Lightly char the Fresno chiles in a dry skillet before adding to honey to deepen their smoky flavor and reduce raw pepper bite, creating a more balanced heat.

Warm honey gently over low heat rather than boiling it to preserve the delicate floral notes and prevent crystallization while allowing bourbon and pepper flavors to meld.

After infusing for 24 hours, strain through cheesecloth to remove pepper solids, creating a silky, restaurant-quality condiment that drizzles beautifully without sediment.

Choose a mid-range bourbon with notes of vanilla or caramel rather than high-proof or peaty varieties; a splash of 2-3 tablespoons adds depth without overpowering the honey.

Bottle your hot honey in sterilized glass jars with tight seals to extend shelf life up to 3 months and make it gift-ready with custom labels for holidays.