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Hello everyone.   I'm in the process of attempting to ferment and age some pepper mash in some ex-bourbon barrels. It is well documented that Tabasco age their peppers in old whiskey barrels. Similarly, other Louisiana style sauces such as Frank's & Crystals have a depth of flavour that I've not...

Hello everyone.   Long time chilli pepper fan living in London. Family from the South (USA) so have grown up with pepper sauce on my kitchen table. Here for guidance and advice on a new pepper sauce project, and to offer other posters my own experience.    Excited to get going :D !