Calling all hot sauce collectors! Here is your holy grail. Ok, some people can't cope with the label but I think it's nothing short of brilliant. Lovingly crafted by multi-talented artisan (and waiter) Bob Fernandez using Stigler's Farm tabasco peppers, smoked paprika (hence the "smokey butt"), vinegar and salt. Aged one month as mash and "open top" finished for one week. I tried some on grits and got a super warm, palate encompassing heat that pleasantly lingered on the middle of my tongue. Seriously hot but not stupidly hot. I have yet to see if it lives up to it's name. Only
six bottles produced. If I play my cards right maybe I can get one next year...
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