Black cocoa, pasilla and chipotle add darker notes to ghost peppers, pineapple, ginger and dried plums.
Similar documented flavor notes, with a similar heat range.
A familiar kind of different: related flavors, nearby heat, and room for a new favorite.

Bourbon and fire-roasted habanero meet smoked ghost pepper, with pronounced cider-vinegar and lime acidity.
Fine-tune the flavorGood choice. Let’s find its next-door neighbors.
Black cocoa, pasilla and chipotle add darker notes to ghost peppers, pineapple, ginger and dried plums.
Similar documented flavor notes, with a similar heat range.
Roasted, fermented and ground habanero create a layered pepper flavor described as smoky, with roasted onion, lemon and garlic.
Similar documented flavor notes, with a similar heat range.
Smoked ghost pepper, habanero and ancho meet vinegar, cumin and lime in a tangy table sauce.
Less sour / tangy, with a similar heat range.
Honey, tomato and molasses soften ghost and habanero peppers in a sweet, smoky sauce built for wings.
Less sour / tangy, with a similar heat range.
Smoked red jalapeño and extra habanero deepen a sweet, citrusy sauce with a warm smoky finish.
Less sour / tangy, with a similar heat range.
Based on shared flavor notes and heat, not a promise that two bottles taste identical. Your palate gets the final vote.
Keep exploring with a swipe