“There used to be a hot sauce maker called “Bustelo’s” which aged their sauce in oak barrels. It was different from anything else, in a good way. The oak gave the sauce depth just like it gives depth to wine or whiskey.
At some point, the company disappeared. The company was basically one guy, and he was doing it as a sideline, and this was around the time when hot sauce makers were more common than dirt so I imagine that it was tough to keep it going.
Every so often, consuming some inferior hot sauce (by the way I eat a lot of hot sauce) I would wonder how hard it would be to get a small barrel made that would be suitable for aging hot sauce in, so that I might try to recreate Buestelo’s. But that’s as far as I got with that. Even a small barrel holds a lot of hot sauce…”
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