Description

Hoots “Smokin Hoot”

Where it all began. This orange gem is formed by a process of fire roasting and cold smoking Scotch bonnets. Fermented for 21+ days in a salt brine. Lastly combined neeps (Swede). Slow cooked with confit garlic. Elegant aged queen of a sauce.

Flavour profile – tangy, smoky and velvety.

Hootscale 3. Prepare to fall in love…

150ml

Ingredients

Scotch Bonnet Chilli, Fire flameRed Chilli, Swede, Cider Vinegar, Red Pepper, Onion, Vegetable Oil, Garlic, Salt, 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!