Are Alcohol-Based Hot Sauces About To Take Menus by Storm?

When creating your menu, the last thing you want is for your dish to be flavorless and bland. In many ways, spicy, heat flavor varietals can elevate your dish. Millennials, in particular, have recently shown to favor hot sauce and many data sets describe the tastes of younger generations as more adventurous with flavor and spice.

Hot sauce sales alone are expected to become a $1.65-billion market in the next five years, according to market research firm IBISWorld.

One spicy innovation previously covered by Foodable, is Mike’s Hot Honey. This chili pepper-infused honey has made a name for itself in pizzerias as the best way to enhance pizza slices with a sweet and spicy kick.

Another hot sauce high in demand is sriracha. According to recent Foodable Labs research, Sriracha is up 21.3% in use by chefs on menus year over year.

The latest trending spicy condiment is alcohol-based hot sauce. This comes as a major contrast to a majority of hot sauces on the market. Most brands use similar ingredients, hot peppers, and white vinegar. Commercial hot sauces use vinegar as a preservative for shelf stability. However, this can overwhelm the taste of the pepper.

“I would spend a couple of days making a beautiful pot of gumbo, and it just seems against the divine plan to dump some vinegar in that just to get some spice,” said Matt Beeson, founder of Swamp Dragon Hot Sauce. “The smell of it clashes. The taste of it doesn’t work with anything.”

With a boozy base in five flavors -- vodka, rum, tequila, ouzo, and bourbon -- your dishes will get a unique kick. Not to worry though, this hot sauce innovation won’t have enough alcohol to get your diners drunk after topping their dishes.

Learn more about this boozy hot sauce taking over stores in the video above and at “Thrillist.”

These Organic Tequila Cocktails Will Help Your Beverage Program Stand Out

These Organic Tequila Cocktails Will Help Your Beverage Program Stand Out

As a restaurant operator and bar manager, it’s hard to decide whether you should stay on trend or aim to be unique in order to compete. We say try to differentiate yourself from the rest by doing something different.

It could be a different recipe or developing a signature housemade mix, even incorporating a different utilization of a high-quality product can make a big difference.

In this episode of Foodable’s Smart Kitchen and Bar our resident master mixologist, Oscar Castaneda, will demonstrate how to make two scalable cocktails to help your bar program stand out featuring Dulce Vida Spirits.

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It’s Official, Patrón Was Welcomed to the Bacardi Portfolio This Week

It’s Official, Patrón Was Welcomed to the Bacardi Portfolio This Week

As Cinco de Mayo approaches, many will be celebrating the Mexican holiday with tequila and most likely, a margarita.

Made from the world's finest Weber Blue Agave, one of the most popular tequila brands Patrón is now owned by a company that was founded more than 156 years ago in Cuba.

You read right!

This week, the super-premium spirits company, Bacardi, announced its acquisition of Patrón, the leading manufacturer of super and ultra-premium distilled spirits— widely known for its super-premium tequila.

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Will Small Tequila Producers Be Able To Compete With Agave Price Hikes?

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The increasing demand for Tequila from all around the world has caused a massive shortage of the plant it is made from— Blue Agave.

That’s right! Agave. The same type of plant Mezcals are made from except this species, in particular, can only be produced from the state of Jalisco in Mexico to be considered Tequila.

The biggest indicator that Tequila is in high demand?

Simple. Prices have hiked.

The succulent plant used to make the iconic Mexican liquor has sextupled in price in the past two years.

Smaller distillers have already experienced a hit big enough to resource to risky measures— like using immature agave plants as young as four years old, according to “Reuters.”

“The younger plants produce less tequila, meaning more plants have to be pulled up early from a limited supply - creating a downward spiral,” as reported by “Reuters.”

Agave plants are considered mature at age seven.

This could mean a worse shortage for this year and the years to follow until possibly 2021.

It is not clear how long it will take until the shortage begins to hit larger distiller players, but what’s for sure is that the price hikes will make it much more difficult for smaller tequila producers to compete.

“Reuters” estimated Agave prices from 2017 were 17.5 percent higher at 22 pesos per kilo ($1.18 per 2.2 lbs) than in 2016, which were at 3.85 pesos per kilo.

To learn more read, “Reuters.”