Highwayman X Demented Fermenter Whisky Barrel Aged Hotsauce

Slow-fermented and aged in ex-whisky barrels, this is the sauce that started it all. Backyard chillies, organic garlic and onion and Olsson's sea salt spend 8 weeks in the crock with wild fermentation doing the work, then 6 weeks resting in an ex-Highwayman Whisky barrel. The barrel does the heavy lifting, drawing out deep, smoky oak notes and rounding off the heat into something warm, complex and dangerously moreish. Davidson plum, lemon myrtle, native thyme, Tasmanian pepperberry and wild fennel bring a taste of the Australian bush.

Fermented: 8 weeks | Barrel aged: 6 weeks | Heat: Medium-high, rounded and mellowed

Tasting Notes

• Look: Deep rust-red, unfiltered and alive. Rich body with a gentle sheen from the barrel.
• Nose: Ripe chilli fruit and fermented tang, lifted by zesty lemon myrtle and a herbal hint of native thyme, then toasted oak and a whisper of whisky spice.
• Front: Fruity and bright. Tart Davidson plum meets backyard chillies, while the eight-week ferment brings a clean, sour-saline snap and savoury garlic depth.
• Middle: Smoky oak rolls in with a sweet, aniseed edge of wild fennel. The barrel rounds it all off with caramel warmth and a soft, drying woodiness.
• Finish: Tasmanian pepperberry adds a slow, peppery tingle to a rounded, mellowed heat that lingers and builds without overwhelming.

Best Paired With: Grilled and smoked meats, cheese boards, fried eggs, a proper bacon roll, and a dram of Highwayman on the side.

Ingredients: Backyard organically grown chillies, Davidson plum (Davidsonia pruriens), native lemon myrtle (Backhousia citriodora), native thyme (Prostanthera incisa), Tasmanian pepperberry (Tasmannia lanceolata), wild fennel (Foeniculum vulgare), organic garlic + onion, Olsson's sea salt.

Made in Australia from 100% Australian ingredients. 100% natural, unfiltered, live culture.