Rough Rice - Angasi Oyster Hot Sauce feel_Opulent Smells so darn good

Smells so darn good

A six month barrel fermented Flanders inspired Golden Sour was blended with young Belgian Blond

barrels and amphora were all used in the fermentation process

This will provide pleasure for the next ten to fifteen years at least

lemon zest and subtle crushed stone

Rough Rice - Angasi Oyster Hot Sauce feel_Opulent Smells so darn goodA Rough Rice X Keep Tassie Wild collaboration. $1 from every bottle donated to the Bob Brown Foundation. Ingredients organic chillies x 6 varieties (Penna), angasi Oysters (Tasman Peninsula), water (kunanyi), ume (Gardners Bay), sea salt (Little Swanport). Adam James, Rough Rice.