Quick answer
Use Barrel Smoked Hot Chili Sauce as a marinade, finishing drizzle, or glaze to add smoky heat and whiskey depth to meats, vegetables, and even cocktails.
Why this sauce stands out
This hot sauce gets its unique character from peppercorns smoked on Stranahan’s Original Single Malt Whiskey barrel staves, then blended with green chilies, habanero peppers, and a Sherry Cask whiskey finish. The result is a layered heat with smoky and sweet notes that work in both cooked and uncooked applications.
Because it contains real whiskey barrel-smoked ingredients, the flavor changes slightly when heated—smoky notes become more pronounced, while the habanero heat mellows. Keep this in mind when deciding whether to use it as a raw condiment or a cooking ingredient.
How to use Barrel Smoked Hot Chili Sauce: step-by-step recipes
- Whiskey-glazed chicken wings: Mix 3 tablespoons of Barrel Smoked Hot Chili Sauce with 2 tablespoons of honey and 1 tablespoon of melted butter. Toss cooked wings in the mixture and broil for 2-3 minutes until caramelized. Don't add the sauce too early in cooking—high heat can burn the sugar and whiskey solids, turning the glaze bitter.
- Smoky steak marinade: Combine ¼ cup of the hot sauce with 2 tablespoons of olive oil, 1 minced garlic clove, and a squeeze of lime. Marinate flank or skirt steak for 30 minutes (not longer) before grilling. Acidic ingredients in the sauce can start to break down meat fibers after 30 minutes, so avoid overnight marinating to keep the texture firm.
- Finishing drizzle for tacos or bowls: Spoon a thin stream of the sauce directly over finished tacos, grain bowls, or roasted vegetables. Use about 1 teaspoon per serving to add heat without overwhelming other flavors. Because the sauce has a thinner consistency than many salsas, start with less—you can always add more, but you can't take it back.
- Spicy bloody mary: Add 1-2 teaspoons of Barrel Smoked Hot Chili Sauce to a classic Bloody Mary mix (tomato juice, vodka, Worcestershire, lemon). Stir and garnish with a celery stalk and lime wedge. The sauce's whiskey finish complements the vodka without clashing—just don't use it in a plain martini or other delicate cocktails where the smoke would dominate.
- Quick chili or soup booster: Stir in 1-2 tablespoons of the sauce per quart of chili, bean soup, or stew during the last 10 minutes of simmering. Taste before adding extra salt—the sauce already contains salt from fermentation. Add the sauce late in cooking so the habanero heat stays bright; simmering for too long can flatten the chili's fruity notes.
Product facts
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Barrel Smoked Hot Chili Sauce: Made with peppercorns smoked on Stranahan’s Original Single Malt Whiskey barrel staves and finished with Stranahan’s Sherry Cask whiskey. This gives the sauce a genuine whiskey-smoked flavor that standard hot sauces lack, making it ideal for recipes where you want both heat and complexity.
Barrel Smoked Hot Chili Sauce
