What is the protocol here?
I'm gonna be taste testing a new sauce in the upcoming months at farmers markets and a few expo's...
4 of my sauces are hot, but not of the crazy suicidal variety. To pepper heads, they are pretty much standard fare, but to people not use to the spicy, they are considered hotttt..
This new sauce I am want to sample is a blend of scorpion & ghost peppers and probably 3x hotter than any of my others...
How do i convey this to people who want to try the hottest thing I have?
Is it simply taster beware?
i get how everyone's pallet is different...
any special way i should deal with this?
i am insured and licensed....am i in any danger should someone absolutely flip out due to the heat index of the sauce? am i liable in any way for anything?
just curious how to proceed.....
would love some stories from people who have done this as well..
I'm gonna be taste testing a new sauce in the upcoming months at farmers markets and a few expo's...
4 of my sauces are hot, but not of the crazy suicidal variety. To pepper heads, they are pretty much standard fare, but to people not use to the spicy, they are considered hotttt..
This new sauce I am want to sample is a blend of scorpion & ghost peppers and probably 3x hotter than any of my others...
How do i convey this to people who want to try the hottest thing I have?
Is it simply taster beware?
i get how everyone's pallet is different...
any special way i should deal with this?
i am insured and licensed....am i in any danger should someone absolutely flip out due to the heat index of the sauce? am i liable in any way for anything?
just curious how to proceed.....
would love some stories from people who have done this as well..