I think a question that probably every chilehead has been asked, myself included, is where ginger would fall in terms of relative hotness to chili peppers. This is an interesting question. While the jury is still sort of out on that question, ginger has as its main component of piquancy/pungency gingerol (or possibly zingerone), rather than capsaicin. Unfortunately, the two do not compare directly on a 1:1 basis, but it is a reasonable thought and one I've also been asked about garlic.The bottom line is that there is a natural connection here and it's no surprise that an ace saucemaker decided to incorporate both (non-specified) chiles and ginger into a concoction. Regrettably, there is precious little heat from this combination. There is, however, a massive amount of sweetness, so much so that it rather defies the description of "hot" sauce.
It is a touch on the runny side, but pretty solid for a dipping sauce, which seems squarely where this is aimed. It does stick well to food and the color I find somewhat appealing. Color does not normally play a huge role for me, but I have started to notice it begin to build expectations for me as I get further and further into sauces.
It is a poor-tasting sauce solo, so you will want something relatively salty and preferably fried here. It does acceptably, for instance, on fried chicken fingers, though it is not my preference. I probably will finish out the bottle, but can't see a repeat purchase on the horizon.The ginger seems mostly absent and even the peach gets frequently lost, without a ton of agitation...perhaps more energy than the taste delivery is worth expending.
Bottom line: Peach is a somewhat difficult fruit to do well in these sauces and this one also misses the mark a bit there. Ok as a dipping sauce, if you want little to no heat.
Breakdown:
Heat level: 1
Flavor: 5
Flexibility: 3
Enjoyment to dollar factor: 2
Overall: 3
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