Hey folks, don’t stop me if you’ve heard this one ’cause, today, we’re looking at Chilli of the Valley’s Calypso.
Now it’s been over a year since we first saw this sauce and a lot has changed in that time. It looks far more enticing in its swanky new, pirate-themed bottle but, more importantly, its makers have informed me that they’ve changed the vinegar to a far more fruit-friendly, white wine variety.
So, since the overpowering nature of spirit vinegar was my only issue with its previous incarnation and I do so like to preach the benefits of picking the right acid for your sauce, I think it’s only fair that I reward the company for taking my feedback on board by giving it a second shot.
Yes, folks, this is a thursday special to re-review Chilli of the Valley’s product. Partially to ensure that the info on my site is up to date and partially because it’s an interesting, real world example of just how much difference vinegar type can make.
It would be unfair of me to let it take the normal tuesday spot away from something newer but I do feel like it deserves this metaphorical air-time, nonetheless.
It’s monday, dear readers, and, while it might not be my usual blogging day, it is, in fact, my birthday. The day where I turn a year older and I mark the occasion with something stupidly hot. An extract-based sauce or two to make me suffer for your entertainment, as well as the entertainment of those who craft such fearsome concoctions.
As I mentioned, last week, this year’s post is dedicated to Dan Reed and his company, Chilli of the Valley. A company who kindly supplied me with one of their hottest natural products as an appetiser.
Yet I kind of suspect that that’s all that Dan meant for his Black Death to be. Because it may have been hot and tasty but it sure didn’t pack the unnatural punch of a sauce like this:
His Phwoar Koff and Dai.
Not that it’s actually meant to be read as “Phwoar Koff and Dai” but, well, I do try to keep things family friendly on my front page. And I’m sure that we’ll all understand what it really means once we’ve tried it.
Hey folks, It’s less than a week until my birthday and I’d love to celebrate with you all but I’ve got the plague. Though maybe not the one that you’re thinking of.
Today, I’m talking about this little thing:
The Black Death, from Chilli of the Valley. A special little something that they sent to fill the gap before my traditional, yearly suffering.
It’s a sinister blend of carolina reapers and black garlic, intended to serve as the appetiser to next monday’s main event. Something crazy hot and full of darkness, yet also rather more natural and flavour-focussed than what I’ll be doing for my special day.
And, while this one may have been a freebie, I had my eyes on it long before they sent this bottle over. So you’d better believe I’m excited to crack it open!
Happy tuesday again people, it’s time for us to return to wales and experience a second sauce from Chilli of the Valley. One with the same pineapple and coconut flavours that ruined Saucey Lady’s Fireman’s Watch for me but one that gives them the centre stage, instead of pairing them badly with other, more savoury fruit.
This one is their Calypso – A sauce designed to mimic the classic piña colada cocktail’s flavours, with pineapple, coconut and rum.
And this time, I see no reason why they won’t work.
To be truly sure, though, I’m going to have to put this sauce to the test.
Another tuesday, time for another spicy review.
But this time it’s not another free sample I’ve been sent. It’s a limited edition craft beer made with anchos. And it’s selling fast!