Prototype Club Box 02

This is part of a series of posts covering the contents of each Prototype Club box dating back to November 2022. An overview of the thinking and circumstances around each prototype hot sauce.

SARE FACE…AHH

There’s a reason we called it that. Read on.

We did something a little different with the PH value of this. We need things pretty acidic but we’re damned if we’re taking the easy path. You deserve better than the age old tradition of loading a sauce with cheap vinegar. We won’t ever make you suffer that.

Hell no.

We got all scientific with this one. We popped all our pens in our lab coat pocket and set the Newton’s cradle going. Then we got down to the business of making a unique acid. We concocted a malic acid solution. Then we made it less “turn you inside out”, with the addition of copious amounts of lime juice. That gave us the base acid. And we’re really pleased with ourselves about that.

Then we decided to extract as much heat and flavour out of the humble habanero as possible. Because habaneros get thrown about like they’re nothing but we beg to differ. They are fantastic and we were determined to show you. Sweetness came from Agave syrup and we completed the party with salt and Mexican oregano.

And the name? Well, this one had a secret mission, it became our Fierce Beer collaboration, Fuego De Cerveza. NE Scottish residents will be able to translate from here…

Heat: 3/5

TEA BIRD

Speaking of binning off the vinegar, what if we made a wing sauce but we threw the rulebook straight out the window?

A wing sauce made with only a few ingredients. We let a restrained list of ingredients deliver something magnificent. Ghost chillies were the crux of the matter here. Nothing tastes or hits like a Ghost Chilli. We keep coming back to them over and over.

Instead of yet another vinegar heavy wing sauce, we brought you something better. More flavoursome acidity. We used the base kombucha souring made by Raw Culture Kombucha, right here in Aberdeen. This is not the first time that booch made it into a hot sauce and it wasn’t the last either. We went on to create our Buffalo Hot Sauce with everything we learned here.

Heat: 3/5

HET SASS: MUSTARD

Now we’ve sneered at the use of vinegar, allow us to introduce our new mustard. Made with loads of vinegar. Organic, apple cider vinegar though, not the stuff you clean your house with. Vinegar is very much not the story here. We wanted to get this out of the way before you start pointing out that we’re ridiculous hypocrites.

If you’ve known us for a while, you’ll know we made a pretty popular mustard for a while. Even though it was widely loved, that mustard never felt good enough for us. So we took all the good parts and made them much better. This one has sweetness and acidity from pineapple and a cheeky little chilli kick. We balanced it all out with some taragon. Not your average mustard. Not your average hot sauce co.

Heat: 1/5