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What is the Hottest Sauce

S

StephenG

The hottest sauce I've had is Blairs Ultra Death which is pretty damn hot, let me say...

But I want to know what is the absolute hottest sauce you can have. I know there are extracts, but I want one that I could put on a wing and serve to myself and actually taste good and provide massive heat. I read at Scott Roberts website and he says the Z Nothing Beyond is 4 million scoville but I read that it is a 4 million extract and then diluted with sauce to about 500k scoville... I also know that people have different tastes and a 10 to you could be a 7 to me. So rather instead of giving a personal opinion on which sauce is the hottest, try to keep it to actual scoville units.

Any suggestions?
 
You will be hard pressed to find a tasty sauce you can put on wings and also be "the hottest".

'The Source' is 7,100,00 SHU but I would not consider it a sauce, and for sure not put it on wings.
and at $90. a bottle, that's a little bit much.

http://www.mohotta.com/product/source-hot-sauce-extract/?gclid=CO3f1oCV67UCFfBDMgodpBIAmw

DEFCON makes the best wing sauce there is and if Defcon Level 1 isn't hot enough for you, get some Pure Evil (1,560,000 SHU) and add that to it. Pure Evil is Pure Capcaicin non extract that is a tasteless addative intended to heat things up. I love it in Ketchup.

http://www.texascreekproducts.com/products.html
 
Thanks, are there any similar actual sauces out there that taste good/okay without mixing them into anything? They don't have to taste exactly the best, I just want to experience somewhat tasteful heat.
 
StephenG said:
I just want to experience somewhat tasteful heat.
Click to expand...

That is why THP has over 7000 members. We are all in search of the perfect combination of Heat/Flavor. lol

Seriously tho, try DEFCON's wing sauce. I would post the link here, but he must be working on his site right now. He also has a new product called 'Cluckwork Orange' which might be his hottest wing sauce.

Google Defcon sauces, and you can learn all about it.
 
I looked into it and it says that it's only about 500k scoville and the blairs ultra death is about 1.1 million. From what I read. My goal is to actually get about as hot as it can without going into an extremely overloaded extract.

Yeah, blairs has extract. But it tastes good ;). That's the ratio I'm looking for, taste to heat.
 
Possibly, just trying to find the wall where I am forced to drink water. I have yet to find it with up to 1.1 million in the blairs ultra death. I've also eaten a ghost pepper straight up and that was challenging, but I still made it.
 
I have some MegaDeath in the fridge, but to be honest, it is too hot to be enjoyed at a 1/2 mill scovies or so. The hottest sauces that I enjoy on a wing would be several of the different ghost pepper or TS sauces. The good and chunky ones that aren't diluted with too much vinegar are damn hot, yet yummy too.
 
Not as hot as Blair's Ultra, but MUCH better tasting while still being hot. I recommend Heartbreaking Dawn's Cauterizer.

http://www.heartbreakingdawns.com/heartbreaking-dawns-1498-cauterizer-trinidad-scorpion-sauce/
 
StephenG said:
So rather instead of giving a personal opinion on which sauce is the hottest, try to keep it to actual scoville units.
Click to expand...

I find this request amusing. "Scoville units" are a subjective and rather unscientific measurement. If you go read up on how the Scoville test is actually conducted you'll see that it's a measure of "perception" of heat by a panel of taste testers.

So the whole test is an estimate. There are much more expensive scientific measures as I understand it , but the good Dr Scoville did his best with what he had.
;)

Good luck on your quest!
:cheers:
 
I try to avoid extracts at all costs. The hottest sauce I have in my fridge right now is CaJohn's Scorpion sauce. I am not sure of the SHU rating, but it is darn tastey. I have tried sauces from a few members here as well... they aren't the hottest, but the bring some good heat, and a ton of flavor. As Scovie said, you can find a sauce with a good flavor, and then add Pure Evil to it. It is not an extract... and doesn't carry that bitter/metallic flavor. I would recommend looking into either Lucky Dog sauces, or Redhawk sauces. I haven't tried a sauce from either of those guys that left me disappointed. [I haven't tried either on wings, but I imagine it would be delicious.]
 
50-50 with butter & LDHS makes a surprisingly good wing sauce (found this out at my chef friend's party where she did it!)

But I don't think my sauces will be hot enough for the request here. Maybe my next product, but that's still a few months away.

:cheers:
 
Lucky Dog Hot Sauce said:
I find this request amusing. "Scoville units" are a subjective and rather unscientific measurement. If you go read up on how the Scoville test is actually conducted you'll see that it's a measure of "perception" of heat by a panel of taste testers.

So the whole test is an estimate. There are much more expensive scientific measures as I understand it , but the good Dr Scoville did his best with what he had.
;)

Good luck on your quest!
:cheers:
Click to expand...

They don't actually use his dilution method anymore. SHU is Dr. Scoville's name because he was the first to come up with ANY way to test the level of Capscaicin. The method used now a days is very scientific and is not a panel of 5 people any more, but they are still called "Scoville Heat Units" in honor of the great Dr. Wilbur Scoville.

In the 1980's it became clear that a more accurate and reproducible method of determining "heat" in peppers and pepper products was necessary. Under the auspices of the American Spice Trade Association (ASTA), a new High Pressure Liquid Chromatography (HPLC) Method was adopted as ASTA Method 21.1. The HPLC measurement of capsaicin has evolved over the years as new and better instrumentation has allowed of greater accuracy of analysis. In 1996 AOAC issued Method 995.03: Capsaicinoids in Capsicums and their Extractives. In 1998, in a collaborative effort with AOAC, ASTA issued a revised method of analysis, ASTA Method 21.3 (HPLC Method). Using the revised method, the accepted pungency of pure capsaicin was re-stated from 15,000,000 to 16,000,000 SHU. AOAC revised its method to coincided with ASTA Method 21.3, in 1999, and in 2003 AOAC revised the method once more."
 
OMG - schooled by Scovie!
:woohoo:

Thanks man. I knew there was an updated test format but didn't know the SHU was "adapted" to it.

Now you know how much I truly don't care about SHU.

I probably should. Folks are bound to ask about the black label. Gah.
 
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