The Sosu Barrel-Aged Sriracha may very well be the greatest thing ever. San Francisco's Sosu Sauces has created yet another custom sriracha, it made Srirachup previously, that is sure to please foodies and fans of spicy stuff alike. This custom sriracha is made from local and organic ingredients before being aged in a barrel.
A typical batch of the Sosu Barrel-Aged Sriracha is aged for a month, but Sosu Sauces is offering a batch aged three months to those who donate to its Kickstarter campaign. According to taste testers, the sauce is smoky and fruity, in addition to being spicy, of course. A pledge of $25 secures you one bottle of Barrel-Aged Sriracha. Higher donors get older bottles as well as custom Barrel-Aged Hot Sauce and Sriracha Salt made from excess ingredients.
Sosu Barrel-Aged Sriracha Adds a Touch of Refinement to the Condiment
1. Barrel-aged Condiments - Using barrel-aging techniques with condiments offers a unique flavor profile with potential for innovation in condiment industry.
2. Locally-sourced Organic Ingredients - The incorporation of locally-sourced organic ingredients creates a value proposition for consumers seeking healthy, sustainable options in the food industry.
3. Crowdfunding for Specialty Food Products - The crowdfunding model allows specialty food brands to raise capital and gauge interest from consumers, presenting disruptive innovation opportunities for the industry.
1. Condiment - The trend of barrel-aging condiments creates innovation opportunities for the specialty food and condiment industry.
2. Organic and Locally-sourced Food - Incorporating locally-sourced organic ingredients in food products presents innovation opportunities in the healthy and sustainable food industry.
3. Crowdfunding Campaigns - Using crowdfunding campaigns is a disruptive innovation opportunity for specialty food companies, providing an alternative to traditional funding methods.