I just bumped into Newton in the hallway, and he was like, have fun with that. Tasting hot sauces with sh**ty liquor. I'm like, what? You're talking about sh**ty liquor. You got a sneak peek of the liquor. Don't blow it for everybody else. And he said, I hope you like beep. And I was like, I do like beep. So, jokes on him, I'm going to have a good time. I brought awesome stuff. Yeah. How are we doing this, Jenna? Yeah, I did my best to arrange it from least to most hot. The first six to eight of them are pretty fruit forwardish with spice, and the rest are more spicy. I mean, I want to try them all. What do you think? Obviously, I want to try them all. Yeah. Can we just start trying them then, and Roger can complain later? So, they're in increasing order of heat. Yes. But there's other stuff in like vinegariness and sweetness and fruitiness. I mean, I think we should just pour out all the liquids, be it wine, beer, or spirits, and then just walk through the hot sauces. Have a table of options to pair with and then see what we think goes with them. Yes. Yeah. What's the room say to that? Sounds good. Yeah. All right. So, then maybe we pour the stuff and say what we're pairing with, and then we introduce the hot sauces. Correct. Yeah. Let's do that. All right. I'm against that part. Let's not introduce the hot sauces. Chris got vetoed. Here we go. You're listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Jenna, I do communications, and I purchase a lot of hot sauce. Who else is with me today? I'm Greg, and Jenna sent me an invitation to this hot sauce festival, and I got vetoed by my significant other. She said, do not go, you are not allowed to go. And then when Jenna was like, she sent a picture to all of us of all these hot sauces that she bought, and I was like, f*** yes. Isn't your regular home life a hot sauce festival every day? Yeah, you should see my counter. Yeah. It's great. I don't know what your wife was worried about. There's other people in the room too. Hey, I'm Pat. I enjoy hot stuff. Hope we got that on tape. I'm Chris. I call Pat hot stuff. Sorry HR. Roger, beer. I enjoy hot sauce as well, as long as it's not too spicy. Not too spicy. See, I was looking at the list of regular Barrel to Bottle contributors and I'm like, Pat, hot sauce guy, Greg, hot sauce guy, Jenna, hot sauce guy. Girl, guy, works. Alicia is, but she's not here. I don't know about Chris, probably. Yeah. Then I'm like, Roger's a super taster. There's no way that Roger likes hot sauce. He always accuses me of having blown out my palate with hot sauce. It wasn't just hot sauce, but I did. And that kind of made me think too, like that same question I asked Jackie's icon, I asked, what's your name from Jack Daniels? I asked Lexi Phillips, I've asked several guests, did I blow out my palate or do I go for hot sauces and cabernets and whiskeys because I'm the opposite of a super taster and I need that stuff to feel fumes? That's a whole other subject, Greg. I don't know what can make you feel. Right? So, like Roger, you can appreciate hot sauce and all the different flavors, but at a certain point- There's not a Neanderthal like Greg. Do you get maxed out? I mean, not just the heat, but just the, I don't know. Yeah, it can become too much pretty easily. I will say though, I never experienced until I accidentally at a place that was famous for their wings, ended up doing one of those dumb waiver things. Did you say accidentally? Yeah, because I literally- You accidentally signed up a legal form? I've seen Roger in some pretty tremendous states of varying mental capacity over these last like 14 years. He'll sign anything. I could see this happening at certain points of the evening. All right, Roger. What did you put inside yourself? They only had like one step above hot, so I'm like, how hot could it be? It sounded good, like the way they described it, and then there was no mention of a waiver, and then all of a sudden a waiver came out. And it was for like 12 wings, I'm like, eh, whatever. Wait, 12 wings? Yeah, I'm like, eh, how bad could it be? And they were really good. They tasted crazy hot, and then about halfway through, I hit what I'd only read about, where you get this euphoria high when things are hot enough. I used to regularly go to a Thai restaurant where that was part of the pleasure, I mean, yeah. Only twice in my life have I had to tap out, because something's too hot. Once I got the gonzo level hot at Royals Hot Chicken in Louisville, which comes automatically whenever you get it, they just give you a glass of warm milk with your chicken order. How long ago was that, Pat? That was like almost, it will be five years of this coming January, and I always get the extra hot there, and it's like respectably hot, but it's not too much to handle. But this gonzo, I ate it, but it just felt like there was a tiny gnome with little knives stabbing my stomach. Over and over for the rest of the day, and it wasn't like I was going to throw up, it was just like a physical pain in my stomach. It was not pleasant. Then the other time, I've gotten it before. I've always gotten the hottest level at Buffalo Wild Gains, whenever they call that, wild or something, and I got it once and Jeff was with me, liquor buyer Jeff was with me, and I swear to God, I started to hallucinate. Wait, wasn't there a Simpsons episode with a hallucinatory pepper? Yeah, Guatemala Insanity Peppers. I'm just your memory, Homer. I can't give you any new information. But I've never experienced this euphoria, Roger. It's gone from just like, sure, I like hot stuff to either a physical pain or some weird psychoactive trip. It just blew right past euphoria. We might as well get this out of the way too. Have you ever touched your eye? I just did it a little. There was some hot sauce left over on one of these caps when I was rearranging the bottle, and then I just went to itch my eye, and I was like, brand a little bit. It only takes one. I touched my eye, and then about 15 seconds later, I was like, I've done something terrible. One bit of advice, if you grow your own peppers, I made jerk chicken once and was making the scotch bonnet sauce, and I'm like, well, I'll cut up the peppers, and then I'll just wash my hands. Gloves. Oh my God. Or a fork. You can't be even just basic be jalapenos. It was unbelievable. My hands were burning. I remember putting wet washcloths on my hands, and then, yeah, for hours, it was just like, don't touch anything on your face. You can end up in the emergency room that way. No joke. All right. So this isn't just a podcast about sensory experiences, but it's about wine, spirits, and beer. On sensitive areas. And we all love wine, spirits, and beer, and most of us in the room love hot sauce. I don't know how we got this far into this many episodes of this show without ever having done this, but wine, spirits, beer, pairing with hot sauce. Can they? Spoiler alert, no, because this is dumb and forced. I'm going to taste the hot sauces anyway, and I'm going to make you guys taste some spiteful ass spirits just because you made me do this. You want to come into the office and try like 20 hot sauces? Okay. Also, totally not forced, at least for wine, that's like a common question, what wine pairs with spicy food. So, **** off, Pat. Are we starting with beer? Because I don't want to drink warm beer. I can introduce these first. I just envisioned having all the beer, all the spirits, and all the wine out at once. Yeah, let's do it. What are the beers? All right. So you obviously can do a million different options when it comes to beer. Kind of the one that I feel the laziest, as people are always like, did you know that spicy food makes hoppy beers even more bitter? And no one likes bitterness in beer anymore anyway, and I can't really stand that when they amp it up because I think it just completely blows your palate to pieces. So I went a different direction. These are three of the styles that I enjoy the most with spicy stuff. I wanted to speedball hoppy beer. So the three things that I like a lot are a beer with some fruit character in it. So in this one, I picked Island Rascal from Avery, which is a Belgian style wit beer with passion fruit. That used to be Lilikoi? Yeah. Lilikoi kept blue, which is pretty challenging to say and remember. So now they just renamed it Island Rascal. The idea being that the base beer is White Rascal, which is Avery's wit beer. Belgian style wit beer, so on top of it having Lilikoi or passion fruit in it, it also has orange peel and coriander. The second option here- Man, that beer is good. Yeah. It's