Hot Sauce

This sauce, inspired by the Sambals of Southeast Asia, starts with a fermented chili paste layered with flavors that pull from the umami elements of Asia to the sweet and smoky notes from the American South. It is the best of both worlds. Put it on anything where you want a spicy, savory, umami kick.
7 Fl. OZ. / 200 ML


Jefferson’s Bourbon Chef’s Collaboration

“This started out as an excuse to eat delicious food and drink exceptional bourbon with a friend, but evolved into a unique bourbon-rye blend, with a nuanced flavor profile, that pairs excellently with a variety of dishes, both neat, on the rocks and in cocktails,” says Trey Zoeller. “This limited edition release whiskey offers an assertive up-front spice that you get from a rye with more delicate and well-rounded vanilla, caramel and citrus notes you would get from a finely aged bourbon.”

Read more about the collaboration at Barrels & Mash and Serious Eats.

Purchase anywhere fine liquor is sold.