$ 39.00
About the Sauce:This sriracha-style, fermented hot sauce packs more heat than the original version and is aged for two years, with one of those years spent in an ex-whiskey barrel from Bully Boy Distillers. The result? A bold, tangy, smoky, and oaky flavor with serious punch!
Uses:Add directly onto food instead of adding to cooking. The richness really comes out and is a great addition to red meat, oysters, sandwiches and eggs.
Heat: Medium (hotter than the original Mill City Red)
Ingredients: Peppers (Cayenne, Fresno, and Red Habanero), Onions, Golden & Chioggia Beets, Vinegar, Garlic, Water, Salt.
Size: 6.7 oz Bottle
*bottles may not have wax seal because our wax order is delayed right now
Brian Ruhlmann, founder of Craic Sauce, discovered his passion for craft hot sauce after experimenting with making his own batch of hot sauce with ghost peppers grown in his own backyard in Massachusetts. That year in 2014, after moving to Ireland, Brian started his website crafthotsauce.com, interviewing hot sauce makers all over the world for his podcast and blog.
Three years later, after constant inspiration from his website, Brian started his own brand of hot sauce, Craic Sauce, following his move back to the US. Pronounced “crack,” craic is an Irish word that means good times and fun. Having good craic was the guiding light of his new business, a value that is still essential to Brian and his team today, who make their flavorful and unique hot sauces by hand in Lowell, Massachusetts.