a classic. Always has been. The second thing here is one of one of the most tried and true pairings for beer and spicy food, especially Mexican cuisine, is a Vienna style lager. And the story why is kind of interesting. Vienna style lagers were brought to Mexico in the 19th century by brewers that had worked both over in Austria and Germany as well as people with Austrian and German heritage in the United States. Then went down to Mexico, started brewing this style. Vienna style lager, if you've never tried it, is very similar to an Oktoberfest, but it is not quite as malty or heavy, but it has some caramelized malt qualities in there that pair wonderfully with food. So think amber lager, a little more balanced and more attenuated drier than like an Oktoberfest, but this is a classic pairing for Mexican food. Isn't that a lot of Mexican beers like Dos Equis and Bohemia? Exactly. So like Bohemian, Victoria I think is one of the most classic examples, Dos Equis, Amber. So the one we're drinking is a local option here. It's pretty cool to see some small craft breweries brewing Vienna style lagers. So this is from Roaring Table Brewery out in Lake Zurich, Illinois. And I just had a chance to visit them, met the owners, Lane and Beth, super nice people. They're brewing a wide variety of styles, very traditional stuff and new IPA stuff as well. So along with Dovetail, Art History, Goldfinger, Vienna style lagers, really making a comeback metro. So it's one of my favorite beer styles. So I think it does really well with spicy food. This is great, man. It's like a Graham Cracker and ginger snap. Yeah, it definitely has that Malty, Munich-y kind of caramelized malt profile. The last thing here was to either go with a Porter or Stout. I think, especially since it's like 90 out, I went with the Porter and one that I think- It's going to make all the difference. Fair enough. I always kind of pictured three of the most classic American Porters. Well, one of them would be Anchor, but it's pretty hoppy and again, hops and spice can be aggressive. Other than that, three of the most classic American craft Porters would be Great Lakes, Edmund Fitzgerald, Bell's Porter and Founder's Porter. So I haven't had Bell's Porter in a long time. I was always a huge fan. Bell's is of course known for their stouts and porters, but especially their stouts. So nice and malty. It's a popular thing to put like, do a Mayan or like Oaxacan style stouts, where you're putting in things like cinnamon, allspice, nutmeg, and some sort of chili pepper. Often it's like the guajillo kind of, the earthier, raisiny kind of dark fruit ones. So porters, like kind of if you think like spicy chocolate bars, that's a thing too. The chocolatey character in a porter goes really well with spicy food. Mole sauces. So yeah, those are three dependable, surefire options for beer. Awesome. Can't wait. Yay. Wine? Wine. All right. So this is the fastest we've ever done this. I know. Look at us go. We're going to have a lot of bullsh** about hot sauce. Why are you hating on us? This is some music. Stop hating. All right. So for wine, traditionally you want something white, off dry, some subtle sweetness that's going to kind of offset and cool down that spice. White also can be, obviously, you drink it cold, so that helps as well. I'm hearing the Viognier, Chenin Blanc. Exactly. I would argue maybe not Viognier. Too aromatic, it would be a trans. Acidity too moderate in Viognier. Major component in hot sauce is always the acetic acid from the vinegar. So Chenin Blanc is really a great choice because it always has tons of malic acid, but you also want to keep up with spice with little sweetness. So Riesling, Chenin Blanc, that kind of thing. Gewürztraminer. Also a little flabby for it, but it will work. Everything I say. Keep going. I'll shoot everything down. Come on, stand up. Playing the role of Alicia today is Chris. You don't really believe that. He's playing the role of Brett because he can't stay on his mic because he's looking back and forth and everybody is talking. Hey, you're a brother to us. Wasn't it the Gewürzt? Sorry. Never mind. I was going to make a relief for us. They had fun. Was it about my name, Roger? A suggestion? No. The Gewürzt? The Gewürzt? I'm sorry. I was the speed bump there. Jenna, please keep. All right. For whites, Chris and I collaborated. We chose the Dry Creek Chenin Blanc. Traditionally, this has a little more sugar to it, residual sugar to offset that spiciness. Although we did discover in research that the current vintage has only 0.35 percent residual sugar, so this is going to be dry. I'm sorry. Did they take the vignette out of the Chenin Blanc? That's right. We could have gone with that Pine Ridge Vignette, Chenin, which might have worked, because then you'd have that acidity. Well, now we're going to see if this does or doesn't. For reds, you're going to look for something fruity, light-bodied, something perhaps that you can still chill to still have that calming effect. We went with California Pinot. Those are light, higher in acid, tend to be fruit-forward. For this one, we went with the Banshee Pinot from Sonoma County. Then for a third option, you obviously want something sweeter to offset that spiciness, as we already have said. We went with a bruchetto-moscato blend by Elio Perrone, the Bigaro. Perrone. Perrone, the Bigaro. That has a little bit of bubble too to balance out that spice as well. I didn't know he blended those. I think it's relatively, I'm not going to say entirely just his, but I think he came up with this in the 90s. It's quite good because you get the really aromatic side of Moscato and then you bring in red fruits like strawberry. From the brachetta, yeah. Yeah. Cool. All right, pass them. We're going to have to do this. A lot of people claim not to like sweet wines. We're trying to just play around with the edges, see how dry you can go, relying mostly on fruitiness to work with these. Because it would have been easy to just get like a German Spatelesser or something recently, and we know it's going to work. You did stay away from the hard stereotypes here. Yeah. I was bummed that there's no Sherry or anything like that. We want to see what works and what doesn't. This is going to take me back to my early 20s, this Percato Moscato with the Frisante. Summer rosé time. Boy, howdy. Yeah. Sweet, right? Yeah. It is. But that'll tame the hottest of sauces. It has a little bit of acidity too. It catches in your throat. It's what you need. Strawberries. Yeah. Yeah, Percato is really for that Jolly Rancher red candy. Oh, that's gross. Settle down. Once you get to that hot mustard hot sauce, you're going to love it, I'm sure. Wait until you try it up against these things. I mean, nothing says strawberries like mustard. One of these hot sauces literally has strawberries in it, so get rid of your hat on hat. Actually, two of them actually have strawberries. All right. Now, since Pat is just tearing these apart, let's see what bulls**t Pat's about the first time. All right. Well, you asked for bulls**t, you're getting some bulls**t today. Party pooper Pat. How many Amarros did you bring? Three, but the more serious pairing that I think might actually work, I brought a mezcal. I was thinking this obviously, it's kind of hat on hat with an agave spirit, but then I thought, okay, a mezcal would be a little more interesting because there's some more stuff going on. Specifically, I chose Vamanos Riendo, which is a blend of Espadin and Tobala. Espadin is going to give you a lot more of the kind of tropical fruit, some citrus oil, light, riper, brighter, and Tobala is a little richer, earthier, a little rounder on the palate. So this is then actually undergoes a third distillation with some fruit in the still. So it's not quite- Any chicken? I was going to say- Thank you. It is not quite the pachuga, but it is like flirting with being a pachuga. So I think that should provide some interesting complimentary flavors with the hot sauce. Cool bottle, especially the bottle topper, etched wood. I figure we should have a token whiskey. This one is kind of new on the shelf. Sweeten's Cove is a very exclusive golf course, and people like Andy Roddick and Peyton Manning golf there. So then they made a very vastly overpriced bourbon and named it after it. When that didn't sell all that fast, they made a cheaper version of it. That's a blend of Kentucky and Tennessee bourbon. So this is Sweeten's Cove, Tennessee. This is on the shelf for like 50 or 60 bucks. Tennessee. Wait a minute, 50 or 60 bucks for what size of bottle? For