In late summer 2015, David Klingenberger and his crew at The Brinery took a batch of peppers grown at Zingerman's Cornman Farms and made a Louisiana Hot Sauce out of 'em. He mixed the peppers with vinegar and salt and stuck it all in a barrel for a few months just for us.
It's hyper-local, as they say. At least to us. It's spicy, obviously, but it has bright notes that offer some balance and don't just overwhelm your mouth with heat. I've been throwing dashes of the stuff into everything lately, from sandwiches to soups. Great with eggs and the first vegetables of the season.
This is the only place you can find this hot sauce and when it's gone that's all till we can convince David to make us another barrel!