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This is the pure uncut hard stuff. Ripe home grown tabasco peppers cooked up with some sweet red peppers and garlic and salt. Pretty simple ingredients. Its only 50,000 scovilles but it’ll light you up.
I still have a couple bottles of the last edition five years ago. I aged the puree for it for a year before I cut it with vinegar and bottled it. I’m going to age this for as long as my current supply of the old stuff lasts. I cut mine with cider vinegar at a 4/1 ratio so I’ll get about 25 five oz bottles this go round.

I brought a couple bottle of this to Larke’s and those Deplorables down there gobbled it up in just a couple days. A bottle lasts me for months. A bottle will last Muddy a lifetime.

Soon as I bottle it, I’ll send out a few if anyone wants to try it. I love making this stuff, but I can’t see doing it every year. I can vouch that it gets better as it sits and ages too.

BKB