a 750. This is just a sample. In the Step Brothers quote on the bottle, did we just become best friends? So we have a mezcal, we have a whiskey, and then I brought some Amari. Because Greg insisted that one of these paired really well with an Amaro. He tried in the office here yesterday, which was St. Agrestus. St. Agrestus is pretty- St. Aggressive? Is a hipster famous Amaro producer out of New York. It's really good stuff. We don't have them in the stores yet. We just got the sample bottles. Their Amaro is truly fantastic. It was a very good pairing. Yeah. It wasn't my idea, it was Chris's idea. Interesting. So while I brought some Amari of different styles, so something that was just going to be aggressive, I brought out the classic Fernet Brunka. Oh, man. It's chaw spit, everybody. For something that might be a little interesting. You want to drink your cologne. Oh, man. I brought Capuletti's Amaro Altaverde, which is their alpine style Amaro. It's made with a specific type of wormwood called Asensio. This is going to be amazing. It's also typical of alpine styles. It's going to have that fresh pine forest in the spring type of thing going on. This is one of my favorite Amari. We got to keep it local. I've also brought barrel-aged Malort. We'll see. Now, Joe Maloney has described this as like children's Malort. It is. The barrel makes it softer. Totally makes it softer and adds some sweetness, but you obviously still have a ton of wormwood and that grapefruit essence, even though there's no grapefruit in it. That could be interesting. I'll leave it up to you guys. There's no actual grapefruit in there? It's only wormwood. It always just has that overwhelming feel. Tastes like grapefruit pith. Pith, yeah. There you go. There are your spirits options, you jerks. Wormwood is the only botanical in Jepson's Malort. Yeah, they make a wormwood concentrate with GNS and then they just cut it down with water and add sugar. How much barrel-aged Malort do I really need in my life? I had some of the- At least twice as much as what you poured. Some of the anti-hero barrel-aged Malort over the weekend. And once again, it's just like training wheels Malort. It just evens it out. It's not supposed to taste that good. Ruins the whole effect. It ruins like when you feel like you're going to barf for a second. Give me a Malort, but hold the vomit. Your mezcal, it has a fruity nose and no smoke whatsoever. You said that there were strawberries in there? No, I said there's some fruit in the still. Come on, you don't detect any smoke in this? You must be mad. Maybe my smoke dar is broken. Maybe a tiny, tiny wisp, but I don't know. It's a little bit of that like lactic-y, cheesy kind of thing. That I get. That I get. It finishes with some smoke. Your whiskey smells like just kind of generic whiskey. Yeah, that's what it is. Fernet Branca smells like Fernet Branca, which is literally like minty tobacco spit. Yeah, it is. Bracing bitterness. The Alta Verde smells awesome. It's so good. I love this. Unlike other Capoletti favorites of the Barrel to Bottle Crew, this is not wine-based. This is a Capoletti you can just keep on the back of the bar with everything else. I might need a bottle of this. It has as much of the grapefruit pith as you get from Malort, and its bitterness is more refined and clean. Forest Service Bathroom, Roger? It is. It's really good, though. God, it's so bitter. It's like bile-y bitter. And it's a green Amaro, it should be pointed out, which they are proud about that. And it makes Malort actually taste pretty rough by comparison. What's the first hot sauce? All right, hot sauce, David. So, as I said, these are going from least to most hot. This first one is actually a cherry-based dessert hot sauce. I had it on French toast, it was very good. The guy I bought it from also said, try it on cheesecake. So, and you didn't bring us French toast or cheesecake? No, because you said this was a bull****d episode. I'm just setting this up. I don't know. I mean, maybe that would have tempered disappointment from a certain end of the table. I feel like the word hot is in pretty serious air quotes on this one, and it's really just sauce. This one, I mean, on the bottle, it's a one out of five pepper style hot sauce, but it has a little bit of a spice to it. It looks pretty. Oh, wow. Greg spilled everything. First casualty. Oh, no. It's okay. I was pouring. This hot sauce is so thick. It looks like it's got a lot of sugar added. Greg, you spilled already? We didn't even start. When we were pouring the fornette, my plastic cup moved and I poured it all over the table, and Jim was the only one that saw. Did you waste my fornette? This is great with the lily koi. I'm sorry, island rascal. All right. How can you even tell what this says? I don't know. That's why I didn't read the name. Can you tell what that says? I can't tell. It's Halog. Proudly made in South Dakota. That's probably why. It sounds kind of upper Midwest Scandinavian. Yeah, Scandinavian influence. Yeah. Okey dokey. Strawberry syrup. Here you go. It's good with the, what was the pink again? The broccato and moscato, the, I think the peroni. So the sauce itself smells good. It's good with the mezcal. It smells like strawberries, but it also has noted vinegar and then like an herb. It's much less sweet than I was expecting. Yeah. The mezcal brings out more heat from the sauce than the beer or the wine did, I felt. For being the mildest, I mean, there's some heat there. Yeah. I feel like there's a little bit of rhubarb in there too, like a tartness that wouldn't just come from berries. How are you guys picking what to pair? I'm just going in random. Nosing. Random, yeah. I like it with the island rascal. Yeah. Fruit was fruit. I did. Yeah, it was great with that. That works for sure. It really makes, it almost tones down the more green side of the passion fruit and makes the fruitiestness pop more. Does it go with any of the spirits exceptionally? I think it goes nice with the mezcal. I would agree. I didn't try it with anything else. I think it's pretty good with the mezcal. I see the bottle. I should have poured more hot sauce. I only poured a little dab in my spoon here. A little dab here. I like it with a porter too. That's actually good. It makes it chocolatey. Okay. On the palate, the mezcal does have some smoke. How did no one read this? For Norse warriors, the welcome wagon to the afterlife may be an old man in a hat, a nightmarish serpent or an intimidating yet stunningly beautiful goddess in a chariot drawn by cats. Of course. Yes, cats, two of them. Oh, yes, Freya. Interesting. What is that intoxicating aroma? I have cats. Look at this. This is Freya's chariot. Y-O-T. Oh, Roger figured out the pun that we couldn't read on the bottle. Yeah, forget this one already. I kind of like it. All right. Yeah, I like it too. And a little bit of kick on your cheesecake does sound like a delight. It's got scotch bonnet in it, for Christ's sake. What's the scotch bonnet? Is it kind of pepper? Yeah. So it's the classic pepper and jerk chicken. Yeah, very similar in style to a habanero. Got it. Fruity, but very hot. Habanero is pretty rad. I wouldn't say it's as hot as most habanero stuff, but they can put one habanero and a big vat of strawberries, it's not going to kick your butt. I thought it worked with all of the beers and surprisingly all the wines. I think it was fine. Does it go with wine, spirits, and beer? Yeah, but also we don't have that much heat to compete with. Also, it's barely a hot sauce. Next. All right. Next, we have Big Red's Sweet and Spicy Prickly Pear Sauce. This is a two out of five pepper. This is considered spicy. Is this a standardized pepper scale? Absolutely not. Absolutely not. I know it's not. Definitely not. One of these has like 10 peppers on the bottom. It's complete bullsh**. This is two on their scale of five peppers. God, it was really garlicky. Oh, wow. Yeah, it is. What's a prickly pear? I mean, it's a cactus, but it's a fruit from a cactus and the fruits are called tunas. Exactly. It's not exactly like that. Oh, you thought you were going to get out of a fruit show? Oh, tricky again, listeners. It's a fruit show in disguise. That's a guaranteed five fewer downloads next week. Oh, man. Yeah. It is very garlicky. Garlic blast. Yeah, it smells Italian. It doesn't smell Southwestern. It's hot sauce. Sucks. Really? Too much garlic. Too much garlic. They shouldn't call it hot sauce. Too much tuna. This is less spicy. And it's a tuna fruit. You don't understand that reference? Entirely too much tuna. Oh, even with the