Meet Austin's civic leaders in mouth burn
Fri., Aug. 23, 2013
Be the Bird: Sriracha's Hotter Austin Cousin
Alabama native, musician, and 15-year food industry veteran George Milton likes it hot. Yes, folks, his Yellowbird Sauce will make you sweat. Fed up with the ho-hum burn of Sriracha, not to mention the added sugar and preservatives, Milton decided to make his own hot sauce; like Sriracha, but spicier and more natural. What started as a personal pursuit to re-create and improve upon the much beloved rooster sauce, Milton's habanero sauce soon became so popular with family and friends that the next step was inevitable. He moved to a commercial kitchen and started bottling. His girlfriend, Erin Link, designed the logo as well as the website, and after receiving all the proper permits, Yellowbird officially took flight.
Made with habanero peppers, onions, carrots, tangerines, and limes, Yellowbird Sauce is sweet and smoky and fiery as hell. The produce is fresh, and the sauce is aged for optimal flavor "mellowing." Already gluten-free, the brand hopes to soon be certified organic and non-GMO verified. Now a fixture on the tables of Gourmands Neighborhood Pub and Counter Cafe, the brand was designed as a table condiment, perfectly paired with eggs, burgers, pizza, and anything in need of a swollen lip, nostril-flaring kick.
In addition to Gourmands and Counter Cafe, you can find Yellowbird at Hillside Farmacy, Thom's Market, Wheatsville Co-op, and featured atop homemade kettle chips at this year's Austin Chronicle Hot Sauce Festival. As a result of increased demand, a Kickstarter campaign to raise funds for a production facility will soon be in the works. While Milton did not share the gory details of his most horrific encounter with capsaicin fingers, suffice it to say, it burned for days. – Anna Toon