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.”

Leadership Series: Tremaine Atkinson's Journey from Home Brewer to CH Distillery Founder

“I actually started a brewery when I was about 27 with two buddies and five thousand bucks and it didn’t last very long because we ran out of money,” says Tremaine Atkinson lightheartedly. “But that planted the seed many years ago for what would become CH.”

CH Distillery is Chicago’s first dedicated vodka distillery. It opened August of 2013 after Atkinson left his finance career to pursue his passion for turning raw ingredients into delicious spirits.

“I realized that if I was going to do something in alcohol I would need to raise enough capital to be able to do it successfully. So, I spent years in another career raising that capital…,” explained Atkinson, Founder of CH Distillery.

Not only was he able to raise enough capital but he also learned important skills along the way that prepared him to lead a successful business. In this leadership series, Atkinson talks about how to overcome challenges, secrets to success, and valuable leadership lessons.

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Authenticity Helps Finnish Craft Vodka Break into American Market

On this episode of The Barron Report, we learn how Finnish craft vodka brand Koskenkorva is gaining traction in the United States. Marketing Director for father company Altia, Suvi Reinikkala, outlines the brands authentic nature and how that feature fits in so well in American culture today.

Listen to the episode and follow along with the show notes below!

Show Notes

  • 9:42 - How to Break into a Large New Market
  • 12:10 - One of the Purest Vodkas in the World
  • 15:56 - Transforming Flavored Vodka
  • 19:28 - Sustainability