REDRUM Special Reserve started as a fun project to share my hot sauce creations with friends and family. Every year I have a garden and grow all kinds of hot peppers, mostly Habanero’s, Orange and Red Savina, but a bunch of other stuff also.

The first year I had Long Joe’s and Cayannes and Jalapeno’s, Cherry’s, Thai Dragon, Hungarian Wax, Anaheims and a few red and yellow bells. I took all of my fresh harvest peppers and smoked them with Hickory wood for 12 hours, stemmed all the little buggers and made a mash

I am a chef, certified in food safety and sanitation, so i was able to make my sauce in the steam kettles in our industrial kitchen and sterilize my bottles and all the good stuff to make sure my bottling process was compliant with safe food handling processes.

It took me 7 hours  to make the first batch of sauces, starting with my “RedRum Original” and I produced my first few cases. The ingredients are: Red Savina Peppers, Smoked Peppers, Vinegar, Shallots, Corn Syrup, Lime Juice, Herbs and Spices.

Then I made BBQ Sauce, using 1/2 hot SPECIAL RESERVE RedRum sauce and half of my homemade bbq sauce recipe and mixed it together. Ingredients: Red Savina peppers, Ketchup, Vinegar, Corn Syrup, Smoked Peppers, Shallots, Brown Sugar, Molasses, Lime Juice, Garlic, Herbs and Spices.

Now I think I may have gotten carried away, but I then took some of my SPECIAL RESERVE Hot Sauce and added 5 Million Scoville extract to it. Still hot, but that wasn’t enough! I then took about a gallon of my hot sauce, added the 5 Million extract to it AND the vial of 16 Million Crystals to it, and this became my “Extra Special Reserve”.

That was the first Year.....

Now and each year after I grow a large variety of Hot Peppers, smoke them myself, make a mash and make some sauces!  I will have a different offerering each year with the "Vintage" on the bottle and when they are gone thats it until next year!  I hope you enjoy my yearly creations,

ChileHeadEd

If you would like to contact me E mail me at Edroom@aol.com