Prototype Club Box 06

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.

PINEAPPLE AND BOOCH MUSTARD

We’ve always promised you the experimental and the unhinged in prototype club, so what did you expect?

Last time out, we threw a load of mango at some mustard. This time we’ve made a special batch of our old mustard, just for this moment. We stayed tropical and made a big play on pineapple. Instead of vinegar, we’ve sloshed in a hefty dose of kombucha base souring. That of course came from our mates at Raw Culture. Check them out if booch is your thing.

We’re enjoying the play between tropical fruits and mustard.

As always, we’re not done with mustard by a long way.

Heat: 2/5

HOT ISLAY BBQ

We may or may not be collaborating with a Scottish whisky company. In doing so (or not), we’ve been playing (or not playing) with some smoky Islay flavours in the base of a BBQ sauce. Because that totally makes sense to us and we’re all for it. If that’s what we’re doing of course.

We’ve confused even ourselves now.

This wee sauce has got the base components of a decent BBQ sauce. We then ratcheted the heat up and did we mention we put whisky in there?

We kinda love it but if it’s to move forward, we’ll no doubt have to dial that heat down a bit and make it sweeter. Maybe add some more smokiness to it. Our hands are tied by ABV for the amount of whisky we can put in there. We need to keep the sauce below 0.5% or else we get into big trouble with the authorities. You get the hot version. Because we know you can take it.

Get this on your favourite grilled anything and let us know what you think.

Heat: 3/5

ONE HOT PIG

Remember when we made Het Sass: Bacon? You liked that one huh? Well we’re not done with that bacon flavour yet. This is an experiment into adjusting the heat and flavours of that one. It’s the first time we’ve used Liquid Oak. We nicked it off our mates at Fierce Beer. While they explained how it might be used in crisp lagers, we thought “nah, this needs bacon and heat”. Because we’re like that.

We can actually feel Fierce shaking their heads at us right now.

We wanted to call this “War Pig” in homage to Black Sabbath and because well, you can tell why. Sadly for us, another sauce maker already has that name and we’re all like “Damn you man, that’s a GREAT name but now we can’t use it”. So there you go.

Smash this on your pasta dishes and on your fried morning roll of choice.

Day of judgement, God is calling…

On their knees, the war pigs crawling…

Heat: 3/5