To make Rum Barrel Fermented Smoked Jalapeño Hot Sauce, Butterfly Bakery maple wood smokes local jalapeños, stuffs them into a St Johnsbury Distillery Rum barrel and lets them ferment. Then they cook them up with Artesano organic white vinegar to create this richly layered medium hot sauce. This is BBVT's owner/founder Claire Georges's favorite sauce!
Butterfly Bakery of Vermont started in 2003 baking cookies in the middle of the night in a local coffee shop. Now located in a lovely little bakery home on Barre St in Montpelier, Butterfly Bakery expanded into hot sauce business in 2015. They are committed to slow, sustainable growth using local ingredients because they want to own the kind of company that they would want to work for and buy from. All of their chili peppers and maple syrup are purchased directly from the small-scale Vermont farmers who grow and tend their fields and woods.