You could whiskey barrel-age a foot and we’d eat it. So, when you decide to barrel-age something we already love with an immense passion, well, grab us a damn bib already. Sosu has taken our beloved spicy condiment, sriracha, and aged it in whiskey barrels for 1-3 months to give the sauce an interesting oaky and rich character that you won’t find in your standard Thai chili sauce. Use it on all the stuff you currently slather with sriracha . . . aka everything. It’s like two wonderful worlds colliding to give your palate a spicy and oaky hug.
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