No one can say I wasn’t warned. “This is the hottest we’ve got,” is about as clear as it gets. But a challenge is a challenge. I take the spoon handed to me by the woman behind Tabasco’s taste counter, deep in the heart of Cajun Country in southern Louisiana.
Their new muddy red reaper sauce measures 2.2 million on the Scoville scale, they say. The liquor gets its kick from Carolina Reaper peppers, which, for the uninitiated, are hot. So hot, in fact, that until earlier this month they held the Guinness world record for being the hottest in the world – but more on that and its surrounding controversy later.
