Captain Mowatt’s Jolly Roger
There are quite a lot of things going on here. We have some playful fruitiness here and there from the Habs, along with a quite lovely umami punch from the seaweed, the salt, and possibly some of the other spices at hand, but the first flavor is a very nice tang from the cider vinegar. Here, though there is a touch of the foot smell from that vinegar at times, the effect as far as flavor is a lot towards tang than vinegar punch and this is one of the rare times that I think that particular vinegar works well in the blend.
Indeed, we have here an exceedingly well-done sauce, provided you want the tang, as at home in a ramen soup as it is on fried foods or generally anywhere you might normally use a Lousiana-style sauce. It definitely is more than that, though, and this sauce is quite a bit more flexible than that style usually is. I found it very nice on a fairly wide variety of things and for quite a while, was flying through the bottle. Given that it is an 8 fl. oz. bottle, that is probably saying something. It may not have the depth and richness or accessibility of the aforementioned Canceaux Turbeaux, but I found it worked pretty well on seafood also.
Bottom line: As long as you want both a nice degree of heat and tang, this is a quite worthy blend, and well worth a look.
Breakdown:
Heat level: 2
Flavor: 8
Flexibility: 8
Enjoyment to dollar factor: 10
Overall: 7

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