Kickstarter Project with a Kick: Barrel-Aged Sriracha

In the wide world of flavours, the smokiness of whiskey and the hot tang of sriracha are two of my favourites. So when I stumbled upon San Franciso-based sauce maker Sosu Sauces‘ page on crowd-sourced funding site Kickstarter — and its Barrel-Aged Sriracha — I was intrigued.

The company got its start when Chief Sauce Maker Lisa Murphy was challenged by a friend to make a better ketchup. Murphy discovered that ketchup had its origins in a Chinese fish sauce, so she started experimenting with the flavours of her childhood in China and her travels throughout Southeast Asia. The result? Farm-fresh, organic ketchup and a sriracha-ketchup blend called Srirachup, both made with 2 lbs of organic tomatoes — no paste, no preservatives, no high-fructose corn syrup, non-GMO, and gluten-free. Following an initial Kickstarter campaign, the fledgling brand was named one of the Best Local Gems of San Francisco by 7×7 Magazine and honored as a Good Food Award Finalist for Srirachup.

Now, Murphy’s on a mission to perfect sriracha. From a marketing perspective, this couldn’t come at a better time, considering the fact that Huy Fong Foods — maker of the famed rooster-emblazoned hot sauce — is currently embroiled in a legal battle over odour pollution claims tied to its California-based factory. The potential of a #srirachapocalypse has gotten hot sauce lovers the world over stirred up, and getting saucy on social media.

Despite my loyalty to the rooster, Sosu Sauce’s new Barrel-Aged Sriracha tops my “gotta try it” taste-testing list. As a health-conscious eater, I look for natural products with as few ingredients as possible. The label for Barrel-Aged Sriracha has me at chili peppers, brown sugar, garlic, and salt. The differentiator: Sosu’s secret pepper mash is aged in whiskey barrels for one to three months, taking on complex flavours rom the oak barrels and the fermentation process used in making whiskey.

7d3c920317f4f2b9ab37c863e56f1d41_large

Aging chili peppers in oak barrels brings out sweet and smoky flavours that balance and compliment the spiciness of traditional sriracha

As of today, hot sauce-loving consumers have donated a total of $65,195 against Sosu’s initial $20,000 goal. The $20K will help Sosu produce Barrel-Aged Sriracha. With $60K, the company plans to purchase more equipment and expand its product line. If the current campaign reaches $100K (with 15 days to go), Sosu will hunt for a permanent production and storage facility for increased barrel age production.

A saucy suggestion for Murphy? Come on up to Canada and apply to pitch the panel on Dragon’s Den to fund your expansion into the Great White North. We love a little heat up here.

 

 

Advertisements

One Comment on “Kickstarter Project with a Kick: Barrel-Aged Sriracha

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: