I think youd get much better flavors doing an infusion rather than a ferment.

Ancho Reyes is liquor made from peppers, but I think it's a liqueur rather than being fermented peppers

Before you put in the work of making this yourself, try some hot pepper beers first. Jalapeno especially imparts a waxy aftertaste, and the heat his differently in the back of the throat because your drinking rather than eating. Too close to a heartburn sensation for me

My first thought is there’s probably a good reason no one has heard of anyone doing it.

Hello! Yes, we've tried it! It was a Jack Keller recipe that called for 14 jalapenos and some raisins with a bunch of sugar. Fermented fully, but it was too sweet still, I actually found the pepper taste to be nice, but sadly the sugar made it undrinkable. Would make it again with an amended recipe.

There is an Instructables for this which oddly doesn’t surprise me

If you're looking to make a mead from peppers, you can search online for capsicumel recipes. Here some recipes from the Modern Meadmaking Wiki: Smoked Capsicumel, Reaper and Mango Habanero.

If you try it let us know. I am all in on prisonhooch posts and whacky ideas, even though I am not adventurous enough to try something like that myself.

Maybe it would be better used only as additive to more traditional brew. Like used as hops in beer or in fermentation.

it would technically be a brandy