red, it's. This is a fun example of heat that- This would be good on pizza. It grows over time. It'd be okay on pizza. Garlic on pizza is wonderful. Yeah, exactly. Yeah. Well, I'll try it. I'm going to try it with the bitter liqueurs. Yeah, because it's not just garlic, but it's like raw garlic. Roger has a piece of pizza? I'm saying one. That makes sense. It actually goes pretty well with the Malort. Ooh. I just did that. It does. That's not bad. Yeah. Get out of here. Now it takes some of the edge off of the Malort, and the Malort already has some of the edge taken off, but the garlic, yeah, it complements it. Ooh. It does. And it turns up the heat a bit too. Yeah. The heat on this one swells. There's none up front, and then it grows in the back. Yeah. Yeah. It's like eating pasta in a lumber mill. Can I have some paper towels? Yeah. Well, most of that canned Parmesan cheese has a lot of wood pulp cellulose. So we've probably all eaten pasta in a lumber mill at some point. OK. With the Amaro Alta Verde. Dude, Roger's got a fucking buffet over here. How did we miss out on this? I told you guys that we should be doing this with food. That's a very good pairing with that one, too. It's very it's very good with Alta Verde. It really is. It really is. Now we get to hear Roger crunch chips. I feel like we're adding too many X factors with all of the different food stuffs as well as the hot sauces and the array of beer, wine and spirits. Jenna, what do you got next? Next is another Big Reds that was a favorite of ours. There's a million of them over here. This one is the Raspberry Chipotle. No pepper scale, so I don't remember how hot this one is. Where is Big Reds from? Big Reds is out of Arizona. Phoenix, Arizona. Do you think they pack all of these hot sauce producers onto a Greyhound bus and take them to the next state for the next festival? So Jenna, did you ever explain why you have all these hot sauces? I got a text maybe a month or so ago from a friend, and she was like, do you want to go to a hot sauce fest in Joliet? And I was like, of course I do. Oh, I was about to ask where it is. But you had me until Joliet. Yeah, I drove an hour for this thing. So the tickets were $10 or the craft beer package, as they call it, was $40. And you got entrance into the fest. You got a free bottle of hot sauce. You got a poster. And you got three tokens for beer and then a token for food. So I was like, well, yes. Do you think the hot sauce festival poster scene is similar to like fish shows, where people collect those different posters from all over the place? Well, I wouldn't know because they were out of posters when I got there. So I only got the hot sauce. Lame. Did you do any whippets in the parking lot? I did not. I parked in the parking garage. But we went and there was like all these tents with all their hot sauces and beer tent and everything was like reasonably priced for once. I paid like $6 for a beer. Because you were in Joylet. Exactly. There was a spicy pizza eating contest and wrestling, so and then live music was not to like. Then I left with like 11 bottles of hot sauce. So some of the rest of this is just from the Jenna archive. Yes. Some of these are just what I already had at home. Then some are what we got there. This is great. So this one hits chipotle, right? Yeah. So it's the first whisp of smoke and it's only number three, but we have smoke here. Blew my mind to find out that chipotle pepper wasn't a species, but was just a smoke jalapeno. I almost got in a fight with that guy. Hey, this is pretty good with this pretty overpriced bourbon. The bourbon is not overpriced. Bourbon is pretty solid. I find it to be quite excellent with both of the drier wines because it's not too spicy. It really both stand up nicely and the fruit pops out. It's great with the porter. Trying it. That's another classic combo with chipotle and chocolate. I haven't heard a clash yet. No, everything I've tried so far has been very nice. Well, the garlic one, last one was hit and miss. What did it not go with? It went with the wormwood heavy stuff, and not a lot of anything else. I guess it didn't go with the lilikoi beer. Yeah. I like this chipotle one. It's not really a hot size. It's more of a flavor size, but it's really good. Yeah. The first ingredient, I think, is raspberry. It's just pretty cool. Maybe that's part of it. Yeah. All right. It's noted in the seeds also. This is pairing versatility, I would say. Yeah. I would agree with that. All right. Next, we have one, another big reds, our three for three. Big yellow. This is a tropical mango mustard sauce. This is another two out of three on the pepper scale. On their pepper scale. Did they say what pepper they used with mustard and mango? Habanero peppers. Neat. That makes sense. That makes sense. Look at that bright fruity kind of. Yeah. Organic chia seed. They should have used Amarillo or Amarillo. I guess we've never really- It means yellow in Spanish. Thank you. We've never really delved into the fruit contingent of Barrel to Bottle's pepper expertise. Are you guys, is that your wheelhouse too? I know quite a bit about pepper. What do you want to know? I mean, I'm a hot sauce fiend, but I don't delve into the individual species and their flavors and stuff. There are some beyond the Reaper and the... What's the other one? Ghost. Yeah, Reaper and Ghost aren't the extreme, but they're the extreme in not grown in some hippie in Colorado's backyard. And that's where you get the good stuff is the local weirdos making their presses and stuff. Producer Jim, In The Room But Not On Mike, literally just brought up to me today that it's hatch green chili season, and he saw them in the field. If you've never had a hatch green chili. By which you mean Mariano's. Oh, in the field. You can get them like... I'm an idiot. They grow in fields, right? It was... What are those called again? Wandering Through Hatch. The double entendre. It's both in the field and it's fresh from the field. Yeah, you got to roast hatch green chilies. There's a mustard sauce. There's a bomb. And those range quite widely in how hot they are. Yeah. You can get really mild ones or really blazing hot ones. Does the big yellow have some garlic in it too? It must, right? Like the mustard's there, but there's a lot of other stuff. Yeah, garlic powder. Yeah. Hey, it's pretty solid with the malort. Are you just saying that to get us to keep trying the malort? No, it honestly is. I don't think this clashes with much of anything, but I'm kind of underwhelmed, to be honest with you. The mango, I don't pick up much mango at all. No. In the nose, it's all about that garlic powder and mustard. Yep. I think the Vienna lager is totally lost with it. I don't think it's clashes, but it just dominates that Vienna lager. I agree. I just had that. It's good with the whip here. The mustard works well with the fruitiness of the passion fruit. It does not work with the pino. I'm going that way. The pino does not. The pino is just totally lost. It hollows it out. It tastes like dirt. It strips the fruit away. Yeah, and plastic. This would be good on chicken, I bet. Yes. I was totally expecting Roger to just bust out a plate of chicken. Just pull it out front of the table. Good thing I brought this rack of roast thighs. I'm not picking up a lot of mango. I'm also not picking up a lot of habanero. And I love habanero hot sauces that have really potent habanero, because it hits me not just at the top of my palate, but in my sinuses. It's like a powerful habanero hits my sinuses real hard. And there's nothing here. Yeah. And with the habanero, they're really doubling up on that tropical fruitiness, and it's really lost. And it multiplies with the mustard too. So yeah, I'm not just tearing apart big reds, big yellow, but... Fair enough. I'd have it on my... Stuck to the red proper. Yeah, right. I'd have it on my croque majeure in place of the Dijon. I mean, the mango is here though. It doesn't just taste like mustard. You get mango? It's no Pakistani mango, damn it. I'm a big fan of mustard. Well, Roger hates those anyway. Oh, yeah. Roger was anti-Pakistani mango. Too much sulfur. Too much Roger. This next one. Going with sulfur, I need an egg. This next one is our last fruity one, I think. This one is Gingos. Gingos. Gingos. They're in Batavia or St. Charles. They have a retail store right near the Geneva store, actually. I buy a bunch of their stuff. It's carried all around the Fox River Valley area. Down boy. They're awesome. They sell them at Reeves. Side gig. I got five different Gingos in my house right now. Well, good. There's