You Don’t Really Need Sriracha Aged in Whiskey Barrels, But You Probably Want It

Just when you thought Sriracha was already the perfect condiment, somebody comes along and decides to age it in oak whiskey barrels.

The condiment wizards over at Sosu Sauces launched a Kickstarter campaign to fund this culinary creation and, since the Internet entertains an unhealthy obsession with Sriracha, have already surpassed their goal of $20,000. According to Foodbeast, Sosu begins with locally sourced chili peppers mashed with brown sugar, garlic, and salt, and then stores the concoction in oak whiskey barrels for one to three months. This natural fermentation creates a unique flavor that Sosu describes as “fruity, spicy, and smoky.” It’s produced in small batches with no preservatives or additives.

In April, Sosu will release a limited-edition batch of the stuff, aged for three months, to the first 100 supporters who pledged $25 to the cause. Unfortunately, all those spots have already been snatched up, but you can still…