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Ghostpepperman wrote:Well thanks for the link to that video.
I think I will stick with the good old Ghost-peppers.
Watching those videos makes me not wanna eat them raw but add them to some mash

Just to let you know I macerated 1 Trinidad scorpion in a quart of white liquor at 60% and It was soooo hot it was unbearable. My friend George that has the distillery over in Las Vegas also wanted to try so I sent him some peppers. His was way too hot also. So go easy with the ghost peppers, they average about twice as hot as a habanero pepper. Most successful pepper shines I have seen use jalapenos or cayenne peppers and it is still hot.

I did some with some dried Ancho's Very Nice. Tried some Naga's Way too hot

Just think of the anal hangover that comes with that.

S-Cackalacky wrote:Just think of the anal hangover that comes with that.

!

pulsetech wrote:I did some with some dried Ancho's Very Nice. Tried some Naga's Way too hot

Good call, anchos have a really nice flavor of their own, I think they might be my favorite flavor for a pepper. I've been trying different peppers, and combinations of peppers, for a couple of years now. I love jalapenos, and they're my favorite thing with tequila, but they don't seem to work very well in whiskey.

In the end I'm going with a combination of ancho and habanero, for a good level of spice + flavor.

My personal goal is to take away the alcohol bite and replace it with a pepper bite. I'm not going for ballistic heat, just that bit of bite on the tongue, and at the back of the throat.

raketemensch wrote:

pulsetech wrote:I did some with some dried Ancho's Very Nice. Tried some Naga's Way too hot

Good call, anchos have a really nice flavor of their own, I think they might be my favorite flavor for a pepper. I've been trying different peppers, and combinations of peppers, for a couple of years now. I love jalapenos, and they're my favorite thing with tequila, but they don't seem to work very well in whiskey.

In the end I'm going with a combination of ancho and habanero, for a good level of spice + flavor.

My personal goal is to take away the alcohol bite and replace it with a pepper bite. I'm not going for ballistic heat, just that bit of bite on the tongue, and at the back of the throat.

Habs are pretty darned hot, way more than a little bite. If you want some heat right up front think about a cayenne pepper .They are a bit hotter than a jalapeno but not scorching hot. Easy to get also.

corene1 wrote:Habs are pretty darned hot, way more than a little bite. If you want some heat right up front think about a cayenne pepper .They are a bit hotter than a jalapeno but not scorching hot. Easy to get also.

Well, I'm only talking about a little bit. Habs have a lot of unique flavor, too. There's a roundness to them, unlike some of the other hot peppers that can be more acidic, like a white onion.

Of course, there will also be honey to offset it. But wow, have I ever completely sidetracked this thread. Apologies.

I grow super hots too. Carolina reaper, ghost pepper, and others. The ghost pepper is hot but not a very good tasting pepper. The Carolina reaper is extremely hot but has a good taste. I have a 60 yr old guy at work that loves hot peppers. I bring him several a yr. He eats the Carolina reapers like candy and loves the rush! I watched him eat 2 in a row. Not bat an eye until he accidentally had an itch and touched his eye with a finger that had some oil on it. It turned red pretty fast!

I grew some Dorset Naga plants last year but just as they were starting to flower the weather turned cold and I didn't get them inside in time and they died. I was going to make a Naga and spearmint/ peppermint infused drink I want to call Niclear Winter I have some mildly hot chilies this year I might try something with.

I once made Jalapeno wine, and then distilled it and got some very good tasting "Jalapeno 'Shine" .
It has a really good Jalapeno taste with a little burn..good kind of burn