three in this lineup right now. This is, like I said, the last fruity one. This is their strawberry basil, and it is made with habaneros. It is meaty. Sorry to get excited about my local hot sauce producer. You guys go keep supporting the guys from Phoenix like we give a **** about them. Okay. I'm happy that you like things. Yeah. Thank you. This is why I'll have beers with Greg and not you guys. I'm kind of looking forward to getting past the fruit section here. Except for those several hundred times I've had beer with Roger. Yeah. This is strawberry and what? Basil. Basil. Habanero is the pepper. I like the smell on this one. It actually smells like fresh pepper to me. Yeah. Dude, this stuff's good. It's like strawberry candy. There is a genuine pepper aroma. Like a jalapeno green pepper. And the strawberries in there too. Awesome. Awesome. I'm going to try it. And you can definitely, you can smell the capsules. Oh, it's really good with this crappy Italian sparkling wine. I was just going to say that's the one I just tried. Yeah. You said habanero, right? Yeah. Like this has that flavor that was missing from the last one. It is right there. This is good. I bet this is good with the tropical rascal, Roger. Fruit on fruit? It's so sweet though. The hot sauce? Yeah. Try it with the Bigoro. Yeah. Try it with the Italian Sparkling and it doesn't taste sweet at all because by comparison. It almost brings out the salty savory side. I mean, it does bring out the salty. I feel like the Island Rascal gets lost a little bit. The Island Rascal does get lost a little bit. I agree with that. I'm going in on the Fernet. Totally. I was going to say, how's it with the Fernet? Totally strips the passion fruit out of that, which is the first negative reaction I've had with that beer. Everything else has been good with it. I don't like it with the Fernet at all. Yeah, it's not good with Fernet. Not good. Real bad. Oh my God. Oh my. Oh, thank you. Oh, thank you. You're going to hork on Mike. No, I suddenly realized. Roger, is that the bile taste that you're talking about? Because it just made the Fernet taste really bad. No, the bile taste is wormwood. Yeah, it's not in the Fernet. Fernet is like if you've ever thought about eating Vic's VapoRub. Licks VapoRub, am I right? Wow, that is quite an interaction. Oh my God. Yeah, I'm going for a palate cleansing chip right now. What about the whiskey? Let's see that. Pretty good with the whiskey. Yeah, not bad. Why is that, Chris? There's got to be some food chemistry thing there. Why is what? Why would they conflict like that? In a way, I can understand with the fruited wheat beer, how it would eclipse a flavor and you wouldn't notice it, or with the sweet beer, how it would seem less sweet by comparison. But the multiplier effect of taking the worst parts of the fornette and making them even worse, how does it do that? Well, I think there's a lot of things, but number one, high alcohol, fighting with the pepper spice because this one has some considerable spice. But it's also a sweet sauce at the same time, which is stripping any sweetness out of the fornette and just making the shoe. Makes it better even more apparent. Yeah. Wow. Food pairing is real people. It is. There's no doubt. You have to experience it. Yeah, real **** it. He's experiencing the same magic as us, but he's still grumpy about it. Right. Next up is our Stanky Sauce. I can't wait to hear your extra friends lay low. Stanky sauce, is it all like the Stanky Leg? Are you gonna do the Stanky Leg when you taste this? No, I'm absolutely not. This is a Gave Jollepain. I might, when I have some more for Annette. I hope it's okay that you're saying that. I don't know what it means. I hate when that happens. What just happened is that Jenna took the lid off the hot sauce, put the little white cardboard insert in the lid, stuck to the bottle. Yeah, I hate that too. It's so annoying. It's green. What a first world problem that is. I know. How come there's no technology? This one's a little thicker and chunkier than the others have been too. I don't appreciate being talked to that way. Founded by the Stanky Brothers. First ingredient is agave. This is really good with the Chardon Blanc. Super chunky. Stanky sauce, agave jalapeno. I mean, this one has a touch of vinegar. It smells like pickles. Yeah, it's really awesome with the agave spirit. Big shock. What's the agave? Is it sweetening? Or is it a chunk of agave? It's sweet. It brings out the smoke in the agave too, because it compares with the sweetness underneath. Yeah. That is very sweet. It's almost like a virgin on pickle relish. Yeah, exactly. With a little bit of warmth, but really not that much. Once again, they're lying with their five peppers scale. Well, this one, I don't think they rated. Okay. Yeah, this one's not rated. It's decent with the Alta Verde. Also, I want to try it with the Porter. It's decent with the Alta Verde. It brings out the grapefruit. Where was Stanky Sauce from? It makes the Porter real bitter. Stanky Sauce isn't from Orlando, Florida. Interesting. Florida, the land of Stank. The Dry Creek Shenan, it takes some of the fruity layers away, but it leaves you with the essence of quince and green apple tartness, which is pleasant, I think. There's going to be so many mouth noises that Jim has to cut out of it, Jim. It's more than just a sauce, it's Stanky Sauce. That's the lowest amount of effort they could have put into that slogan. Yeah, it's decent with the Chenin Blanc. Stanky Sauce, put it on food. I actually felt like the Mezcal made it spicier on my tongue. Next up is another Gindos, Garlic Breath Farm, Garlicscape. Garlic Breath Farm, Garlicscape. Yes, that's what it says. That's like a scented candle you do not want in your bathroom. It actually does not say, oh, here. They usually give a heat level on the side. Jalapeno, poblano peppers, red bell pepper. Oh, this one's going to be mild. Everything you just said was really mild. I actually didn't notice it also says mild on the side. This is one we probably should have tried in the beginning. I wouldn't recommend this green mild pepper tasting one with the sweet stuff. It needs more heat to go with the sweet one, and they're just kind of vegetal to go with sweet stuff. This is excellent with the Malort. Great on pizza. The pino gets lost again. Anybody sticking around through this whole episode, this is crazy. This is crazy. This is good with the mouse cow. What have we learned so far? So far, we haven't had much hot. We haven't had enough hot to conflict with much. The next three are going to be hotter than what we've had, and then we get into the hotter stuff. A few of the ones at the end I haven't tried because I normally know my limits, but today we're about to find out. Jenna, do any of these bottles have a label with a, I don't know, like a roll of toilet paper that's on fire or anything like that? No, one of the last one is called Burning Witch and it has a pepper tied to a steak and it's on fire. Is it from Salem, Mass? No, it's from New York. Okay, next we have Jalapepa, which was on hot ones for one couple of seasons or something. Really? Yes. I like that show. Talbot. I mean, my nose is starting to run. My nose has been running. Everybody is sniffling a little bit. I could use that roll of paper, towels, if anybody wants to pass. I have Sriracha next door. Should we do Sriracha? No, Sriracha, yesterday's news. It's garlic. Dude, come on. It's a stand by. This one's got a lot going on. There's a lot of this one gone. Did everyone just eat this today or do you have this before? No, that's one of the ones I've had and yeah, it's a household favorite. It's a thick boy. Huh, it smells, I don't know what is it? It's like Indian spice or something. What is it? Where is it age and oxidization? I don't think it smells particularly appetizing at all. It's kind of oniony. Yeah, agreed, oniony. Almost like charred onion, like you put it on a grill. You can get like a like a masala spice mix kind of thing. It's good with the red. There's dates in here. Aged old natural sweetener. Dates, dates, figs and dates. There's cumin. Are you maybe smelling cumin? That is it. Thank you for telling me. That is exactly it. You are right, Roger. This is one of the few that we've tasted that doesn't tend to strip the fruit away out of the pino. Yeah. It's really nice together. Probably because it's less sweet and more spice based. It's almost like mustard, but it's not specifically mustard. Yeah. But it has the same kind of like vegetal, I don't know, like spicy. I keep saying spicy, but