Bourbon Barrel-Aged Pepper Sauce

Ghost peppers and bourbon—enough said.
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What started as Van Winkle family-friend Dave Lemieux's homemade sauce became a hit with the Van Winkle's, leading Dave and his family to start growing small-batch ghost peppers full-time in West Central Georgia. The sauce is created by blending the ghost pepper mash with mild red peppers and aging it in Pappy Van Winkle bourbon barrels, which adds a rich, smoky flavor with just the right amount of heat. From breakfast sandwiches to collard greens, this versatile sauce is perfect for adding a little kick to any meal.

  • 5 fl oz
  • Aged in retired Pappy Van Winkle bourbon barrels
  • Distilled vinegar, ghost peppers, water, honey, salt, xanthan gum
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