Prototype Club Box 03

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.

7 POT HONEYBERRY

Mangoes and Pineapples are brilliant. Don’t get us wrong. But we’re really interested in what’s around us here in NE Scotland. That’s where our bramble sauce idea came from back in 2018.

We’ve been mucking around with a few more local goodies. And one of those are honey berries.

They are kinda like blueberries but have a slightly different level of tartness and a serious amount of fruit flavour. They are longer in shape but the same colour as blueberries are. They are a superfruit…if that kinda thing matters to you. Better than blueberries apparently.

They are magnificent.

We like them because their tart flavour against our favourite superhots is mind-blowing. Literally. This bad boy was punchy.

Heat: 4/5

HET SASS: SMOKIN’ MISO

Remember that time when Het Sass: Smokin’ was our most popular sauce by a mile? We released Het Sass: Miso and that all began to change. The popularity benchmark that Smokin’ had spent so long building was at risk. Miso came out fighting.

So we thought, “why don’t we combine Smokin’ with Miso. Just for funs?” And so we did. We like to push things. Big smoke, big umami. What's not to like?

Heat: 2/5

BARREL AGED 7 POT BRAMBLE

Our 7 Pot Bramble was a real talking point ever since it took over from Reapers & Blackberries. That old sauce won all sorts of awards and accolades. These are big boots to fill.

And you know what, we’ve been threatening to age hot sauce in barrels for years. We just didn’t have a clue what we were doing and didn’t really get around to trying it.

But we have now.

This was the first step on a longer journey. We learned a lot making this sauce. This batch didn’t get the whisky kick we expected but at the same time, we showed a lot of restraint here. We didn’t want to overpower that fruity magic or that funky undercurrent. It’s clear this sauce has spent time in oak (3 months actually). Our next barrel experiment will involve a bigger flavour infusion from the whisky.

Cheeseboards rejoiced.

Heat: 4/5