Pepper Sauce

"A few drops turn an everyday meal into an extraordinary one," reads the tagline, and it holds up. This lands in classic thin, vinegar-forward territory, but built with more depth than that style usually delivers, a heirloom Rooster Spur pepper base rounded out with Thai chili, jalapeño, habanero, and cayenne, plus roasted elephant garlic and brown sugar, fermented before bottling. Chef Ty Thames built the original batch as a ceviche component on a fishing trip, working beside raw snapper before it was ever a bottled product.

Because it only takes a few drops, a bottle lasts. Worth keeping in the fridge as a standing option rather than an occasional-use bottle.

Verdict: Worth A Try, right on the cusp of Take My Money. Currently my favorite thin hot sauce, and I could see it gaining real traction as the hot sauce field grows.