Jolt Country

I made a hot sauce a year ago. I thought it was pretty good, but I didn't think it was professional-grade. I just found a bottle today after forgetting about it for a year, and after the year-long wait, it's world-class.

I have no idea how I made it.

It's like brown? I think it had like, habaneros, brown sugar, some cinnamon and cumin or something? I have no idea.

I have 30 sauces in there, and it's my favorite one now, and I have no idea how to get more.

God dammit.

What kills me other than the flavor is how perfect the pour is. You don't want it too thin, but you don't want it so thick it doesn't pour easily from the bottle. I've never seen a better pour.

I made magic, and the recipe is gone forever.

God dammit.

Would you call it lightning in a bottle?