We made it! To mark our fifth year in business, we decided to age our kombucha in a port wine barrel. Drawing on inspiration from Portuguese delicacies, this sauce is very berry forward, with hints of port and citrus notes. We used the Peri Peri pepper for a consistent but pleasant burn. This is a sweeter sauce that can be used on charcuterie, braised meats, tarts, and seafood.
Heat Level: 6/10
Ingredients: kombucha culture, honey, blackberries, figs, raspberries, white balsamic vinegar, Peri Peri peppers, orange zest, salt, basil, vanilla bean