not like peppery spicy, like spice spice, herb spice. Yeah. How's it go with the agave spirit, the mezcal? That's not bad. It's surprisingly decent with the porter. All right, Jenna, what number of what are we on here? We're on number eight. All right. Here's what I've noticed so far. So far, we haven't had a lot of hot hot, but we've had a lot of interesting flavors, be them fruit or vegetables or other kinds of spices or peppers that offer a dynamic that's not just heat. And we're noticing those other flavors going with the flavors of what we're pairing with too. So when somebody comes to you in the aisle and says, I'm having this with jerk chicken, or I'm having this with very hot Thai food or very hot Indian food, some of the other things that aren't just heat, so far at least, are just as important as the heat itself. Yeah. Absolutely. And that these kinds of sauces are more complex. Did anyone try the Vienna Lager with the last one? No. It really, in my opinion, brings out a very caramely malt note in it. It just really brings that to the fore. Which is really one of the keystones of that. It is. It is. But it makes it taste sweeter. Oh yeah. It totally does. That's the first hot sauce I didn't really care for though. It was hard for me to get going with that one. All right, Jenna, what you got? This next one is, this is officially our last fruity one. This is called Bliss and Vinegar by Yellow Bird. It's ripe red serrano, strawberries, and coconut. Strawberry and coconut. This one's from Texas. This is another one that was featured on Hot Ones. This is really good on pizza. Serrano is an underappreciated pepper. It is crazy hot. Yeah. I always use it instead of jalapenos. Exactly. If you're a jalapeno user and you want to amp up the heat. Where is this from? Texas. Where do you guys put those Thai peppers? New York City. As far as heat. You're going to mess with this? Very, very hot. They're little firecrackers, right? Little black cats. Yeah, they're called bird peppers. Yeah. Bird's eye peppers. That's right. Yeah. And they are hot. The produce place on Oakton over here, that I always get like Roger's lychee and jackfruit recommendations. They also have like a great world pepper variety. They're always like 45 cents a pound. Right. And you buy like three ounces at a time. Plus, they're good both, like a lot of peppers, they're good both under ripe and ripe. So, yeah. Yeah, you know. Okie dokie. Coconut is a new flavor mix. I bet it goes with the white wine. This is perfect with the island rascal. You're right, there's a fruity component to the hot sauce too, and it really pairs well. It does go very well with these. It's really good with that island rascal. It's really good on its own. I mean, there's so much vinegary pop to it. Agreed. And you actually get coconut texture in it. There's like tiny little shreds of coconut in it. That's a good one. Try it with the Italian one. It's good with the mezcal. It's like spicy strawberry jam. Oh my. Oh yeah. Really good with the mezcal too. It cuts the sweetness out of it. It's great with that crappy Italian wine. It really is. It makes the acidity pop out more, and it tastes like just a beautiful strawberry. Yeah. Right. Oh, it makes a bourbon real chocolatey. What? Give me some more of that hot sauce. I need to do it on this. This is worth spending a little time on. This is a good hot sauce. Okay. This hot sauce is good with the bourbon. It does bring out the chocolate, but it also brings out the alcohol. Yeah. It really makes this great. It's a long alcohol burn after you swallow it. What did I do to deserve such a flat, flavorless Manhattan? Why is this so watery, Jim? Wait, Jim's jumping in. You might want to mix it up a little bit. I went to our nation's lovely capital in June. He's talking about Austin. I thought you were talking about Mitchell, South Dakota, home of the Corn Palace. I went to the Corn Palace. I went to DC and I went to Baltimore. They're been in the Mitchell Corn Palace? Because everywhere has a hot sauce store with spices and local goods. They had something called snake oil that came in a little old-timey medicine bottle. It was a local hot sauce made with fish peppers, which are a Chesapeake Bay area indigenous pepper used by the African-American community in that area. I guess it's some cultivar of some pepper. It's a tiny little pepper. I think it actually tastes a little fishy. It smells. When you share it with me, it smelled like fish. Worcestershire sauce. Yes. That anchovy. It's only the peppers, vinegar, and sea salt. But I think it has that not just the umami of Worcestershire but also just that anchovy-ish flavor. But it really does have that umami that putting an anchovy fillet and melting it in some olive oil before you make a- Banyukata? Yeah. Well, that would be wearing it really on its sleeve. But the same technique for banyukata is the beginning of a lot of pasta sauces like puttanesca or something where you melt it and it literally just melts into the oil. It provides that deep savory flavor and you don't even know you're eating anchovy. It just is, boom. Jim, this hot sauce is terrific. It's really good hot sauce. It's not too spicy. It really is. It's nice vinegar flavor. Yeah. Jeff asked, how hot is it? I said three out of 10. I would put it still at three out of 10, but that's my 10 and everything else. So we've had is one and a half tops. And well, some of it's up to two. This is how big of a piece of shit I am. He brought it like three or four weeks ago. He was like, you're going to love this. And then I just put it in the fridge and forgot about it. And brought you other hats on us that you housed. So and then we all got to try it. Yes. Fortunately, I am a piece of shit. May I suggest, despite the fact that we don't carry them, since Pat chose to bring all these kind of very edgy amarros that we actually taste that sanagrastic. You want to grab it? Oh, absolutely. Yeah, it's fantastic. Dude, it's so good. We're going to carry it. It's just like they just signed. I mean, the balance on those is completely different than what we've got going on here. I mean, literally the kind of amaro that even amaro haters would drink, because they're so sweet. Roger? And packed with so much fruit up front. We'll see how Roger thinks. Well, you're right. Really, it's very robust up front, and then the botanicals come out on the back end. Exactly. Yeah. I think Roger might be on board with this. We'll see. He's going to be like, and then it's going to turn into urinal cakes and he's going to be like, ah. Jenna, so far so good. This is kicking ass. It's a lot of chaos, though. Yeah, it is. Look at that ridiculous bottle. I know. How much would it be if they got rid of the leather bondage collar? Every bottle has what can only be described as a leather bondage collar with a free lapel pin in it. This is the one I thought Roger would be least interesting. You do not like licorice or anise-y things, is that? This one has a pronounced anise-y flavor. It's so good though. It's a great one. I enjoy stuff like that on its own. I usually feel like if you try to pair it with something else that it takes over. This is good. The Texas sauce with that St. Agrestus is good. Holy cow. I'm going to make the bold statement that I don't think there's a hot sauce in this table. It's not going to work with a St. Agrestus. I mean, it's good. Give me the Amaro bong. I didn't get to try this yet. Roger, yeah. It's the most ridiculous bottle I've ever seen. There's almost a root berry aspect to this Amaro. It's like you left Galeano out in the sun. He said root berry and I was like, what the f*** are root berries? He's like, oh, root beer. Hey, see if Mikey likes it. I dig the smell. Reminds me a little bit of the Jaeger Meister and root beer kind of thing, but with more bitterness. Here's how this is going to go from here on out. Yes. Now that we're tasting tomorrow and Chris is on the podcast, every time Chris likes it tomorrow, Roger will like it. Hey, I like Onderberg. That's right. Do an Onderberg whenever I miss. This is very Onderberg-esque. Very Onderberg-esque. It's like thick, thick Onderberg. It's like Onderberg compote. Yeah. It's Onderborg. What? I don't know, thicker, rounder. Onderborg. That's the RoboCops reboot from Germany. All right, next up. Next up is the free sauce I got with my ticket, which is the world champion garlic habanero hot sauce, official sauce of the 2022 Illinois Hot Sauce Expo, Celebrate the Pepper. This is the one-size-fits-all T-shirt of hot sauces. Yes, it is. It kind of is. It's very good though. This is