Sauce Leopard The Assgasher Hot Sauce Review

Sauce Leopard The Assgasher

Ah yes, the famed assgasher, rather than someone savaging rectums like a demented Freddy Krueger, is instead an arm emerging from a bumhole and holding firmly aloft what one must assume is a pretty messy axe. This is in direct reference to the inspiration or, as the label copy calls it, the unholy union betwixt Sauce Leopard and Axeslasher, made in Hell, or perhaps more specifically Denver, CO. Axeslasher is a thrash band who takes heavy influence from the 80s and horror movies of the time. The vocals sound reminiscent of thrash from then, but the downturned instruments sound a lot more like a much faster version of the dearly departed Lair Of The Minotaur. 

Anyway, Sauce Leopard is probably my favorite name for any sauce company and Assgasher is a sauce name that tickled me the second I heard it, so naturally, I put it on the hit list, once I discovered it didn't have onions, and there it sat. It sat and it sat for a really long time, because it was described on the label as a Sriracha hot sauce. I am still quite fatigued of the flavor of srirachas, as I've had so very many of them, so while I very much wanted to try this sauce, the same was decidedly not true of another sriracha. It is my happy duty to then report that this is not at all what I would describe as a sriracha. 

Srirachas tend to have a couple of fairly distinctive characteristics, such as being fairly thick, to the point they need to come in a soft plastic bottle so they can be squirted out to apply to food. The other is density of a fairly specific flavor.  Neither of those things is true for this sauce. What this more reminds me of than anything else is a sort of slightly thicker than normal Cajun style sauce. I was beyond pleased to discover this, of course, even though I did want to use it at least partially as an actual sriracha, ironically enough. One of those was an Asian dish I was cooking and the lack of flavor density kind of worked against things a bit. In using it in an already prepared Asian dish, I found the vinegar a bit too forward, so this works much better in settings where you might reach for a Louisiana-style or Cajun.

What we have here is most of the components of an actual sriracha, but the arrangement and end result is pretty distant. This is a very wonderfully flavored and quite lively sauce, with the fresh garlic, unless I miss my guess, bouncing around and creating a fantastic harmony. I would put this within the top 2 of Cajun style sauces I've ever had, in fact, and I quite what they came up with here. Heat-wise, this is the excellent flavor of Fresno paired with Habanero, so it isn't particularly high. 

Bottom line: If you're a fan of any of the sauce types I mentioned, this should be on your radar, as it is, above all else, a great tasting sauce. 

Breakdown:

            Heat level: 1
            Flavor: 10
            Flexibility: 6
            Enjoyment to dollar factor: 10

Overall: 7