Know why foods like chili, Buffalo wings, tacos, or Southeastern Asian street foods always seem to taste better with beer, even though it does nothing to tame the heat and actually seems to make it worse? Answer: because there are flavors in chile peppers that are only soluble in alcohol. So, consuming and cooking chile-based foods with alcohol allows for new taste combinations that can’t be created in any other way.
And that’s what, I’m guessing, make this whiskey hot sauce so delectable. The emphasis is on flavor, in addition to the heat.
Get the full recipe (and see more beautiful photos) at The Ivory Hut: Whiskey Hot Sauce