Let’s dip in
When we discussed reviewing sauces as a fun addition to the website, I clearly underestimated what would be involved. A nice, creamy condiment maybe? Sampling a delicious dressing? I hadn’t envisioned my tastebuds facing an almost daily assault of spicy sauces extracted from the fiery pits of Mordor.
Apparently, Tabasco isn’t as hot as the others I’ve tasted, which is great, but what does this mean?
That it isn’t eye-wateringly oesophageal level scolding, it’s just regular
mouth-blister-causing heat? Lucky me. I am still sceptical. Isn’t Tabasco
the original hot condiment?
Let’s just get it done then.
It has a tanginess to it, like vinegar with a slight sweetness.
It’s all in the taste
Starting with the branding. I like it. A lot. The bottle is small, and the label art is simple with its green text framed in red. There is an aged feel to the design, a timeless quality, which (after a quick google) hasn’t really changed since it launched in 1868. Unlike myself, who first launched in 1985 and seems to be aging like leather that’s been left in direct sunlight for too long.
Preparing for pain, I cautiously go in for a taste.
It’s hot, for sure, but not unbearable. Maybe Nando’s XX Hot Peri Peri sauce has given me a new baseline of heat tolerance?
It has a tanginess to it, like vinegar with a slight sweetness. It’s quite nice, but I am unlikely to rush and buy a batch to marinade poultry or brush over a steak. However, I don’t mind the taste.
Team verdict
As expected, Mark and James with their spicy fire endurance levels set to dragon, lap up the stuff. Both mock me for even considering it a hot condiment. They’re big fans – are there any sauces they don’t like?
Moving onto branding, we all agreed it’s a timeless, simple design. Top scores all round.
Is it an AWESOMESAUCE?
It has to be a YES. It has great rustic branding paired with a unique taste and packed with a moderate heat.