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Testimonials

What really sets it apart from other sauces is the whiskey barrel-smoked black pepper that adds a layer of aged-wood taste.
Jay McKinney
Thirst Magazine

Bright and a little smoky, this was one of the best tasting sauces we sampled. We would eat it on anything—eggs, meats, grilled cheese—and proceeded to do so.
Allyson Reedy
5280 Magazine