Chef Will Morton has been barrel fermenting and aging hot sauce since 2016. It’s smooth and full of flavor with just the right amount of heat. Each chili used is “Chef-grown.”
We suggest trying a splash on our potato filled pierogies
Chef Will Morton has been barrel fermenting and aging hot sauce since 2016. It’s smooth and full of flavor with just the right amount of heat. Each chili used is “Chef-grown.”
We suggest trying a splash on our potato filled pierogies