Nope, but as a pepper lover (and somebody currently brewing a capiscumel) I might try that. Though I think it would have to be pretty light on the pepper flavor, just a bit of heat could go well. And if all else fails, that would guarantee one amazing glaze/marinade base.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port