My father bought this sauce while visiting the 2004 Sturgis Motorcycle Rally. This was the same rally at which he purchased a bottle of South Dakota Habanero sauce. Unlike that sauce, to which I gave reasonably unfavorable reviews, this sauce is four-alarm hot.
The first clue that this sauce is hot is the relatively low sodium content on the nutrition labeling. As a general rule, the more salt a sauce contains, the less heat it contains. Manufacturers put more salt in the sauce to compensate for the lack of heat and flavor in their milder sauces. So, a mere 48mg of sodium per teaspoon is a good sign. The second clue that the sauce inside the bottle is hot is the thick viscous nature of the sauce. Thin, watery sauces are generally mild for some reason (maybe it is difficult to evenly distribute the seasoning in a thin sauce?). You’ll recognize a thin sauce right after opening the top because the bottle will have a shaker top.
Thick sauces, like this sauce, generally pour right out of the bottle without being hindered by a shaker top.
If you can find this sauce still (and it might be difficult, given its name), and if you like hot sauce, pick up a bottle. Whoo! It is hot. I got a bit frisky while dispensing it over some pasta (must have had a South Dakota Habanero flashback), and I almost made the pasta inedible.
If you are not a hot pepper junky, you’ll most likely think this sauce is way, way too hot.