The idea was simple enough, I thought. Vinegar tastes like gack. But vodka is unflavored and would allow the purest pepper flavors to come through without the gack. There would be no need to add molasses, sugar, lime, genetically modified corn syrup, synthetic Kowakian monkey-lizard glandular extract, or whatever else might possibly mask the pungency of vinegar. But if vodka let the peppers shine through, what about bourbon or tequila or rum?
And so began the year in which I worked harder than I have ever worked in my life, and I loved every single second of it. That was 2017, and it ended a couple of days ago. Let’s review!