the sorry we ran out of concert posters of hot sauces. Yeah. Chris, also I think that's- But look at this label. You can also get high and look at this and it'll be just as entertaining as your fish poster. It's a Uber Automatone Coppenstein. Yes. It is the Robocop of Germany. I'm glad we paused to get back to that. This is especially made for peppers.com. Over 3,000 different zesty food items. They threw them all together in a big bucket of hot sauce. Look at the Blues Brothers who wear peppers on the psychedelic label of High River Sauces Presents Ill Hot Sauce Expo 2022. We're going to go out for beers when they're done. There's going to be a rainbow of hot sauces all over your white shirt, from belly and up to the table in the conference room. I just want you to know that this yellow right here is a Skittle. This is going to be a Warmwood hot sauce. This is a good, garlicky pizza hot sauce. It's a very good pizza hot sauce. I had it on my pizza for lunch today. So, good call. I agree. I like this better than the other garlic part one because it has more vinegars into it. Yep. It really focuses it. And that makes it go good with cheese, in fact, because it's bright and fresh and cuts across. It empties out the Vienna lager. Not great with the Vienna lager. Yeah. I just tried that too. Same thing with the Porter. Try it at home. This isn't doing a lot for me. Try it with the fornette. The other ones are so high flavor compared to this. But that's what I'm saying. It's a pizza hot sauce. It's an addition to something else. Don't put it on a chip. Put it on something else just to enhance its flavor. Louisiana is a great hot sauce for gumbo. It sucks with all the beer. Because it doesn't take over. Try the Chenin blanc. It adds another note. Excuse me. I was just going to say the Chenin blanc. It brings a lot of fruit out of the Chenin blanc. But it cuts the acidity out of the Chenin blanc. It does. It does. It just makes it fruity. Just fruity, right? Boy, I can't get over how much it sucks with all the beer. It turns the white rascal or tropic rascal into just weird bitter. It tastes like corn now. Yeah. Yeah. It makes the Pinot taste like Carlo Rossi. Chris, I think this Pinot sucks on its own. I haven't tried this vintage. It's usually pretty good. I know. I didn't try it beforehand. You know what? How could you tell? All right. Next, we have the 516 Sauce Company, their top secret truffle hot sauce. Truffle. That's expensive. You ever heard of what we're doing on the truffle? The truffle shuffle? Chris, were you at the Charles Heidsick Champagne Dinner 12 years ago? Yes, on the 95th floor of the Hancock. Never heard of it. They had these truffle hors d'oeuvres, and it completely trounced everything we had for the rest of the night. You know what the problem is? Usually when that happens, it's not truffle, it's truffle oil, and it's not high-quality truffle oil. It's something made to smell like truffles. Yeah. It's not made with real truffles. For the longest time, I thought that those Charles Heidsick Champagnes were creamy and tasted like truffles. Yeah. It was just the hors d'oeuvre that they served, and it blew everything else that night out of the water. It's a real problem, and most people have realized this by now. There used to be a real issue in restaurants all over the place with people just dousing risotto and whatever with truffle oil. Yeah, exactly. It's just like, wow. I'm like three tables over here, I'm like, I got the truffle risotto. Right, and not in a good way. If you're in a great restaurant where they're shaving truffles table side and that aroma hits you, you know the difference. I had that in Italy on eggs. Oh, God. Eggs and truffles. Like Yoki over easy eggs. Where it's at. On risotto. So anyway, the hot sauce with the truffles in it, they definitely come across on the nose. Oh, for sure. Oh, wow. Yeah. Would you call this the good kind? This is so truffly. Yeah. It's very truffly. I think it's to the fore for sure, but it's not overwhelming because there are other strong aromas. Go ahead and hate me for it, but I think it's pretty good with Fernet. Wow. It's much sweeter than I was expecting. Yeah. It's sweeter than I remember it being. I thought it was hotter. It's good with Fernet. It's good with Fernet. How is it with Malort? Wow. What's the fruity component? It's so fruity. Is it just peppers? There's lemon pepper and lemon peel, but that's it. What kind of pepper is it? Cayenne pepper. Truffle oil, cayenne pepper, garlic water, lemon pepper. That's definitely no Tabasco. Yeah. It eclipses the Chenin Blanc. It takes away, it strips out a lot of the character. It's decent with the Italian bubbles. As per usual. Yeah. This is really turning out to be one of the magic tastings. Yeah. You would never, Pat and I, because we're plebes and we are too good for Italian sweet bubbly, wouldn't reach for this bottle thinking, how good can that be? How good can it be? Again, disastrous with Pinot. Straight up disaster. Yeah. Take that Pinot. Pinot, it really hasn't paired well with many of these. There are a couple where the fruit popped out more, but for the most part, that's the loser among the ones. What is Pinot good with? It's good with cheese? It's good with truffles, ironically, but not in this contest. Because it takes the earthiness out amongst the strawberry and cherry pop out. That means yes. All right. Next, we have another Gindos. I think this was a collab they did with Riverlands Brewing Company. Habanero is the main pepper. Riverlands Barrel Aged Anniversary Series Stout is the fourth ingredient. Stout. So naturally, the mine goes to the porter. Right? The stout. Habanero, sea salt, cane sugar is number three. Honey is number four. Alderwood, smoked salt, chipotle, pepper, garlic, tomato powder. It is very good with the porter. Well, you guys lips burning yet? Mine are. This one gets me in the back of the throat actually. It's good with the porter. I like this. This is the first one that has a barbecue sauce darkness to it. Malasses. Yeah. Yes. And maybe the stout. And it goes well with the porter. It's pretty good with the santa grastis. You know what's good with the santa grastis? Santa grastis. Yeah. Has anyone heard of pairing amaro with hot sauce? But it's so interesting. Not until you said that and it was eye-opening. I tried it. I'm trying it again now. Amaro in hot sauce is amazing to you. This is Big Red's Ghost Pepper Sauce. Raj is about to tap out. Yeah. You're doing okay, Raj? A little burnout. Okay. Raj, it looks like a noob wine consultant at a cabernet tasting after this. First time in UGC. We knew that. We knew this. All right. This is God's Wrath Ghost Pepper Sauce. On their scale of one to five, this is four out of five. Geez, they'll weaponize Christianity with anything these days. This is the Holy Hand Grenade. This is a- The Holy Hand Grenade. Lobbeth. Habanero is going to be the main pepper it looks like out of here. Oh, and Ghost Pepper, obviously. Is this made in Antioch? This is another big red, so Arizona again. How we doing on this one, Raj? Pretty hot. So it threatens some amount of ghost pepper. Garlic plus very good pepper is where it gets good. Also, I'm getting a little sweaty. Me too. That's hot. It's in my throat. Don't have an allergic reaction. My uvula started swelling about half an hour ago. This one tastes like barbecue sauce. Great. This is not that hot. Oh, and it does not go with the, I mean, it kind of goes with the bruchetta-mascato blend, but honestly, it wouldn't be my first pick for a pairing out of all these. I think it's good with the Alta Verde. What isn't good with Alta Verde? You guys, I might have a new Malort replacement. Alta Verde is like Malort, but it makes you, side by side with the Malort, and Pat did this on purpose, I'm sure. Oh, yeah. It is really good and thoughtful and well-crafted, and Malort seems gritty, like it's a lower definition. It's like standing in a pine forest. This hot sauce is not hot at all. It's really not that hot. It's got a lot of... Drink some of the alcohol with it. Some of the what? Drink like the mezcal. You know what? I don't like it with the Alta Verde. You don't like it? I think it turns the Alta Verde into more one-note bitterness. I think the Alta Verde loses complexity with this sauce. Maybe I am one-note bitterness. We have two tap-outs so far. I am starting to sense. Oh, no. I am still going to go. My tongue is on fire, but I am still going to go. You know what it is really good with? The Chenin Blanc. How is it with the passion fruit? It is good with the Chenin Blanc. Here, we