Resistance is Futile
Maple syrup and sriracha. Foodies obsess over them. Festivals celebrate them. Vermont's "Sugar" Bob Hausslein turns them into six sampler-size bottles of sauce that humans cannot resist. He starts with maple syrup he taps and boils all night over a wood fire, and adds it to three different hot sauces. Then the smoker comes out, and maple syrup goes in. His Smoked Maple Syrup, with nothing added, is a beautiful thing. He adds it to bbq and sriracha sauce to give them maximum crave power. Use in dips and dressings, in bean and tofu dishes, and cocktails. Handmade in Vermont.
Smoked Maple Syrup - Just what it says. Nothing added. A beautiful thing.
Smoked Maple Syrup Barbecue Sauce - The above, with tomato and vinegar added; lets grilled flavors shine.
Smoked Maple Sriracha - A smoky version of the Original Red.
Original Red Maple Sriracha - Based on the traditional Thai fresh peppers and garlic blend.
Maple Verde Sriracha - Made with fresh jalapeņos for just a bit more heat.
Very Hot Maple Sriracha - Habanero and baby bell peppers add big flavor and a non-atomic kick.