Way back. I mean way back I started a sauce with some leftover jalapenos and habaneros that I had laying around that needed to be used while they were fresh. I threw them in a fermentation vessel and let them go for about 60 days. Well I still didn't want to do anything with them so I added some tequila and whisky barrel chips and put the top back on and promptly forgot about it.
About 6 months later I needed a new sauce and was looking through what I had on hand when the light bulb hit and I whipped out this aged sauce.
Much to my dismay with all that time the peppers had really broken down and I would have had to remove over half of the liquid to make it thick enough and even then it would have probably still separated in the bottle and looked gross.
So I did what any business owner would do. I changed gears, thought through the problem and took a few taste tests and decided this was going to be a thin vinegar style Louisiana pepper sauce. You know the one I'm talking about that's made with Tabasco peppers.
Anyway I hope you give this a try. It's got more of a kick than T and has an awesome flavor and color. I've been putting it on literally everything. I made about 8 cases so it should disappear quick and it will take me another 6-8 months to replicate it again.