Bristol Hot Sauce Challenge Box

We've teamed up with some fellow Bristol hot-sauciers to bring you this challenge box! 

Five sauces made here in Bristol, with heat ranging from chill to thrill... can you handle the heat?

Haskhells - Blueberry Hot Sauce

Mild and fruity with mulled wine vibes - packed with blueberries and bullet and cayenne chillies. Great drizzled over bacon sarnies or desserts alike.

Ingredients: Water, Blueberries, Vinegar, Lemon Juice (Sulphites), Agave, Bullet Chillies, Cayenne Peppers, Garlic, Allspice, Cinnamon

GingerBeard Preserves - Cherry, Chipotle + Barrel Aged Stout Hot Sauce

This limited edition collab with Bristol-based Moor Beer Co boasts a delightful balance of deep richness, fruity sweetness, and smokiness with a medium heat - great with steak, brisket, mac ‘n’ cheese, chilli con carne

Ingredients: cherries (37%), beer (water, malted barley, wheat, hops, yeast), chipotle chillies in adobo sauce (chipotle chillies, water, tomato paste, salt, sugar, onion, acetic acid)(12%), red wine vinegar, granulated sugar, dark soft brown sugar, sea salt

Karyo - Satan's Gravy (Hot)

A bottle of Karyo's famous Satan's Gravy. Their signature blend of Habanero and Scotch Bonnet peppers is rich, deliciously spiced, and seriously moreish!

MUTI - Double Trouble (Hot)

Bursting with pineapple & fruity scotch bonnet, fermented for a delicious tang - it's an ice cold slap in the face, only hotter.

Ingredients: Scotch bonnet (27%), red pepper, pineapple (13%), onion, carrot, ginger, garlic, rapadura sugar, sea salt, herbs & spices.

Easton Chilli - Sunray (Hot)

A burst of sun after a shower of rain, this sharp and zesty sauce is great with nachos, chicken, or anything that needs a bit of sunshine! 

Ingredients: habanero chilli, scotch bonnet chilli, kumquats, spirit vinegar, cider vinegar, acetic acid, water, limes, salt