A Local Last Dab

Just the one, this week, my friends, but it’s sure to be a right doozie. ‘Cause, today, we’re looking at Singularity Sauce Co.’s Reapers & Mangoes. The only independent number ten to grace Hot Ones’ table since the advent of πŸ“½οΈThe Last DabπŸ“½οΈ.

Unlike most of the show’s line-up, however, this isn’t another pricey, american import. And, while I’m grateful to Hot-Headz for stocking so many of those, it’s also nice to see Hot Ones showcase a product made here in the UK. In scotland. The country of my birth.

It’s a rare, local highlight, in amongst their otherwise states-centric assortment, and its spot as the final sauce affords it great clout. So, throw in one of my favourite fruits and you just know I had to get my hands on a bottle.

Yet it wasn’t nearly as quick of a pick up as I’d hoped. Because I wasn’t the only one aboard the hype train.

It was going far, it was going fast and it was going… to take months for the next batch to ferment, back when I got in touch.

I’m afraid that it just wasn’t possible to write this review, back when it first saw that january feature. But it is now and I’m eager to make up for lost time.

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Encona do Fear the Reaper

Happy thursday again, everyone. Recently, it has come to my attention that Encona have made some rather drastic changes to their old carolina reaper sauce and, as a result, I cannot, in good faith, leave my previous review of it alone.

That post will remain accessible here and through my search bar but it will, from now on, be prefaced with a warning that it does not reflect the new version of the product on the market and it will be removed from my review catalogue, in order to replace it with today’s updated article.

So, read on for my opinion on the updated sauce but do be warned – I’ve not got the best of expectations for this one. Especially given its atrocious new label:

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Golden Grill Sauce

Hello again everyone. This week, I’m looking at another chipotle-based barbecue sauce but it’s very different from the last.

CoolMustard

This is Daddy Cool’s South Carolina BBQ Mustard – His β€œAll Up In My Grill” – and it’s 33% mustard. Not even close to the usual brown and sticky, molasses-forward barbecue style that I’m used to.

So let’s see how it is, shall we?

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