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The Dragon's Breath has been stated by its original growers to be an unexpected plant grown from Infinity Pepper seed stock that had been purchased from the Infinity Pepper's original grower and forgotten about.   I am currently working on reviewing the first commercial Dragon's Breath sauce and...

Personally, I find the milder Nando's sauces to taste ok but the hotter ones are kind of dry, acidic and bitter tasting. I'd consider using their "Vusa" (the next step up) again if I ever eat there but the Extra Extra was not to my liking at all and the Extra and regular hot versions weren't...

Here's a fun idea: What if we all got together to breed a stable 2.3 million variety and named it "THP's 6 Million Scoville Pepper"? Wouldn't every record thereafter look stupid for being less? Doesn't even matter if it lasts 2 weeks like the Infinity as long as it hits the news with the joke name.

You should never eat the Unicorn Toe after midnight.

Most interesting. It's probably pure coincidence but 幻の唐辛子, the true name of what is being sold as Tokuyama Togarashi powder in japan, translates to "Phantom Pepper" also. I would assume that it were simply a mistranslated Ghost Pepper if there hadn't been pictures but the news articles on that...

Still doesn't beat out the other reported case of pepper induced spontaneous combustion. 60 million SHU, so hot half the plant caught fire.

  Coincidentally, I have a bottle of Dragon's Breath sauce, now containing actual Dragon's Breath, due to arrive and be reviewed any day now.

I know he trades them. I have a pack lying in wait for next season.

I am well aware that they are different processes and was attempting to explain such. I was not aware that both were used in sauce production, however, and was under the impression that most references to "aging" sauce were purely fermentation. I am fairly sure that some still are.

  Yes but what we commonly refer to as the aging of sauce is infact just prolonging the fermentation stage in which lactic acid is produced. I have never heard of any benefit from aging a sauce post-ferment.

I'm pretty sure aging a pre-fermented wine and part way fermenting peppers are two unrelated processes. Not that I've actually checked. Yet.

Lol, I love how that's the first question you ask about a supposedly even hotter brown pepper. Smokin' Ed was present for the physical release of the The Last Dab sauce and had with him a plate of fresh peppers. Supposedly, these were all unnamed and unreleased varieties from his secret garden...

Is that the Bhutlah or his mystery "5 Million" brown?

I'd say more floral than fruity but not too much of either, just a nice, mellow, slightly spiced (some say cinnamon but that's a stretch) pepper flavour with an unfortunate sour element accompanying its heat. Regardless, what you've got looks more Habanero like so far.

Some day I shall invent this.