L.W. 1814 Barrel Aged Hot Sauce

$15.00

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Item details

Handmade

Materials

chili, peppers, hot peppers, white vinegar, salt, habanero, cayenne, jolokia, serrano, scotch bonnet, aji

Langdon Wood 1814 Barrel-aged Hot Sauce
***One (1) 5 fl oz bottle***

“Washington hasn’t felt a burn like this since the British left.”

The concept for this limited edition hot sauce was started just as we began as the bicentennial commemoration of the War of 1812. We’re releasing it on August 24, 2019; two hundred-and-five years to the day after the British Army marched on our city and burned it. The sauce was crafted using hot peppers from friends and farmers in DC, Maryland, and Virginia, including some from the very ground upon which the invaders launched their attack (Bladensburg).

The chilies were mashed with salt and – at great personal risk to my skin, eyes, and respiratory tract – loaded into a fifteen-gallon oak barrel.
The barrel once held rum from Mount Defiance Distillery in Middleburg, Virginia, and was used for our rum barrel-aged syrup.

After a year the mash was blended with organic distilled white vinegar and readied for bottling. The variety of peppers used included Scotch Bonnet, Aji chilies, Jolokia (Ghost Pepper), cayenne, habanero, Hainan yellow lantern, Serrano, Fatalii, Jamaican Hot Chocolate, and others.

As you taste this bright red sauce and feel its smoke and heat warm your mouth, think of the words of British soldier George Gleig as he watched the Capitol burn that night:

“The sky was brilliantly illuminated by the different conflagrations, and a dark red light was thrown upon the road, sufficient to permit each man to view distinctly his comrade's face.”

Heat rating: I have NO way of measuring the Scoville rating of this sauce, but by my personal taste it is on the high side of “hot”.

Only 192 large and 190 small bottles produced! Make haste and purchase yours now!
Ingredients: hot peppers, organic distilled white vinegar, salt
Langdon Wood 1814 Barrel-aged Hot Sauce
***One (1) 5 fl oz bottle***

“Washington hasn’t felt a burn like this since the British left.”

The concept for this limited edition hot sauce was started just as we began as the bicentennial commemoration of the War of 1812. We’re releasing it on August 24, 2019; two hundred-and-five years to the day after the British Army marched on our city and burned it. The sauce was crafted using hot peppers from friends and farmers in DC, Maryland, and Virginia, including some from the very ground upon which the invaders launched their attack (Bladensburg).

The chilies were mashed with salt and – at great personal risk to my skin, eyes, and respiratory tract – loaded into a fifteen-gallon oak barrel.
The barrel once held rum from Mount Defiance Distillery in Middleburg, Virginia, and was used for our rum barrel-aged syrup.

After a year the mash was blended with organic distilled white vinegar and readied for bottling. The variety of peppers used included Scotch Bonnet, Aji chilies, Jolokia (Ghost Pepper), cayenne, habanero, Hainan yellow lantern, Serrano, Fatalii, Jamaican Hot Chocolate, and others.

As you taste this bright red sauce and feel its smoke and heat warm your mouth, think of the words of British soldier George Gleig as he watched the Capitol burn that night:

“The sky was brilliantly illuminated by the different conflagrations, and a dark red light was thrown upon the road, sufficient to permit each man to view distinctly his comrade's face.”

Heat rating: I have NO way of measuring the Scoville rating of this sauce, but by my personal taste it is on the high side of “hot”.

Only 192 large and 190 small bottles produced! Make haste and purchase yours now!
Ingredients: hot peppers, organic distilled white vinegar, salt

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Meet LangdonWood

Art Drauglis

Art Drauglis

Washington, D.C.


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