were worried the Chenin Blanc wouldn't work because it has so much lower residual sugar than it has had before. If it has buck, it is a fruit. Exactly. It is good with the lilikoi. It turns the lilikoi a bit bitter. It takes away some of the fruit and kind of brings up the hops, but it is still like there in the front, but then it finishes real bitter. Maybe it is all this amaro I have drank as well. Have you ever flattened it out a little bit for me? And that brings us to our last one. Burning Witch, it has a pepper tied to a steak. It says, warning, this hot sauce has been brewed by Ben Anderson of nothing more to bewitch all who dare to consume it. Conjured with sinister spices. Wow, no one cares about you, Ben Anderson. In the sting of the scorpion pepper, this sauce has forbidden flavor and is hexing hot. I almost need glasses to read the ingredients. All right. Red jalapeno, Serrano pepper mash, red habanero, jalaquilla pepper mash. Boot jalaquilla, that's ghost pepper. Trinidad scorpion pepper mash. Cilantro, onion, lime juice, dry mustard, black pepper, curry powder, cumin, and ginger. That does sound devilish. Cumin and ginger? Yeah. Awesome. I don't want to try this. Let's do this. Let's do this. All right. I mean, I'm going to, but I don't want to. Tabasco is pretty easy to shit on, but they have a scorpion pepper version that you can get at any grocery store. The habanero tabasco is super hot. The scorpion tabasco is for real. Really? It is good. It is actually it's to the point where it's too hot and you don't pick up flavor. Well, it's time to admit to you guys, if the first thing I was going to bring, since you were going to punish me with this, I was going to bring the Tabasco barrel finished dickle. Oh, God. It's so gross. Because it's so gross. I have one open, but it's on the back of one of the bottom shelves of the sample library, and there were a bunch of boxes in front that I didn't feel like moving. So that's why you got this other stuff. Too lazy. I left a bottle of the Tabasco barrel. Too lazy to troll. I left a bottle of the Tabasco barrel aged Southern Comfort at a friend's cabin, and I'm sure it is still there. Unless it burned the cabin down spontaneously. This is another real thick sauce. Roger is like Shaq in that episode of Hot Ones. He's gone into paralysis. I feel like these are maybe like artisan hot sauce is like Nano Craft where it's like everything has got to be sweet. Now they're like, it's really sweet. Yeah. Well, but it's complimented with a bunch of other complexities. This is terrific, and it's not that hot unless it grows. But it's really not, I mean, it's hot, but man, maybe I should have brought a couple of the things that I'm afraid to have that are in my fridge. Yeah. Yeah. It's not as hot as I expected it to be with all those peppers. Yeah. Especially after the last one, that really built on my palate. Yeah. Last one really built. Yeah. This is solid with Fernet. It's good with the Vienna lager. It's a nice cooling presence. Good with the Porter. It turns Malort into just sweet sugar. It's good with the Porter. That's the trick. Let me do that with the Malort, and then pass it back to you. Can I have some more? This is the coda. The garlic really stands out too. This is a multi-dimensional hot sauce. Definitely. The previous one was far hotter. Yeah. I would have reversed order had I known. I hadn't tried this one before, and reading the list of peppers and the ingredients, I figured it'd be the hottest one, but. They do hype it. Yeah. The one was called God's Wrath, but to be fair, the cartoon is like a naked. Moses. God with his robe open. It's Moses. It looks, you didn't see it. It almost looks like a character from Adventure Time or something. Why do they do that? It's like a naked God just hanging out. He doesn't look very wrathful. Moses. I think it says Holy Moses. Oh, because God's Wrath and Moses, I get it. That one, my tongue is still burning, but from that one, not from the Burning Witch. Reggie, can I have that one again? I don't know where the heat is coming from, but it's coming. Well, we now have the cumulative effect. The H is O. Yeah. Can't it be all of them? I could use a chipper too. So yeah, those last two are really interesting. The God's Wrath one is barbeque-y and then it has sweetness and like a tomato-y quality and a brown sugar quality and then spice. This one, the Burning Witch, deeper, richer, hotter, redder, maybe not hotter. Can't tell. Kind of blurring together. I'm sweating. Anybody have any wines, spirits and beers that are left? Listeners, everybody is gone into stasis. Everybody, these last couple have ratcheted up the point that I'm sweating. Are you sweating? I'm starting to. The mucus is starting to loosen up. I went from being cold enough to have like a jacket zipped up all the way to my chin to like, now I don't have a jacket on. So that would be the equivalent of me sweating. Okay. My digestive system is like, why are you doing this? When you wake up- Tingling lips, whatever, but like just, it's not going to end well. That's when it's a problem, but you don't know. So here's what I learned today. Sauces aren't just peppers, there are a lot of other spices and flavors, and it's really, they have such a broad palette to paint with, and it's really interesting to see what they can come up with, and what pairs with that is so on one hand, it's so much more subjective than you think just by general categories, what goes with Thai food, what goes with Chinese food, what goes with jerk, whatever. The other thing is pairing only works if you like the food, and it only works if you like the beverage. If you don't like Malort, you're not going to think that Malort pairs good with God's wrath hot sauce. But if you do, you might find a magical connection that somehow is better and transcends, whatever. Wyrmwood pairs very nicely with a lot of hot sauce. That's what I've learned. Chris, what do you got? You have to be able to explain this magic with food science somehow. Taste good. Chris's eyes are crossed. I can't see through my tears. Oh, man. How's that uvula doing? Can you breathe still? Oh, come on. I'm not even sweating anymore. It's fine. You want to do hot sauce part 2 where we go from here up? I've got some scary stuff. I'm a hot sauce guy and I don't mess with it. Well, I have to say this is a whole realm of hot sauce that I don't usually, and it makes sense. Everybody kind of tries to craft their own things now and do like a new spin on stuff. But at their simplest, a lot of the hot sauces that we know that are on the market and stuff are pretty much peppers and vinegar, salt. Yeah. You know, I was super depressed when I was standing in the grocery store aisle and I was between the pickles and the ketchups and the ranch dressings. And there was like one, two, four foot long shelves with hot sauces. And there were various flavors of Louisiana's and Texas Pete's and Tabasco's. Oh, your grocery store sucks. It was a jewel. I was at a jewel. So try it. Get out there and do it. This was a ton of fun. Hang out with friends that like things, try stuff, experience it. It's the only way you'll learn. Or hang out with friends that hate things as well, Pat, and torture them. Cool. I hate things. I'm not a friend. There are a lot of words to define in that simple sentence. So next week, like a roundup of Rioja Crianzas. I would like to taste a lot of different milks and dairy things. Yeah, I'll do that. The burning. Chocolate milks. Okay. So next week, we'll be back with something way more understandable. Hopefully. Thank you for sticking through this one. This was fun. Even Jim looks fatigued and he's not even on a mic. Give us a thumbs up. Capoletti, Alta Verde, go buy it now. It's really good. It's really good. Excellent selection of beers, excellent selection of wines, and better selection of Amari. You brought out too much stuff, Pat. You were supposed to bring two or three. You brought like five things. I know. I meant to mention that earlier. Settle down. That's all he knows. All right. Excess. Well, if you enjoyed this podcast as much as we enjoy, blinding levels of capsaicin, then leave us a review on the podcasting platform of your choice, wherever you're listening to us. Download us, subscribe, tell your neighbor, tell your wine consultant, tell your mom. We'll be back in your feed next week. That's something that makes sense, I promise. This is Barrel to Bottle, The Binny's Podcast. Until next time, I'm Greg. I'm Pat. I'm Roger. I'm Chris. And I'm Jenna. Keep tasting and burning your tongue off. Keep it hot.