NW Elixirs World Hot Sauce Award Winning:
#5 Hott Jolokia as featured in Maxim Magazine June/July 2015
Chef Andrew has aged Ghost Pepper's from Puckerbutt Pepper Co. in a Pacific Rum Barrel from Bull Run Distillery in Portland, Or. For a total of 35 days to bring out the essence of island flavors, combining the rum, ghost peppers, pineapple, red wine vinegar, and island spices. This sauce takes heat and flavor to the next level. Proven with a dominating win at the Louisiana Hot Sauce Festival's "World Hott Sauce Awards"
Gluten Free, no gums, extracts, refined sugar, artificial ingredients, or other "fillers"