• This is the place to discuss all spicy commerical products, not just sauce!

New Lucky Dog Brown label.

I was able to pick up and try the new Lucky Dog brown label @ The 2016 fiery foods this month.  I also have a bottle of the old brown label in my fridge so it was easier to compare them after tasting them side by side yesterday.  The ingredients are the same except the new version has roasting garlic in it which a great improvement.  It balances well with the mustard and chipotle.  Ingredients are listed as follows on the back of the label,  Apple Cider Vinegar, Pear juice from concentrate, onions, jalapeno peppers, water, roasted garlic, chipotle peppers, Dried figs, Sea salt, spices, scotch bonnet peppers, ghost pepper sea salt, granulated onion, lime juice concentrate.  Improvements on the new version are the roasted garlic, it smells and tastes like the mustard has been upped a bit, and it's not as thick so it pours better.  I took my friend Joe with this year for his first trip, he's also as a chef, he doesn't like stuff that's insane hot so he said that the Lucky Dog booth had the best tasting sauces of all the ones we had, he really loved the figs in this sauce as well.  He really liked the black label, and said the sauces balanced well with both flavor and heat.  Thanks again for the sauces Scott hopefully i see you again next march @ the fiery foods show.  BTW don't eat the reaper tincture from Ed unless your a certified idiot like myself.  
 
IMG_3799.jpg

 
IMG_3801.jpg

 
Side by side tasting on some pulled pork, fyi this sauce goes very well with pork.

The new bottle has the gold label on it. It's also the lighter colored sauce on the pork.  Job well done scott.  
 
Thanks for the review/comparison Jedisushi! Glad you're enjoying the new Brown Label. Truth be told I was super bummed last year - it was always supposed to have the roasted garlic in it (thus the sharpee on the ingredients list :rofl: )

The garlic tempers the mustard a bit and opens up other flavors for a more balanced sauce.

And while I was at it, I upped the scotch bonnet a bit as well for a more pronounced flavor.

Super pleased with the results!

I think the mustard is a bit more muted, but that changes with application - on pork the mustard shines, so in the context of your tasting it makes sense. :)
 
Lucky Dog Hot Sauce said:
Thanks for the review/comparison Jedisushi! Glad you're enjoying the new Brown Label. Truth be told I was super bummed last year - it was always supposed to have the roasted garlic in it (thus the sharpee on the ingredients list :rofl: )

The garlic tempers the mustard a bit and opens up other flavors for a more balanced sauce.

And while I was at it, I upped the scotch bonnet a bit as well for a more pronounced flavor.

Super pleased with the results!

I think the mustard is a bit more muted, but that changes with application - on pork the mustard shines, so in the context of your tasting it makes sense. :)
you know i just noticed that mustard is not labeled in the ingredients.  
 
Lucky Dog Hot Sauce said:
Chris was generous enough to provide me with some dried Thai Chiles for prototyping.
We're about 6 weeks out from the Thai chile pineapple sauce, if all goes according to plans.
But that's kind of a secret. Uh, spoiler alert?
;)
Scott what about the scotch bonnet one?
 
Guitarman said:
Scott what about the scotch bonnet one?
 
Brown Label is the scotch bonnet one. ;)
 
I might do a tropical-ish scotch bonnet sauce in the future - I love the pepper & want to feature it, but I have a couple of others in the works. 
 
Here's a better idea of the front of the new sauce - hopefully it all comes together with the timing I expect. 
 
12909546_10153950505410340_3499923598337420921_o.jpg

 
(THP occasionally gets exclusive previews....)
 
The gold is painted with real gold leaf, by the way. When printed on a reflective foil label it should have a pretty cool look. :woohoo: 
Ps - the photo is crooked, the painting is not. ;)
 
Back
Top