Lingham, not to be confused with the Indian (country) word "lingam", as some websites seem apt to do (I'll let you discover the differences yourself), has been making hot sauce for a very long time, over 100 years or so. While I strongly suspect Tabasco from the earlier years would not be markedly different from the current version, this one strikes me as that it probably has changed and this has much to do with the nature of the sauce itself.
This one is thick and gloppy, almost like if you took one of those bright red mall "sweet & sour" dipping sauces, the ones that are a full-on sugar hit with not a trace of sour and gave it more or less the consistency of a really thick ketchup. What you would have is then not so far off from this, although this one, given that the base is unspecified chiles, does have a more notable kick, though it is slight.
This one would lend itself nicely as a dipping sauce, then, for fried egg rolls or shrimp or something along those lines, wherever you would use that other mall sauce. You could also sub it out for a sweet chili sauce, which it more or less is already, though the consistency is a lot thicker. I have not found a lot of use for it, as others do the sweet chili sauce better, I don't eat fried egg rolls and eat fried food sparingly these days, if at all and it doesn't mesh with anything else, with the overpowering sweetness threatening to choke off and kill nearly all other tastes. I'm glad I tasted it, as I like to be able to hit those sort of "historic" sauces, but I will definitely not be the one to finish off this bottle.
Bottom line: Sweet is the strongest sensation here. Very little heat. Super-thick, almost gloppy consistency. This sauce has its uses...just not really a fit much for me.
Breakdown:
Heat level: 1
Flavor: 6
Flexibility: 3
Enjoyment to dollar factor: 2
Overall: 3
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