Description

Heat but not at the expense of flavour. We’ve brought in the big guns here. Naga X Reapers fortified by Scotch bonnet. Do not be alarmed, uncle celeriac and chestnut mushroom have volunteered themselves for a real good roasting. This combination brings heat, umami and serious flavour with a trademark hoots licking of burnt garlic for your palates pleasure. Charcoal finished for a lavish midnight shadow.

Flavour profile, fruity chilli’s bang the umami into you. For the chilli lover who wants more than raw fire power. Bang, bang.

Hootscale 5. Just to warn away the novices. Go on give it a go…

150ml

Ingredients

Scotch bonnet, Naga, Carolina reaper, Celeriac, Mushroom, Cider Vinegar, Water, Onion, Vegetable Oil, Burnt Garlic, Salt, Charcoal, Worcester sauce (Anchovy), Xanthan.

Allergens in Bold

Not suitable for Vegans

HOOTS Hot Sauce is a passion project of chef Bruce Clyne Watson

“‘BE CURIOUS NOT JUDGEMENTAL’

HOOTS SAUCE ARE HANDCRAFTING, SMALL BATCH SAUCE IN BRUTON, SOMERSET.

MADE BY CHEF BRUCE CLYNE-WATSON. BORNE OUT OF A PASSION FOR FOOD, FIRE + FOLK.

ALL OUR SAUCES HAVE HINTS OF SCOTLAND WHERE I GREW UP.

EACH OF OUR PROCESSES IS COMPLETED IN HOUSE BY ME.

HERE AT HOOTS WE BELIEVE IN FAIR TRADE, HONEST TOIL AND USING THE BEST PRACTICES FOR THE PLANET, FARMING AND HUMANITY.

WE RESPECT AND TREAT ALL WITH PEACE, LOVE AND COMPASSION.”

Here at The Malt Miller we love food, cooking, creating and sharing! That’s why we have an extensive range of cooking ingredients, sauces and rubs. The perfect way to accompany your home brewed beer is with something you also cooked!

Why not have a go at making your own fermented hot sauces using our range of food fermentation equipment!