Most of the sauces I’ve tried the past couple of weeks have been mild and I almost forgot what the sting of a good Scotch Bonnet hot sauce was like. This reminded me. It’s not wild hot or ferocious - probably a medium heat - but you do feel the sting at the beginning.
But this isn’t just Scotch Bonnet, it’s burnt Scotch Bonnet. I almost wish the word ‘burnt’ wasn’t on the label. When I first tried the sauce I loved it - as did Sarah - but when I could isolate that charry flavour I started to reject it. I guess everyone who cooks has a memory of a barbecue that’s gone wrong or a camping stove meal gone wrong so that even the beans taste of charcoal, and it’s that food memory that was conjured once I read the flavour and haunted me a while.
I mean, I got over it, and I’m really enjoying the sauce.
Hoots is a Somerset company but their sauces have Scottish trope names or connections, like Hoot Ness and Bravehoot, and of course Rabbie Burns, the founder and chef having been brought up in Scotland.
Being not too far away I’ll definitely be picking up more of these when I next pass through.
£6.00 per 150ml / £39.96 per litre
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