regular chili head who loves spice, this hits at around a 3.5 level. If you are sensitive to spice, I'd say it's a 5.5. All around a great hot sauce! Can't go wrong.
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It was very good. The best hot sauce I’ve ever eaten.
My friend's wife will only use this pepper sauce in her Bloody Mary's
It's an all time favorite for my son-in-law. You can't go wrong when giving Pappy's as a gift.