Hudson Valley Barrel Fermented Fish Sauce.

Lady Jayne and Zak P finally got their shit together to start aging some fish sauce and since “local” is the word these days, we decided to go “local” and use Shad!  Zak did the dirty work of cutting up the fish while Lady Jayne drank champagne in the afternoon sun, but the team joined forces again when it was time to pack the pieces with salt and stuff them into the Rye barrel.

I am assuming this will take many months before its ready for filtration.  But, rest assured, I’ll keep y’all posted!