Angry Goat Sweaty Beaver Hot Sauce Review

Angry Goat Sweaty Beaver

Note: Support video available here: https://www.youtube.com/watch?v=56dxPD2vbeE

This is another very curious entry from the most wildly inventive hot sauce company out there, this time creating a sauce that manages to have one foot both in a Mexican-style/Southwest-leaning sauce, as well as a more universal sweet-hot. I don't know what the actual intent was, but choosing the former style nearly invariably precludes any other style, thanks to the distinctive flavor elements typical there. Not the case here, perhaps because they don't lean into that style heavily, which keeps it flexible enough to use anywhere that you might like a sweet-hot, if nothing else to try it there. For me, both the Scorpions and the spices were enough for me to not want to use it on pizza, but it works well on things like chickens strips, though its best uses are really the ones in that Mexican-style world.

This sauce is also part of the apparently ultra secret "Forbidden Series," a collection that I have no idea the actual meaning, but seems to be a collection of the more randy and entendre-laden names in their hot sauce catalog. It's a bit thick and grainy, reminding me a lot of a mole sauce, though considerably hotter than any of those that I've ever had. The combination of Chocolate Habanero, Scorpions, and Ghosties is definitely enough to put this into a chilehead-only category and I don't imagine a lot of normies would find the build here to be enjoyable. I gave it a 3 here, but it has spiked to between a 3 and 4, though it took quite a bit of doing to get there. This also does a nice job of warming my esophageal tract, more notably than mouth heat, which is kind of an odd sensation. 

Flavor-wise, we have the combination of those peppers I mentioned, along with a bit of smokiness from the Ghosties, the paprika, and the smoked maple syrup. There is not a maple syrup flavor, though...it's much more of a general sweetness. The predominant flavor is the Habs and Scorpions, with notes from the garlic, vinegar, and cumin chiming in, all of which are riding on an undercurrent of that general sweetness. It's all quite nice, though I could do with less of the Scorpion notes.

Bottom line: This is another fascinating sauce, with a number of different categories and flavor profiles explored, all within a setting that reaches heat enough to put it in the chilehead-only realm. Very nice end result overall. 

Breakdown:

            Heat level: 3
            Flavor: 7
            Flexibility: 7
            Enjoyment to dollar factor: 6

Overall: 6