Arthur Wayne Hot Sauces

The Perfect Blend of Flavor and Heat

We are in the middle of a hot sauce renaissance, the beginning of a new era with a league of skilled independent producers flooding their handmade high-quality artisan sauces to the market previously dominated by mechanized and mass-produced vanilla-condiments.

With a record-speed renewed interest in classic craft comes a slew of hot sauces with varying heat levels, consistencies, complex flavor profiles, and unique ingredients. They are made in small batches, sold in eco-friendly glass bottles, with the sassiest attitude and sauciest names to match the fireball they hold.

Much like the craft beer scene, chili heads aficionados and hot sauce sommeliers travel for hot sauce exposés and tasting rooms. Hell just like that barrel-aged imperial stout or IPA you like to nurse in your hands until the last drop, some craft sauces are aged up to a year in bourbon oak barrels as well as beer and maple syrup barrels.

Hot sauce may be hotter than ever right now, but a coin has two sides. The same passionate flame running a mock in our country since the 1980s could have adverse effects for people with digestive issues so pay attention to your tolerance. Otherwise, there is a match made in heaven between a sizzling coulis and anyone anywhere from newbs to chili heads hellbent on eating life up painfully.

Montana’s hot sauce heaven is currently occupied with Arthur Wayne’s fiery, full-bodied and flavorful sauces.

Add a bit of pizzazz to your finesse and saddle up cowboy, because you’re about to sweat buckets and love it.

#hotsauce #spicy #ArthurWayneHotSauces

Видео Arthur Wayne Hot Sauces канала The Taste of Montana