Death Whistle Hot Sauce

About this sauce

We teamed up with the brew maestros at Noon Whistle Brewing once again to create a fiery concoction that'll awaken your tastebuds! We took their Sticky Gummy Hazy IPA with all its tropical hop goodness, and infused it with Death Spiral Peppers, adding a bold punch of heat that will give your palate a ride you'll never forget! Gindo's Death Whistle Hot Sauce is a flavor marriage made in heaven, a tantalizing blend of hoppy, spicy and downright deliciousness! Available here at gindos.com, at Noon Whistle Lombard Brewpub and Noon Whistle Naperville Tasting Room for a limited time. HEAT LEVEL: Spicy yet balanced and versatile GREAT WITH: Drizzle it on tacos, add a kick to your grilled cheese, or elevate your BBQ game. Gindo's Death Whistle hot sauce adds a spicy twist to any dish! INGREDIENTS: Red Bell Pepper, Distilled Vinegar, Water, Death Spiral Pepper, Noon Whistle Sticky Gummy Beer, Scorpion Pepper, Fatali Pepper, Himalayan Salt, Organic Cane Sugar, Alaea Salt, Chili Lime Spice (Chili Pepper, Sea Salt, Sugar, Paprika, Brown Mustard Seed, Corn maltodextrin, Garlic, Onion, Lime Juice, Citric acid), Black Lava Salt, Green Onion, Parsley, Cilantro, Ground Peppercorn, Xanthan Gum *CONTAINS: WHEAT SIZE: 5 fl oz (147 ml) _____________________________________________ IT'S NOT JUST HOT SAUCE, IT'S GINDO'S.

Ingredients

As printed on the bottle

Red Bell Pepper, Distilled Vinegar, Water, Death Spiral Pepper, Noon Whistle Sticky Gummy Beer, Scorpion Pepper, Fatali Pepper, Himalayan Salt, Organic Cane Sugar, Alaea Salt, Chili Lime Spice (Chili Pepper, Sea Salt, Sugar, Paprika, Brown Mustard Seed, Corn maltodextrin, Garlic, Onion, Lime Juice, Citric acid), Black Lava Salt, Green Onion, Parsley, Cilantro, Ground Peppercorn, Xanthan Gum

Peppers detected automatically

• Bell Pepper
• Chili (unspecified)
• Paprika
• Trinidad Scorpion

Sizes

5 fl oz

Rate this sauce

Log in or join free to rate it, keep private notes, tag it and add it to your shelf.

Member reviews

No reviews yet.

Comments

No comments yet.

Log in to comment.